Low Temperature Application and Technology for Food and Biological Materials

Organizer
Fumihiko Tanaka(Kyushu University), Fumina Tanaka(Kyushu University), Teppei Imaizumi(Gifu University)

2020/09/10 (Day 2 ), Zoom-C

Low Temperature Application and Technology for Food and Biological Materials 1 09:00 〜 10:40
Social Implementation Modeling of Cold Chain System for the Markets of ASEAN Member States

◯ SAGARA M Yasuyuki (Food Kansei Communications)
Changes between Tissue Structure and Electrical Properties in the Blanching and Freezing for Bean Sprouts

◯ ANDO Haruki (Gifu Univ.), IMAIZUMI Teppei
The Effect of Supercooled Storage on Quality of Fresh-cut Apple

◯ OSUGA Rei (Iwate Univ.), KOIDE Shoji, SAKURAI Misaki, ORIKASA Takahiro, UEMURA Matsuo
Effect of Aomori Hiba Essential Oil Incorporated Gelatin-Konjac Glucomannan Based Coating on Quality of Peach Fruits during Cold Storage

◯ KOGA Arisa (Kyushu Univ.), TANAKA Fumina, TANAKA Fumihiko

2020/09/10 (Day 2 ), Zoom-C

Low Temperature Application and Technology for Food and Biological Materials 2 11:10 〜 12:30
Effect of Food Polymer on the Quality of fFreeze-dried Soup Solid

◯ SOGABE Tomochika (Hiroshima Univ.), OHIRA Koichi (Nihon BUCHI), HAGURA Yoshio (Hiroshima Univ.), KAWAI Kiyoshi
Heat Transfer Enabled by using Ice Slurry during Cooling and Thawing of Fish -Influence of the Shape of Fish Body-

◯ MAEKAWA Ryunosuke (TUMSAT), NAKAJIMA Yuto, POUDYAL L Rajib, WATANABE Manabu, SUZUKI Toru
Life Cycle Assessment of Environmental Load during Distribution of Imported Salmon

◯ CHE Mire (Tokyo Univ. of Marine Science and Technology), WATANABE Manabu, SUZUKI Toru
Effect of Post Harvest Treatment of Fish on Initial Freezing Temperature

◯ OZEKI Akihiro (TUMSAT), WATANABE Manabu, SUZUKI Toru