The 71th Annual Meeting of JSFST
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Oral presentationD 食品工学、加工、保蔵、バイオテクノロジー (Food Engineering, Process, Storage, and Biotechnology)

[2Mp]Physical property of food

Fri. Aug 30, 2024 3:00 PM - 6:00 PM JST
Fri. Aug 30, 2024 6:00 AM - 9:00 AM UTC
Room M 2F N203
Chair:Mito Kokawa, Haruhiko Koizumi
3:00 PM - 3:15 PM JST(6:00 AM - 6:15 AM UTC)

[2Mp-01]Control of Polymorphic Transformation of Lipid Crystals by Focusing on Strain

*Haruhiko Koizumi1,2, Michikawa Soichi3, Saya Otsuka3, Kiyotaka Sato2, Satoru Ueno1,2 (1. Graduate School of Integrated Sciences for Life, Hiroshima Univ., 2. School of Applied Biological Science, Hiroshima Univ., 3. Tokyo Food Co., Ltd.)
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3:15 PM - 3:30 PM JST(6:15 AM - 6:30 AM UTC)

[2Mp-02]Suppression of fat bloom for CBS-based compound chocolate by focusing on viscosity

*Maho Satou1, Haruhiko Koizumi1,2, Soichi Michikawa3, Saya Otsuka3, Satoru Ueno1,2 (1. Faculty of Applied Biological Science, Hiroshima Univ., 2. Graduate School of Intergrated Sciences for Life, Hiroshima Univ., 3. Tokyo Food Co., Ltd)
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3:30 PM - 3:45 PM JST(6:30 AM - 6:45 AM UTC)

[2Mp-03]Contorol of physical property for sunflower-wax-based oleogels by regulating cooling rate

*Hana Mikami1, Haruhiko koizumi1,2, Satoru Ueno1,2 (1. Graduate School of Integrated Sciences for Life, Hiroshima Univ. , 2. School Applied Biological Science, Hiroshima Univ)
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3:45 PM - 4:00 PM JST(6:45 AM - 7:00 AM UTC)

[2Mp-04]Control of Crystallization Behavior of BBB for Manufacturing Stable Oleofoam

*Takio Yamazoe1, Haruhiko Koizumi1,2, Satoru Ueno1,2 (1. Graduate School of Integrated Sciences for Life, Hiroshima Univ., 2. School Applied Biological Science, Hiroshima Univ.)
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4:00 PM - 4:15 PM JST(7:00 AM - 7:15 AM UTC)

[2Mp-05]The Molecular Study of Relationship between Physical Properties and Molecular Structure of Triacilglicerols

*Kazushi Fujimoto1, Yuki Kitamura1, Junya Metoki 2, Kenta Kishi2, Shogo Tsujino2, Kazuma Yoshimura2, Hiroshi Hirai2 (1. Kansai University, 2. The Nisshin OilliO Group)
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4:15 PM - 4:30 PM JST(7:15 AM - 7:30 AM UTC)

[2Mp-06]Effect of triglyceride composition and morphology of high-melting fats on their oleogel formability

*NAOKI MAEKOBA1, Noritaka Oishi1, Haruhiko Koizumi2, Satoru Ueno2 (1. MIYOSHI OIL & FAT CO.,LTD., 2. Graduate School of Integrated Sciences for Life, Hiroshima Univ.)
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4:30 PM - 4:45 PM JST(7:30 AM - 7:45 AM UTC)

休憩

4:45 PM - 5:00 PM JST(7:45 AM - 8:00 AM UTC)

[2Mp-07]Friction coefficient in chocolate melting

*Hironori Hondoh1, Kouki Kumada1 (1. University of Shizuoka)
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5:00 PM - 5:15 PM JST(8:00 AM - 8:15 AM UTC)

[2Mp-08]Structural Analysis of Hydrous Chocolate Using Dielectric Properties

*AYUMU KARASAWA1, KAZUYA SAKIYAMA1, MAKOTO MIURA2 (1. Meiji Co.,Ltd., 2. Collaborative Research Programs, Faculty of Agriculture, Iwate University)
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5:15 PM - 5:30 PM JST(8:15 AM - 8:30 AM UTC)

[2Mp-09]Evaluation of the physical properties of chocolate-like fats processed foods with roasted burdock roots

*Ryo Umebayashi1, Takayuki Murakami3, Ryo Hirao3, Haruhiko Koizumi1,2, Satoru Ueno1,2 (1. Graduate School of Integrated Sciences for Life, Hiroshima Univ. , 2. School Applied Biological Science, Hiroshima Univ., 3. AHJIKAN CO.,LTD.)
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5:30 PM - 5:45 PM JST(8:30 AM - 8:45 AM UTC)

[2Mp-10]A preliminary study on potential emulsifying ability of spices

*Thi Bao Chau Bui1, Tsunekawa Naoki1, Kitamura Yutaka1, Kokawa Mito1 (1. University of Tsukuba)
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5:45 PM - 6:00 PM JST(8:45 AM - 9:00 AM UTC)

[2Mp-11]Evaluation of the influence of Malic Acid on the Activity of S. Thermophilus in MRS Broth by an Isothermal Calorimetry

*Nanami Yoshioka1, Aoi Matsuo1, Masaharu Ohba2, Masahiro Maebayashi1 (1. Facult. Agricult. Meijo Univ., 2. Meijo Univ.)
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