Yoshio Hagura

Last Updated :2026/10/05

Affiliations, Positions
Graduate School of Integrated Sciences for Life, Professor
Web Site
https://foodeng.hiroshima-u.ac.jp/Hagura-Index.html
E-mail
hagurahiroshima-u.ac.jp
Other Contact Details
"1-4-4 KAGAMIYAMA, HIGASHI-HIROSHIMA, HIROSHIMA", Japan
TEL : (+81)82-424-7938 FAX : (+81)82-424-7938
Self-introduction
I am conducting basic research and technological development on the following research themes: measurement of food production processes using electrical properties, evaluation of mechanical properties and textures of foods, and mechanical processing of foods using low-temperature mechanical properties (eg. tissue separation of food by using cryo-milling and cryo-cutting).

Basic Information

Major Professional Backgrounds

  • 1991/04/01, 1997/03/31, Hiroshima University, Research Associate
  • 1997/04/01, 2007/03/31, Hiroshima University, Associate Professor
  • 2007/04/01, 2019/03/31, Hiroshima University, Professor

Educational Backgrounds

  • Tokyo University of Fisheries, Graduate School, Division of Fisheries, Food Science, Japan, 1988/04, 1991/03
  • Tokyo University of Fisheries, Graduate School, Division of Fisheries, Food Engineering, Japan, 1986/04, 1988/03
  • Tokyo University of Fisheries, Faculty of Fisheries, Japan, 1981/04, 1985/03

Academic Degrees

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

Educational Activity

  • [Bachelor Degree Program] School of Applied Biological Science : Department of Applied Biological Science : Food Science Program
  • [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 Program

Research Fields

  • Agricultural sciences;Agricultural chemistry;Food science

Research Keywords

  • mechanical properties
  • separation
  • quality evaluation
  • low temperature processing
  • cryo-shattering
  • texture
  • electrical properties
  • dielectric properties
  • nondestructive measurement

Educational Activity

Course in Charge

  1. 2026, Liberal Arts Education Program1, 3Term, Food safety and health science
  2. 2026, Undergraduate Education, Intensive, Laboratory Work in General Physics
  3. 2026, Undergraduate Education, Second Semester, Graduation Thesis I
  4. 2026, Undergraduate Education, First Semester, Graduation Thesis II
  5. 2026, Undergraduate Education, Second Semester, Graduation Thesis III
  6. 2026, Undergraduate Education, 4Term, Food Engineering
  7. 2026, Undergraduate Education, Intensive, Laboratory Works in Food Engineering
  8. 2026, Undergraduate Education, 2Term, Reading of Foreign Literature in Food Science
  9. 2026, Undergraduate Education, Intensive, Science and Technology for Food Development
  10. 2026, Undergraduate Education, Intensive, Practice on economic marine invertebrates and seaweeds in the Seto Inland Sea
  11. 2026, Undergraduate Education, Intensive, (AIMS) Molecular-Level Understanding of Functionality of Foods
  12. 2026, Undergraduate Education, Intensive, Molecular-Level Understanding of Functionality of Foods
  13. 2026, Graduate Education (Master's Program) , 1Term, Exercises in Food andAgriLife Science A
  14. 2026, Graduate Education (Master's Program) , 2Term, Exercises in Food andAgriLife Science A
  15. 2026, Graduate Education (Master's Program) , 3Term, Exercises in Food andAgriLife Science B
  16. 2026, Graduate Education (Master's Program) , 4Term, Exercises in Food andAgriLife Science B
  17. 2026, Graduate Education (Master's Program) , Year, Research for Academic Degree Dissertation in Food andAgriLife Science
  18. 2026, Graduate Education (Master's Program) , 3Term, Food Physical Chemistry and Food Engineering II

