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Oral presentation

D 食品工学、加工、保蔵、バイオテクノロジー (Food Engineering, Process, Storage, and Biotechnology)

[2Mp] Physical property of food

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

Chair:Mito Kokawa, Haruhiko Koizumi

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)

Keywords:chocolate, Dielectric properties

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