KIYOSHI KAWAI

Last Updated :2019/08/17

Affiliations, Positions
Graduate School of Integrated Sciences for Life, ., Associate Professor
Web Site
E-mail
kawaihiroshima-u.ac.jp
Self-introduction
Food Engineering

Basic Information

Major Professional Backgrounds

  • 2005/04/01, 2007/03/31, National Food Research Institute, Post-doctoral Research fellow
  • 2007/04/01, 2008/02/29, Tokyo University of Technology, Assistant Professor
  • 2008/03/01, 2013/03/31, Hiroshima University, Department of Biofunctional Science and Technology, Graduate School of Biosphere Science, Lecturer
  • 2013/04/01, 2019/03/31, Hiroshima University, Department of Biofunctional Science and Technology, Graduate School of Biosphere Science, Associate Professor

Educational Backgrounds

  • Tokyo University of Fisheries, Graduate School, Division of Fisheries, Japan, 2002/04, 2005/03

Academic Degrees

  • Doctor of Philosophy, Tokyo University of Fisheries
  • Master, Tokyo University of Fisheries

Educational Activity

  • 【Bachelor Degree Program】School of Applied Biological Science : Department of Applied Biological Science
  • 【Master's Program】Graduate School of Integrated Sciences for Life : Division of Integrated Sciences for Life : Program of Food and AgriLife Science
  • 【Doctoral Program】Graduate School of Integrated Sciences for Life : Division of Integrated Sciences for Life : Program of Food and AgriLife Science

In Charge of Primary Major Programs

  • Food Science

Research Fields

  • Agricultural sciences;Agricultural chemistry;Food science

Research Keywords

  • Food Processing
  • Food Preservation
  • Freezing
  • Drying
  • Rheology
  • Thermal Property
  • Phase Transition
  • Glass Transition
  • Starch

Affiliated Academic Societies

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Educational Activity

Course in Charge

  1. 2019, Liberal Arts Education Program1, 3Term, Food safety and health science
  2. 2019, Liberal Arts Education Program1, 1Term, Introductory Seminar for First-Year Students
  3. 2019, Undergraduate Education, Intensive, Laboratory Work in General Physics
  4. 2019, Undergraduate Education, 2Term, Reading of Foreign Literature
  5. 2019, Undergraduate Education, Intensive, Laboratory Works in Food Engineering
  6. 2019, Undergraduate Education, Academic Year, Graduation Thesis
  7. 2019, Undergraduate Education, 3Term, Food Physical Property Science
  8. 2019, Undergraduate Education, 3Term, Modern Food Science
  9. 2019, Graduate Education (Master's Program) , Second Semester, Research for Academic Degree Dissertation
  10. 2019, Graduate Education (Doctoral Program) , First Semester, Exercises in Food Science and Biofunctions (B)
  11. 2019, Graduate Education (Doctoral Program) , Second Semester, Exercises in Food Science and Biofunctions (B)
  12. 2019, Graduate Education (Master's Program) , First Semester, Practice in Food Science and Biofunctions
  13. 2019, Graduate Education (Master's Program) , Second Semester, Process Engineering
  14. 2019, Graduate Education (Master's Program) , 3Term, Food Process Engineering
  15. 2019, Graduate Education (Master's Program) , 3Term, Research Methods in Life Science
  16. 2019, Graduate Education (Master's Program) , 1Term, Exercises in Food andAgriLife Science A
  17. 2019, Graduate Education (Master's Program) , 2Term, Exercises in Food andAgriLife Science A
  18. 2019, Graduate Education (Master's Program) , 3Term, Exercises in Food andAgriLife Science B
  19. 2019, Graduate Education (Master's Program) , 4Term, Exercises in Food andAgriLife Science B
  20. 2019, Graduate Education (Master's Program) , Academic Year, Research for Academic Degree Dissertation in Food andAgriLife Science
  21. 2019, Graduate Education (Master's Program) , 3Term, Food Physical Chemistry and Food Engineering II

