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)

[3Da01-10]Processing Manufacturing technology

Fri. Aug 29, 2025 9:00 AM - 11:30 AM JST
Fri. Aug 29, 2025 12:00 AM - 2:30 AM UTC
Room D(2F 124)
9:00 AM - 9:15 AM JST(12:00 AM - 12:15 AM UTC)

[3Da01]Effect of impregnated conditions of liquid on the quality of candied or dried yuzu peel

*Takashi Osaka1, Sayaka Nakatsu1, Ryo Kajihara1 (1. Hiroshima prefectural technology research institute,food technology research center)
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9:15 AM - 9:30 AM JST(12:15 AM - 12:30 AM UTC)

[3Da02]Effect of freezing after liquid impregnation on the yield of ginger in syrup using high sugar content sugar solution.

*Ryo Kajihara1, Takashi Osaka1, Sayaka Nakatsu1 (1. HPTRI-FTRC)
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9:30 AM - 9:45 AM JST(12:30 AM - 12:45 AM UTC)

[3Da03]Analyses of Color Changes and Red Pigments formation during Sun-drying process of Umeboshi, Salt-pickled Japanese Apricot Fruit

*Asako Horinishi1, Jotaro Noguchi1, Yoshihiko Ozaki1 (1. Kindai Univ.)
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9:45 AM - 10:00 AM JST(12:45 AM - 1:00 AM UTC)

[3Da04]Effect of salt-pickling temperature during Umeboshi processing on the quality and chemical composition of salted Ume fruit.

*takayoshi kitamura1, asako horinishi2, yoshihiko ozaki2 (1. Kindai University Graduate School of Biology-Oriented Science and Technology, 2. kindai University Faculty of Biology-Oriented Science and Technology)
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10:00 AM - 10:15 AM JST(1:00 AM - 1:15 AM UTC)

[3Da05]Characterization of spray-dried powders prepared from maltodextrin-added mandarin orange juice

*Shinya Kawaguchi1, Shota Chinen1, Daisuke Sasakura2, Hayauchi Aiko2 (1. PRECI CO., LTD., 2. Spectris Co., Ltd)
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10:15 AM - 10:30 AM JST(1:15 AM - 1:30 AM UTC)

[3Da06]Quality evaluation of dried fruit products using atmospheric freeze-drying in the drying process

*Toshiko Yasunobu1, Mai Matsuyama1, Koichi Nishimura1, Yasuki Matsumura2, Kyuya Nakagawa3 (1. Panasonic, 2. Kyoto University, 3. Kyushu University)
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10:30 AM - 10:45 AM JST(1:30 AM - 1:45 AM UTC)

[3Da07]Analysis of effect of sugars on fried food processing

*Yoshihiro Ueda1, Tsukuru Kitajima1, Akiko Koizumi2, Machiko Mineki3, Sadashi Kyan1 (1. Warabeya Nichiyo Foods Co., 2. Tamagawa University, 3. Tokyo Kasei University)
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10:45 AM - 11:00 AM JST(1:45 AM - 2:00 AM UTC)

[3Da08]Verification of a freeze concentration apparatus for suspension crystallization with sake

*hironori moriyama1, satoru shimohuji1, yoshirou hoki1, atsushi kumeno2, yasunori matsumoto3 (1. Kochi prefectural industrial technology center, 2. Tosatsuru Sake Brewing Co., Ltd., 3. Kochi University of technology)
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11:00 AM - 11:15 AM JST(2:00 AM - 2:15 AM UTC)

[3Da09]Development of a new fruit juice production method using a combination of enzymatic treatment and vacuum packaging

*Shinya Yamazaki1 (1. Nagano Prefecture General Industrial Technology Center)
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11:15 AM - 11:30 AM JST(2:15 AM - 2:30 AM UTC)

[3Da10]Investigation of extending shelf-life of frozen foods with package(outside of food) and rosemary extract substance(inside of foods).

*Shinji Nakanishi1, Yoshiaki Kobayashi1, Satoshi Kasatani 1, Riho Kato 1 (1. Mitsubishi Chemical Corporation)
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