研究室紹介

Food Process Engineering

Our laboratory conducts basic and applied research based on physical chemistry and chemical engineering in areas essential to the food processing industry, such as industrial food production, food manufacturing machinery, and food waste treatment. Specifically, we are working on the rheology of dispersion systems such as multilayer emulsions, diffusion control of aroma using emulsions, food processing using microwave heating, catalytic conversion of food waste, mechanistic analysis of reaction rate enhancement by microwaves, using synchrotron radiation.

Research Interests

1. Research on food flavor
Information of taste, tactile, and olfactory play important roles in determining the deliciousness of food. Our laboratory researches flavor and texture, which affect olfactory and tactile information, respectively.
2. Creation of dispersed emulsion and its physical properties
Emulsions consisting of aqueous and oil phases can be applied to various foods exhibiting a unique texture different from conventional foods. Our laboratory researches the production of emulsions and the control of their physical properties.
3. Development of food processing technology using microwaves
Microwave irradiation forms a thermal non-equilibrium reaction field and promotes various chemical reactions. The application of microwave heating is expected to save energy by accelerating reactions and lowering temperatures. Our laboratory conducts research and development on carbohydrate conversion, functional molecule extraction, and freeze-drying using precise microwave heating.
4. Development of chemical processes using microwaves
We are researching the mechanism of the reaction rate enhancement by microwaves. We are also developing processes to efficiently convert various carbon resources, including biomass, into hydrogen, chemical products, functional materials, etc.

Keyword of Research Area