Papers - KAWAKAMI Shotaro
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Effects of LED Lighting and Media on Vitamin C and Phenol Content in Ethiopian Kale (<i>Brassica carinata</i>) Microgreens
MARU RUTH, WESONGA JOHN, MAZIBUKO DICKSON, AKIYAMA SATOKO, SEKIYAMA AYAKO, KAWAKAMI SHOTARO, MASKEY SARVESH, KAVOO AGNES, NEONDO JOHNSTONE, OKAZAWA HIROMU
International Journal of Environmental and Rural Development 15 ( 2 ) 151 - 156 2024
Language：English Publisher：Institute of Environmental Rehabilitation and Conservation, Research Center
<p>Microgreens are innovative vegetable products related to their novelty and health-promoting benefits. However, growth media and light conditions affect microgreens’ nutritional content, which may limit their production in rural community settings. <i>Brassica carinata</i> is an essential local Kenyan vegetable, but its production and full utilization are limited by its early maturity. The potential of using <i>B. carinata</i> as a microgreen would be an excellent alternative production technique to minimize its early maturity limitation. This study investigated the influence of white and blue light on Vitamin C and phenol content in <i>B. carinata</i> microgreens grown using sand and cocopeat. <i>B. carinata</i> microgreens were grown for 14 days in a growth chamber using plastic punnet containers filled with cocopeat and sand under white and blue light. The capillary wick watering technique was used for irrigation. Temperature and relative humidity were monitored and maintained at 26°C± 2, and 60%, respectively. The photoperiod and intensity of light were also maintained at 12 hr and 160 ± 2.5 µmol m<sup>−2</sup>s<sup>−1</sup>) respectively. After 14 days, microgreens were harvested and freeze-dried to analyze Vitamin C and phenol content. And. Data was subjected to ANOVA and was separated by Tukey’s multiple comparison test. Results indicated that light had no significant effect on <i>B. carinata</i> microgreens phenol content. However, microgreens grown in locally available sand showed statistically higher amounts of phenol content than those grown using cocopeat. For vitamin C content, media and light had no significant effect. Our results show that sand medium can be used equally to produce microgreens with higher phenol content for <i>Brassica carinata.</i></p>
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Improvements in Preservation Properties of Homemade-Style Pickled Cucumber in Cambodia
SORM SOKLY, MURAMATSU SHUKI, UCHINO MASATAKA, MURAMATSU YOSHIKI, OKA DAIKI, TOUCH NARONG, TANIOKA YURI, NAKAMURA TAKAHIKO, NAKAJIMA TORU, SEKIDO MOTOE, KAWAKAMI SHOTARO, CHAY CHIM, ARIMITSU MARI, MIHARA MACHITO
International Journal of Environmental and Rural Development 14 ( 1 ) 25 - 31 2023
Language：English Publisher：Institute of Environmental Rehabilitation and Conservation, Research Center
<p>Pickled cucumbers selling at wet markets in Cambodia are popular among local people. It has been reported that pickles using homemade recipes are at a high risk of spoiling and causing food poisoning, as there are no heating steps in the production process. Therefore, it is necessary to improve the hygienic conditions of the food supply to make safe pickles in Cambodia. Heat treatments using hot pack filling and pasteurization lead to microbiologically safe products and extended shelf life. This study aimed to examine the effect of heat treatments (hot pack filling and pasteurization) on preservative properties and to evaluate the acceptability of the pickled cucumbers prepared with the heating process. Pickled cucumbers prepared with and without the heating process were made using a traditional Cambodian recipe and stored at 30 °C for 7 days. The presence of total viable bacteria, coliforms, <i>Escherichia coli</i>, yeasts, and molds in the pickled products was tested during the storage periods. The samples without the heating process