Sakai Noboru 酒井昇

… Alternative Names

SAKAI Noboru 酒井昇

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Researcher Number	20134009
Other IDs
External Links
Affiliation (Current)	2025: 東京海洋大学, 学術研究院, 教授
Affiliation (based on the past Project Information) *help	2015 – 2021: 東京海洋大学, 学術研究院, 教授 2015: 東京海洋大学, その他部局等, 教授 2012 – 2014: 東京海洋大学, 海洋科学技術研究科, 教授 2009 – 2011: 東京海洋大学, 海洋科学部, 教授 2006: Tokyo University of Marine Science and Technology, Faculty of Marine science, Professor … More 2005 – 2006: 東京海洋大学, 海洋科学部, 教授 2004: Tokyo University of Marine Science and Technology, Food Science and Technology, Professor, 海洋科学部・海洋食品科学科, 教授 2003: 東京海洋大学(東京水産大学), 海洋食品科学科, 助教授 1996: Tokyo University of Fisheries, Department of Food Science and Technology, Asociate Professor, 水産学部, 講師 1995: 東京水産大学, 水産学部, 助手 1993: 東京水産大学, 水産大学, 助手 1992 – 1993: 東京水産大学, 水産学部, 助手 1986 – 1987: 東北大学, 工学部, 助手 Less
Review Section/Research Field	Principal Investigator Eating habits / Eating habits, studies on eating habits / Food science / Basic Section 08030:Family and consumer sciences, and culture and living-related / 食品科学・栄養科学 Except Principal Investigator Eating habits, studies on eating habits / 資源開発工学 / Eating habits / 製造化学・食品
Keywords	Principal Investigator シミュレーション / タンパク質変性 / 低温調理 / 電気伝導度 / 通電加熱 / 加熱むら / 電磁界解析 / 魚調理 / 肉の低温調理 / 魚の焼成 … More / タンパク質変性速度 / 水産物 / 最適化 / オーブン調理 / ニューラルネットワーク / 焼き色 / 肉の焼成 / 伝熱シミュレーション / ニューラルネットワークモデル / タンパク質変性予測 / 卵 / 熱移動解析 / 畜肉 / ハンバーガー / Model Food for Microwave Heating / Simulator / Uneven Heating / Temperature Distribution Analysis / Dielectric Properties / Microwave Heating / マイクロ波加熱用模擬食品 / シミュレータ / 温度分布解析 / 誘電特性 / マイクロ波加熱 / infinite element method / apparent specific heat model / tuna / thawing / far-infrared heating / 有限要素法 / みかけ比熱モデル / まぐろ / 解凍 / 遠赤外線 / フラットテーブル型 / 炊飯 / 電子レンジ加熱 / 誘電物性 / 電子レンジ炊飯 / 熱伝導解析 / 加熱調理 / 電子レンジ / 食品工学 / タンパク変性 / 焼き過程 / タンパク質変性 / 可視化 / シミュレーション工学 / 調理工学 … More Except Principal Investigator 糊化 / MRI / MRACS / デンプン食品 / 流れ / 分散 / 水分移動 / 茹で調理 / 澱粉食品 / DSC / 塩 / 高分子の分散・溶出 / 塩化ナトリウム / 核磁気共鳴画像法 / 水分分布 / 麺 / 流体挙動 / 澱粉 / robustness / pH-conditioned process / Flotation tester / 状態観測器 / モデル規範型適応制御系 / PH制御 / 浮選プロセス / ロバスト性 / 浮選条件〓 / PIDコントローラ / 選鉱プロセス / transformation / plasmid / ferrous ion / elemental sulfur / sulfur-oxidizing bacterium / iron-oxidizing bacterium / acid-resistance / 硫黄酸化細菌 / 強酸性 / 酸化反応 / 硫酸第一鉄 / 集積培養 / 形質転換 / プラスミド / 第一鉄イオン / 単体硫黄 / 流黄酸化細菌 / 鉄酸化細菌 / 耐酸性 / birefringence / dielectric property / Gelatinization / Starchy food / Near-infrared laser / Microwave / Electromagnetic wave / DSC法 / 偏光顕微鏡 / 誘電特性 / 近赤外線レーザー / マイクロ波 / 電磁波 / Natural convective heat transfer / Sterilizing process, / The slowest heating point / Canned food in oil, / 最適化 / 密閉型偏平円筒管 / 熱伝達相関式 / 熱伝達係数 / 自然対流熱伝達 / 熱移動 / 加熱殺菌操作 / 冷点・温点 / 油漬缶詰 / 流体解析 / 調理 / 伝熱 / NMR / 加熱調理 / タンパク質加熱変性 / 弾性率 / 焦げ色 / 過熱水蒸気 / 有限要素法 / 熱伝導方程式 / DSCダイナミック法 / タンパク質変性速度 / 調理工学 / 食品 Less