Research Activities

Academic Papers

  1. Effect of water content on the glass transition and textural properties of hazelnut, J Therm Anal Calorim, 135, 2629-2634, 2019
  2. Water sorption, glass transition, and freeze-concentrated glass-like transition properties of calcium maltobionate–maltose mixtures, J Therm Anal Calorim, 135, 2775-2781, 2019
  3. Effect of glass transition on the hardness of a thermally compressed soup solid, J Food Eng, 247, 38-44, 2019
  4. Indirect Measurement of Changes in Hardness of Enzyme-treated Beef in Retort Pouch Using an Electrical Impedance Method, JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 65(9), 442-450, 2018
  5. Effect of water sorption on the glass transition temperature and texture of deep-fried models, JOURNAL OF FOOD ENGINEERING, 237, 1-8, 201811
  6. Effects of porous structure and water plasticization on the mechanical glass transition temperature and textural properties of freeze-dried trehalose solid and cookie, JOURNAL OF FOOD ENGINEERING, 217, 101-107, 201801
  7. Nondestructive determination of the rheological properties of liquid food in sealed retort pouches, JOURNAL OF FOOD PROCESSING AND PRESERVATION, 42(7), 201807
  8. Hydrogen-Bond Circumstances and Dynamic Properties of Low-Temperature Pore Water, as Assessed from Thermal Behaviors, JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 65(3), 132-141, 2018
  9. Effects of fatty acid and emulsifier on the complex formation and in vitro digestibility of gelatinized potato starch, International Journal of Food Properties, 20(7), 1500-1510, 2017
  10. Effects of water and maltodextrin on the glass transition temperature of freeze-dried mango pulp and an empirical model to predict plasticizing effect of water on dried fruits, Journal of Food Engineering, 210, 91-97, 2017
  11. Stabilization of freeze-dried Lactobacillus paracasei subsp. paracasei JCM 8130T with the addition of disaccharide, polymer, and their mixture, Bioscience, Biotechnology, and Biochemistry, 81, 768-773, 2017
  12. Effect of Water Content on the Glass Transition Temperature of Calcium Maltobionate and its Application to the Characterization of Non-Arrhenius Viscosity Behavior, FOOD BIOPHYSICS, 11(4), 410-416, 2016
  13. Effect of stepwise baking on the structure, browning, texture, and in vitro starch digestibility of cookie, LWT-FOOD SCIENCE AND TECHNOLOGY, 66, 384-389, 201603
  14. Effects of freezing on microstructure and rehydration properties of freeze-dried soybean curd, Journal of Food Engineering, 184, 10-20, 201609
  15. Impacts of freezing and molecular size on structure, mechanical properties and recrystallization of freeze-thawed polysaccharide gels, LWT-FOOD SCIENCE AND TECHNOLOGY, 68, 190-201, 201605
  16. Effects of Freezing Temperature and Water Activity on Microstructure, Color, and Protein Conformation of Freeze-Dried Bluefin Tuna (Thunnus orientalis), FOOD AND BIOPROCESS TECHNOLOGY, 8(4), 916-925, 201504
  17. Effect of sugar composition on the water sorption and softening properties of cookie, FOOD CHEMISTRY, 145, 772-776, 2014
  18. OPTIMIZATION OF THE DRYING TEMPERATURE OF NOODLE SHEETS TO REDUCE ENERGY COSTS AND AVOID FOAMING DAMAGE, JOURNAL OF FOOD PROCESSING AND PRESERVATION, 38(4), 1743-1748, 2014
  19. Thermal Properties of Freeze-Concentrated Sugar-Phosphate Solutions, FOOD BIOPHYSICS, 9(3), 213-218, 2014
  20. Proposal of of Short Back Extrusion Method for Enabling Consecutive Viscosity Measurements of High-viscosity Newtonian Fluid, JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 60(2), 100-109, 2013
  21. Temperature-dependent quality characteristics of pre-dehydrated cookies: Structure, browning, texture, in vitro starch digestibility, and the effect on blood glucose levels in mice, FOOD CHEMISTRY, 141(1), 223-228, 2013
  22. Complex formation, thermal properties, and in-vitro digestibility of gelatinized potato starch-fatty acid mixtures, FOOD HYDROCOLLOIDS, 27(1), 228-234, 2012
  23. Discontinuous and heterogeneous glass transition behavior of carbohydrate polymer-plasticizer systems, CARBOHYDRATE POLYMERS, 89(3), 836-841, 2012
  24. Effect of pre-dehydration treatment on the in vitro digestibility of starch in cookie, FOOD CHEMISTRY, 135(3), 1527-1532, 2012