resulted in contamination with coliforms,<i> E. coli</i>, yeasts, and molds and were in an initial putrefactive state because of the number of total viable bacteria. On the other hand, coliforms, <i>E. coli</i>, yeasts, and molds were not detected in the samples prepared with the heating process from Day 0 to Day 7. This result indicated that the pasteurization treatment killed many spoilage microbes, including foodborne pathogens. To investigate the acceptability of the pickled cucumbers prepared with the heating process, sensory evaluation tests were performed. From the results of the sensory evaluation and questionnaire survey, there was the possibility of acceptance of the pickled cucumbers prepared with the heating process made either in Japan or Cambodia by the Cambodian panelists; however, further improvement in the softness of the pickles was commented upon.</p>
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Moisture Content Prediction of Dried Young Papaya during Drying and Water Absorption Reviewed
SOKLY SORM , YOSHIKI MURAMATSU , MASANORI HASHIGUCHI , DAHAI MI , EIICHIRO SAKAGUCHI , SHOTARO KAWAKAMI
International Journal of Environmental and Rural Development 13 ( 1 ) 26 - 33 2022.01
Language：English
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Moisture Content Prediction of Dried Young Papaya during Drying and Water Absorption
SORM SOKLY, MURAMATSU YOSHIKI, HASHIGUCHI MASANORI, MI DAHAI, SAKAGUCHI EIICHIRO, KAWAKAMI SHOTARO
International Journal of Environmental and Rural Development 13 ( 1 ) 26 - 33 2022
Language：English Publisher：Institute of Environmental Rehabilitation and Conservation, Research Center
<p>The effective use of agricultural products and the development of processed foods with guaranteed safety and quality are needed in Kampong Cham Province, Cambodia. Young papaya is an important agricultural product in this area. Dried young papaya is one of the preserved foods. The main objective in this paper was to provide basic information for the optimization of drying process. Two types of young papaya, raw or fresh papaya and blanched young papaya, were used in this study to investigate the influence of drying pretreatment that is, blanching, on the changes in the moisture content during drying and water absorption. The hot air-drying characteristics of each sample were measured at three temperatures (30, 50, and 70°C), three air velocities (1, 2, and 3 m/s), and a relative humidity of 40%. The examination of the effects of temperature, air velocity, and blanching on the drying of samples resulted in the drying characteristics of the raw sample being very similar to that of the blanched sample. A linear relationship existed in the moisture content range between the initial moisture contents and 500% (d.b.). The exponential model was applied to predict the changes in the moisture contents of samples below500% (d.b.) at each drying condition. The drying rate constants in the period above or below500% (d.b.) were increased with increasing air temperature and air velocity and expressed as a linear function of both temperature and air velocity, respectively. The water absorption characteristics of the dried young papaya and the dried blanched young papaya that were dried after blanching were investigated at three temperatures (20, 30, and 40°C). Blanching before drying of the sample had the effect of slowing the water absorption rate. The water absorption rate constant tended to increase with increasing soaking temperature.</p>
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Proposal of New Pickles to Improve Food Sanitation at Wet Markets in Cambodia
SORM SOKLY, MURAMATSU YOSHIKI, OKA DAIKI, TANIOKA YURI, UCHINO MASATAKA, MURAMATSU SHUKI, SEKIDO MOTOE, NAKAMURA TAKAHIKO, NAKAJIMA TORU, SAKAGUCHI EIICHIRO, KAWAKAMI SHOTARO, ARIMITSU MARI, MIHARA MACHITO
International Journal of Environmental and Rural Development 13 ( 2 ) 32 - 37 2022
