Low Temperature Application and Technology for Food and Biomaterials

Organizer
KAWAI, Kiyoshi (Hiroshima Univ.), MIYAO, Norio (Toyo College of Food Technology)

2024/09/05 (Day 2 ), D室

Low Temperature Application and Technology for Food and Biomaterials 1 09:20 〜 10:40
Suppression of drip amount after thawing by reflection of infrared radiation in latent heat during freezing
Quantitative method of frozen quality using Konnyaku and its application

◎ KINO Masato (ZERO FOOD)
Effect of supercooling on ice crystal structure when carrots are frozen

◎ OKAMURA Riho (Tokyo university of marine science and technology), REDO Mark anthony, WATANABE Manabu
Effect of instant killing on the quality of horse mackerel by ice slurry immersion
Impact of blood removal

◎ UEMA Tomotaka (Tokyo University of Marine Science and Technology), REDO A Mark, WATANABE Manabu
Vacuum microwave thawing of frozen tuna

◎ OHMI Sayori (TUMSAT), REDO A Mark, ISHIKAWA Susumu (Hoshizaki), WATANABE Manabu (TUMSAT)

2024/09/05 (Day 2 ), D室

Low Temperature Application and Technology for Food and Biomaterials 2 11:00 〜 12:20
Comparison of methods for tissue observation of frozen-thawed fish meat to optimize thawing condition

◎ YAMADA Yui (Tokyo University of Marine Science and Technology), MARK A Redo, WATANABE Manabu
Thawing of Frozen Tissue by Utilizing High-frequency Ultrasonic Wave
Control of Ultrasonic Power and Irradiation Period

◎ SAKAMOTO Kyoka (Kanazawa University), TADA Yukio, YOSHIOKA Hideaki (NIT, Ishikawa College)
Development of Reference Materials for Evaluating Food Quality with the Aim of Evaluating the Performance of Industrial Freezers

◎ HOSHINAKA Takashi (TUMSAT), MITOMI Yuta, HARADA Kotoka (FFTech), KOBAYASHI Rika, WATANABE Manabu (TUMSAT), SUZUKI Toru (FFTech)
Quality Evaluation of Scallop by Liquid Nitrogen Freezing

◎ SATO Riko (UGAS), HAYASHI Sota (IWATEUniv), SAKAMOTO Kosuke, YOSHINO Michiharu, MIKI Taichi

2024/09/05 (Day 2 ), D室

Low Temperature Application and Technology for Food and Biomaterials 3 13:20 〜 14:20
Freeze-concentrated glass transition and rheological properties of ice cream

◯ KAWAI Kiyoshi (Hiroshima Univ.), AOYAMA Haruka
Development of high-quality household freezers and evaluation of their impact on various food quality characteristics

◯ YOSHIDA Yoshihiko (Haier Asia　R&D　Co.,Ltd), TANAKA Masaaki, IWAMOTO Tomoharu, TATENO Takaya, HOSHINO Hitoshi, JODO Kana (FFTech), KOBAYASHI Rika, SUZUKI Toru
A novel method for analyzing the ice crystal shape from the curvature of ice crystals

◯ AHMED Shafi (Department of Food Science and Technology, Tokyo University of Marine Science and Technology), MATSUKAWA Shingo