CS-1 - Session programs - SCEJ 84th Annual Meeting (Tokyo, 2019)

`SCEJ 84th Annual Meeting (Tokyo, 2019)`

Last modified: 2019-03-12 11:30:00

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Session programs : CS-1

The preprints(abstracts) can be viewed by clicking the Paper IDs.
The ID/PW printed on the PROGRAM book are required.
(The ID/PW have also been sent to the Earlybird registers and invited persons by e-mail.)
The programs of HC-13, HC-17, K-1 were updated.

CS-1 To Enhance the Significance of SCEJ's Presence -To Pursue Corroborations with Cookery Science and Food Engineering-

Organizers:

Fujioka Keiko (Functional Fluids), Kaminoyama Meguru (Yokohama Nat. Univ.)

This time, we would like to seek a collaboration with cooking science and food engineering and a fusion of our differing fields in order to expand the base of the Chemical Engineering Society, which we hope will, in turn, lead to an enhancement of the presence of our society.

Hall Z, Day 1

Time	Paper ID	Title / Authors	Keywords	Topic code	Ack. number
Hall Z(Multi-Activity Bldg. 6F Lecture Hall), Day 1(Mar. 13)
(13:00–14:00) (Chair: Kaminoyama Meguru)
13:00– 13:05		Opening remark (Functional Fluids) (Reg)Fujioka Keiko
13:05– 13:20	Z113	[Keynote lecture] Chemical Engineering for Cooking Science (Tohoku U.) (Reg)Adschiri Tadafumi	Interdisciplinary exchange	CS-1	1255
13:20– 13:40	Z114	[Invited lecture] Microorganisms in the Fermentation Process of Miso (Japanese Soybean Paste) (Tokyo U. Agri.) Kashiwagi Yutaka	Fermented Foods	CS-1	42
13:40– 14:00	Z115	[Requested talk] Effect of the quality of the salt in a pickled plum manufacturing process (Res. Inst. Salt and Sea Water Sci.) *Nakayama Yuka, Noda Yasushi	Quality of the salt Pickled plum	CS-1	35
(14:00–14:40) (Chair: Ichikawa Sosaku)
14:00– 14:20	Z116	[Invited lecture] Prediction and control of hardness of vegetables during cooking with water (Ochanomizu U.) Kasai Midori	prediction vegetables hardness	CS-1	1280
14:20– 14:40	Z117	[Requested talk] Relationship between Heat Transfer Mechanism and Cooking Quality During the Oven Heating of Food (Yokohama Nat. U.) Sugiyama Kuniko	Cookery Science and Food Engineering Oven Heating	CS-1	1353
14:40– 15:00		Break
(15:00–16:00) (Chair: Fujioka Keiko)
15:00– 15:20	Z119	[Requested talk] A human gastric digestion simulator for analysis of food digestion kinetics (U. Tsukuba) *(Reg)Ichikawa Sosaku, (NFRI, NARO) (Reg)Kobayashi Isao	Food digestion Simulator Human stomach	CS-1	1410
15:20– 15:40	Z120	[Requested talk] Kinetic analysis of lipid oxidation and anti-oxidation, and food design based on it (Tohoku U.) *(Reg)Shibasaki-Kitakawa Naomi, (Reg)Takahashi Atsushi	lipid oxidation anti-oxidation kinetic analysis	CS-1	997
15:40– 16:00	Z121	[Requested talk] Possibility of the tailor made food design using computational swallowing simulator "Swallow Vision" (Meiji) (Reg)Kamiya Tetsu	Simulation Swallowing Food design	CS-1	1338
(16:00–16:20) (Chair: Fujioka Keiko, Kaminoyama Meguru)
16:00– 16:20		General discussion

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SCEJ 84th Annual Meeting (Tokyo, 2019)

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