Language：English Publisher：Institute of Environmental Rehabilitation and Conservation, Research Center
<p>The lack of heat treatment is one possible factor leading to highly contaminated pickles with microbes, including the bacteria that cause food poisoning. A heating process that sterilizes food products is effective in reducing the microbial content of pickles. We applied heat treatments to ensure that homemade pickles were safe to consume. In this study, 2 kinds of pickled young papaya were made to develop a new, safe processed food that effectively utilizes agricultural products. The objective was to evaluate the possibility of acceptance of these samples in Cambodia and other Asian countries. The sensory evaluation indicated that the samples were acceptable but still need further improvement.</p>
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東京農業大学地域環境科学部生産環境工学科農産加工流通工学研究室
川上 昭太郎, 村松 良樹
美味技術学会誌 20 ( 2 ) 115 - 116 2021.12
Language：Japanese Publisher：美味技術学会
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Establishment of Optimized Manufacturing Conditions for Cooked Rice -Part II- Moisture Transfer Kinetics of Cooked Rice when Drying and Soaking in Water Reviewed International journal
MURAMATSU YOSHIKI, HASHIGUCHI MASANORI, MI DAHAI, SORM SOKLY, SAKAGUCHI EIICHIRO, KAWAKAMI SHOTARO
International Journal of Environmental and Rural Development 12 ( 2 ) 135 - 141 2021.12
Language：English Publishing type：Research paper (scientific journal) Publisher：Institute of Environmental Rehabilitation and Conservation, Research Center
<p>The thin-layer drying characteristics of cooked milled rice during hot air drying were measured at four temperatures (30, 40, 50, and 60 °C) and at a relative humidity of 40%. The hot air-drying process of the sample was composed of the first falling rate, and the exponential model was applied to predict the changes in moisture content of the sample at each temperature. The drying rate constant of the sample increased as temperature increased and was expressed as an Arrhenius-type equation. The water absorption characteristics of dried cooked milled rice when soaking in water were examined at four temperatures (70, 80, 90, and 98 °C). The ratios of the changes in moisture content from 8 to 150% (d.b.) were converted from the data of changes in moisture content. The first-order reaction rate equation could be applied to explain the water absorption process of samples. The water absorption rate constant had a tendency to increase with increasing soaking temperature and was expressed as a function of soaking temperature by an Arrhenius-type equation.</p>
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Establishment of Optimized Manufacturing Conditions for Cooked Rice -Part I- Equilibrium Moisture Content and Latent Heat of Vaporization of Cooked Rice Reviewed International journal
MURAMATSU YOSHIKI, HASHIGUCHI MASANORI, MI DAHAI, SORM SOKLY, SAKAGUCHI EIICHIRO, KAWAKAMI SHOTARO
International Journal of Environmental and Rural Development 12 ( 2 ) 129 - 134 2021.12
Language：English Publishing type：Research paper (scientific journal) Publisher：Institute of Environmental Rehabilitation and Conservation, Research Center
<p>The equilibrium moisture contents of cooked milled rice in the desorption process were measured at several temperatures (20-60°C) and relative humidity levels (10-86%) by a static method. The equilibrium moisture content of the sample increased with increasing equilibrium relative humidity at a constant temperature and increased with a decrease in temperature at any given equilibrium relative humidity. The Chen-Clayton equation, which is a sorption isotherm, was used to express the relationship between the equilibrium moisture content of the sample, equilibrium relative humidity, and absolute temperature. The latent heat of vaporization of water for the cooked rice was calculated by using the Chen-Clayton equation and thermodynamic theory (Clapeyron equation). At a moisture content of 15-30% (d.b.) (d.b.: the amount of water per unit mass of dry matter present in the material), the latent heat of vaporization of the sample decreased almost exponentially with an increase in moisture content. For samples at a moisture content above 50% (d.b.), the values of latent heat of vaporization sufficiently approached that of free water.</p>