Cooking optimization by combining neural networks and computer simulationPrincipal Investigator
- Principal Investigator
  
  Sakai Noboru
- Project Period (FY)
  2019 – 2021
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Review Section
  
  Basic Section 08030:Family and consumer sciences, and culture and living-related
- Research Institution
  Tokyo University of Marine Science and Technology
Basic research on new cooking metod by using orhmic heatingPrincipal Investigator
- Principal Investigator
  
  SAKAI NOBORU
- Project Period (FY)
  2016 – 2018
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Eating habits
- Research Institution
  Tokyo University of Marine Science and Technology
高品質調理済み水産食品生産に向けた通電加熱を利用した真空低温調理技術の開発Principal Investigator
- Principal Investigator
  
  酒井昇
- Project Period (FY)
  2016 – 2017
- Research Category
  
  Grant-in-Aid for JSPS Fellows
- Research Field
  
  Food science
- Research Institution
  Tokyo University of Marine Science and Technology
Construction of moisture transfer model based on fluid analysis aimed at reduction of environmental burden of cooking of starchy food
- Principal Investigator
  
  FUKUOKA MIKA
- Project Period (FY)
  2015 – 2017
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Eating habits
- Research Institution
  Tokyo University of Marine Science and Technology
Basic research on microwave cooking and rice-cooking, which aim to taste and simplicityPrincipal Investigator
- Principal Investigator
  
  Sakai Noboru
- Project Period (FY)
  2013 – 2015
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Eating habits
- Research Institution
  Tokyo University of Marine Science and Technology
Analysis of fluid behavior on the moisture migration of starch foods towards reducing the environmental impact during cooking
- Principal Investigator
  
  FUKUOKA MIKA
- Project Period (FY)
  2012 – 2014
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  Tokyo University of Marine Science and Technology
Development of the visualization tool for supporting the optimal cookingPrincipal Investigator
- Principal Investigator
  
  SAKAI Noboru
- Project Period (FY)
  2010 – 2012
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  Tokyo University of Marine Science and Technology
Prediction of various changes in food material during thermal processing.-Optimally control cooking to reduce the harmful substances
- Principal Investigator
  
  FUKUOKA Mika
- Project Period (FY)
  2009 – 2011
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  Tokyo University of Marine Science and Technology
An innovative method for heating the selective region of starchy food by electromagnetic wave irradiation
- Principal Investigator
  
  FUKUOKA Mika
- Project Period (FY)
  2005 – 2006
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  Tokyo University of Marine Science and Technology
Development of Simulator for Microwave Thawing and HeatingPrincipal Investigator
- Principal Investigator
  
  SAKAI Noboru
- Project Period (FY)
  2003 – 2004
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  Tokyo University of Marine Science and Technology
  東京水産大学
High-Quality Thawing of Frozen Food by Far-Infrared RadiationPrincipal Investigator
- Principal Investigator
  
  SAKAI Noboru
- Project Period (FY)
  1995 – 1996
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  食品科学・栄養科学
- Research Institution
  Tokyo University of Fisheries
Basic Study of Optimization for Determining Temperature of Canned Food in Sterilizing Process
- Principal Investigator
  
  HANZAWA Tamotsu
- Project Period (FY)
  1992 – 1993
- Research Category
  
  Grant-in-Aid for General Scientific Research (C)
- Research Field
  
  製造化学・食品
- Research Institution
  Tokyo University of Fisheries
Training of Iron-oxidizing Bacteria Capable of Oxidizing Ferrous Ion at pH below 1
- Principal Investigator
  
  KOUNOSU Akira
- Project Period (FY)
  1986 – 1987
- Research Category
  
  Grant-in-Aid for General Scientific Research (C)
- Research Field
  
  資源開発工学
- Research Institution
  TOHOKU UNIVERSITY
Flotation Process Control by Adaptive Control Method
- Principal Investigator
  
  CHIDA Tadashi
- Project Period (FY)
  1986 – 1987
- Research Category
  
  Grant-in-Aid for Developmental Scientific Research
- Research Field
  
  資源開発工学
- Research Institution
  TOHOKU UNIVERSITY

[Journal Article] ニューラルネットワークとコンピュータシミュレーションを融合した加熱調理の最適化2021
- Author(s)
  酒井昇，福岡美香
- Journal Title
  
  日本食品機械工業会機関誌「ふーま」
  
  Volume: 149 Pages: 6-9
- Data Source
  KAKENHI-PROJECT-19K02315
[Journal Article] Ohmic heating of beef at 20 kHz and analysis of electrical conductivity at low and high frequencies2018
- Author(s)
  Yvan Llave, Toshifumi Udo, Mika Fukuoka, Noboru Sakai
- Journal Title
  
