The 72th 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)

[3Ba01-10]Physical property of food

Fri. Aug 29, 2025 9:00 AM - 11:30 AM JST
Fri. Aug 29, 2025 12:00 AM - 2:30 AM UTC
Room B(2F 122)
9:00 AM - 9:15 AM JST(12:00 AM - 12:15 AM UTC)

[3Ba01]Standardization of evaluation method for texture changes due to freezing and thawing.

*Keitaro Suzuki1, Mark Anthony Redo2, Kei TAO3, Manabu Watanabe2 (1. Department of Food Production Science, Graduate school of Marine Science and Technology, TUMSAT, 2. Department of Food Science and Technology, TUMSAT, 3. Department of Food Science and Technology, NUBS)
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9:15 AM - 9:30 AM JST(12:15 AM - 12:30 AM UTC)

[3Ba02]Changes in texture and physical properties of ice cream during freezing process

*Airi Takayama1, Naoki Kojima2, Yui Sugitani2, Ryoma Kashimura2, Takayuki Fujiwara1,2 (1. Chubu university・Graduate School of Bioscience and Biotechnology, 2. Chubu university ・College of Bioscience and Biotechnology)
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9:30 AM - 9:45 AM JST(12:30 AM - 12:45 AM UTC)

[3Ba03]Microscopic fracture behavior of whipped cream under shear

*Shuji Fujii1 (1. Toyo University)
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9:45 AM - 10:00 AM JST(12:45 AM - 1:00 AM UTC)

[3Ba04]Visualizing Pretzel Texture Through Physical and Sensory Evaluation

*Tomoko Tsurusawa1, Minemine Takahashi1, Maho Togawa1, Takashi Miyashita1 (1. Ezaki Glico Co., Ltd.)
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10:00 AM - 10:15 AM JST(1:00 AM - 1:15 AM UTC)

[3Ba05]Changes in both physical properties of bolus and aroma release during mastication of rice crackers

*Kotaro Takahashi1, Rika Murakami2, Teppei Imaizumi3,4, Takahisa Nishizu3,4 (1. The United Graduate School of Agricultural Science, Gifu Univ., 2. Graduate School of Natural Science and Technology, Gifu Univ., 3. Faculty of Applied Biological Science, Gifu Univ., 4. Preemptive Food Research Center, Gifu Univ.)
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10:15 AM - 10:30 AM JST(1:15 AM - 1:30 AM UTC)

[3Ba06]Development of sensory evaluation method using facial shape during mastication
~ Effects of Saltiness and Sweetness ~

*Kazuma Shimura1, Makoto Takemasa1 (1. Tokyo Denki University Graduate School Life Science and Technology)
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10:30 AM - 10:45 AM JST(1:30 AM - 1:45 AM UTC)

[3Ba07]Impact of expanding food texture big data scale on deep learning based food texture analysis

*Ryo Sugihara1, Makoto Takemasa1 (1. Tokyo Denki University Graduate School Life Science and Technology)
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10:45 AM - 11:00 AM JST(1:45 AM - 2:00 AM UTC)

[3Ba08]Employing of food texture bigdata toward new era expression of food texture analysis based on large language model

*Makoto Takemasa1, Amano Sota1 (1. Tokyo Denki University)
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11:00 AM - 11:15 AM JST(2:00 AM - 2:15 AM UTC)

[3Ba09]Prediction of causal structure between texture perception and physical parameters using causal discovery

*Yuichiro Kawasaki1, Hiroyuki Nakamoto1 (1. Kobe Univesity)
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11:15 AM - 11:30 AM JST(2:15 AM - 2:30 AM UTC)

[3Ba10]Development of a 'melt-in-mouth' texture evaluation method using the mastication process simulator ORAL-MAPS®

*Motoki Inoue1, Reina Kanda1, Takatoshi Ueda1, Tadashi Sakata1 (1. Meiji Co., Ltd.)
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