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Evaluation of the Acceptability of Cashew Apple Jam in Cambodia Reviewed International journal
SORM SOKLY, MURAMATSU YOSHIKI, OKA DAIKI, TANIKOKA YURI, UCHINO MASATAKA, MURAMATSU SHUKI, SEKIDO MOTOE, NAKAMURA TAKAHIKO, NAKAJIMA TORU, SAKAGUCHI EIICHIRO, KAWAKAMI SHOTARO, CHAY CHIM, ARIMITSU MARI, MIHARA MACHITO
International Journal of Environmental and Rural Development 12 ( 1 ) 35 - 41 2021.01
Language：English Publishing type：Research paper (scientific journal) Publisher：Institute of Environmental Rehabilitation and Conservation, Research Center
<p>This study aimed to evaluate the acceptability of cashew apple jams based on a sensory evaluation test in Cambodia. Sensory evaluation tests for 2 types of cashew apple jams were conducted in Phnom Penh, Cambodia, and in Setagaya, Japan, in September 2019 for 70 persons. The jam raw materials were cashew apple, sugar, low-methoxyl pectin, and citric acid. These materials were mixed, dissolved, condensed, and prepared to 50 °Brix sugar content while heating to approximately 80°C. The jam heated to 80°C was filled in a glass bottle. We called this sample a hot-pack jam. The hot-pack jam was reheated at 90°C for 20 min in a sterilization process. After 20 min, the jam was kept at room temperature for cooling with sterilization. We called the sample with the sterilization procedure a reheated jam. The color, sweetness, acidity, taste, flavor, jelly state, smoothness, and overall score of each sample were evaluated using a five-point hedonic scale (1: hate, 2: dislike, 3: neutral, 4: like, and 5: like very much) in the sensory test. The hot-pack and reheated jams were tested by 40 panelists of Cambodian students and faculty members at the Royal University of Agriculture, Cambodia (RUA), and Tokyo University of Agriculture, Japan (TUA). Thirty citizens evaluated only reheated jam at a supermarket in Phnom Penh. Almost all panelists answered that the reheated jam was sweeter than the hot-pack jam. Because the scores of both jams given by panelists ranged from 3 to 4, the cashew apple jam was considered to be acceptable and had a possibility to become a new processed food in Cambodia.</p>
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Development of Rice Milling Model for Sake Brewing using Discrete Element Method
Hashimoto Yuki, Sakaguchi Eiichiro, Kawakami Shotaro, Muramatsu Yoshiki, Kawakami Koji, Muroi Yusuke, Hirata Yutatsu
Journal of the Japanese Society of Taste Technology 19 ( 2 ) 83 - 89 2020.12
Language：Japanese Publisher：Japanese Society of Taste Technology
This study examined the coefficient of friction <i>μ</i><sub>r</sub> between rice grains and an abrasive roll in order to develop a rice milling model applicable to analyzing rice milling mechanisms in sake brewing. Using a discrete element method as a basis for model development, CAD data were applied to model a horizontal-type test milling machine, and 3D scanning data for brown rice grains were used to create models for brown rice as well as for rice milled down to 90 %, 80 %, and 70 % milling yields. Taking Δ<i>d</i> to be the distance between the centroids in the grain size distribution for both the experimental and calculation results, the <i>μ</i><sub>r</sub> value was examined for each rice milling yield according to the value of Δ<i>d</i>. The results revealed that it was possible to produce favorable grain flow conditions by setting <i>μ</i><sub>r</sub> to 0.725, 0.75, 0.95, and 0.95 for brown rice and 90 %, 80 %, and 70 % milled rice, respectively.
