About us
Human beings have heated food for consumption from time immemorial. Heating has many functions: it aids digestion, improves the taste of food, and removes factors harmful to humans. On the basis of their experiences and views of nature, human beings have handed down the serendipitous discovery and use of fire, or heating, as an effective treatment method for food. However, with the production and distribution of large amounts of processed and prepared foods in modern times, foods have to be heated appropriately on the basis of definitive evidence. Lack of heating can result in the proliferation of microorganisms harmful to humans, while excessive heating may lead to the production of new harmful substances. Culinary technological approaches allow us to predict various changes that may occur in food materials based on heat transfer phenomena, and to optimally control cooking.
Our aim is to build a model that can predict various changes that occur in foods during heating and to control these phenomena.
STAFF
Professor: SAKAI, Noboru
Research topics:
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Heat and mass transfer in food during thermal processing |
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Analysis of microwave heating |
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Keywords:
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Microwave Heating |
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Far-infrared Heating |
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Super-heated Steam |
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Ohmic heating |
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Cooking Engineering |
Professor: FUKUOKA, Mika
Research topics:
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Heat and mass transfer in food during thermal processing |
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Flow effect on the moisture migration in starchy food during cooking |
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Analysis of food cutting technique by chef |
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Keywords:
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Heat and mass transfer |
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Starchy food |
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Cooking Engineering |
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NMR imaging |
