Japan Journal of Food Engineering最新文献_第2页

Development and Preliminary Validity Evaluation of Numerical Simulation of Human Swallowing Using a Particle Method 粒子法人体吞咽数值模拟的发展及初步有效性评价

Japan Journal of Food Engineering Pub Date : 2023-09-15 DOI: 10.11301/jsfe.23628

Tetsu KAMIYA, Yoshio TOYAMA, Keigo HANYU, Takahiro KIKUCHI, Yukihiro MICHIWAKI

{"title":"Development and Preliminary Validity Evaluation of Numerical Simulation of Human Swallowing Using a Particle Method","authors":"Tetsu KAMIYA, Yoshio TOYAMA, Keigo HANYU, Takahiro KIKUCHI, Yukihiro MICHIWAKI","doi":"10.11301/jsfe.23628","DOIUrl":"https://doi.org/10.11301/jsfe.23628","url":null,"abstract":"This study evaluated the possibility of numerically simulation of swallowing via moving particle simulation (MPS), defining the bolus structure as the number of particles. To verify the accuracy of the simulation, a simplified bolus falling model was studied via three-dimensional (3D) MPS. Further, we examined a simplified swallowing simulation via two-dimensional (2D) MPS to verify interactions between food properties and organ structure movement. On comparing the 3D MPS simulation and experimental results, we found that the falling time of the water bolus and configuration of the liquid-air interface corresponded to the experimental measurements and visualization images, respectively. Moreover, the calculated force on the surface was similar to the theoretical and measured values with adequate rheological and tribological properties. In the simplified 2D MPS swallowing simulation results, the food bolus exhibited different flow behaviors and deformations, thus confirming that MPS can be used for coupled simulations of food and organ structures with differing physical properties. The results suggest that MPS can be used to develop a numerical simulation of the swallowing process.","PeriodicalId":39399,"journal":{"name":"Japan Journal of Food Engineering","volume":"237 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135354800","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

単離・同定された天然酵母の中華まん用酵母としての特性について分离、鉴定的天然酵母作为中华包子用酵母的特性

Japan Journal of Food Engineering Pub Date : 2023-09-15 DOI: 10.11301/jsfe.23630

Masahiro NAKAMURA, Daichi ITO, Shuichi KARITA

引用次数: 0

A Kinetic Model for Describing the Heterogeneity of Susceptibility to Chemical or Physical Change 描述化学或物理变化敏感性异质性的动力学模型

Japan Journal of Food Engineering Pub Date : 2023-06-15 DOI: 10.11301/jsfe.23627

Ryuichi MATSUNO, Shuji ADACHI

引用次数: 1

白甘藷（Ipomoea batatas L.）の抗糖尿病作用成分の強弱陰イオン交換カラム組み合わせによる精製白甘薯(Ipomoea batatas L.)抗糖尿病作用成分的强弱阴离子交换列组合精制

Japan Journal of Food Engineering Pub Date : 2023-06-15 DOI: 10.11301/jsfe.23625

Akifumi Ikeda, Shuichi Kusano

引用次数: 0

実需者ニーズに対応した食品加工技術の開発と実用化适应实际需求的食品加工技术的开发和实用化

Japan Journal of Food Engineering Pub Date : 2023-03-15 DOI: 10.11301/jsfe.22621

S. Isobe

引用次数: 0

UF膜モジュールを用いたイシクラゲ由来フィコビリタンパク質の濃縮の予測预测利用UF膜模块浓缩石水母纤维蛋白

Japan Journal of Food Engineering Pub Date : 2023-03-15 DOI: 10.11301/jsfe.22618

Takanori HIDANE, Mikihide DEMURA, Shintaro MORISADA, Keisuke OHTO, Hidetaka KAWAKITA