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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 Reviewed
Eiichiro SAKAGUCHI, SHOTARO KAWAKAMI, Yoshiki MURAMATSU, Sinzo KAJIWARA, Yusuke MUROI, Yuki HASHIMOTO
JOURNAL OF THE BREWING SOCIETY OF JAPAN 115 ( 12 ) 757 - 768 2020.12
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal) Publisher：BREWING SOCIETY OF JAPAN
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.
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Muramatsu Yoshiki, Hashiguchi Masanori, Mi Dahai, Sakaguchi Eiichiro, Kawakami Shotaro
Food Science and Technology Research 26 ( 6 ) 717 - 723 2020.12
Language：English Publishing type：Research paper (scientific journal) Publisher：Japanese Society for Food Science and Technology
<p>Thermal diffusivity is an important thermophysical property used in the modeling and computation of unsteady-state heat transfer in basic food processing. The objectives of this study were to propose a new determination method for thermal diffusivity and to examine the applicability of this method to materials of several shapes and sizes. The samples (burdock root, carrot, and radish) were heated in a water bath at 90±1 °C for durations of up to 10 minutes. Then, 2- and 3-dimensional unsteady-state heat conduction problems were solved numerically with a finite element method. The thermal diffusivity of each sample was determined by a sequential estimation method based on the temperature profiles of the sample. The thermal diffusivity values of the samples ranged from (1.1–1.5)×10<sup>−7</sup> m<sup>2</sup>/s. The thermal diffusivity could be estimated regardless of size, shape, and 2 and 3 dimensions for carrot within the setting range of this experiment.</p>
DOI： 10.3136/fstr.26.717
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Inverse Method Using Heat Transfer Simulation to Estimate Thermal Diffusivity of Foods Reviewed
MURAMATSU Yoshiki, HASHIGUCHI Masanori, SAKAGUCHI Eiichiro, KAWAKAMI Shotaro
Food Preservation Science 45 ( 6 ) 241 - 249 2020
Language：Japanese Publishing type：Research paper (scientific journal) Publisher：Japan Association of Food Preservation Scientists
<p> The objectives of this study were to propose a new method for determining thermal diffusivity and to use this method to estimate the thermal diffusivity of certain foods. The thermal diffusivity of 5 samples (sucrose solutions, rough rice-packed beds, burdock, carrot, and radish) were estimated using an inverse technique. The burdock and radish were cut into cylinders prior to analysis. To examine the effects of size and shape on the diffusivity determination method, cylindrical, disk-shaped, and rectangular parallelepiped carrots were used for the measurements. Samples were heated in a water bath at 60℃ or 90℃. The 2- and 3-dimensional transient heat conduction problems were solved numerically by a finite element method using the COMSOL Multiphysics<sup>®</sup> commercial software. The thermal diffusivity of each sample was determined by an ordinary least squares method based on the temperature profiles of the sample. The advantage of this method is that the device and the estimation method are simple. This method can be applied to the materials that have an atypical shape and size. The results obtained in this study can be utilized in the design of equipment and in calculations involved in thermal processing of certain foods.</p>
DOI： 10.5891/jafps.45.241
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SAKAGUCHI Eiichiro, KAWAKAMI Shotaro, MURAMATSU Yoshiki, KAJIWARA Sinzo, MUROI Yusuke, HASHIMOTO Yuki
JOURNAL OF THE BREWING SOCIETY OF JAPAN 115 ( 12 ) 757 - 768 2020
Language：Japanese Publisher：Brewing Society of Japan
