Low Temperature Application and Technology for Food and Biological Materials

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

2021/09/10 (Day 3 ), A室

Low Temperature Application and Technology for Food and Biological Materials 1 09:30 〜 11:10
Recommendation on food technology for 2050
2020 Roadmap development working group report

◯ MATSUMOTO Takashi (Tokyo University of Marine Science and Technology)
Study on shape deformation of foods during non-uniform freezing

◯ TOBARI Yuta (MAYEKAWA MFG.), KON Madoka, FUJIMOTO Kanae, KONO Shinji
Convective Heat Transfer on Cylindrical Food Surface Considering Moisture Condensation

◎ XU ZHENG (TUMST), REDO Anthony Mark, WATANABE MANABU
Improvement of the Dual Temperature Container for Refrigeration and Freezing of Food using Computational Fluid Dynamics

◎ KUNITA Yuki (Kyushu university), TANAKA Fumina, TANAKA Fumihiko

2021/09/10 (Day 3 ), A室

Low Temperature Application and Technology for Food and Biological Materials 2 11:30 〜 12:50
Development of a method to evaluate persimmon storability by bio-speckle image analysis

◎ YOSHIMURA Akane (Kyushu university), TANAKA Fumina, TANAKA Fumihiko
Crystal nucleation from supersaturated salt solutions in microdroplets

◎ FUJIWARA Ryosuke (Hirosaki University), KIMIZUKA Norihito
Microscopic studies on deposition of lactose crystals in ice cream

◎ TARUMI Yoshiki (Tokyo University of Marine Science and Technology, Course of Food Science and Technology), LEE Younju (Tokyo University of Marine Science and Technology, Salad Science (Endowed Laboratory)), SUZUKI Toru
Active Control of Supercooling Region in Biological Tissue by Utilizing High-frequency Ultrasonic Wave

◎ NISHI Ginga (Kanazawa University), TADA Yukio, HARUKI Masashi, ONISHI Hajime

2021/09/10 (Day 3 ), A室

Low Temperature Application and Technology for Food and Biological Materials 3 13:30 〜 14:50
Postmortem changes in K value, pH, and impedance of horse mackerel fish meat

◎ TANAKA Taiga (Tokyo University of Marine Sience and Technology), WATANABE Manabu, REDO Anthony Mark
The effect of thawing method on the quality of frozen Kamaboko

TAGUCHI Miki (TUMSAT), NAKAZAWA Naho (National Fisheries University), OSAKO Kazufumi (TUMSAT), ◯ OKAZAKI Emiko
Effects of Freeze-thaw processing on functional ingredients in chicken breast meat

◯ UENO Shigeaki (Saitama University), NAGATA Kimika, IRYO Natsuko, SHIMADA Reiko
Effects of Thawing Conditions on Physical Properties of Frozen Tempe

LAKSMISARI N Chevia (The University of Tokyo), ◯ ARAKI Tetsuya