[3Dp01-10] Processing Manufacturing technology | 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)

[3Dp01-10]Processing Manufacturing technology

Fri. Aug 29, 2025 2:15 PM - 4:45 PM JST
Fri. Aug 29, 2025 5:15 AM - 7:45 AM UTC

Room D(2F 124)

2:15 PM - 2:30 PM JST(5:15 AM - 5:30 AM UTC)

[3Dp01]Development of Novel Meat Analogue Manufacturing Method Based on the Freeze Alignment Technique

*Yuta Katano¹, Ryuta Hayashi¹, Takashi Kusakari¹, Takashi Kobayashi², Kentaro Matsumiya², Shinsuke Nagamine³, Kyuya Nakagawa⁴ (1. Kubota Corporation, 2. Graduate School of Agriculture, Kyoto University, 3. Graduate School of Engineering, Kyoto University, 4. Graduate School of Engineering, Kyusyu University)

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2:30 PM - 2:45 PM JST(5:30 AM - 5:45 AM UTC)

[3Dp02]Establishment of a Testing Method for the Physical Properties of Heat-Processed Radish in Frozen Prepared Foods and Investigation of Methods to Suppress Degradation

*Moeka Maeda¹, Syatari Nozomi², Yoshida Masashi², Tokuda Shinya², Oka Daiki³, Noguti Tomohiro ⁴ (1. Agri.Chem., Grad.Sch.Appl., Tokyo Univ. Agric., 2. RCBC, Nisshin Seifun Group Inc., 3. Agri. Chem., Appl.Bio., Tokyo Univ. Agric. , 4. FPC, Tokyo Univ. Agric., FPC)

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2:45 PM - 3:00 PM JST(5:45 AM - 6:00 AM UTC)

[3Dp03]Consideration for the development of a home-use freeze-thaw infusion cooking kit to soften meat in a short time.

*Yuki Shimohisa¹, Kenya Shibata¹, Minori Sakamoto¹, Kana Miyachi¹, Mayuu Kanesaki¹ (1. HPTRI-FTRC)

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3:00 PM - 3:15 PM JST(6:00 AM - 6:15 AM UTC)

[3Dp04]The effect of pH for heating gelation of mucuna bean acid whey protein (MAWP) forming hard heating gels

*Akari Ito¹, Daiki Oka², Shota Koyama², Yoshimasa Tsujii² (1. Dept. Agric. Chem., Grad. Sch., Tokyo Univ. Agric., 2. Dept. Agric. Chem., Fac. Appl. Biosci., Tokyo Univ. Agric.)

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3:15 PM - 3:30 PM JST(6:15 AM - 6:30 AM UTC)

[3Dp05]Effect of High-Intensity Ultrasound on Physicochemical Properties of Vegetarian Mayonnaise

*CHIAHSING CHENG¹, Liang Chin-Hung¹, CHEN PO-JEN¹, HUANG Cheng-Kai¹, Ho Jou-Hsuan¹ (1. Tunghai University)

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3:30 PM - 3:45 PM JST(6:30 AM - 6:45 AM UTC)

[3Dp06]Processing method and evaluation of azuki bean paste with a purple color

*Mika Kawahara¹ (1. Tokachi Foundation/Food Tec.Ctr.)

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3:45 PM - 4:00 PM JST(6:45 AM - 7:00 AM UTC)

[3Dp07]Compression molding for powdered seasonings to improve handling and collapsibility

*Eri Kajitani¹, Akane Suzuki¹, Ko matsui¹ (1. POWREX CORPORATION)

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4:00 PM - 4:15 PM JST(7:00 AM - 7:15 AM UTC)

[3Dp08]Evaluation of Digestibility of Enzyme-treated Chicken Breast using Gastric Digestion Simulator

*Kana Miyachi^1,2, Minori Sakamoto^1,2, Hiroyuki Kozu², Isao Kobayashi², Yuki Shimohisa¹, Mayuu Kanesaki¹, Kenya Shibata¹ (1. HPTRI-FTRC, 2. Institute of Food Research, NARO)

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4:15 PM - 4:30 PM JST(7:15 AM - 7:30 AM UTC)

[3Dp09]Synthesis of cellobiulose by isomerization using scallop shell powder

*Ryo Kono¹, Yoshiyuki Watanabe¹ (1. Osaka Metropolitan Univ.)

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4:30 PM - 4:45 PM JST(7:30 AM - 7:45 AM UTC)

[3Dp10]Inactivation of protease in maitake by high frequency heating in hot water

*Kunihiko Uemura¹ (1. Niigata Agro-Food University)

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