Development of non-destructive online measurement system of drying process for biological and food materials

2017 Fiscal Year Final Research Report

• Project/Area Number: 15K14832
• Research Category: Grant-in-Aid for Challenging Exploratory Research
• Allocation Type: Multi-year Fund
• Research Field: Agricultural environmental engineering/Agricultural information engineering
• Research Institution: The University of Tokyo
• Principal Investigator: Araki Tetsuya 東京大学, 大学院農学生命科学研究科(農学部), 准教授 (40420228)
• Co-Investigator(Kenkyū-buntansha): 上野 茂昭 埼玉大学, 教育学部, 准教授 (80410223)
• Project Period (FY): 2015-04-01 – 2018-03-31
• Keywords: 乾燥 / 食品 / 生体

Outline of Final Research Achievements

Dielectric spectra, water activity and frozen water content for 10-40% of six sugar solutions and six sugars mixed with gelatin were measured. Drying process of foods was experimentally investigated in the following topics: 1) superheated steam drying of frozen pizza dough, 2) drying process of green tea leaves after high hydrostatic pressure treatment, and 3) quantitative analysis for cacaopolyphenol content contained in cacao beans produced in different countries and regions. Although many challenges still remain towards the development of non-destructive online measurement system of drying process due to the budgetary constraints, fundamental experimental data of food drying process were sufficiently obtained.

Free Research Field

食品工学