<i>Genkei</i> milled rice has the same ratio as brown rice among major, intermediate, and minor diameters. <i>Toukou</i> milled rice has three diameters which are caused by grinding brown rice with equal distance for each of the three diameters. Crude protein concentrations of four kinds of milled rice which were different in the shape and included <i>genkei</i> and <i>toukou</i> milled rice were compared at 90, 80 and 70 % true milling yield for the purpose of determining the superiority of <i>genkei</i> and <i>toukou</i> milled rice in the concentrations. Shapes of milled rice were evaluated using a diagram which indicates flatness and elongation on the x-axis and y-axis, respectively. Shape properties of <i>genkei</i> and <i>toukou</i> milled rice were investigated in the diagram. Decision methods for <i>genkei</i> and <i>toukou</i> milled rice were proposed using statistical confidence interval of the size and shape of the rice grain, and they were successfully milled at 70 % true milling yield using a test milling machine by proper selection of the rotational frequency of the roll. No difference between <i>genkei</i> milled rice and the most spherical milled rice in the concentration was recognized. No difference between <i>toukou</i> milled rice and the flattest milled rice in the concentration was recognized. The concentration of <i>toukou</i> milled rice was lower than that of <i>genkei</i> milled rice because of the flatter and more elongate shape of <i>toukou</i> milled rice.
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Characterization of Basic Physical Properties for Ishimame in Peanut Stocks Used for Confectionary Products Reviewed
Eiichiro Sakaguchi, Shotaro Kawakami, Yoshiki Muramatsu, Syu Tabata
JOURNAL of the JAPANESE SOCIETY of TASTE TECHNOLOGY 16 ( 1 ) 3 - 9 2017.07
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal)
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Simultaneous Estimation and Modeling of Thermophysical Properties of Big-Eyed Tuna and Pacific Cod Reviewed
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
Authorship：Lead author Language：English Publishing type：Research paper (scientific journal)
The thermophysical properties (thermal conductivity, thermal diffusivity, and specific heat) of big-eyed tuna and pacific cod were measured at various temperatures (5-50 °C) by the modified version of current probe method. We determined the optimal prediction models for these thermophysical properties. The random model was applied to predict the thermal conductivity of seafood in a wide range of temperature and it provided the accurate predictions for the samples. The thermal diffusivities of the samples could be predicted by Martens’s equation. An additive relationship exists between the specific heat of the sample, the composition, and the specific heat of each component.
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双子型恒温壁熱量計による小麦粉の比熱測定と有効熱拡散率の推定 Reviewed
村松良樹，坂口栄一郎，川上昭太郎，田川彰男
日本食品保蔵科学会誌 41 ( 5 ) 199 - 205 2015.09
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal)
小麦粉の比熱を水分9～18%，温度1O～50℃の範囲で測定した。比熱測定には双子型恒温壁熱量計を使用した。熱伝導率の文献値と比熱の測定結果を利用して、水分9～18%，温度10～50℃，かさ密度430～700Jkgm-3の範囲において小麦粉の熱拡散率も推算し、小変粉の比熱および熱拡散率と水分，温度，かさ密度の関係を調べ、これらの熱物値の予測モデルを提案した。
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Thin layer hot air drying characteristics and latent heat of vaporization of cooked milled rice Reviewed
Y. Muramatsu, E. Sakaguchi, S. Kawakami, A. Tagawa
8th Asia-Pacific Drying Conference(ADC 2015) 471 - 476 2015.08
Authorship：Lead author Language：English Publishing type：Research paper (international conference proceedings)
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Vacuum Drying Characteristics and New Prediction Model for Changes in Moisture Content of Adzuki Beans Reviewed
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
Authorship：Lead author Language：English Publishing type：Research paper (scientific journal)
