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2012 Fiscal Year Final Research Report

Development of the visualization tool for supporting the optimal cooking

Research Project

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Project/Area Number 22500728
Research Category

Grant-in-Aid for Scientific Research (C)

Allocation TypeSingle-year Grants
Section一般
Research Field Eating habits, studies on eating habits
Research InstitutionTokyo University of Marine Science and Technology

Principal Investigator

SAKAI Noboru  東京海洋大学, 海洋科学技術研究科, 教授 (20134009)

Co-Investigator(Kenkyū-buntansha) FUKUOKA Mika  東京海洋大学, 海洋科学技術研究科, 准教授 (10240318)
Project Period (FY) 2010 – 2012
Keywords調理工学 / シミュレーション工学 / 可視化 / 魚の焼成 / 肉の低温調理 / タンパク 質変性
Research Abstract

During meat or fish meat cooking, physical and chemical changes occur, that is, moisture transfer, water evaporation, the denaturation of protein, the decomposition of umami components, and so on. Thus, because this process is very complicated, it is difficult to set up the optimal cooking conditions. In this investigation we described quantitatively these phenomena which occur during cooking, in order to support the optimal cooking conditions. And we also developed the methods to visualize the results obtained by computer simulation by using commercial software. Roast beef and grilling fish were dealt with as cooking process. In the case of roast beef cooking, prediction and visualization of protein and umami ingredients were performed, based on reaction kinetics. And in the case of grilling of fish, protein denaturation and browning reaction were described quantitatively, and they were correlated with the surface temperature of fish.

  • Research Products

    (8 results)

All 2013 2012 2011 Other

All Journal Article (2 results) (of which Peer Reviewed: 2 results) Presentation (5 results) Remarks (1 results)

  • [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

    • Peer Reviewed
  • [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
  • [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
    • Year and Date
      20130326-30
  • [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
    • Year and Date
      20130326-30
  • [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
    • Year and Date
      20121021-23
  • [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
    • Year and Date
      20121021-23
  • [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
    • Year and Date
      20110500
  • [Remarks]

    • URL

      http://www2.kaiyodai.ac.jp/~fukuoka/

URL: 

Published: 2014-08-29  

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