  25. Effect of temperature on gelatinization and retrogradation in high hydrostatic pressure treatment of potato starch-water mixtures, CARBOHYDRATE POLYMERS, 87(1), 314-321, 2012
  26. Effects of moisture content, molecular weight, and crystallinity on the glass transition temperature of inulin, CARBOHYDRATE POLYMERS, 83(2), 934-939, 20110110
  27. Stabilizing effects of sucrose-polymer formulations on the activities of freeze-dried enzyme mixtures of alkaline phosphatase, nucleoside phosphorylase and xanthine oxidase, FOOD CHEMISTRY, 125(4), 1188-1193, 2011
  28. Improvement in the remaining activity of freeze-dried xanthine oxidase with the addition of a disaccharide-polymer mixture, FOOD CHEMISTRY, 119(1), 209-213, 20100301
  29. Improvement of Fish Freshness Determination Method by the Application of Amorphous Freeze-Dried Enzymes, JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 58(23), 12456-12461, 20101208
  30. Phase transitions in a binary system of coenzyme Q10 and coconut oil: a fundamental study on the improvement of nutritional availability of CoQ10 supplements., Journal of Food Biochemistry, 34, 1091-1104, 2010
  31. Physical properties of normal and waxy corn starches treated with high hydrostatic pressure, Journal of Applied Glycoscience, 57, 67-72, 2010
  32. Stabilization of nucleoside phosphorylase-xanthine oxidase mixture in dried glassy matrices, Cryobiology and Cryotechnology, 56, 31-34, 2010
  33. Effects of ball-milling on the glass transition of wheat flour constituents, Journal of the Science of Food and Agriculture, 89, 430-435, 2009
  34. High hydrostatic pressure tolerance of four different anhydrobiotic animal species, Zoological Science, 26, 238-242, 2009
  35. Improvement of the oral bioavailability of coenzyme Q10 by emulsification with fats and emulsifiers used in the food industry, LWT - Food Science and Technology, 42, 385-390, 2009
  36. Glass transition properties of frozen and freeze-dried surimi products: effects of sugar and moisture on the glass transition temperature, Food Hydrocolloids, 22, 255-262, 2008
  37. What is the actual low-temperature glass transition for fish flesh?, Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers, 25, 47-54, 2008
  38. Effects of treatment pressure, holding time, and starch content on gelatinization and retrogradation properties of potato starch?water mixtures treated with high hydrostatic pressure, Carbohydrate Polymers, 69, 590-596, 2007
  39. Stabilizing effect of four types of disaccharide on the enzymatic activity of freeze-dried lactate dehydrogenase: step by step evaluation from freezing to storage, Pharmaceutical Research, 24, 1883-1890, 2007
  40. State diagram of potato starch-water mixtures treated with high hydrostatic pressure, Carbohydrate Polymers, 67, 530-535, 2007
  41. Effect of sodium tripolyphosphate on the freeze-concentrated glass-like transition temperature of sugar aqueous solutions, Cryo-Letters, 27, 107-114, 2006
  42. Glass transition and enthalpy relaxation of amorphous lactose glass, Carbohydrate Research, 341, 1884-1889, 2006
  43. Low-temperature glass transitions of quenched and annealed bovine serum albumin aqueous solutions, Biophysical Journal, 90, 3732-3738, 2006
  44. Comparative investigation by two type analytical approaches on enthalpy relaxation for glassy glucose, sucrose, maltose and trehalose, Pharmaceutical Research, 22, 490-495, 2005
  45. Finding of an unexpected thermal anomaly at very low temperatures due to water confined within a globular protein, bovine serum albumin, Thermochimica Acta, 431, 4-8, 2005
  46. The rate of non-enzymatic browning reaction in model freeze-dried food system under the glassy state, Innovative Food Science and Emerging Technologies, 6, 346-350, 2005
  47. Maillard reaction rate in various glassy matrices, Bioscience, Biotechnology, and Biochemistry, 68, 2285-2288, 2004
  48. Kinetic process of enthalpy relaxation of glassy starch and effect of physical aging upon its water vapor permeability property, Carbohydrate Polymers, 53, 289-296, 2003
  49. Glass transition and enthalpy relaxation of polyphosphate compounds, Cryo-Letters, 23, 79-88, 2002
  50. Cold tolerance and ice nucleation temperature of medaka (oryzias latipes) embryos with different cryoprotectant treatments, Cryobiology and Cryotechnology, 47, 1-6, 2001

