SY-71 - Session programs - SCEJ 53rd Autumn Meeting (Nagano, 2022)

`SCEJ 53rd Autumn Meeting (Nagano, 2022)`

Last modified: 2023-05-16 07:24:56

Meeting Info.
Program
- Program Menu
- Tech. Sessions
- narrow view
- Day 0
- Day 1
- Day 2
- Day 3
By Session
- Session list
- Ceremony
  - Ceremony
- SV: Vison Symp.
  - SV-1
- SP: Special Symp.
  - SP-1
  - SP-2
- HQ: Hq.,etc.
  - HQ-11
  - HQ-12
  - HQ-13
  - HQ-14
- ST: Trans-div
  - ST-21
  - ST-22
  - ST-23
  - ST-24
  - ST-25
  - ST-26
  - ST-27
  - ST-28
  - ST-29
  - ST-30
- SY: 51-59
  - SY-51
  - SY-52
  - SY-53
  - SY-54
  - SY-55
  - SY-56
  - SY-57
  - SY-58
  - SY-59
- SY: 60-69
  - SY-60
  - SY-61
  - SY-62
  - SY-63
  - SY-64
  - SY-65
  - SY-66
  - SY-67
  - SY-68
  - SY-69
- SY: 70-79
  - SY-70
  - SY-71
  - SY-72
  - SY-73
  - SY-74
  - SY-75
  - SY-76
  - SY-77
  - SY-78
  - SY-79
- SY: 80-83
  - SY-80
  - SY-81
  - SY-82
  - SY-83
  - SY-84
By Hall
- Hall list
- AA-AC: W2
- BA-BB: W5
  - BA W5-21
  - BB W5-23
- CA-CB: W1
  - CA W1-115
  - CB W1-215
- DA-DJ: C3
  - DA C3-100
  - DB C3-101
  - DC C3-102
  - DD C3-103
  - DG C3-202
  - DH C3-203
  - DI C3-300
  - DJ C3-301
- EA: E1 SASTec
  - EA E1 3F
- FA: E2 AICS
  - FA E2 2F
- GA: E6 UFO-Nagano
  - GA E6 5F
- PA-PC: Poster
  - PA
  - PB
  - PC
Search/Index

Session programs : SY-71

The preprints can be viewed by clicking the Paper IDs.
Yellow-back sessions on Technical sessions will be On-site/online Hybrid sessions, others are Online sessions.
Please check notices on menu page.

SY-71 [Symposium of Division of Biochemical Engineering]
Advances and Frontiers in Food Chemical Engineering ~Toward Interdisciplinary Collaboration and Deepening Food Science and Technology ~

Organizers:

Ichikawa Sosaku (Univ. of Tsukuba), Inoue Takashi (PokkaSapporo Food & Beverage)

Food is the sustenance of human life, and efficient and effective processing technologies for food resources are essential. In order to solve problems caused by the progress of the aging society and by lifestyle-related diseases, the development of foods leading to the restoration, maintenance, and promotion of good health is required. In addition, global climate change and energy issues require the stable production and supply of safe foods. In order to solve these issues surrounding food and its production, food engineering needs to advance through interdisciplinary collaboration and science and deepening science and technology. By advancing interdisciplinary collaboration, such as through research and development involving emerging technologies such as AI, IoT, and data science, it is expected that innovative technologies will be created that lead to solutions to various issues in the food industry. This symposium will contribute to new developments in food engineering by presenting the latest research in related fields and discussing it in an interdisciplinary framework.

