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化学工学会 第80年会

講演プログラム（セッション別）

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国際シンポジウム <Japan-Thai Symposium in Food Engineering -Forefront Research on Food Process Engineering->

F213-F224

最終更新日時：2015-03-05 09:42:37
講演
時刻		講演
番号		講演題目／発表者キーワード分類
番号		受理
番号
F 会場・第 2 日
(13:00〜14:20) (座長 橋本 篤)
13:00〜 13:40F213[展望講演] Overview of Recent Developments in Drying Technology
(King Mongkut's U.) Sakamon Devahastin
Advanced drying technologies
Health foods
Microbial inactivation
K-3187
13:40〜 14:00F215Preparation of amorphous sugar matrix from organic solvent and its application to surfactant-free encapsulation of insoluble substances
(岡山大工) (正)○今村 維克・ (学)佐藤 朋・ 竹田 昂司・ 日高 文博・ (三菱化学フーズ) 松浦 傳史・ (岡山大工) (正)今中 洋行・ (正)石田 尚之
solid dispersion
sugar
surfactant free
K-3334
14:00〜 14:20F216[招待講演] Encapsulation of enzyme by spray drying: Different formulation of feed liquid
(Chula U.) (海)○Soottitantawat Apinan・ (NSTDA, Thailand) (海)Ruktanonchai Uracha・ (Kagawa U.) (正)Yoshii Hidefumi
microencapsulation
enzyme
spray drying
K-346
(14:20〜15:40) (座長 吉井 英文)
14:20〜 14:40F217Gastrointestinal digestion characteristics of O/W emulsion-based systems using in vitro models
(農研機構食総研) (正)小林 功
Gastrointestinal digestion
In vitro model
O/W emulsion
K-3188
14:40〜 15:00F218[招待講演] Development of inulin powder production process from Jerusalem artichoke (Helianthus tuberosus L.) tubers and quality determination
(Kasetsart U.) ○Khuenpet K.・ Jittanit W.・ Sirisansaneeyakul S.・ (TUMSAT) (正)Fukuoka M.
Carbonation
Jerusalem artichoke
Inulin
K-3231
15:00〜 15:20F219Formulation of lipid-based micro/nanodispersion systems for developing food functionalities
(筑波大生環系) (正)市川 創作
lipid dispersion systems
emulsion
vesicles
K-3347
15:20〜 15:40F220[招待講演] Production of carbohydrate products from tropical fruit wastes by subcritical water treatment
(Silpakorn U.) ○Khuwijitjaru Pramote・ Klinchongkon Khwanjai・ Pokpong Areewan・ (Kyoto U.) Adachi Shuji
Subcritical water
Agricultural wastes
Carbohydrate extraction
K-3272
(15:40〜17:20) (座長 市川 創作)
15:40〜 16:00F221Infrared Spectroscopic Application to Food Processing
(三重大院生物資源) (正)○橋本 篤・ (正)末原 憲一郎・ (正)亀岡 孝治
quality evaluation
taste
sensing
K-3154
16:00〜 16:20F222Pretreatment with citric acid to suppress food protein deposit formation on stainless steel surface for efficient cleaning
(海洋大食品) (正)萩原 知明
cleaning
protein adhesion
citric acid
K-3402
16:20〜 17:20F223[招待講演] Computer simulation in thermal food processing
(海洋大) (正)酒井 昇
Heat and mass transfer
Simulation
change of ingredient
K-333
講演発表プログラム
化学工学会 第80年会
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Most recent update: 2015-03-05 09:42:37
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