Japanese page
SCEJ

SCEJ 84th Annual Meeting (Tokyo, 2019)

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

Session programs : CS-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.

CS-1 To Enhance the Significance of SCEJ's Presence -To Pursue Corroborations with Cookery Science and Food Engineering-

Organizers: Fujioka Keiko (Functional Fluids), Kaminoyama Meguru (Yokohama Nat. Univ.)

This time, we would like to seek a collaboration with cooking science and food engineering and a fusion of our differing fields in order to expand the base of the Chemical Engineering Society, which we hope will, in turn, lead to an enhancement of the presence of our society.

Hall Z, Day 1

TimePaper
ID
Title / AuthorsKeywordsTopic codeAck.
number
Hall Z(Multi-Activity Bldg. 6F Lecture Hall), Day 1(Mar. 13)
(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

Technical program
Technical sessions (Wide)  (For narrow screen)
Session programs
Search in technical program
SCEJ 84th Annual Meeting (Tokyo, 2019)


© 2020 The Society of Chemical Engineers, Japan. All rights reserved.
For more information contact SCEJ 84th Annual Meeting Organizing Committee
E-mail: inquiry-84awww3.scej.org