  Journal of Food Engineering
  
  Volume: 228 Pages: 91-101
- DOI
  10.1016/j.jfoodeng.2018.02.019
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-16K00808
[Journal Article] Analysis of color changes in chicken egg yolks and whites based on degree of thermal protein denaturation during ohmic heating and water bath treatment2018
- Author(s)
  Yvan Llave, Satoshi Fukuda, Mika Fukuoka, Naomi Shibata-Ishiwatari, Noboru Sakai
- Journal Title
  
  Journal of Food Engineering
  
  Volume: 222 Pages: 151-161
- DOI
  10.1016/j.jfoodeng.2017.11.024
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-16K00808
[Journal Article] Electrical conductivity and ohmic thawing of frozen tuna at high frequencies2017
- Author(s)
  Lei Liu, Yvan Llave, Yinzhe Jin, Da-yu Zheng, Mika Fukuoka, Noboru Sakai
- Journal Title
  
  Journal of Food Engineering
  
  Volume: 197 Pages: 68-77
- DOI
  10.1016/j.jfoodeng.2016.11.002
- Peer Reviewed / Acknowledgement Compliant / Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-16F16102
[Journal Article] Analysis of the effects of thermal protein denaturation on the quality attributes of sous-vide cooked tuna2017
- Author(s)
  Yvan Llave, Naomi Shibata-Ishiwatari, Mai Watanabe, Mika Fukuoka, Naoko Hamada-Sato, Noboru Sakai
- Journal Title
  
  Journal of Food Processing and Preservation
  
  Volume: 41 Issue: 1 Pages: e13347-e13347
- DOI
  10.1111/jfpp.13347
- Peer Reviewed / Acknowledgement Compliant / Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-16F16102
[Journal Article] Investigation and modeling of temperature changes in food heated in a flatbed microwave oven2014
- Author(s)
  S. Liu, Y.Ogiwara, M. Fukuoka, N. Sakai
- Journal Title
  
  Journal of Food Engineering
  
  Volume: 131 Pages: 142-153
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-25350092
[Journal Article] Modeling of fish boiling under microwave irradiation2014
- Author(s)
  S. Liu, X. Yu, M. Fukuoka, N. Sakai
- Journal Title
  
  Journal of Food Engineering
  
  Volume: 140 Pages: 9-18
- Peer Reviewed / Acknowledgement Compliant
- Data Source
  KAKENHI-PROJECT-25350092
[Journal Article] Modeling of Fish Boiling under Microwave Irradiation2014
- Author(s)
  S. Liu, X. Yu, M. Fukuoka, N. Sakai
- Journal Title
  
  Journal of Food Engineering
  
  Volume: 131
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-25350092
[Journal Article] 真空調理法に基づく畜肉加熱処理時のタンパク質変性分布および微生物挙動の予測2013
- Author(s)
  石渡奈緒美、福岡美香、酒井昇
- Journal Title
  
  日本食品工学会誌
  
  Volume: 14 Pages: 19-28
- NAID
  130005078813
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-22500728
[Journal Article] Prediction of protein denaturation profile during thermal processing which affects cooked meat quality2012
- Author(s)
  N.Ishiwatari, M.Fukuoka, N.Sakai
- Journal Title
  
  Submitted to J.Food Eng.,(2012)
  
  Volume: (In press)
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-21500753
[Journal Article] Prediction of protein denaturation profile during thermal2012
- Author(s)
  N. Ishiwatari, M. Fukuoka, N. Sakai
- Journal Title
  
  processing which affects cooked meat quality. Submitted to J. Food Eng.
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-21500753
[Journal Article] Analysis of the Color Change in Fish during the Grilling Process2011
- Author(s)
  M.Nakamura, W.Mao,, M.Fukuoka, N.Sakai
- Journal Title
  
  FSTR
  
  Volume: 17 Issue: 6 Pages: 471-478
- DOI
  10.3136/fstr.17.471
- NAID
  10030897240
- ISSN
  1344-6606, 1881-3984
- Language
  English
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-22500728
[Journal Article] Kinetics of thermal denaturation of protein in cured pork meat2011
- Author(s)
  Kajitani, S., Fukuoka, M., Sakai, N.
- Journal Title
  
  Japan Journal of Food Engineering
  
  Volume: 12 Pages: 19-26
- NAID
  130005078770
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-21500753
[Journal Article] Analysis of thecolor change in fish during the grilling process2011
- Author(s)
  Mayumi Nakamura, Weijie Mao, MikaFukuoka, and Noboru Sakai
- Journal Title
  