Research Activities

Academic Papers

  1. Proposed method for calculating temperature distribution in containers during heat sterilization, JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 72(4), 103-114, 202504
    Link to Paper Search Results by DOI
  2. Determination of Viscoelastic Properties of Rice Porridge by the Non-Rotational Concentric Cylinder Method, Food Science and Technology International, Tokyo, 16(1), 23-30, 20100101
  3. Production of high value added starchy food by pre-dehydration, Cryobiology and cryotechnology, 59(1), 71-74, 20130415
  4. Effects of the glass transition temperature on the shaving characteristics of Katsuobushi (boiled and dried bonito), JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 53(9), 518-521, 2006
  5. Combined effect of far infrared heating on the quality of vegetable oil during superheated steam treatment, JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 54(7), 347-350, 2007
  6. Characteristics of the Membrane Emulsification Method Combined with Preliminary Emulsification for Preparing Corn Oil-in-Water Emulsions., Food Science and Technology Research, 2(1), 43-47, 1996
  7. Discontinuous and heterogeneous glass transition behavior of carbohydrate polymer-plasticizer systems, CARBOHYDRATE POLYMERS, 89(3), 836-841, 2012
  8. Effect of pre-dehydration treatment on the in vitro digestibility of starch in cookie, FOOD CHEMISTRY, 135(3), 1527-1532, 2012
  9. 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
  10. 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
  11. Preparation of an Oil/Water Emulsion using the Vapor Injection Method, JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 60(7), 323-331, 2013
  12. Effect of sugar composition on the water sorption and softening properties of cookie, FOOD CHEMISTRY, 145, 772-776, 2014
  13. 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
  14. Measurement of Change in Moisture Content during Drying Process Using the Dielectric Property of Foods, Food Science and Technology International, Tokyo, 8(3), 257-260, 20020801
  15. Preparation of High Concentration O/W and W/O Emulsions by the Membrane Phase Inversion Emulsification Using PTFE Membranes, Food Science and Technology International, Tokyo, 5(2), 234-238, 19990501
  16. Effects of the Glass Transition Temperature on the Shaving Characteristics of Katsuobushi (boiled and dried bonito), NIPPON SHOKUHIN KOGYO GAKKAISHI, 53(9), 518-521, 20060915
  17. Hydrostatic Pressure-Induced Germination and Inactivation of Bacillus Spores in the Presence or Absence of Nutrients, Food Science and Technology International, Tokyo, 13(3), 193-199, 20070801
  18. Hydrostatic Pressure-Induced Germination and Inactivation of Bacillus Spores in the Presence or Absence of Nutrients, Food Science and Technology International, Tokyo, 13(3), 193-199, 20070801
  19. Determination of Viscoelastic Properties of Rice Porridge by the Non-Rotational Concentric Cylinder Method, Food Science and Technology International, Tokyo, 16(1), 23-30, 20100101
  20. Convenient Equations of Physical Properties regarding Temperature of Water, Steam and Air, 33(2), 133-142, 199412
  21. Convenient Equations of Physical Properties regarding Humidity Chart, 33(2), 143-149, 199412
  22. Estimation of Cryo-cutting Conditions for Frozen Surimi Gel Using DSC, Food Science and Technology International, Tokyo, 11(2), 236-239, 20050501
  23. Estimation of Cryo-cutting Conditions for Frozen Surimi Gel Using DSC, Food Science and Technology International, Tokyo, 11(2), 236-239, 20050501
  24. Preparation of an Oil/Water Emulsion using the Vapor Injection Method, NIPPON SHOKUHIN KOGYO GAKKAISHI, 60(7), 323-331, 2013
  25. Effect of Freeze-Grinding and Drying Process on the Quality of Fish Oil Extracted from Fish Bone of Yellow-fin Tuna and Bonito., Journal of the Research Association of Powder Technology, Japan, 39(6), 454-458, 2002