減圧乾燥法を小豆の乾燥に適用し，乾燥速度や品質に及ぼす真空度と温度の影響を様々な温度と真空度条件下で調べた。減圧乾燥法は，含水率25%以下，温度20～70℃の条件で小豆の乾燥に適用することが可能であることが示された。減圧乾燥過程における小豆の含水率変化を充分な精度で予測することができる新しい乾燥モデルを，温度と真空度の関数として提案した。試料の水分拡散係数を，Fickの第二拡散モデルを利用して推定し，温度と真空度の関数として表した。
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貯蔵中の温度・湿度が胚芽米の品質に及ぼす影響 Reviewed
川上昭太郎,橋本悠希,村松良樹,坂口栄一郎
美味技術学会誌 12 ( 2 ) 2013.12
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal)
貯蔵性が普通精米より低い胚芽米について，貯蔵中の温度と湿度が異なる条件で貯蔵実験を行い，白度，水分，食味値，洗米水pHなどにより貯蔵性の比較を行った。また，包装材に普通のクラフト袋と外部の湿度の影響を受け難くするためにクラフト紙にポリエチレンでコーティングしたクラフトSP袋により貯蔵性の比較をした。その結果，できるだけ湿度の低い環境で貯蔵し，また，外部の湿度の影響を受けにくくする包装材を用いることで胚芽米の貯蔵期間が延びることが明らかになった。
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Studies on nondestructive measurement method of moisture content for rose cut flowers using bending properties of stems
2013.10
Language：Japanese Publishing type：Thesis (other)
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Discussion on nondestructive measurement method of moisture content for rose cut flowers using bending properties of stems Invited Reviewed
Shotaro KAWAKAMI,Yoshiki MURAMATSU,Eiichiro SAKAGUCHI
58 ( 2 ) 2013.09
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal)
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Tast of the Okuizumo-nita rice at the Iron Sand Mining (Kanna-nagashi) Reviewed
Satoru TAKAHASHI,Shinji SUZUKI,Shotaro KAWAKAMI,Kazuo UNO,Akihiro TAKAO
12 85 - 94 2013.09
Language：Japanese Publishing type：Research paper (scientific journal)
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Measurement of Moisture Content for Rose Cut Flowers Using Bending Properties of Stems. - Estimating Equation Applied to Different Cultivated Seasons - Reviewed
Shotaro Kawakami,Tatsuta Mizuno,Yoshiki Muramatsu,Eiichiro Sakaguchi
Journal of the Japanese Society of Agricultural Technilogy Management 20 ( 1 ) 1 - 6 2013.06
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal)
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Relationship between Bending Properties and Moisture Content of Stems for Rose Cut Flowers Using Destructive Measurement Reviewed
Shotaro KAWAKAMI, Eiichiro SAKAGUCHI
Journal of the Japanese Society of Agricultural Technilogy Management 17 ( 3 ) 79 - 83 2010.12
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal)
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研削式精米機の抵抗爪が精米状態におよぼす影響の離散要素解析
鈴木基勝，坂口栄一郎，川上昭太郎，福森 武，松島秀昭，新畑茂基
農業機械学会誌 68 ( 5 ) 2006.09
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal)
研削式精米初期を対象とした2次元離散要素シミュレーションモデルを用 いて，精白室構成要素の一つである抵抗爪が精米状態におよぼす影響について考察した。試験用横型研削式精米機を用いて，抵抗爪の有無による精米中の米粒運動の特徴と玄米質量減少率の変化を測定した。シミュレーション結果はそれらの実験結果を再現し，モデルの妥当性が認められた。精米シミュレーションの情報によって粒子の微視的力学挙動が解析された。その結果，抵抗爪通過直前で粒子の局所的滞留が生じることで，ロールとの接触数とせん断力が増加して精米効果を高めることが分かった。
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酒造用研削式精米条件が精白米形状に及ぼす影響
坂口栄一郎，水谷 量，本多康太郎，川上昭太郎
農業機械学会誌 68 ( 3 ) 2006.05
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal)
横型試験用精米機を用いて，玄米供給量および研削ロールの粒度と回転数を変化させ，2つの品種の玄米について精白率70%まで精米し，精白米の3軸寸法を測定した。その結果得られた2種類の形状指数を用いて，精米条件と精白米形状の関係を統計的に分析した。さらに，精米条件と玄米の3軸方向の研削距離の関係および精米現象の力学的考察により，精米条件と精白米形状の関係を表す無次元式を得た。
52-58 -
研削式精米の離散要素シミュレーション
鈴木基勝，坂口栄一郎，川上昭太郎，福森 武，松島秀昭，新畑茂基
農業機械学会誌68 68 ( 2 ) 2006.03
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal)
研削式精米技術開発への離散要素シミュレーションの適用を試みた。その第一歩として，米粒物性変化の小さい精米初期を対象に2次元円要素シミュレーションモデルを開発した。小型試験用精米機を用いて，精米中の米粒運動を観察し，玄米質量減少率を求めた。実験と同スケールの本モデルは精米中の粒子運動の特徴を再現した。計算より得られた粒子－ロール間せん断力は精白作用に支配的で，その積算値は玄米質量減少率と良い相関を示した。粒子と研削ロール間の摩擦係数を変えた計算結果は，実験によるロール粒度が精米状態におよぼす影響を予測できた。研削ロール回転数が精米状態に及ぼす影響についても，本モデルによって予測可能であった。
63-68 -
Drying Rate Evaluation of The Dehydration Process of Chili Pepper Using a Rotary-type Dryer With Continuous and Nondestructive Weighing System Reviewed
Teguh Wikan Widodo, Shotaro KAWAKAMI, Eiichiro SAKAGUCHI, Kouji TAMAKI
Jurnal Enjiniring Pertanian 1 ( 2 ) 18 - 26 2003.10
Authorship：Lead author Language：English Publishing type：Research paper (scientific journal)