  Food Science and Technology Research
  
  Volume: Vol.17, No.6 Pages: 471-478
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-22500728
[Journal Article] マイクロ波によって中心部位を選択的に加熱処理したデンプン食品の製造法2005
- Author(s)
  福岡美香, 望月由和, 薛長風, 崎山高明, 酒井昇, 渡辺尚彦
- Journal Title
  
  日本食品科学工学会誌 52(11)
  
  Pages: 512-516
- NAID
  130000052750
- Data Source
  KAKENHI-PROJECT-17500534
[Journal Article] Analysis of Temperature Distribution in Kamaboko during Microwave Heating2005
- Author(s)
  Mao, W., M.Watanabe, N.Sakai
- Journal Title
  
  Journal of Food Engineering (in press)
- Description
  「研究成果報告書概要(欧文)」より
- Data Source
  KAKENHI-PROJECT-15500534
[Journal Article] Analysis of Temperature Distribution in Kamaboko during Microwave Heating2005
- Author(s)
  Mao, W., M.Watanabe, N.Sakai
- Journal Title
  
  Journal of Food Engineering (In press)
- Description
  「研究成果報告書概要(和文)」より
- Data Source
  KAKENHI-PROJECT-15500534
[Journal Article] A Method for Developing Model Food System in Microwave Heating Studies2004
- Author(s)
  Sakai, N., W.Mao, Y.Koshima, M.Wanatabe
- Journal Title
  
  Journal of Food Engineering Vol.66
  
  Pages: 525-531
- Description
  「研究成果報告書概要(和文)」より
- Data Source
  KAKENHI-PROJECT-15500534
[Journal Article] A Method for Developing Model Food System in Microwave Heating Studies2004
- Author(s)
  Sakai, N., W.Mao, Y.Koshima, M.Watanabe
- Journal Title
  
  Journal of Food Engineering Vol.66
  
  Pages: 525-531
- Description
  「研究成果報告書概要(欧文)」より
- Data Source
  KAKENHI-PROJECT-15500534
[Journal Article] Color changes in fish during grilling at high heating temperature
- Author(s)
  H. Matsuda, Y. Llave, M. Fukuoka, N. Sakai
- Journal Title
  
  Influence of the heat transfer and heating medium into browning color.
  
  Volume: (in preparation)
- Data Source
  KAKENHI-PROJECT-21500753
[Journal Article] Analysis of Temperature Distribution in Kamaboko during Microwave Heating
- Author(s)
  Mao, W., M.Watanabe, N.Sakai
- Journal Title
  