Publications such as books

  1. 2018, Survival Strategies in Extreme Cold and Desiccation: Adaptation Mechanisms and their Applications, Control of Physical Changes in Food Products, 2018, English, K. Kawai and T. Hagiwara
  2. 2015, Water Stress in Biological, Chemical, Pharmaceutical and Food Systems, Effect of emulsifier on complex formation and in vitro digestibility of gelatinized potato starch, Springer, 2015, E, K. Kawai, S. Takato, and K. Kajiwara., 978-1-4939-2577-3, 645
  3. 2015, Water Stress in Biological, Chemical, Pharmaceutical and Food Systems, Prediction approach to the glass transition temperature of amorphous carbohydrate polymer, Springer, 2015, E, K. Kawai, K. Fukami, P. Thanatuksorn, C. Viriyarattanasak, K. Kajiwara., 978-1-4939-2577-3, 645

Invited Lecture, Oral Presentation, Poster Presentation

  1. Glass transition temperature of deep-fried food characterized by thermomechanical analysis, K. Kawai, J. S. Jothi, T. N. D. Le, Y. Hagura., 2nd Journal of Thermal Analysis and Calorimetry Conference and 7th V4, 2019/06/18, Without Invitation, Budapest, Hungry.
  2. Freeze-concentrated glass-like transition temperature of carbohydrate-phosphate buffered saline systems, K. Kawai, Y. Yamamoto, S. Mikajiri, and Y. Hagura., 2nd Journal of Thermal Analysis and Calorimetry Conference and 7th V4, 2019/06/18, Without Invitation, Budapest, Hungry.
  3. Improvement in the survival rate of freeze-dried lactic acid bacteria with the addition of a disaccharide-antioxidant mixture, K. Kawai, K. Sato, S. Mikajiri, and Y. Hagura., Global chemical engineering and chemistry conference and Expo 2019, 2019/03/25, Without Invitation, Valencia, Spain.
  4. Glass transition and storage stability of freeze-dried lactic acid bacteria, K. Kawai, K. Sato, S. Mikajiri, and Y. Hagura., The 8th International Congress on Natural Sciences and Engineering, 2019/02/25, Without Invitation, Fukuoka, Japan.
  5. Hardness of a thermally compressed soup solid based on the glass transition temperature, K. Kawai, T. Mochizuki, T. Sogabe, and Y. Hagura., 2019 Asian Conference on Engineering and Natural Sciences, 2019/01/22, Without Invitation, Hokkaido, Japan.
  6. Our activities and the role of food engineering, K. Kawai, International Symposium on Quality Analysis and Development of Food, 2018/11/28, With Invitation, Hiroshima, Japan.
  7. Rheological properties of margarine and its application to cookie production, Y. Moriya, Y. Hasome, Y. Hagura, and K. Kawai, 3rd International conference on Agricultural and Food Sciences, 2018/11/26, Without Invitation, Cenetri Publishing Group, Hotel Avani Atrium Bangkok, Thailand
  8. Effects of stabilizer and water activity on the storage stability of freeze-dried lactic acid bacteria, K. Sato, S. Mikajiri, Y. Hagura, and K. Kawai, 3rd International conference on Agricultural and Food Sciences, 2018/11/26, Without Invitation, Cenetri Publishing Group, Hotel Avani Atrium Bangkok, Thailand
  9. Effects of water, oil, and additives on the glass transition temperature and texture of deep-fried food model, J. S. Jothi, Y. Hagura, and K. Kawai, Conference of Food Engineering 2018, 2018/09/09, Without Invitation, Society of Food Engineering, Minneapolis, Minnesota, USA
