Updated on 2021/01/27

写真a

KAWAKAMI Shotaro

Associate Professor

From Graduate School 【 display / non-display

  • 1990.04
    -
    1992.03

    Tokyo University of Agriculture  Graduate School, Division of Agriculture  Master Course  Completed

Degree Earned 【 display / non-display

  • Tokyo University of Agriculture -  Agricultural Engineering

Employment Record in Research 【 display / non-display

  • 1994.04
    -
    1998.03

    Tokyo University of AgricultureResearch Assistant  

  • 1998.04
    -
    1999.09

    Tokyo University of AgricultureFaculty of Regional Environment Science   Department of Bioproduction and Environment Engineering   Research Assistant  

  • 1999.10
    -
    2014.03

    Tokyo University of AgricultureFaculty of Regional Environment Science   Department of Bioproduction and Environment Engineering   Lecturer  

  • 2014.04
     
     

    Tokyo University of AgricultureFaculty of Regional Environment Science   Department of Bioproduction and Environment Engineering   Associate Professor  

Academic Society Membership 【 display / non-display

  • 1990.04
     
     
     

    The Japanese Society of Agricultural Machinery and Food Engineers

  • 1991.04
     
     
     

    The Japanese Society for Food Science and Technology

  • 1992.09
     
     
     

    The Society of Agricultural Structures

  • 1992.09
     
     
     

    Japan Technical Institue of Food Distribution

  • 1999.04
     
     
     

    The Japanese Society for Horticultural Science

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Research Areas 【 display / non-display

  • Agricultural environmental engineering/Agricultural information engineering

  • Measurement engineering

  • Food science

Thesis 【 display / non-display

  • Studies on nondestructive measurement method of moisture content for rose cut flowers using bending properties of stems

     

      2013.10

    Thesis(Others)   Single Work

Published Papers 【 display / non-display

  • Milling method and crude protein concentrations of genkei milled rice and toukou milled rice for sake brewing using a horizontal type rice-milling test machine

    Eiichiro SAKAGUCHI, SHOTARO KAWAKAMI, Yoshiki MURAMATSU, Sinzo KAJIWARA, Yusuke MUROI, Yuki HASHIMOTO

    JOURNAL OF THE BREWING SOCIETY OF JAPAN ( BREWING SOCIETY OF JAPAN )  115 ( 12 ) 757 - 768   2020.12  [Refereed]

    Academic JournalResearch paper (scientific journal)   Joint Work

    Genkei milled rice has the same ratio as brown rice among major, intermediate and minor diameter. Toukou milled rice has three diameters which are caused by grinding brown rice with equal distance in each of three diameters. Crude protein concentration of four kinds of milled rice which were different in the shape and included genkei and toukou milled rice was compared at 90, 80 and 70 % milling yield for the purpose of discussion on superiority of genkei and toukou milled rice in the concentration. Shapes of milled rice were evaluated using a diagram which indicates flatness and elongation on x-axis and y-axis, respectively. Shape properties of genkei and toukou milled rice were investigated in the diagram. Decision methods of genkei and toukou milled rice were proposed using statistical confidence interval of size and shape of rice grain, and they were successfully produced at 70 % milling yield using test milling machine by proper selection of the rotational frequency of roll. Difference between genkei milled rice and the most spherical milled rice in the concentration was not recognized. Difference between toukou milled rice and the flattest milled rice in the concentration was not recognized. The concentration of toukou milled rice was lower than that of genkei milled rice because of flatter and more elongate shape of toukou milled rice.

  • Characterization of Basic Physical Properties for Ishimame in Peanut Stocks Used for Confectionary Products

    Eiichiro Sakaguchi, Shotaro Kawakami, Yoshiki Muramatsu, Syu Tabata

    JOURNAL of the JAPANESE SOCIETY of TASTE TECHNOLOGY   16 ( 1 ) 3 - 9   2017.07  [Refereed]

    Academic JournalResearch paper (scientific journal)   Joint Work

  • Simultaneous Estimation and Modeling of Thermophysical Properties of Big-Eyed Tuna and Pacific Cod

    Yoshiki Muramatsu, Eiichiro Sakaguchi, Shotaro Kawakami, Takahiro Orikasa, Shoji Koide, Teppei Imaizumi, Akio Tagawa

    International Journal of Food Properties   18 ( 10 ) 2213 - 2222   2015.10  [Refereed]

    Academic JournalResearch paper (scientific journal)   Joint Work

    DOI

  • Thin layer hot air drying characteristics and latent heat of vaporization of cooked milled rice

    Y. Muramatsu, E. Sakaguchi, S. Kawakami, A. Tagawa

    8th Asia-Pacific Drying Conference(ADC 2015)     471 - 476   2015.08  [Refereed]

    International Conference ProceedingsResearch paper (international conference proceedings)   Joint Work

  • Vacuum Drying Characteristics and New Prediction Model for Changes in Moisture Content of Adzuki Beans

    MURAMATSU Yoshiki, SAKAGUCHI Eiichiro, KAWAKAMI Shotaro, and TAGAWA Akio

    日本食品保蔵科学会誌   41 ( 4 ) 145 - 154   2015.07  [Refereed]

    Academic JournalResearch paper (scientific journal)   Joint Work

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Books 【 display / non-display

  • Handbook of Agricultural Machinery and Food Engineers

    The Japanese Society of Agricultural Machinery and Food Engineers (Part: Contributor )

    The Japanese Society of Agricultural Machinery and Food Engineers  2020.04 ISBN: 978-4-339-05267-1

  • Food,Agriculture and Resources: Eco-Technology in the Environmental Age

    (Part: Joint Work )

    2010.10 ISBN: 978-4-320-05707-4

Activity of Academic 【 display / non-display

  • 2018.10
    -
    2019.03

    The Japanese Society of Agricultural Machinery and Food Engineers