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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)

[3Kp] Physical property of food

Sat. Aug 31, 2024 2:30 PM - 5:00 PM Room K (2F N206)

座長:松宮健太郎(京都大学)、佐藤之紀(弘前大学)、津村和伸(摂南大学)

3:45 PM - 4:00 PM

[3Kp-06] Visualization method for grain flour dough stickiness

*Hatayama Hirosuke¹, Sato Tsuyoshi¹ (1. Tokyo Metropolitan Industrial Technology Research Institute)

Keywords:Stickiness, IR imaging, Moisture Distribution, Histological observation, Grain flour dough

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