  10. Effect of glass transition on the texture properties of dry food products, K. Kawai, T. Sogabe, J. S. Jothi, Y. Hagura, Annual European Rheology Conference 2018, 2018/04/18, Without Invitation, Sorrento, Italy
  11. Stabilization of freeze-dried lactic acid bacteria, K. Kawai, S. Mikajiri, Y. Hagura, Asia-Pacific Conference on Engineering & Natural Sciences, 2018/03/14, Without Invitation, Taipei, Taiwan
  12. Effect of stepwise baking on the quality of bakery product, K. Kawai., Food and Agriculture Panel U.S.A./Japan Cooperative Program in Natural Resources, 2017/11/11, With Invitation, Hiroshima, Japan
  13. Glass transition and water sorption properties of calcium maltobionate - maltose mixtures, K. Kawai, K. Fukami, S. Takeuchi, T. Fukujyu, Y. Hagura, 8th International and 10th Japan-China Joint Symposium on Calorimetry and Thermal Analysis, 2017/11/03, With Invitation, The Japan Society of Calorimetry and Thermal Analysis and The Committee of Chemical Thermodynamics and Thermal Analysis of Chinese Chemical Society, Fukuoka University (FUKUOKA)
  14. Effect of a novel baking processing on the quality of dry starchy food, K. Kawai, 5th International Joint Symposium Thai-Japan on Food processing technology and natural resource production, 2017/01/05, Without Invitation, Bangkok, Thailand
  15. Effect of plasticizers on the glass transition temperature and viscosity of carbohydrate polymer, K. Kawai, K. Kawai and Y. Hagura, 13th International Symposium on the Properties of Water, 2016/06/26, Without Invitation, Lausanne, Switzerland
  16. Effects of water and disaccharide on the mechanical glass transition of porous amorphous starch solids, T. Sogabe, T. Sogabe, K. Kawai, and Y. Hagura, 13th International Symposium on the Properties of Water, 2016/06/26, Without Invitation, Lausanne, Switzerland
  17. Effect of glass transition temperature on the texture of starch-based dry food, T. Sogabe, T. Sogabe, K. Kawai, H. Hagura, 2nd Food Structure and Functionality Forum Symposium, 2016/03/02, Without Invitation, Food Structure, Singex, Singapore
  18. Freezing survival of the tardigrade Ramazzottius varieornatus, D. D. Horikawa, K. Kawai, K. Nosu, Y. Matsuo, K. Kajiwara, The XIII International Symposium on Tardigrada, 2015/06/23, Without Invitation, Modena, Italy
  19. Effects of pre-dehydration and baking temperature on the qualities of cookie: structure, colour, texture, in vitro starch digestibility and postprandial blood glucose levels in mice, K. Kawai, K. Matsusaki, K. Hando, Y. Hagura, Food Structure and Functionality Forum Symposium, 2014/03/30, Without Invitation, Amsterdam, Netherlands
  20. Glass to rubber transition and shelf-life control of dry and frozen food products, K. Kawai, The 2nd Thai - Japan International Joint Seminar on High-Quality Processing with Low Carbon Emission and Utilization of Local Marine and Agricultural Products, 2014/01/09, With Invitation, Tohoku, Japan
  21. Heterogeneous glass transition properties of carbohydrate polymer-plasticizer systems, K. Kawai, Y. Hagura., 7th International Discussion Meeting on Relaxations in Complex Systems, 2013/07/21, Without Invitation

Social Activities

History as Peer Reviews of Academic Papers

  1. 2018, Journal of Applied Glycoscience
  2. 2017, Journal of Applied Glycoscience
  3. 2016, Journal of Applied Glycoscience
  4. 2015, Journal of Applied Glycoscience