  26. Possibility of the Membrane Emulsification Method to Prepare Food Emulsions with Unique Properties, NIHON SHOKUHIN KOUGAKUKAISHI (Japan Journal of Food Engineering), 3(2), 35-40, 2002
  27. Enhancement of Heat Transfer Rate and Thermal Efficiency by Combining Far Infrared Heating with Superheated Steam Treatment, NIHON SHOKUHIN KOUGAKUKAISHI (Japan Journal of Food Engineering), 7(4), 225-232, 2006
  28. Carbonization Characteristics of Hydrocarbons Treated in Superheated Steam, NIHON SHOKUHIN KOUGAKUKAISHI (Japan Journal of Food Engineering), 8(1), 39-43, 2007
  29. Capturing the thermal denaturation process of meat in a retort pouch by electrical impedance measurement, Journal of Packaging Science and Technology, Japan, 31(2), 109-118, 20220301
  30. Correlation between Dielectric Properties and Freshness of Leaf Vagetables, Journal of Food Processing and Preservation, 31(6), 736-750, 20071201
  31. Relationship between rheology, particle size and texture of mayonnaise, FOOD SCIENCE AND TECHNOLOGY RESEARCH, 13(1), 1-6, 2007
    Link to Paper Search Results by DOI
  32. Influences of experimental conditions on physical properties of high concentration O/W and W/O emulsions prepared by the membrane phase inversion emulsification method, Proceedings of The 1999 International congress on Membranes and Membrane Processes, 19990701
  33. Preparation of Corn Oil/Water and Water/Corn Oil Emulsions Using PTFE Membranes, Food science and Technology International Tokyo, 4(2), 19980601
  34. Nondestructive determination of the rheological properties of liquid food in sealed retort pouches, JOURNAL OF FOOD PROCESSING AND PRESERVATION, 42(7), 201807
    Link to Paper Search Results by DOI
  35. Relationship between sensory analysis for texture and instrument measurements in model strawberry jam, JOURNAL OF TEXTURE STUDIES, 49(4), 359-369, 201808
    Link to Paper Search Results by DOI
  36. 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
    Link to Paper Search Results by DOI
  37. Experimental Comparison of Static Rheological Properties of Non-Newtonian Food Fluids with Dynamic Viscoelasticity, NIHON REOROJI GAKKAISHI, 46(1), 1-12, 2018
  38. The Non-destractive and Continuous Measurement of Foods In the retort Pouch -Development of a new Measurement Technique for the Physical Properties of Food in Unopened Pouch Using electrical Properties-, Urakami Foundation Memoirs, 24, 7-11, 20170301
  39. Stabilization of freeze-dried Lactobacillus paracasei subsp paracasei JCM 8130(T) with the addition of disaccharides, polymers, and their mixtures, BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 81(4), 768-773, 2017
    Link to Paper Search Results by DOI
  40. Observation and Control of Water in High TemperatureFrying Oil, Journal of The Japan Society for Food Science and Technology, 64(4), 213-217, 20170415
  41. Observation and Control of Water in High Temperature Frying Oil, JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 64(4), 213-217, 2017
    Link to Paper Search Results by DOI
  42. Time-Intensity Flavor Profile of Commercial Strawberry Jams Available in the Japanese Market, JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 64(11), 549-558, 2017
    Link to Paper Search Results by DOI
  43. Quality Evaluation of Liquid Food using Electrical Properties, The Soft Drinks Technology, 180(3), 345-360, 20161227
  44. ★, 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
    Link to Paper Search Results by DOI
  45. Studies on the cooking-rate equations of foods, Proceedings of 7th International Congress on Engineering and Food, 1, 510-512, 19940101
  46. Utilization of brittle fracture properties of frozen foodstaffs, Proceedings of 6th International Congress on Engineering and Food, 1, 253-255, 19940101
  47. An application of cryo-shattering for separating low-fat meat from fatty meat, Proceedings of 6th International Congress on Engineering and Food, 1, 250-253, 19940101
  48. Application of membran emulsification method for preparing food emulsions and emulsion characteristics, Proceedings of 6th International Congress on Engineering and Food, 1, 167-169, 19940101
