Japan Journal of Food Engineering最新文献_第4页

Verification for ATS Method of New Sterilizing-Value-Estimation-Method 新灭菌值估算方法ATS方法的验证

Japan Journal of Food Engineering Pub Date : 2021-09-15 DOI: 10.11301/jsfe.21589

Isamu Mukai

{"title":"Verification for ATS Method of New Sterilizing-Value-Estimation-Method","authors":"Isamu Mukai","doi":"10.11301/jsfe.21589","DOIUrl":"https://doi.org/10.11301/jsfe.21589","url":null,"abstract":"Since the Ball Formula Method was proposed in 1923, the development of sterilizing-valueestimation-methods has a history of about 100 years. Even today, the Formula Method at an early stage is widely used in food manufacturing because of its ease of use. However, due to advances in thermal processing systems, the range in which this Formula Method can be used has been limited in recent years. To overcome this problem, author proposed the Ambient Temperature Slide method based on a new idea in 2006. The correlation equation, which includes two parameters, heat-transfer coefficient and delay-time, was theoretically obtained using two hypotheses from the expansion of the heat-balance equation. The purpose of this time is to verify the hypothesis of the delay-time δ left behind in the previous third report and finally complete the ATS method theory, and to compare and verify it with Ball Formula Method which represents conventional methods. Both use common sterilizing data that can be investigated for versatility. In this case, the result of the latter comparative verification is also the verification of the former. The ATS method has now been verified for versatility been based on accuracy, confirming all of its outstanding accuracy, versatility, and simplicity.","PeriodicalId":39399,"journal":{"name":"Japan Journal of Food Engineering","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46080415","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

Development of a New Seasoning Field Based on the Development of Concentrated Paste Roux Technology 基于浓缩肉酱技术开发调味品新领域

Japan Journal of Food Engineering Pub Date : 2021-09-15 DOI: 10.11301/jsfe.21595

Kosuke Hamasu, Shigeki Satomi, Hiroko Hirai, Michie Kawamukai, Hitomi Masuko, Kanako Minami, Haruna Yamamoto, Fumiaki Kurobe, Yasushi Morishita

引用次数: 0

Combined Effect of Mild Heat Treatment by Warm Sodium Hypochlorite Aqueous Solution and Active MAP on Browning of Fresh-Cut Celery 温次氯酸钠水溶液和活性MAP对鲜切芹菜褐变的联合作用

Japan Journal of Food Engineering Pub Date : 2021-06-15 DOI: 10.11301/jsfe.21588

Kota Kobayashi, Mizuki Aibe, Y. Ogawa

{"title":"Combined Effect of Mild Heat Treatment by Warm Sodium Hypochlorite Aqueous Solution and Active MAP on Browning of Fresh-Cut Celery","authors":"Kota Kobayashi, Mizuki Aibe, Y. Ogawa","doi":"10.11301/jsfe.21588","DOIUrl":"https://doi.org/10.11301/jsfe.21588","url":null,"abstract":"The combined effect of mild heat treatment during the decontamination process (HT) and active modified atmosphere packaging (active MAP) during cold storage (MA) on browning of fresh-cut celery was examined in this study. A sodium hypochlorite aqueous solution at 50 ℃ was used for the decontamination treatment and regarded as the medium for the mild heat treatment. The initial gas composition and concentrations of active MAP were 9.0 ％ O 2 , 13.0 ％ CO 2 , and 78 ％ N 2 . The results for 9 days of storage showed that the aerobic plate count (APC, Log 10 CFU/g) during storage for the solo-MA and HT ＋ MA combination was under 6 and comparatively lower than that of the control and solo-HT. This result indicated that solo-HT had a lower role in reducing bacterial growth. In contrast, solo-HT, similar to solo-MA and HT ＋ MA combination, moderated the variation of the hue angle ( H °), which is an index of the degree of browning fresh-cut celery surface during storage. Additionally, the solo-HT and HT ＋ MA combination prevented phenylalanine ammonia-lyase (PAL) activity and the relative increase in apparent polyphenol content, which is associated with the reduction of browning during storage. These results showed that the HT ＋ MA combination could extend the storage stability of fresh-cut celery.","PeriodicalId":39399,"journal":{"name":"Japan Journal of Food Engineering","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41347455","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

A Simplified Method for Predicting the Effect of Temperature on the Separation Performance by Chromatography 预测温度对色谱分离性能影响的简化方法

Japan Journal of Food Engineering Pub Date : 2021-06-15 DOI: 10.11301/jsfe.21591

S. Nozaki, N. Yoshimoto, Shuichi Yamamoto

引用次数: 0

Statistical Evaluation of Cleaning Processes in Food Manufacturing Facilities 食品生产设施清洁过程的统计评价

Japan Journal of Food Engineering Pub Date : 2021-06-15 DOI: 10.11301/jsfe.21590

Takashi Kaminagayoshi, N. Yoshimoto, Shuichi Yamamoto

引用次数: 0

Prediction of Sake Component Values Using E-nose and E-tongue Data by Machine Learning 基于机器学习的电子鼻和电子舌数据预测清酒成分值

Japan Journal of Food Engineering Pub Date : 2021-03-15 DOI: 10.11301/JSFE.20577

Satoru Shimofuji, Motoko Matsui, Yukari Muramoto, Hironori Moriyama, Yoshiro Hoki, H. Uehigashi