{"title":"UF膜モジュールを用いたイシクラゲ由来フィコビリタンパク質の濃縮の予測","authors":"Takanori HIDANE, Mikihide DEMURA, Shintaro MORISADA, Keisuke OHTO, Hidetaka KAWAKITA","doi":"10.11301/jsfe.22618","DOIUrl":"https://doi.org/10.11301/jsfe.22618","url":null,"abstract":"Phycobiliprotein (PB) produced by cyanobacteria exhibits an anti-inflammatory effect and anti-cancer effect, and is expected to be applied as pharmaceuticals. In this study, a PB-containing solution from Nostoc commune was concentrated and separated by an ultrafiltration (UF) membrane module (nominal molecular weight limit (NMWL) 150 kDa, 30 kDa and 10 kDa). When the PB-containing solution was permeated through an UF membrane module of NMWL 10 kDa at 0.07 MPa, the total protein content was concentrated up to 10 times in 30 minutes. To simulate the change in the concentration for the concentrate in the scaled-up treatment, the parameters of the formed cake layer were determined by a mathematical model. The concentration performance of the UF membrane modules was evaluated using the obtained parameters, indicating that the 150 kDa NMWL UF membrane modules were able to concentrate 100 liters of PB-containing solution by 10 times in 15 hours. The 30 kDa and 10 kDa NMWL UF membrane modules showed the possibility of PB separation, as well as protein concentration. The productivity of PB calculated by flux and selectivity was highest for the 30 kDa NMWL UF membrane module.","PeriodicalId":39399,"journal":{"name":"Japan Journal of Food Engineering","volume":"136 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135598827","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

高品質な乾燥食品の生産を実現させる高機能乾燥機の研究開発と製品化实现高品质干燥食品生产的高功能干燥机的研发与产品化

Japan Journal of Food Engineering Pub Date : 2023-03-15 DOI: 10.11301/jsfe.23623

Yasuhiro Kihara, Toshimasa Kihara, K. Kihara, H. Arima, S. Yamamoto

引用次数: 0

スイカ赤肉大玉品種‘祭ばやし777’における果皮白色部利用による廃棄率の低減とその果汁の成分分析および一重項酸素消去活性について西瓜红肉大玉品种“祭林777”利用果皮白色部的废弃率的降低和那个果汁的成分分析及单一项氧消除活性

Japan Journal of Food Engineering Pub Date : 2023-01-01 DOI: 10.11301/jsfe.23633

Shingo FUJITA, Masako OSAWA, Takahiro INAKUMA

{"title":"スイカ赤肉大玉品種‘祭ばやし777’における果皮白色部利用による廃棄率の低減とその果汁の成分分析および一重項酸素消去活性について","authors":"Shingo FUJITA, Masako OSAWA, Takahiro INAKUMA","doi":"10.11301/jsfe.23633","DOIUrl":"https://doi.org/10.11301/jsfe.23633","url":null,"abstract":"廃棄率が大きい食品であるスイカの廃棄率低減を目指して，果皮白色部を利用した果汁にしたところ，授粉後日数にかかわらず，廃棄率は20から30%の範囲にあり，日本食品標準成分表で記載されている40%よりも低かった．果汁色はL＊値とa＊値から授粉後40日をピークに変動することが推察された．Brixも完熟期である授粉後40日を境に安定化がみられ，10°Bx程度確保できたことから，十分利用できる可能性が示唆された．果汁100gあたりにシトルリンは164.7mg（授粉後40日），アルギニンは41.9mg（授粉後50日），γ-アミノ酪酸は16.5mg（授粉後50日），リコペンは3.34mg（授粉後40日）含有され，一重項酸素消去活性であるSOAC値は8.62μmol α-トコフェロール当量/mL（授粉後40日）であった．果皮白色部を利用した果汁のSOAC値（y）とa＊/b＊値（x）との相関関係は強く（相関係数＝0.915），回帰式（y＝5.824x − 4.448）が得られ，a＊/b＊値からSOAC値を予測できる可能性が示された．","PeriodicalId":39399,"journal":{"name":"Japan Journal of Food Engineering","volume":"29 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135505132","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Engineering Research on Advanced Utilization of Underutilized Food Resources 未充分利用粮食资源先进利用的工程研究

Japan Journal of Food Engineering Pub Date : 2023-01-01 DOI: 10.11301/jsfe.23637

Takashi KOBAYASHI

引用次数: 0

Technology Establishment for Formation of Functional Food Powder with Spray Drying and Molecular Inclusion. 喷雾干燥-分子包合法制备功能性食品粉的工艺研究。

Japan Journal of Food Engineering Pub Date : 2022-12-15 DOI: 10.11301/jsfe.22616

H. Yoshii

引用次数: 0