Hall DH, Day 2

Time	Paper ID	Title / Authors	Keywords	Topic code	Ack. number
Hall DH(C3 2F 203), Day 2(Sep. 15)
(10:00–11:00) (Chair: Inoue Takashi)
10:00– 10:40	DH204	[Invited lecture] Utilizing AI to transform Sapporo's manufacturing (Sapporo Breweries) Tokita Keita	AI manufacturing	SY-71	30
10:40– 11:00	DH206	Evaluation of Red Wine Characteristics Based on Color Image Information (Mie U.) *(Reg)Hashimoto Atsushi, (Reg)Suehara Ken-ichiro, (Shinshu U.) Kameoka Takaharu, (Suntory) Watanabe Naoki	color image analysis wine tasting	SY-71	43
(11:00–11:40) (Chair: Hashimoto Atsushi)
11:00– 11:20	DH207	A mechanistic model based approach with on-line monitors for accelerated food drying process development (Yamaguchi U.) (Reg)Yamamoto Shuichi	drying on-line monitors mechanistic model	SY-71	790
11:20– 11:40	DH208	Machine-learning model for protease cleavage site prediction using 1990 peptides (Nagoya U.) Mizutani Ryota, Mori Yoko, Ogawa Shota, Tazoe Kaho, (Reg)Akiyama Hirokazu, (Reg)Shimizu Kazunori, *(Reg)Honda Hiroyuki	Bioactive peptide Cleavage site Machine-learning	SY-71	337
(13:00–14:20) (Chair: Ichikawa Sosaku)
13:00– 13:40	DH213	[Invited lecture] 3D food printer for zero food loss (Yamagata U.) Furukawa Hidemitsu	3D food printer Food loss SDGs	SY-71	857
13:40– 14:00	DH215	Gelation of curdlan by wet pulverization process (Shinshu U.) *(Stu)Tate Hiromu, (Reg)Shimada Iori, (Reg)Fukunaga Hiroshi, (Reg)Takahashi Nobuhide, (Reg)Osada Mitsumasa	curdlan hydrogel wet pulverization	SY-71	703
14:00– 14:20	DH216	Effect of the formation of chitosan-casein complex layer at oil-water interface on the stability of double emulsions containing palm-oil (Tokyo City U.) *(Reg)Kuroiwa Takashi, Hamada Shiho	microchannel emulsification polyelectrolyte complex fat crystallization	SY-71	757
14:20– 14:40		Break
(14:40–16:00) (Chair: Kuroiwa Takashi)
14:40– 15:00	DH218	A comparative study of formulations to improve oral bioavailability of β-cryptoxanthin (U. Miyazaki) *(Reg)Oshima Tatsuya, (Reg·PCEF)Inada Asuka, Ono Aika, Nozaki Yuina, (MITC) Yamamoto Kenji, Akaki Takeshi, Shimoike Masahiko	cryptoxanthin Solubility Bioavailability	SY-71	536
15:00– 15:20	DH219	Amorphous solid dispersion of flavors (Okayama U.) *(Reg)Imamura Koreyoshi, Nitta Yuna, (Stu)Yamamoto Rina, Sato Haruna, (Reg)Imanaka Hiroyuki, (Reg)Ishida Naoyuki	amorphous solid dispersion flavor drying	SY-71	775
15:20– 15:40	DH220	Effect of molecular weight of saccharides and cation of salts on their distribution coefficients onto mackerel (Toyo Inst. Food Tech.) (Reg)Sha Yuki	distribution coefficient adsorption isotherm seasoning compound	SY-71	12
15:40– 16:00	DH221	Development of highly active silica-supported platinum catalysts for the preservation of perishables (Hokkaido Res. Org.) *(Reg)Mori Takeshi, Ogawa Yuta, Shigyo Tatsuhiro, (Reg)Matsushima Keiichiro, Nomura Takafumi, (Hokkaido U.) Nakajima Kiyotaka, Fukuoka Atsushi	Food preservation Ethylene oxidation Supported metal catalysts	SY-71	176

Technical program
Technical sessions (Wide) (For narrow screen)
Session programs
Search in technical program
SCEJ 53rd Autumn Meeting (Nagano, 2022)

www3.scej.org

Session list

SY-70(Advanced Biological ) SY-72(New Trends of Bioche)

SCEJ 53rd Autumn Meeting (Nagano, 2022)

Session programs : SY-71

SY-71 [Symposium of Division of Biochemical Engineering] Advances and Frontiers in Food Chemical Engineering ~Toward Interdisciplinary Collaboration and Deepening Food Science and Technology ~

`SCEJ 53rd Autumn Meeting (Nagano, 2022)`

SY-71 [Symposium of Division of Biochemical Engineering]
Advances and Frontiers in Food Chemical Engineering ~Toward Interdisciplinary Collaboration and Deepening Food Science and Technology ~