  49. Studies on reological properties of foods, Proceedings of 6th International Congress on Engineering and Food, 1, 87-89, 19940101
  50. Factors affecting separation of low fat flesh from fatty fish by cryo-shattering, Journal of Food Science, 56(6), 1567-1571, 19911101
  51. Elastic modulus of orange juice ice, Journal of Food Process Engineering, 14(1), 1-8, 19910201
  52. An application of cryo-shattering to low-fat meat separation from whole fish of mackerel and sardine, Nippon Suisan Gakkaishi, 55(12), 2119-2122, 19891201
  53. Cryogenic separation of citrus fruit into individual juice sacs, Journal of Food Process Engineering, 9(3), 221-229, 19870401
  54. Control of ice fraction by capacitance measurement for prevention of collapse during freeze drying of food, NIPPON SHOKUHIN KOGYO GAKKAISHI, 50(8), 356-360, 20030815
  55. Proposal of Short Back Extrusion Method for Enabling Consecutive Viscosity Measurements of High-viscosity Newtonian Fluid, 60(2), 100-109, 20130215
  56. Effect of sugar composition on the water sorption and softening properties of cookie, FOOD CHEMISTRY, 145, 772-776, 2014
  57. 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, 20131101
    Link to Paper Search Results by DOI
  58. 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
  59. Determination of Viscoelastic Properties of Rice Porridge by the Non-Rotational Concentric Cylinder Method, FOOD SCIENCE AND TECHNOLOGY RESEARCH, 16(1), 23-30, 20100101
  60. Comparison of the Viscoelastic Properties of Fluid Foods Measured by the Non-rotational Concentric Cylinder Method with Those by the Dynamic Oscillatory Method., Japan Journal of Food Engineering, 8(3), 155-162, 20070901
  61. Relationship between Rheology, Particle Size and Texture of Mayonnase, Food Science and Technology Research, 13(1), 1-6, 20070201
  62. Hydrostatic Pressure-Induced Germination and Inactivation of Bacillus Spores in the Presence or Absence of Nutrients., Food Science and Technology Research, 13(3), 193-199, 20070801
  63. Two-element Model Analysis of the Viscoelastic Behavior of Liquid Food Materials by Means of Non-rotational Concentric Cylinder Method., Japan Journal of Food Engineering, 8(2), 73-80, 20070601
  64. Combined effect of far infrared heating on the quality of vegetable oil during superheated steam treatment, JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 54(7), 347-350, 2007
    Link to Paper Search Results by DOI
  65. Hydrostatic pressure-induced germination and inactivation of Bacillus spores in the presence or absence of nutrients, FOOD SCIENCE AND TECHNOLOGY RESEARCH, 13(3), 193-199, 2007
    Link to Paper Search Results by DOI
  66. Relationship between rheology, particle size and texture of mayonnaise, FOOD SCIENCE AND TECHNOLOGY RESEARCH, 13(1), 1-6, 2007
  67. Hydrostatic pressure-induced germination and inactivation of Bacillus spores in the presence or absence of nutrients, FOOD SCIENCE AND TECHNOLOGY RESEARCH, 13(3), 193-199, 2007
  68. Combined effect of far infrared heating on the quality of vegetable oil during superheated steam treatment, JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 54(7), 347-350, 2007
  69. The effect of superheated steam treatment on the quality of vegetable oils., Food Science and Technology Research, 12(2), 114-118, 20060401
  70. Effect of oil content on optimum conditions for cryo-cutting of frozen surimi, as estimated by DSC., JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 53(1), 70-73, 2006
    Link to Paper Search Results by DOI
  71. Measurement of deterioration of frying oil using electrical properties, JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 53(9), 474-480, 2006
    Link to Paper Search Results by DOI
  72. The effect of superheated steam treatment on the quality of vegetable oils, FOOD SCIENCE AND TECHNOLOGY RESEARCH, 12(2), 114-118, 2006
    Link to Paper Search Results by DOI
