[2Mp] Physical property of food

Fri. Aug 30, 2024 3:00 PM - 6:00 PM Room M (2F N203)

Chair:Mito Kokawa, Haruhiko Koizumi

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3:00 PM - 3:15 PM

[2Mp-01] Control of Polymorphic Transformation of Lipid Crystals by Focusing on Strain

*Haruhiko Koizumi^1,2, Michikawa Soichi³, Saya Otsuka³, Kiyotaka Sato², Satoru Ueno^1,2 (1. Graduate School of Integrated Sciences for Life, Hiroshima Univ., 2. School of Applied Biological Science, Hiroshima Univ., 3. Tokyo Food Co., Ltd.)

3:15 PM - 3:30 PM

[2Mp-02] Suppression of fat bloom for CBS-based compound chocolate by focusing on viscosity

*Maho Satou¹, Haruhiko Koizumi^1,2, Soichi Michikawa³, Saya Otsuka³, Satoru Ueno^1,2 (1. Faculty of Applied Biological Science, Hiroshima Univ., 2. Graduate School of Intergrated Sciences for Life, Hiroshima Univ., 3. Tokyo Food Co., Ltd)

3:30 PM - 3:45 PM

[2Mp-03] Contorol of physical property for sunflower-wax-based oleogels by regulating cooling rate

*Hana Mikami¹, Haruhiko koizumi^1,2, Satoru Ueno^1,2 (1. Graduate School of Integrated Sciences for Life, Hiroshima Univ. , 2. School Applied Biological Science, Hiroshima Univ)

3:45 PM - 4:00 PM

[2Mp-04] Control of Crystallization Behavior of BBB for Manufacturing Stable Oleofoam

*Takio Yamazoe¹, Haruhiko Koizumi^1,2, Satoru Ueno^1,2 (1. Graduate School of Integrated Sciences for Life, Hiroshima Univ., 2. School Applied Biological Science, Hiroshima Univ.)

4:00 PM - 4:15 PM

[2Mp-05] The Molecular Study of Relationship between Physical Properties and Molecular Structure of Triacilglicerols

*Kazushi Fujimoto¹, Yuki Kitamura¹, Junya Metoki ², Kenta Kishi², Shogo Tsujino², Kazuma Yoshimura², Hiroshi Hirai² (1. Kansai University, 2. The Nisshin OilliO Group)

4:15 PM - 4:30 PM

[2Mp-06] Effect of triglyceride composition and morphology of high-melting fats on their oleogel formability

*NAOKI MAEKOBA¹, Noritaka Oishi¹, Haruhiko Koizumi², Satoru Ueno² (1. MIYOSHI OIL & FAT CO.,LTD., 2. Graduate School of Integrated Sciences for Life, Hiroshima Univ.)

休憩 (4:30 PM - 4:45 PM)

4:45 PM - 5:00 PM

[2Mp-07] Friction coefficient in chocolate melting

*Hironori Hondoh¹, Kouki Kumada¹ (1. University of Shizuoka)

5:00 PM - 5:15 PM

[2Mp-08] Structural Analysis of Hydrous Chocolate Using Dielectric Properties

*AYUMU KARASAWA¹, KAZUYA SAKIYAMA¹, MAKOTO MIURA² (1. Meiji Co.,Ltd., 2. Collaborative Research Programs, Faculty of Agriculture, Iwate University)

5:15 PM - 5:30 PM

[2Mp-09] Evaluation of the physical properties of chocolate-like fats processed foods with roasted burdock roots

*Ryo Umebayashi¹, Takayuki Murakami³, Ryo Hirao³, Haruhiko Koizumi^1,2, Satoru Ueno^1,2 (1. Graduate School of Integrated Sciences for Life, Hiroshima Univ. , 2. School Applied Biological Science, Hiroshima Univ., 3. AHJIKAN CO.,LTD.)

5:30 PM - 5:45 PM

[2Mp-10] A preliminary study on potential emulsifying ability of spices

*Thi Bao Chau Bui¹, Tsunekawa Naoki¹, Kitamura Yutaka¹, Kokawa Mito¹ (1. University of Tsukuba)

5:45 PM - 6:00 PM

[2Mp-11] Evaluation of the influence of Malic Acid on the Activity of S. Thermophilus in MRS Broth by an Isothermal Calorimetry

*Nanami Yoshioka¹, Aoi Matsuo¹, Masaharu Ohba², Masahiro Maebayashi¹ (1. Facult. Agricult. Meijo Univ., 2. Meijo Univ.)

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