  Journal of Food Engineering (In press)
- Data Source
  KAKENHI-PROJECT-15500534
[Presentation] 魚の焼成調理の最適化を目指した熱物質移動ならびに反応解析2021
- Author(s)
  竹谷友希，磯見健太,ラベ　イヴァン，福岡美香，酒井昇
- Organizer
  日本食品工学会
- Data Source
  KAKENHI-PROJECT-19K02315
[Presentation] ステーキ調理の最適加熱制御へ向けた調理解析2021
- Author(s)
  三瓶美紗，ラベ　イヴァン，福岡美香，酒井昇
- Organizer
  日本食品工学会
- Data Source
  KAKENHI-PROJECT-19K02315
[Presentation] オーブン加熱における丸鶏焼成の最適調理に関する研究2020
- Author(s)
  湯野翔太，福岡美香，酒井昇
- Organizer
  日本食品工学会
- Data Source
  KAKENHI-PROJECT-19K02315
[Presentation] 魚焼成調理の最適化に向けた熱物質移動・反応の解析2019
- Author(s)
  磯見健太，福岡美香，酒井昇
- Organizer
  日本食品工学会2019年度年次大会
- Data Source
  KAKENHI-PROJECT-19K02315
[Presentation] 焼成過程の解析とシミュレーション2019
- Author(s)
  酒井昇
- Organizer
  遠赤外線協会第27回定時総会基調講演
- Invited
- Data Source
  KAKENHI-PROJECT-19K02315
[Presentation] 未攪拌鶏卵を対象とした通電加熱における工学的解析2019
- Author(s)
  田口靖晃、中井利雄、福岡美香、酒井昇
- Organizer
  日本食品工学会
- Data Source
  KAKENHI-PROJECT-16K00808
[Presentation] Simulation of beef steak temperature during oven heating process2019
- Author(s)
  Shota Yuno, Mika Fukuoka, Noboru Sakai
- Organizer
  12th Joint International Symposium on Food Science and Technology among NUS, TUMSAT, HU, KU and ZGU
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-19K02315
[Presentation] オーブン加熱におけるビーフステーキ最適調理における研究2019
- Author(s)
  湯野翔太，福岡美香，酒井昇
- Organizer
  日本食品工学会2019年度年次大会
- Data Source
  KAKENHI-PROJECT-19K02315
[Presentation] ディープラーニングとコンピュータシミュレーションを融合した調理の最適化2019
- Author(s)
  酒井昇，福岡美香
- Organizer
  国際食品工業展2019アカデミックプラザ
- Data Source
  KAKENHI-PROJECT-19K02315
[Presentation] ニューラルネットワークを利用したオーブン焼成時間の予測及び火力制御の最適化2019
- Author(s)
  中根哲，福岡美香，酒井昇
- Organizer
  日本食品工学会2019年度年次大会
- Data Source
  KAKENHI-PROJECT-19K02315
[Presentation] Ohmic heating of hamburger-patty―Analysis of electrical conductivities2018
- Author(s)
  張烈、L. Yvan、福岡美香、酒井昇
- Organizer
  日本食品工学会
- Data Source
  KAKENHI-PROJECT-16K00808
[Presentation] Ohmic Thawing of Frozen Scallops at 20 kHz and Analysis of Electrical Conductivity at Low and High Frequencies2018
- Author(s)
  Y. Llave, K. Morinaga, M. Fukuoka, N. Sakai
- Organizer
  IUFOST 18th World Congress of Food Science and Technology
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-16K00808
[Presentation] 通電加熱を利用したホタテ低温調理の解析2018
- Author(s)
  守永仁彦、L. Yvan、福岡美香、酒井昇
- Organizer
  日本食品工学会
- Data Source
  KAKENHI-PROJECT-16K00808
[Presentation] Ohmic thawing and heating of scallops; Analysis of electrical conductivity2018
- Author(s)
  Yvan Llave, Kimihiko Morinaga, Mika Fukuoka, Noboru Sakai
- Organizer
  19th Japan Food Engineering Conference
- Data Source
  KAKENHI-PROJECT-16F16102
[Presentation] Electrical properties of hamburger patty under ohmic heating2018
- Author(s)
  Zhang Lie, Yvan Llave, Mika Fukuoka, Noboru Sakai
- Organizer
  19th Japan Food Engineering Conference
- Data Source
  KAKENHI-PROJECT-16K00808
[Presentation] Ohmic heating application in roast beef processing - Analysis of electrical conductivity2017
- Author(s)
  Yvan Llave, Toshifumi Udo, Mika Fukuoka, Noboru Sakai
- Organizer
  18th Japan Food Engineering Conference
- Data Source
  KAKENHI-PROJECT-16K00808
[Presentation] Ohmic heating of scallop (Patinopecten yessoensis) as an alternative of sous-vide treatment2017
- Author(s)
  Yvan Llave, Kimihiko Morinaga, Mika Fukuoka, Noboru Sakai
- Organizer
  31th EFFoST International Conference
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-16F16102
[Presentation] Ohmic heating of roast beef at high frequencies; Experimental and computer simulation2017
- Author(s)
  Yvan Llave, Toshifumi Udo, Mika Fukuoka, Noboru Sakai
- Organizer
  31th EFFoST International Conference
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-16K00808
[Presentation] Ohmic heating application as an alternative to the sous-vide technique for fishery products2017
- Author(s)
  Yvan Llave, Kimihiko Morinaga, Mika Fukuoka, Noboru Sakai
- Organizer
  The 8th Shelf Life International Meeting
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-16F16102
[Presentation] 畜肉における通電加熱調理の解析2017
- Author(s)
  有働淑史, Yvan Llave, 福岡美香, 酒井昇
- Organizer
  日本食品工学会第18回年次大会
- Data Source
  KAKENHI-PROJECT-16K00808
[Presentation] Ohmic thawing of frozen tuna at a high frequency - Analysis of electrical conductivity2016
- Author(s)
  Y. Llave, L. Liu, M. Fukuoka, N. Sakai
- Organizer
  EFFoST International Conference
- Place of Presentation
  Austria
- Year and Date
  2016-11-28
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-16F16102
[Presentation] Modeling of Ohmic Heating at high frequency of two-component solid foods2016