  73. Germination and Inactivation of Bacillus subtilis Spores under Combined Conditions of Hydrostatic Pressure and Medium Temperature, Food Science and Technology Research, 11(1), 101-105, 20050201
  74. Estimation of Cryo-cutting Conditions for Frozen Surimi Gel using DSC, Food Science and Technology Research, 11(2), 236-239, 20050501
  75. Heat transfer characteristics of superheated with far infared heating, Food Science and Technology Research, 11(4), 363-368, 20051201
  76. Non-thermal inactivation of Bacillus spores by pressure-holding, FOOD SCIENCE AND TECHNOLOGY RESEARCH, 11(3), 324-327, 2005
    Link to Paper Search Results by DOI
  77. Heat transfer characteristics of superheated steam combined with far infrared heating, FOOD SCIENCE AND TECHNOLOGY RESEARCH, 11(4), 363-368, 2005
    Link to Paper Search Results by DOI
  78. An in-line measurement of deep-fat frying process of fried foods using dielectric properties, Proceedings of 9th International Conference Engineering and Food, 127-131, 20040301
  79. Characteristics of superheated steam treatment for food combined with far infrared heating, Proceedings of 9th International Conference Engineering and Food, 189-193, 20040301
  80. A non-destructive and continuous measurement of a drying process of foods using dielectric properties, Proceedings of 9th International Conference Engineering and Food, 78-83, 20040301
  81. A novel method to measure viscosity and viscoelasticity of liquid food by a non-rotational concentric cylinder setup, Proceedings of 9th International Conference Engineering and Food, 468-472, 20040301
  82. Characteristics of superheated steam treatment for food combined with far infrared heating, Proceedings of 9th International Conference Engineering and Food, 189-193, 20040301
  83. An in-line measurement of deep-fat frying process of fried foods using dielectric properties, Proceedings of 9th International Conference Engineering and Food, 127-131, 20040301
  84. A non-destructive and continuous measurement of a drying process of foods using dielectric properties, Proceedings of 9th International Conference Engineering and Food, 78-83, 20040301
  85. Growth Inhibition of Microorganisms by Hydrostatic Pressure, Food Science and Technology Research, 10(3), 268-272, 20040801
  86. Non-destructive and continuous measurement of food process using dielectric properties, JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 51(3), 109-114, 2004
    Link to Paper Search Results by DOI
  87. Control of ice fraction by capacitance measurement for prevention of collapse during freeze drying of food, JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 50(8), 356-360, 2003
    Link to Paper Search Results by DOI
  88. Freeze-grinding separation of flesh and bone in processed marine food waste, Food Science and Technology Research, 8(3), 221-226, 20020601
  89. Measurement of change in moisture content during drying process using the dielectric property of foods, Food Science and Technology Research, 8(3), 257-260, 20020601
  90. The Dielectric Property of Soybean Oil in Deep-Fat Frying and the Effect of Frequency, Journal of Food Science, 67(3), 1126-1129, 20020601
  91. Effects of Notch Introduction on 3-Point Bending Cutting Characteristics of Frozen Fish, Nippon Shokuhin Kagaku Kogaku Kaishi, 49(4), 267-271, 20020401
  92. Melting Point Measurement of Edible Fats and Oils Using Electric Capacity, Nippon Shokuhin Kagaku Kougaku kaishi, 49(4), 272-276, 20020401
  93. Measurement of change in moisture content during drying process using the dielectric property of foods, FOOD SCIENCE AND TECHNOLOGY RESEARCH, 8(3), 257-260, 2002
    Link to Paper Search Results by DOI
  94. Effects of notch introduction on 3-point bending cutting characteristics of frozen fish, JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 49(4), 267-271, 2002
    Link to Paper Search Results by DOI
  95. Melting point measurement of edible fats and oils using electric capacity, JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 49(4), 272-276, 2002
