Kyushu University · Materials Science
Fumihiko Tanaka 교수의 연구실은 식품의 전기적 특성과 열처리 기술을 중심으로 한 식품공학 분야에서 활동하고 있습니다. 특히 조개류 및 감자와 같은 농수산물의 유전율 특성과 냉동·해동 과정에서의 물리적 변화를 분석하며, 가공 조건 최적화를 위한 열역학적 메커니즘을 규명하고 있습니다. 또한 효소 불활성화와 품질 유지 간의 균형을 고려한 전처리 기술 개발에 주력하고 있습니다.
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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