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SCEJ 84th Annual Meeting (Tokyo, 2019)

Last modified: 2019-03-12 11:30:00

Hall and day program : Hall Z, Day 1

The preprints(abstracts) can be viewed by clicking the Paper IDs.
The ID/PW printed on the PROGRAM book are required.
(The ID/PW have also been sent to the Earlybird registers and invited persons by e-mail.)
The programs of HC-13, HC-17, K-1 were updated.

Hall Z(Multi-Activity Bldg. 6F Lecture Hall), Day 1(Mar. 13)

Opening Ceremony | 0-a | CS-1

TimePaper
ID
Title / AuthorsKeywordsTopic codeAck.
number
Opening Ceremony
(9:00–10:40)
9:0010:40Opening remark
Chair of the SCEJ Kanto Branch (U. Tokyo) Sakai Yasuyuki
Presided over ceremony of newly honorary members
Greeting of the SCEJ-President
President of the SCEJ (Tohoku U.) Adschiri Tadafumi
Commendation ceremony
0-a The SCEJ Award
(10:40–12:00) (Chair: Goto Motonobu)
10:4011:20Z105[The SCEJ Award] Creation of Novel Field in Bioengineering Using Surface-active Molecules
(Kyushu U.) (Reg)Goto Masahiro
The SCEJ Award
0-a1489
11:2012:00Z106[The SCEJ Award] Reaction Engineering Oriented for Environmentally Benign Chemical Technology
(Kyoto U.) (Reg)Mae Kazuhiro
The SCEJ Award
0-a1490
CS-1 To Enhance the Significance of SCEJ's Presence -To Pursue Corroborations with Cookery Science and Food Engineering-
(13:00–14:00) (Chair: Kaminoyama Meguru)
13:0013:05Opening remark
(Functional Fluids) (Reg)Fujioka Keiko
13:0513:20Z113[Keynote lecture] Chemical Engineering for Cooking Science
(Tohoku U.) (Reg)Adschiri Tadafumi
Interdisciplinary exchange
CS-11255
13:2013:40Z114[Invited lecture] Microorganisms in the Fermentation Process of Miso (Japanese Soybean Paste)
(Tokyo U. Agri.) Kashiwagi Yutaka
Fermented Foods
CS-142
13:4014:00Z115[Requested talk] Effect of the quality of the salt in a pickled plum manufacturing process
(Res. Inst. Salt and Sea Water Sci.) *Nakayama Yuka, Noda Yasushi
Quality of the salt
Pickled plum
CS-135
(14:00–14:40) (Chair: Ichikawa Sosaku)
14:0014:20Z116[Invited lecture] Prediction and control of hardness of vegetables during cooking with water
(Ochanomizu U.) Kasai Midori
prediction
vegetables
hardness
CS-11280
14:2014:40Z117[Requested talk] Relationship between Heat Transfer Mechanism and Cooking Quality During the Oven Heating of Food
(Yokohama Nat. U.) Sugiyama Kuniko
Cookery Science and Food Engineering
Oven Heating
CS-11353
14:4015:00Break
(15:00–16:00) (Chair: Fujioka Keiko)
15:0015:20Z119[Requested talk] A human gastric digestion simulator for analysis of food digestion kinetics
(U. Tsukuba) *(Reg)Ichikawa Sosaku, (NFRI, NARO) (Reg)Kobayashi Isao
Food digestion
Simulator
Human stomach
CS-11410
15:2015:40Z120[Requested talk] Kinetic analysis of lipid oxidation and anti-oxidation, and food design based on it
(Tohoku U.) *(Reg)Shibasaki-Kitakawa Naomi, (Reg)Takahashi Atsushi
lipid oxidation
anti-oxidation
kinetic analysis
CS-1997
15:4016:00Z121[Requested talk] Possibility of the tailor made food design using computational swallowing simulator "Swallow Vision"
(Meiji) (Reg)Kamiya Tetsu
Simulation
Swallowing
Food design
CS-11338
(16:00–16:20) (Chair: Fujioka Keiko, Kaminoyama Meguru)
16:0016:20General discussion

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SCEJ 84th Annual Meeting (Tokyo, 2019)


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