    Link to Paper Search Results by DOI
  96. Prediction of cut surface angle of the frozen fish by bending, Nippon Shokuhin Kagaku Kougaku kaishi, 49(5), 297-304, 20020501
  97. Lengthwise cutting of frozen fish by cylinder slitting load, Nippon Shokuhin Kagaku Kougaku kaishi, 49(5), 335-338, 20020501
  98. A non-destructive and continuous measurement of gelatinization of rice in rice cooking proces, Nippon Shokuhin Kagaku Kougaku kaishi, 49(6), 416-424, 20020601
  99. Freeze-grinding separation of flesh and bone in processed marine food waste., Food Science and Technology Research, 8(3), 221-226, 20020901
  100. Preparation of fine W/O/W emulsions with narrow particle size distribution by membrane emulsification method combined with pre-emulsification, Proceedings of 3rd World Congress of Emulsion, 24-27, 20020901
  101. Properties of solid fat O/W emulsions prepared by membrane emulsification method combined with pre-emulsification, Proceedings of 3rd World Congress of Emulsion, 20020901
  102. Prediction of cut surface angle of the frozen fish by bending, JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 49(5), 297-304, 2002
    Link to Paper Search Results by DOI
  103. Lengthwise cutting of frozen fish by cylinder splitting load, JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 49(5), 335-338, 2002
    Link to Paper Search Results by DOI
  104. The dielectric property of soybean oil in deep-fat frying and the effect of frequency, JOURNAL OF FOOD SCIENCE, 67(3), 1126-1129, 2002
    Link to Paper Search Results by DOI
  105. A non-destructive and continuous measurement of gelatinization of rice in rice cooking process, JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 49(6), 416-421, 2002
    Link to Paper Search Results by DOI
  106. A relationship between weight and capacitance changes during freeze-drying process of food, JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 49(11), 726-730, 2002
    Link to Paper Search Results by DOI
  107. Frequency Dependence of the Dielectric Constant and the Dielectric Loss Factor of Soybean Oil between 50Hz and 30MHz in Thermally Degraded and Non-degraded States, Journal of Food Science, 66(9), in printing, 20011101
  108. Studies on the new processing methods of frozen fish using its cryogenic mechanical properties, NIPPON SUISAN GAKKAISHI, 67(4), 631-633, 2001
    Link to Paper Search Results by DOI
  109. Preparation of high concentration O/W and W/O emulsions by the membrane phase inversion emulsification using PTFE membranes, Food Science and Technology Research, 5(2), 234-238, 19990501
  110. Muscle Fiber Orientation Angle Dependence of the Tensile Fracture Behavior of Frozen Fish Muscle, Trans. of the Japan Society of Refrigerating and Air Conditioning Engineers (JSRE), 16(3), 257-262, 19990301
  111. A novel method for preparing ultrahigh concentration O/W and W/O emulsions by the membrane phase inversion emulsification using PTFE membranes, Proceedings of The 1999 International congress on Membranes and Membrane Processes, 19990701
  112. A new freeze concentration process for food solutions employing pressure during freezing to control the growth rate, size and shape of ice crystals, Proceedings of 7th International Congress on Engineering and Food, 2, 25-28, 19970501
  113. Non-destructive and continuous measurement of the polymorphic ratio of crystalline edible fats from their dielectric properties, Proceedings of 7th International Congress on Engineering and Food, 1, 97-100, 19970501
  114. A new freeze concentration process for food solutions employing pressure during freezing to control the growth rate, size and shape of ice crystals., Proceedings of 7th International Congress on Engineering and Food, 1, G25-G28, 19970601
  115. Comparison of the viscoelastic properties of fluid foods measured by the non-rotational concentric cylinder method with those by the dynamic oscillatory method, Japan journal of food engineering, 8(3), 155-163, 200709