本研究ではチリペッパーの乾燥工程での質量変化を連続的に非破壊計測システムを使用して測定した。 予備乾燥処理(B)、乾燥ドラムの反転周期(M)、乾燥温度(T)、乾燥速度(V)、および乾燥ドラムの回転速度(R)として、この計測システムにより異なる調整処理の乾燥率の特徴を示すことができた。 その結果、予備乾燥Bをブランチング、停止時刻Mを５,３０分、乾燥温度Tを70℃、乾燥速度Vを4m/s、および回転速度Rを4rpmとしたときに最も高い乾燥率を得て乾燥処理が良い製品品質をもたらすことができた。これらを用いて水分の均一性や、色、辛味、再水和容量、水分活性などの乾燥率パターンとチリペッパーの品質の関係を研究することが可能になると考える。
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籾と玄米の揺動選別の離散要素シミュレーション
鈴木基勝，坂口栄一郎，川上昭太郎，玉木浩二
農業機械学会誌 64 ( 3 ) 2002.05
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal)
穀物調製加工技術の開発や改良に有用な情報を得ることが可能なシミュレーションモデルの構築を試みた。そのため，楕円要素を用いた離散要素シミュレーションを複雑な数値計算を用いずに開発できる接触点簡易決定楕円要素モデルを用いた。既存の調製加工技術である籾と玄米の揺動選別を対象にして，実機による実験とシミュレーション結果を同一のスケールで比較した。円要素よりも楕円要素を用いた離散要素シミュレーション結果の方が，選別容器の傾斜角の大きさによる選別状態の変化をよく再現した。
94-100 -
Numerical Simulation of the Shaking Separation of Paddy and Brown Rice using the Discrete Element Method
E.Sakaguchi, M.Suzuki, J.F.Favier, S.Kawakami
J.agric.Engng Res.(2001) 79 ( 3 ) 2001.07
Authorship：Lead author Language：English Publishing type：Research paper (scientific journal)
籾と玄米の揺動選別現象を対象にして、円要素を用いた2次元離散要素モデルを開発し、同一スケールの実験結果と比較して、そのモデルの妥当性を検討した。底面の選別板窪みは仮想壁モデルで表現した。選別容器中の穀粒の波のような動き及び籾と玄米の選別状態の時間変化は、実験とシミュレーションで良く一致した。本モデルを用いて、選別原理の考察や選別条件の検討が可能であることが示唆された。
307-315 -
Nondestructive Determination of Sugar Content in ‘Danshaku’ Potato（Solanum tuberosum L.）
Kevine F YAPTENCO，鈴木敏郎，佐藤広顕，高野克己，川上昭太郎，小嶋秩夫
東京農業大学農学集報 44 ( 4 ) 2000.03
Language：English Publishing type：Research paper (bulletin of university, research institution)
男爵ジャガイモ中の糖量を近赤外分光法を用いて非破壊測定を行うことについて検討した。2℃と4℃で4週間貯蔵した試料について測定を行った結果、PLS回帰分析により2次微分スペクトルとグルコース,フラクトースの間に相関が見られた。
284-294 -
Effect of Filling Method on Lateral Pressure Distributions in Vertical Wall of Model Grain Silo
Nursigit Bintoro，坂口栄一郎，川上昭太郎，藍房和
東京農業大学農学集報 44 ( 4 ) 2000.03
Authorship：Lead author Language：English Publishing type：Research paper (bulletin of university, research institution)
穀粒充填方法を3段階，壁面粗さを2段階変化させ、四角形モデルサイロの垂直側壁に作用する静的及び動的圧力分布を測定した。側圧分布を測定結果と5つの予測式で比較した結果、サイロ中のかさ密度が大きくなる充填方法ほど圧力が大きくなり、その傾向は、壁面粗さには関係なかった。理論式による壁圧の予測精度は、充填方法と壁面粗さに影響を受けた。
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ホロホロチョウの卵の特徴
小川 博，桑山岳人，上原万里子，川上昭太郎，坂口栄一郎，田中克英
日本家禽学会誌 37 ( 1 ) 2000.01
Language：Japanese Publishing type：Research paper (scientific journal)
ホロホロチョウ卵の形質を明らかにするため卵形、卵重、卵殻性状等の測定を行い白色レグホーンの卵と比較を行った。その結果、形は鶏卵より若干球形に近く卵形係数が0.77と鶏卵標準形の値よりも大であった。卵殻の厚さは、同週齢の鶏卵の1.3倍と厚く、加圧に対しては同じく鶏卵の約2.2～2.6倍と強靭であった。
40-42 -
Effect of Filling Rate on Lateral Pressure Distribution in Flat Bottomed Model Grain Silo
Nursigit Bintoro，坂口栄一郎，川上昭太郎，藍房和
東京農業大学農学集報 44 ( 3 ) 1999.11
Authorship：Lead author Language：English Publishing type：Research paper (bulletin of university, research institution)
平底モデルサイロの側壁に作用する静的及び動的圧力を穀粒充填速度を変えて測定した。側圧分布を測定結果と5つの予測式で比較した結果、静的状態は動的状態よりも予測精度が高く、その精度は充填速度の影響を受けた。
132-143 -
果汁の比容積、蒸気圧および蒸発エンタルピに及ぼす温度と濃度の影響
田川彰男，村松良樹，田中親紀，川上昭太郎，境 博成
日本食品科学工学会誌 45 ( 12 ) 1998.12
Language：Japanese Publishing type：Research paper (scientific journal)
2種類の果汁の密度と蒸気圧を数段階の温度、濃度条件下で測定し、比容積と蒸気圧に及ぼす温度と濃度の影響を調べた。これらの結果を利用して、果汁の蒸発エンタルピを推算するとともに、実験式を開発した。
748-751 -
離散要素法による穀粒排出現象のシミュレーション 要素の形状が流動状態に及ぼす影響
坂口栄一郎，川上昭太郎，田村聡，飛田布美子
農業機械学会誌 58 ( 4 ) 1996.07
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal)
穀物調製加工操作での流動現象を離散要素法で予測するため、平底容器のスリットからの白米排出現象を対象にし、穀粒の流れの特徴を表現できるパラメータについて考察した。円要素に転がり摩擦を考慮したことと、ペア要素によるシミュレーションは、実験による自由表面の位置の時間変化との定量的一致に有効であった。また、楕円要素によって白米流動中の配向性が表現できる。
9-17 -
メロンのネットパターン
川上昭太郎，坂口栄一郎，梅田重夫
農業機械学会誌 58 ( 1 ) 1996.01
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal)
ネットの特性を明らかにするために、ネットに囲まれた個々の果皮部の面積，ネットの幅を測定し、ネットのパターンの特徴について検討した。その結果、ネットに囲まれた個々の果皮部の平均面積やネットの平均幅などは産出年等によって異なるが、ネット交点の分布には、ある規則があること、またネット交点と交点を結ぶパス数との関係から見ると、ネットの疎密に関わらず、ネットパターンは格子型に近いことが明らかとなった。
17-32 -
メロンの表面色と品質
川上昭太郎，早川千吉郎，梅田重夫，坂口栄一郎
農業機械学会誌 56 ( 30 ) 1994.05
Authorship：Lead author Language：Japanese Publishing type：Research paper (scientific journal)
メロンの生産地では収穫後の表面色やネットの状態を目視により等級選別を行っている。本研究ではこれを計量化するために、同一産地・収穫日の試料を用い表面色を中心とし、BRIX糖度，貯蔵中の二酸化炭素及びエチレン生成料と食味官能検査を取り上げ、表面色と他の要因の関係について考察した。その結果、非破壊的測定による表面色の変化によって、追熟の進む程度や甘さ等を推定することの可能性が見出せた。
117-122