Low Temperature Application and Technology for Food and Biological Materials

2019/09/13 (Day 3 ), Room D

Low Temperature Application and Technology for Food and Biological Materials 1 09:00 〜 10:40
Effects of frozen storage and thawing conditions on physical properties of glutinous rice

Tetsuya Araki, Keren Du (The University of Tokyo), Shigeaki Ueno (Saitama University), Shinji Kono (Mayekawa Mfg. Co., Ltd.), Gabsoo Do (Nihon University), Tatsuro Maeda (Teikyo Heisei University)
The study of degradation factors in bread dough prepared with different freezing and storage methods

Rui Iijima, Rika Kobayashi, Naoki Narisawa, Fumio Takenaga (Nihon Univ.)
Thawing of Frozen Tissue by Utilizing High-frequency Ultrasonic Wave
（Selective Heating Effect of Ultrasonic Wave for Ice Layer）

Kazuya Aoki, Yukio Tada, Hajime Onishi, Masashi Haruki (Kanazawa University)
Freshness evaluation of fruits and vegetables using biospeckle

Kanako Oki (Kyushu University Graduate School of Bioresource & Bioenvironmental Sciences), Fumina Tanaka, Fumihiko Tanaka (Kyushu University)

2019/09/13 (Day 3 ), Room D

Low Temperature Application and Technology for Food and Biological Materials 2 11:00 〜 12:00
Modeling for weight loss prediction during food cooling

Yuta Tobari, Kazunori Masuda, Madoka Kon, Shinji Kono (MAYEKAWA MFG.)
The simulation of water loss prediction during storage and distribution of vegetables and fuits

Chinatsu Nishihara, Kim Seongheon, Fumina Tanaka, Fumihiko Tanaka (Kyushu University)
Prediction of the dry amount of packaged food considering temperature fluctuation during frozen preservation

Hiromichi Ito, Manabu Watanabe, Toru Suzuki (TUMSAT)

2019/09/13 (Day 3 ), Room D

Low Temperature Application and Technology for Food and Biological Materials 3 13:30 〜 14:50
Ice Recrystallization of suspended aqueous solution

NORIHITO KIMIZUKA (Hirosaki University)
Micro- to macro-scale measurement of internal structure in frozen foods

Saki NAKAZAWA, Yuta KIMURA, Gabsoo DO, Sadanori SASE (College of Bioresource Sciences, Nihon University)
Examinations of quantitative evaluation method of food freezing process

Ryunosuke Maekawa, Manabu Watanabe, Toru Suzuki (TUMSAT)
The effect of supercooling-freezing on suppression of ice recrystallization during storage

Yasuho Ishikawa, Manabu Watanabe, Toru Suzuki (TUMSAT)

2019/09/13 (Day 3 ), Room D

Low Temperature Application and Technology for Food and Biological Materials 4 15:10 〜 16:10
Influence of fish freshness on freezing process and quality

Akihiro Ozeki, Manabu Watanabe, Toru Suzuki (TUMSAT)
Effect of Freezing Condition and Lipid Content on the Quality Parameters of Mackerel

Shigeaki Ueno, Rei Takahashi (Saitama Univ), Hsiuming Liu (Graduate school of Agricultural and Life Sciences, University of Tokyo), Reiko Shimada (Saitama Univ), Gab-Soo Do (Nihon Univ.)
Verification of the effectiveness of the quick killing method of fish using ice slurry

Kensuke Nishi, Manabu Watanabe, Toru Suzuki (TUMSAT)