Kyushu University · 材料科学
田中史彦教授の研究室では、食品の熱処理や保存特性に影響を与える物性の理解を深めるため、特に食品の誘電率や熱的性質の温度・周波数依存性を精密に測定・分析しています。特にエビやさつまいもを対象に、凍結・加熱処理が食品の物理的性質や酵素活性に与える影響を、科学的根拠に基づいて解明しています。この研究は、食品の加工プロセス最適化や品質維持に貢献する、実用的で応用性の高いものです。
Figures are computed from collected data and may differ slightly.
ABSTRACT Dielectric properties of shrimp (Penaeus sp.) were measured at frequencies between 0.3 and 3 GHz from ‐25 to 70C by using a network analyzer. The relationship between dielectric properties and temperature was determined at 915 MHz and 2450 MHz. Below the freezing point, the dielectric constant (ɛ′) and dielectric loss factor (ɛ″) increased rapidly with increasing temperature as ratio of frozen water in shrimp was decreasing. Above the freezing point, the dielectric constant (ɛ′) decreas
Changes in the enzymatic and physicochemical properties of sweet potatoes processed by a combination of pre-heating and high-temperature blanching were investigated. First, the characteristics of the inactivation of peroxidase and pectin methylesterase were analyzed, showing that 112.7 and 119.6 kJ mol−1 of activation energy were required for inactivation, respectively. The result also suggested that a temperature of over 94 °C was better to inactivate peroxidase effectively. Second, the optimum
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