Research Interests 【 display / non-display 】

Research Interests 【 display / non-display 】

Research Areas 【 display / non-display 】

Research Areas 【 display / non-display 】

Papers 【 display / non-display 】

Papers 【 display / non-display 】

• 20 kHz Ohmic heating vs. conventional thermal treatment: Comparison of functional and physical properties of liquid egg white and yolk

  Chunsen Wang, Yvan Llave, Mika Fukuoka , 2025.07

  Food Science and Technology Research

  DOI

• Salmon muscle microstructure influence on ohmic heating – MRI characterization and computer simulation analysis

  Wen Guo, Chunsen Wang, Yvan Llave, Mika Fukuoka , 2025.06

  Journal of Food Engineering

  DOI

• Computer simulation of ready-to-eat rice reheating on a microwave oven: Application of dielectric mixture equations in foods of varying porosity ratio

  Andres Abea, Chihiro Sugihara, Yvan Llave, Mika Fukuoka , 2025.04

  Journal of Food Engineering

  DOI

• Ohmic tempering of Antarctic krill (Euphausia superba) blocks: Electrical conductivity determination and computer simulation approach

  Chancong Jiang, Yvan Llave, Mika Fukuoka , 2025.02

  Journal of Food Process Engineering

  DOI

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

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

  Journal of Food Engineering

  DOI

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Books 【 display / non-display 】

Books 【 display / non-display 】

• Section 1: Culinary Engineering and Simulation; Chapter 2: Culinary Science Methodology; The Science of Delicious Cooking

  Yvan Llave、Mika Fukuoka , 2025.03

  NTS Corporation , 30-36 Chapter 2 Section 1

• Update on emerging technologies including novel applications: Radio frequency. In: J. Sellahewa, K. Knoerzer, R. Buckow, M.H. Nguyen, P. Juliano (Eds), Food Engineering Innovations across the Food Supply Chain

  Shaojin Wang, Yvan Llave, Fabin Kong, Francesco Marra, Ferruh Erdogdu , 2022.01

  Academic Press , 163-186, Chapter 9

• Infrared Radiation. In: V.M. Gómez-López, R. Bhat (Eds.), Electromagnetic Technologies in Food Science (Chapter 9)

  Yvan Llave, Noboru Sakai , 2021.12

  Wiley-Blackwell , 220-253, Chapter 9

• CFD modeling of convection flow in pan cooking. In: D.W. Sun (Ed.), Computational Fluid Dynamics in Food Processing.

  Yvan Llave, Noboru Sakai , 2019.01

  CRC Press Taylor & Francis Group , 365-388, Chapter 17

• Dielectric defrosting of frozen foods. In: A.M. Grumezescu, A.M. Holban (Eds.), Handbook of Food Bioengineering (Multi Volume Set – Volume XVIII: Food Processing for Increased Quality and Consumption).

  Yvan Llave, Noboru Sakai , 2018.04

  Elsevier , 383-422, Chapter 13

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

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

• Building a heating control system using a combination of cooking simulation and machine learning and non-contact measurement

  Project Period (FY)： 2024/04  -  2027/03  Investigator(s): Mika Fukuoka

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

• Development of vacuum low-temperature cooking technology using ohmic heating for the production of high-quality cooked marine food

  Project Period (FY)： 2016/04  -  2018/03 

  Grant-in-Aid for JSPS Fellows  Principal Investigator  P16102 

Lesson Subject 【 display / non-display 】

Lesson Subject 【 display / non-display 】