{"title":"Prediction of Sake Component Values Using E-nose and E-tongue Data by Machine Learning","authors":"Satoru Shimofuji, Motoko Matsui, Yukari Muramoto, Hironori Moriyama, Yoshiro Hoki, H. Uehigashi","doi":"10.11301/JSFE.20577","DOIUrl":"https://doi.org/10.11301/JSFE.20577","url":null,"abstract":"We estimated the quality component values of the commercial Japanese sake Junmai Ginjo by using electronic (e)-nose and e-tongue data. Regression analysis methods were applied to predict the components. Characteristic features of Junmai Ginjo such as acidity, amino acid content, glucose and nine volatile components were used as objective variables. Explanatory variables were the 99 peak data obtained by an e-nose and seven sensor data obtained by an e-tongue. The prediction accuracy by the partial least squares regression method using e-nose and e-tongue data was 7.57 average error% (the ratio of the mean absolute error to the component value range). With the application of other regression analyses (multiple regression analysis, support-vector machine, random forest, gradient boosting), the prediction accuracy was improved for all components except the acidity and amino acid content. With the application of other regression analyses and the addition of the data of seven simplified analyses (Brix, pH, electrical conductivity, OD260, OD280, simplified alcohol content, simplified glucose content), the prediction accuracy was improved for all components. (average error%: 5.04) The analysis conditions ( i.e. , the regression analysis and the dataset of explanatory variables) for the best score differed depending on the component. Thus, when predicting components by a regression analysis, it is necessary to prepare a plurality of analysis conditions and challenges.","PeriodicalId":39399,"journal":{"name":"Japan Journal of Food Engineering","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47329861","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

Analysis of Fluidize Bed Granulation Process Using Steam-Water Two-Phase Binder 蒸汽-水两相粘结剂流化床造粒工艺分析

Japan Journal of Food Engineering Pub Date : 2021-03-15 DOI: 10.11301/JSFE.21587

I. Sotome

{"title":"Analysis of Fluidize Bed Granulation Process Using Steam-Water Two-Phase Binder","authors":"I. Sotome","doi":"10.11301/JSFE.21587","DOIUrl":"https://doi.org/10.11301/JSFE.21587","url":null,"abstract":"Fluidized bed granulation is a common operation to improve the dispersibility and solubility of powdered food including instant soup, as well as powdered instant beverages. In the fluidized bed granulation process of food powder, fine partic les are formed to large granule usually by spraying aqueous solution of polysaccharide as binder. The water added to the powder materials plays an essential role for the growth of granule, however, excessive moisture spoils the quality of granule products and elongate the processing time and successive drying period of the granule. This article summarizes a development process of new fluidized bed granulation technique using steam-water two-phase (SWTP) binder. This article firstly introduces a model to describe moisture content of fluidized bed as a function of time and binder spraying rate for the conventional granulation process using liquid binder. The model was consequently extended for the process using SWTP binder by considering condensation of steam to the powder materials and evaporation of binder droplets. The model developed in these studies was used to determine the binder spraying conditions for each binder to compare the granule growth at equivalent profile of moisture content. It was found that the SWTP binder decreased the amount of water used in the process to 40 ～ 84% comparing with conventional liquid binder.","PeriodicalId":39399,"journal":{"name":"Japan Journal of Food Engineering","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42303088","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

3D Food Printing for Soft Foods Such as Nursing Food: Effects of Protein and Gelling Agent Added to Burdock Puree on Retaining The Shape of The Discharged Line and The Printed Object 护理食品等软性食品的3D食品打印:牛蒡泥中添加蛋白质和胶凝剂对排出线和打印物保持形状的影响

Japan Journal of Food Engineering Pub Date : 2021-03-15 DOI: 10.11301/JSFE.20582

M. Horiuchi, Akachi Toshiyuki, Ryoji Fujii, M. Kawakami, H. Furukawa

{"title":"3D Food Printing for Soft Foods Such as Nursing Food: Effects of Protein and Gelling Agent Added to Burdock Puree on Retaining The Shape of The Discharged Line and The Printed Object","authors":"M. Horiuchi, Akachi Toshiyuki, Ryoji Fujii, M. Kawakami, H. Furukawa","doi":"10.11301/JSFE.20582","DOIUrl":"https://doi.org/10.11301/JSFE.20582","url":null,"abstract":"3D printers have become popular in the world, and are expected to be used not only in industrial sectors but also in food sectors these days. Especially, making soft meals such as nursing foods with a 3D printer is useful to improve the satisfaction of eating and to reduce the burden of the caregiver. Therefore, we tried 3D printing of soft foods by using a combination of protein and gelling agent. And the effects of proteins and gelling agents were investigated. The results showed that 3D printing of soft foods can be performed by using a combination of protein and gelling agent and then extruding in a temperature range where the gelling agent does not completely gel and has fluidity after thermal denaturation of protein. Protein contributed to maintaining fluidity and retaining the shape of the discharged line, and gelling agent contributed to retaining the shape of the discharged line and adhering the layers. Furthermore, instead of protein, thermosetting gelling agent and thermoplastic gelling agent having a high gelation temperature also can be used.","PeriodicalId":39399,"journal":{"name":"Japan Journal of Food Engineering","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46964032","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: 1

Study on the Thermal Transfer and Reaction Kinetics of Meat Cooking 肉类烹饪过程中的传热与反应动力学研究

Japan Journal of Food Engineering Pub Date : 2020-12-15 DOI: 10.11301/jsfe.20580

Naomi Shibata-Ishiwatari

引用次数: 0

Physical Properties of Foods and the Effect of Water on Them-Water Activity and Glass Transition 食品的物理性质及水对其水活性和玻璃化转变的影响

Japan Journal of Food Engineering Pub Date : 2020-12-15 DOI: 10.11301/jsfe.20584

H. Kumagai

引用次数: 1