Papers 【 display / non-display 】

Papers 【 display / non-display 】

• Modeling of microwave thawing and reheating of multiphase foods: A case study for packed rice

  Yasuaki Taguchi, Andres Abea, Yvan Llave, Chihiro Sugihara, Fumihiko Suzuki, Tomonori Hosoda, Kayoko Onizawa, Noboru Sakai, Mika Fukuoka , 2024.08

  Journal of Food Engineering

  DOI

• Agitation of liquid eggs during ohmic heating pasteurization—Experimental and computer simulation study

  Chunsen Wang, Yvan Llave, Mika Fukuoka , 2024.01

  Journal of Food Process Engineering

  DOI

• Electrical conductivity of salmon muscles – analysis of the influence of muscle position and electrical current direction during ohmic heating

  Wen Guo, Yvan Llave, Mika Fukuoka , 2023.10

  International Journal of Food Engineering

  DOI

• Computer simulation of microwave cooking of sweet potato – Kinetics analysis of reactions in the maltose production process and their modeling

  Yoshihiro Kako, Yvan Llave, Noboru Sakai, Mika Fukuoka , 2023.02

  Journal of Food Engineering

  DOI

• Computer simulation of microwave cooking of sweet potato

  Yoshihiro Kako, Yvan Llave, Noboru Sakai, Mika Fukuoka , 2022.07

  J Food Process Eng.

  DOI

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Books 【 display / non-display 】

Books 【 display / non-display 】

• 動的粘弾性測定とそのデータ解釈事例

  酒井昇、福岡美香 , 2021.12

  （株）技術情報協会 , 動的粘弾性測定を用いた加熱による食品の物性変化の把握と予測 , P572-P582

• 生食のおいしさとリスク

  福岡美香、酒井昇 , 2013.07

  NST , 加熱による肉の変化 , 149-160

• 火と食

  福岡美香（ 朝倉敏夫編　） , 2012.10

  ドメス出版 , 火と物性変化（加熱調理） , 175-194

• Characterization of Food: Emerging methods

  Watanabe, H., Fukuoka, M., Watanabe, T , 1995.01

  Elsevier , Recent advances in characterization of foods using NMR , 117-149

• Advances in Food Engineering

  Watanabe, H. and Fukuoka, M. , 1992.01

  CRC Press , Moisture diffusion in soybean seed measured by NMR , 79-84

Grant-in-Aid for Scientific Research 【 display / non-display 】

Grant-in-Aid for Scientific Research 【 display / non-display 】

• 調理シミュレーションと機械学習の融合および非接触計測による加熱制御システムの構築

  Project Period (FY)： 2024/04  -  2027/03  Investigator(s): 福岡美香

  Grant-in-Aid for Scientific Research(C)  Principal Investigator  24K05572 

• Cooking optimization by combining neural networks and computer simulation

  Project Period (FY)： 2019/04  -  2022/03  Investigator(s): 酒井 昇

  Grant-in-Aid for Scientific Research(C)  Co-Investigator  19K02315 

• Elucidation on manifestation mechanism of texture in foods with complex inhomogeneous structures from microscopic aspect

  Project Period (FY)： 2018/04  -  2022/03  Investigator(s): 松川 真吾

  Grant-in-Aid for Scientific Research(B)  Co-Investigator  18H00962 

• 通電加熱を利用した新規加熱調理に関する基礎的研究

  Project Period (FY)： 2016/04  -  2019/03  Investigator(s): 酒井 昇

  Grant-in-Aid for Scientific Research(C)  Co-Investigator  16K00808 

• 澱粉茹で調理の環境負荷低減を実現する流体解析に基づく水分移動モデルの構築

  Project Period (FY)： 2015/04  -  2018/03 

  Grant-in-Aid for Scientific Research(C)  Principal Investigator  15K00777 

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Lesson Subject 【 display / non-display 】

Lesson Subject 【 display / non-display 】