- Author(s)
  Y. Llave, W.Guo, M. Fukuoka, N. Sakai
- Organizer
  IUFOST 18th World Congress of Food Science and Technology
- Place of Presentation
  Ireland
- Year and Date
  2016-08-21
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-16K00808
[Presentation] Analysis of color changes of egg based on thermal protein denaturation2016
- Author(s)
  Y. Llave, S. Fukuda, M. Fukuoka, N. Shibata-Ishiwatari, N. Sakai
- Organizer
  EFFoST International Conference
- Place of Presentation
  Austria
- Year and Date
  2016-11-28
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-16K00808
[Presentation] Sous-vide cooking of tuna: Effects of thermal protein denaturation on quality attributes2016
- Author(s)
  Y. Llave, M. Fukuoka, N. Sakai
- Organizer
  日本食品工学会
- Place of Presentation
  東京
- Year and Date
  2016-08-04
- Data Source
  KAKENHI-PROJECT-16F16102
[Presentation] Analysis of quality changes of tuna (Thunnus macoyii) processed by Sous-vide cooking2016
- Author(s)
  Y. Llave, M. Fukuoka, N. Hamada-Sato, N. Sakai
- Organizer
  IUFOST 18th World Congress of Food Science and Technology
- Place of Presentation
  Ireland
- Year and Date
  2016-08-21
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-16F16102
[Presentation] Development of a model for microwave heating of rice grain/voids system2015
- Author(s)
  Y. Ogiwara, M. Fukuoka, N. Sakai
- Organizer
  8th Joint Symposium on Food Science and Technology between NUS and TUMSAT
- Place of Presentation
  シンガポール
- Year and Date
  2015-12-03
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-25350092
[Presentation] 麺類茹で調理における水分移動へおよぼす流れの影響2015
- Author(s)
  大野真理子、福岡美香、酒井昇
- Organizer
  日本調理科学会平成27年度大会
- Place of Presentation
  静岡
- Year and Date
  2015-08-24
- Data Source
  KAKENHI-PROJECT-15K00777
[Presentation] 電子レンジを用いた多品目同時加熱における温度分布予測2015
- Author(s)
  荻原歓子、福岡美香、酒井昇
- Organizer
  日本食品工学会
- Place of Presentation
  広島
- Year and Date
  2015-08-11
- Data Source
  KAKENHI-PROJECT-25350092
[Presentation] Simulation of temperature distribution of the multiple foods heated in a domestic microwave oven2015
- Author(s)
  Y. Ogiwara, M. Fukuoka, N. Sakai
- Organizer
  12th International Congress on Engineering and Food
- Place of Presentation
  カナダ
- Year and Date
  2015-06-15
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-25350092
[Presentation] Structural change in starch granules affect the water holding capacity,which governs moisture migration in noodles during cooking2015
- Author(s)
  M. Fukuoka,S. Yabe,N. Sakai
- Organizer
  12th International Congress on Engineering and Food
- Place of Presentation
  ケベック（カナダ）
- Year and Date
  2015-06-14
- Int'l Joint Research
- Data Source
  KAKENHI-PROJECT-15K00777
[Presentation] マイクロ波炊飯を支配する米粒分散体の誘電物性2014
- Author(s)
  平野琢磨、森勝哉、福岡美香、酒井昇
- Organizer
  日本熱物性シンポジウム
- Place of Presentation
  東京工業大学
- Year and Date
  2014-11-22
- Data Source
  KAKENHI-PROJECT-25350092
[Presentation] マイクロ波を利用した食品解凍時における温度解析手法の構築2014
- Author(s)
  森勝哉、劉世雄、福岡美香、浅沼雅行、酒井昇
- Organizer
  日本熱物性シンポジウム
- Place of Presentation
  東京工業大学
- Year and Date
  2014-11-22
- Data Source
  KAKENHI-PROJECT-25350092
[Presentation] フラットテーブル型電子レンジの解析モデルの開発2013
- Author(s)
  荻原歓子，劉世雄，福岡美香，酒井昇
- Organizer
  日本食品工学会
- Place of Presentation
  京都
- Data Source
  KAKENHI-PROJECT-25350092
[Presentation] Estimation of Fish Cooking Process during Microwave Heating2013
- Author(s)
  S. Liu, X. Yu, M. Fukuoka, and N. Sakai
- Organizer
  The 10th Asian Thermophysical Properties Conference
- Place of Presentation
  Korea
- Data Source
  KAKENHI-PROJECT-25350092
[Presentation] Influences of heat transfer and heatingmedium on browning color during fish grilling2013
- Author(s)
  Y. Llave, H. Matsuda, M. Fukuoka, N. Sakai
- Organizer
  平成25年度日本水産学会春季大会
- Place of Presentation
  東京
- Data Source
  KAKENHI-PROJECT-22500728
[Presentation] Effect of flow on the water holding capacity of starchy food during cooking2013
- Author(s)
  Mika Fukuoka, Yumi Kamiguchi, Shintaro Yabe and Noboru Sakai
- Organizer
  13th ASEAN Food Conference
- Place of Presentation
  シンガポール
- Data Source
  KAKENHI-PROJECT-24500939
[Presentation] マイクロ波加熱時煮魚調理過程の理論解析2013
- Author(s)
  劉世雄, 于星怡, 福岡美香, 酒井昇
- Organizer
  化学工学会秋季大会
- Place of Presentation
  岡山
- Data Source
  KAKENHI-PROJECT-25350092
[Presentation] Relationship of color changes and protein denaturation of fish during grilling process2013
- Author(s)
  X. Yu, M. Fukuoka, N. Sakai
- Organizer
  平成25年度日本水産学会春季大会
- Place of Presentation
  東京
- Data Source
  KAKENHI-PROJECT-22500728
[Presentation] Flow Effect on Water Migration in Starchy Food during Cooking2012