  116. Physical properties of foods and effect of water on them (6) Freeze-grinding of foods, Japan journal of food engineering, 10(4), 199-206, 200912
  117. Investigation of carbonization energy for waste biomass in superheated steam combined with far-infrared heating, Japan journal of food engineering, 12(1), 39-45, 201103
  118. Characteristics of the membrane emulsification method combined with preliminary emulsification for preparing O/W and W/O emulsions., Proceedings of The 1999 International congress on Membranes and Membrane Processes, 1, 876-877, 19960401
  119. Characteristics of the membrane emulsification method combined with preliminary emulsification for preparing corn oil-in-water emulsions, Food Science and Technology International, 43-47, 19960301
  120. Application of Membrane Emulsification Method for Preparing Food Emulsions and Emulsion Characteristics., Proceedings of 6th Internattional Congress on Engineering and Food, 167-169, 19940401
  121. An Application of Cryo-shattering for Separating Low-fat Meat From Fatty Meat., Proceedings of 6th Internattional Congress on Engineering and Food, 250-252, 19940401
  122. Utilization of Brittle Fracture Properties of Frozen Foodstuffs, Proceedings of 6th Internattional Congress on Engineering and Food, 253-255, 19940401
  123. Structure of cryo-shattered mackerel muscle, Journal of Tokyo University of Fisheries, 81(1), 13-18, 19940301
  124. A Non-destructive and Continuous Measurement of Gelatinization of Rice in Rice Cooking Process, NIPPON SHOKUHIN KOGYO GAKKAISHI, 49(6), 416-421, 20020615
  125. A Relationship Between Weight and Capacitance Changes during Freeze-drying Process of Food, NIPPON SHOKUHIN KOGYO GAKKAISHI, 49(11), 726-730, 20021115
  126. A Method to Estimate the Optimum Temperature for the Cryo-Shattering Separation Using a Charpy Impact Tester, Trans.JSRAE, 9(3), 277-282, 1992
  127. Measurement of Young's Modulus and Poisson's Ratio of Tuna Fish, Trans.JSRAE, 9(3), 283-290, 1992
  128. Studies on the Evaluation Methods for the Food Quality with a Non-contact type Capacitance Sensor. 1 st report : Relationship between Capacitance and Temperature during the Freezing and Thawing of Foods., Trans.JSRAE, 16(1), 23-35, 19990331
  129. Muscle Fiber Orientation Angle Dependence of the Tensile Fracture Behavior of Frozen Fish Muscle, Trans.JSRAE, 16(3), 257-262, 19991101
  130. The Effect of Muscle Fiber Direction on the Cut Surface Angle of Frozen Fish Muscular Tissue Cut by Bending Force, NIPPON SHOKUHIN KOGYO GAKKAISHI, 43(9), 1035-1041, 19960915
  131. Cryogenic Processing Method of Whole Fish, 77(891), 55-58, 20020115
  132. Effects of Notch Introduction on 3-Point Bending Cutting Characteristics of Frozen Fish, NIPPON SHOKUHIN KOGYO GAKKAISHI, 49(4), 267-271, 20020415
  133. Melting Point Measurement of Edible Fats and Oils Using Electric Capacity, NIPPON SHOKUHIN KOGYO GAKKAISHI, 49(4), 272-276, 20020415
  134. Prediction of Cut Surface Angle of the Frozen Fish by Bending, NIPPON SHOKUHIN KOGYO GAKKAISHI, 49(5), 297-304, 20020515
  135. Lengthwise Cutting of Frozen Fish by Cylinder Splitting Load, NIPPON SHOKUHIN KOGYO GAKKAISHI, 49(5), 335-338, 20020515
  136. Freeze-Grinding Separation of Flesh and Bone in Processed Marine Food Waste, Food Science and Technology International, Tokyo, 8(3), 221-226, 20020801
  137. Non-destructive and Continuous Measurement of Food Process Using Dielectric Properties, NIPPON SHOKUHIN KOGYO GAKKAISHI, 51(3), 109-114, 20040315
  138. Effect of Freeze-Grinding and Drying Process on the Quality of Fish Oil Extracted from Fish Bone of Yellow-fin Tuna and Bonito, Journal of the Society of Powder Technology,Japan, 39(6), 454-458, 20020610
  139. Estimation of Temperature Range for Cryo Cutting of Frozen Mackerel using DSC, Trans.JSRAE, 23(2), 105-111, 20060630
  140. Non-thermal Inactivation of Bacillus Spores by Pressure-holding, Food Science and Technology International, Tokyo, 11(3), 324-327, 20051101
