Low Temperature Application and Technology for Food and Biomaterials

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

2025/09/11 (Day 2 ), E室

Low Temperature Application and Technology for Food and Biomaterials 1 11:00 〜 12:00
Effect of Temperature and Humidity Environment on Vegetables Freshness in Long-Term Storage
3rd Report: Cell observation of Japanese radish

◯ TOMIKAWA Shoshi (Yamato Inc.), KOYAMA Kosuke, MORITA Kouki (Maebashi Institute of Technology), NAKAYAMA Akira
Dry ice-less cold chain concept using ultra-low temperature technology
From medical supplies to food, new solutions for logistics with freezing technology below -100℃

◯ SHIMODA A HIROTO (ADD)
Freeze-concentrated glass transition and freeze-shattering of vegetables

KOIKE Narihiko (Mitsubishi Electric Corporation), SONODA Arisa (Hiroshima Univ.), SUZUKAWA Noa, MOCHIDUKI Takumi, MATSUMOTO Mariko (Mitsubishi Electric Corporation), ISHIHARA Kyoko, ◯ KAWAI Kiyoshi (Hiroshima Univ.)

2025/09/11 (Day 2 ), E室

Low Temperature Application and Technology for Food and Biomaterials 2 13:20 〜 15:20
Active Control of Supercooling in Biological Tissue by Utilizing High-frequency Ultrasonic Wave
（Effect of Ultrasonic Power and Irradiation Method）

◯ TADA Yukio (Kanazawa Univ.), TUCHIDA Eimu (HOKUSHO Co.,Ltd)
Consideration of the gel formation mechanism of fish protein from the gelation of high sugar concentration frozen surimi

◯ ABE Shuji (Niigata Agro-Food University), YAMADA Miu
Changes in gel-forming ability of refrozen high sugar content frozen surimi

◎ YAMADA Miu (Niigata Agro-Food University), ABE Shuji
Relationship between gel formation and salt-grinding temperature of high sugar content frozen surimi

◎ KURODA Moe (Niigata Agro-Food University), ABE Yoichi (Former, Abe Jyuro Inc.), ABE Shuji (Niigata Afro-Food University)
【Keynote】Establishment and Deployment of a Performance Evaluation Method for Food Freezing Equipment

◯ SUZUKI Toru (The Institute for Advancement and Promotion of Food Freezing Technology)

2025/09/12 (Day 3 ), E室

Low Temperature Application and Technology for Food and Biomaterials 3 09:00 〜 10:40
Development of the experimental system to enable ultimate reproducibility of the freezing curve.

◎ HOSHINAKA Takashi (Tokyo Unversity of Marine Science and technology), REDO Mark Anthony, WATANABE Manabu
Prediction of Weight Loss of Spherical Ice under Fluctuating Temperature Conditions

◎ MITOMI Yuta (Tokyo Unversity of Marine Science and technology), REDO Mark Anthony, WATANABE Mana
Effect of Electric Field on the Freezing Characteristics of Tofu

◎ YAN Linyi (Tokyo Unversity of Marine Science and technology), REDO Anthony Mark, XU Zheng, WATANABE Manabu
Withdrawal
Effect of partial freezing state after the resolution of supercooling on food deterioration

◎ KAWASAKI Ryo (Tokyo Unversity of Marine Science and technology), WATANABE Manabu, REDO Mark Anthony

2025/09/12 (Day 3 ), E室

Low Temperature Application and Technology for Food and Biomaterials 4 11:00 〜 12:20
Postharvest Ripening Control of Bananas by Edible Coatings

◎ ISHIKO Saki (Kyushu Univ.), NKEDE Francis Ngwane, TANAKA Fumina, TANAKA Fumihiko
Development of Mass Loss Evaluation Coefficient for Fresh Produce in the Cold Chain

◎ KIBA Naoya (Kyushu Univ.), HONDA Moe, KIYOMATSU Ai, SHIOTANI Kousuke (Fukuoka Agricultural Research Center), TSUKAZAKI Morihiro, MIYAMOTO Yuki (Kumamoto Prefectural Aguricultural Research Center), SARUWATARI Makoto, TANAKA Fumina (Kyushu Univ.), TANAKA Fumihiko
Visualization of Temperature Distribution in Refrigerated Containers during Fresh Produce Transportation and Investigation of Optimal Loading Methods

◎ MOE Honda (Kyushu Univ.), AI Kiyomatsu, NAOYA Kiba, KOUSUKE Shiotani (Fukuoka Agricultural Research Center), MORIHIRO Tsukazaki, YUKI Miyamoto (Kumamoto Prefectural Agricultural Research Center), MAKOTO Saruwatari, FUMINA Tanaka (Kyushu Univ.), FUMIHIKO Tanaka
Biochemical and Food Characteristics of Scallop Adductor Muscle during Frozen-thawed from a Protein Science Perspective

◎ SATO Riko (Iwate Univ.), YOSHINO Michiharu, MIKI Taichi, YUAN Chunhong

2025/09/12 (Day 3 ), E室

Low Temperature Application and Technology for Food and Biomaterials 5 13:20 〜 14:20
Ice recrystallization Inhibitory behavior by fucoidan from wakame seaweed stems

◎ SHIBA Misaki (Tokyo Unversity of Marine Science and technology), SHIBATA Mario, HAGIWARA Tomoaki
Extraction of ice recrystallization inhibitor substances from Bromus catharticus

◎ HARADA Kota (Tokyo Unversity of Marine Science and technology), SHIBATA Mario, HAGIWARA Tomoaki
Ice Recrystallization Inhibition Activity of Mucopolysaccharides Derived from Squid Ink

◎ KINJO Haruna (Tokyo Unversity of Marine Science and technology), SHIBATA Mario, HAGIWARA Tomoaki