- Author(s)
  M. Fukuoka*, Y. Kamiguchi, S. Yabe, N. Sakai
- Organizer
  2012EFFoST Annual Meeting
- Place of Presentation
  モンペリエ（フランス）
- Data Source
  KAKENHI-PROJECT-24500939
[Presentation] Mass transfer analysis of meat cooking which related the preservation of umami component2012
- Author(s)
  N. Ishiwatari, M. Fukuoka, N. Sakai
- Organizer
  2012EFFoST Annual Meeting
- Place of Presentation
  Montpellier, France
- Data Source
  KAKENHI-PROJECT-22500728
[Presentation] Analysis of the colour change in fish during grilling at high heating temperature2012
- Author(s)
  Y. Llave, H. Matsuda, M. Fukuoka, N. Sakai
- Organizer
  2012EFFoST Annual Meeting
- Place of Presentation
  Montpellier, France
- Data Source
  KAKENHI-PROJECT-22500728
[Presentation] Heat transfer analysis-based prediction of protein denaturation and umami component of meat during cooking2011
- Author(s)
  N.Ishiwatari, M.Fukuoka, N.Hamada, N.Sakai
- Organizer
  11^<th> International Congress on Engineering and Food
- Place of Presentation
  Athens, Greece(発表確定)
- Year and Date
  2011-05-23
- Data Source
  KAKENHI-PROJECT-21500753
[Presentation] 熱・物質移動解析に基づく殺菌価を考慮したハンバーグパティの最適調理2011
- Author(s)
  石渡奈緒美、福岡美香、堤一磨、酒井昇
- Organizer
  日本調理科学会平成23年度大会
- Place of Presentation
  高崎健康福祉大学(群馬県)
- Data Source
  KAKENHI-PROJECT-22500728
[Presentation] Heat transfer analysis-based prediction of protein denaturation and umami component of meat during cooking2011
- Author(s)
  N.Ishiwatari, M.Fukuoka, N.Hamada, N.Sakai
- Organizer
  11^<th> International Congress on Engineering and Food
- Place of Presentation
  Athens, Greece
- Data Source
  KAKENHI-PROJECT-22500728
[Presentation] Heat transfer analysis-based prediction of protein denaturation and umami component of meat during cooking2011
- Author(s)
  N. Ishiwatari, M. Fukuoka, N. Hamada, N.Sakai
- Organizer
  11th International Congress on Engineeringand Food
- Place of Presentation
  Athens, Greece
- Data Source
  KAKENHI-PROJECT-22500728
[Presentation] 真空低温調理における畜肉タンパク質の加熱変性度の予測2011
- Author(s)
  石渡奈緒美、福岡美香、酒井昇
- Organizer
  第32回日本熱物性シンポジウム
- Place of Presentation
  慶応義塾大学(神奈川県)
- Data Source
  KAKENHI-PROJECT-22500728
[Presentation] Heat transfer analysis-based prediction of protein denaturation and umami component of meat during cooking2011
- Author(s)
  N. Ishiwatari, M. Fukuoka, N. Hamada, N. Sakai
- Organizer
  11^<th> International Congress on Engineering and Food
- Place of Presentation
  Athens, Greece
- Year and Date
  2011-05-23
- Data Source
  KAKENHI-PROJECT-21500753
[Presentation] 伝熱解析に基づく肉調理過程のタンパク質変性および旨味成分変化2010
- Author(s)
  石渡奈緒美、酒井昇, 他2名
- Organizer
  日本調理科学会
- Place of Presentation
  中村学園大学(福岡市)
- Year and Date
  2010-08-27
- Data Source
  KAKENHI-PROJECT-22500728
[Presentation] 畜肉加熱時の旨味成分変化解析2010
- Author(s)
  石渡奈緒美、酒井昇, 他2名
- Organizer
  日本食品工学会
- Place of Presentation
  東京海洋大学(東京)
- Year and Date
  2010-08-04
- Data Source
  KAKENHI-PROJECT-22500728
[Presentation] 加熱による畜肉加工品の状態変化および最適調理2010
- Author(s)
  堤一磨、酒井昇, 他5名
- Organizer
  日本食品工学会
- Place of Presentation
  東京海洋大学(東京)
- Year and Date
  2010-08-04
- Data Source
  KAKENHI-PROJECT-22500728
[Presentation] 魚の焼成調理シミュレーション～焼き魚の焼き色の解析～2010
- Author(s)
  松田洋紀、福岡美香、酒井昇
- Organizer
  日本食品工学会第11回(2010年度)年次大会講演要旨集
- Year and Date
  2010-08-04
- Data Source
  KAKENHI-PROJECT-21500753
[Presentation] 畜肉タンパク質の加熱変性予測2009
- Author(s)
  石渡奈緒美、福岡美香、酒井昇
- Organizer
  日本調理科学会平成21年度大会、研究発表要旨集
- Year and Date
  2009-08-28
- Data Source
  KAKENHI-PROJECT-21500753
[Presentation] 畜肉タンパク質の加熱変性制御による最適調理2009
- Author(s)
  石渡奈緒美, 福岡美香, 松長正見, 西山重幸, 酒井昇
- Organizer
  日本食品工学会第10回年次大会
- Place of Presentation
  石川県立大学
- Year and Date
  2009-08-02
- Data Source
  KAKENHI-PROJECT-21500753
[Presentation] 畜肉タンパク質の加熱変性予測2009
- Author(s)
  石渡奈緒美, 福岡美香, 松長正見, 西山重幸, 酒井昇
- Organizer
  平成21年度日本調理科学会大会
- Place of Presentation
  同志社女子大学
- Year and Date
  2009-08-28
- Data Source
  KAKENHI-PROJECT-21500753
[Presentation] 畜肉タンパク質の加熱変性制御による最適調理2009
- Author(s)
  石渡奈緒美、福岡美香、松長正見、西山重幸、酒井昇
- Organizer
  日本食品工学会第10回(2009年度)年次大会講演要旨集
- Year and Date
  2009-08-02
- Data Source
  KAKENHI-PROJECT-21500753
[Presentation] 麺の茹で調理に及ぼす鍋内流れの影響
- Author(s)
  大野真梨子，福岡美香，酒井昇
- Organizer
  日本食品工学会第15回（2014年度）年次大会p.72 (2014)
- Place of Presentation
  つくば
- Year and Date
  2014-08-08 – 2014-08-09
- Data Source
  KAKENHI-PROJECT-24500939
[Presentation] 麺類茹で調理における水分移動へおよぼす流れの影響
- Author(s)
  大野真梨子，福岡美香，酒井昇
- Organizer
  日本調理科学会平成27年度大会
- Place of Presentation
  静岡県立大学
- Year and Date
  2015-08-24 – 2015-08-25
- Data Source
  KAKENHI-PROJECT-24500939