  141. Heat Transfer Characteristics of Superheated Steam Combined with Far Infrared Heating, Food Science and Technology International, Tokyo, 11(4), 363-368, 20051201
  142. Measurement of Deterioration of Frying Oil Using Electrical Properties, NIPPON SHOKUHIN KOGYO GAKKAISHI, 53(9), 474-480, 20060915
  143. An Application of the Glass Transition Phenomenon for Food Processing, 81(949), 919-921, 20061115
  144. Relationship between Rheology, Particle Size and Texture of Mayonnaise, Food Science and Technology International, Tokyo, 13(1), 1-6, 20070201
  145. Combined Effect of Far Infrared Heating on the Quality of Vegetable Oil During Superheated Steam Treatment, NIPPON SHOKUHIN KOGYO GAKKAISHI, 54(7), 347-350, 20070715
  146. The Effect of Superheated Steam Treatment on the Quality of Vegetable Oils, Food Science and Technology International, Tokyo, 12(2), 114-118, 20060501
  147. Studies on the New Processing Methods of Frozen Fish Using Its Cryogenic Mechanical Properties, Bulletin of the Japanese Society of Scientific Fisheries, 67(4), 631-633, 20010715
  148. Studies on Microwave Vacuum Drying Phenomena and Models of Potato, 31(1), 37-43, 199207
  149. Carbonization characteristics of hydrocarbons treated in superheated steam, Japan journal of food engineering, 8(1), 39-43, 200703
  150. Two-element model analysis of the viscoelastic behavior of liquid food materials by means of the non-rotational concentric cylinder method, Japan journal of food engineering, 8(2), 73-81[含 日本語文要旨], 200706
  151. Effect of Dispersion Air Bubbles in Yogurt on Dielectric Properties, 13(1), 13-20, 201203
  152. Effect of Oil Content on Optimum Conditions for Cryo-Cutting of Frozen Surimi, as Estimated by DSC, NIPPON SHOKUHIN KOGYO GAKKAISHI, 53(1), 70-73, 20060115
  153. Growth Inhibition of Microorganisms by Hydrostatic Pressure, Food Science and Technology International, Tokyo, 10(3), 268-272, 20040801
  154. Preparation of Corn Oil/Water and Water/Corn Oil Emulsions Using PTFE Membranes., Food Science and Technology Research, 4(2), 164-167, 1998
  155. An application of cryo-shattering to low-fat meat separation from whole fish of mackerel and sardine., NSUGAF, 55(12), 2119-2122, 1989
  156. Measurement of food process using dielectric properties, 2(10), 26-34, 201010
  157. Measurement of Change in Moisture Content during Drying Process Using the Dielectric Property of Foods, Food Science and Technology International, Tokyo, 8(3), 257-260, 20020801
  158. Preparation of High Concentration O/W and W/O Emulsions by the Membrane Phase Inversion Emulsification Using PTFE Membranes, Food Science and Technology International, Tokyo, 5(2), 234-238, 19990501
  159. Influence of physical properties on the taste and flavor of strawberry jam, JOURNAL OF TEXTURE STUDIES, 52(2), 260-274, 202104
    Link to Paper Search Results by DOI
  160. A mechanical separation method for surface ice glaze on ice-glazed shrimp, FISHERIES SCIENCE, 87(5), 749-760, 202109
    Link to Paper Search Results by DOI

Patented

  1. Patent, JP5641282, 2014/11/07
  2. Patent, JP4967118, 2012/04/13
  3. Patent, JP4724825, 2011/04/22
  4. Patent, JP4696236, 2011/03/11
  5. Patent, JP4654435, 2011/01/07
  6. Patent, JP4650828, 2010/12/24
  7. Patent, JP4604192, 2010/10/15
  8. Patent, JP4078428, 2008/02/15

Social Activities

Organizing Academic Conferences, etc.

  1. 2021/06, 2021/06
  2. 2023/03, 2023/03
  3. 2021/04, 2021/04
  4. 2023/06, 2023/06
  5. 2024/03, 2024/03
  6. 2023/01, 2023/01
  7. 2021/11, 2021/11
  8. 2024/07, 2024/07
  9. 2025/02, 2025/02

History as Peer Reviews of Academic Papers

  1. 2017, Food Science and Technology Research, Editor
  2. 2018, Food Science and Technology Research, Editor
  3. 2019, Food Science and Technology Research, Editor
  4. 2020, Food Science and Technology Research, Editor
  5. 2021, Food Science and Technology Research, Editor
  6. 2023, Food Science and Technology Research, Editor
  7. 2024, Food Science and Technology Research, Editor, 10