1. FUKUOKA Mika (10240318)

# of Collaborated Projects: 8 results

# of Collaborated Products: 60 results
2. HANZAWA Tamotsu (10008451)

# of Collaborated Projects: 2 results

# of Collaborated Products: 0 results
3. WATANABE Manabu (30277850)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
4. WATANABE Hisahiko (00100967)

# of Collaborated Projects: 1 results

# of Collaborated Products: 1 results
5. KOUNOSU Akira (20089791)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
6. CHIDA Tadashi (10005499)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
7. NIIBORI Yuichi (90180562)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
8. LLAVE PEREZ YVAN

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
9. 渡邊学

# of Collaborated Projects: 0 results

# of Collaborated Products: 4 results

Sakai Noboru 酒井 昇

SAKAI Noboru 酒井 昇

Research Projects

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Co-Researchers

Cooking optimization by combining neural networks and computer simulationPrincipal Investigator

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Basic research on new cooking metod by using orhmic heatingPrincipal Investigator

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高品質調理済み水産食品生産に向けた通電加熱を利用した真空低温調理技術の開発Principal Investigator

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Construction of moisture transfer model based on fluid analysis aimed at reduction of environmental burden of cooking of starchy food

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Basic research on microwave cooking and rice-cooking, which aim to taste and simplicityPrincipal Investigator

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Analysis of fluid behavior on the moisture migration of starch foods towards reducing the environmental impact during cooking

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Development of the visualization tool for supporting the optimal cookingPrincipal Investigator

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Prediction of various changes in food material during thermal processing.-Optimally control cooking to reduce the harmful substances

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An innovative method for heating the selective region of starchy food by electromagnetic wave irradiation

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Development of Simulator for Microwave Thawing and HeatingPrincipal Investigator

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High-Quality Thawing of Frozen Food by Far-Infrared RadiationPrincipal Investigator

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Basic Study of Optimization for Determining Temperature of Canned Food in Sterilizing Process

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Training of Iron-oxidizing Bacteria Capable of Oxidizing Ferrous Ion at pH below 1

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Sakai Noboru 酒井昇

SAKAI Noboru 酒井昇

[Journal Article] 真空調理法に基づく畜肉加熱処理時のタンパク質変性分布および微生物挙動の予測2013