Papers - MURAMATSU Yoshiki
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Food Tech informatics and machine learning trends Reviewed
Hashiguchi Masanori, Mi Dahai, Muramatsu Yoshiki
Journal of the Japanese Society of Taste Technology 23 ( 2 ) 124 - 137 2024.09
Language：Japanese Publishing type：Research paper (scientific journal) Publisher：Japanese Society of Taste Technology
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3-D stochastic modeling approach in thermal inactivation: estimation of thermal survival kinetics of Escherichia coli O157:H7 in a hamburger after exposure to desiccation stress Reviewed International journal
Hidemoto Yabe, Hiroki Abe, Yoshiki Muramatsu, Kento Koyama, Shige Koseki
Applied and Environmental Microbiology 90 ( 6 ) 1 - 15 2024.05
DOI： 10.1128/aem.00789-24
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Sequential estimation of inactivation parameters and bootstrap confidence intervals in unsteady-state conduction-heated foods Reviewed International coauthorship International journal
Dolan, K.D., Mishra, D.K., Muramatsu, Y., Trampel, C.P
J. Food Engineering 361 2024.01
Language：English Publishing type：Research paper (scientific journal)
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Improvements in Preservation Properties of Homemade-Style Pickled Cucumber in Cambodia Reviewed International coauthorship International journal
SOKLY SORM, SHUKI MURAMATSU, MASATAKA UCHINO, YOSHIKI MURAMATSU, DAIKI OKA, NARONG TOUCH, YURI TANIOKA, TAKAHIKO NAKAMURA, TORU NAKAJIMA, MOTOE SEKIDO, SHOTARO KAWAKAMI, CHIM CHAY, MARI ARIMITSU, MACHITO MIHARA
International Journal of Environmental and Rural Development 14 ( 1 ) 25 - 31 2023.06
Language：English Publishing type：Research paper (scientific journal)
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Proposal of New Pickles to Improve Food Sanitation at Wet Markets in Cambodia Reviewed
Sokly SORM, Yoshiki MURAMATSU, Daiki OKA, Yuri TANIOKA, Masataka UCHINO, Shuki MURAMATSU, Motoe SEKIDO, Takahiko NAKAMURA, Toru NAKAJIMA, Eiichiro SAKAGUCHI, Shotaro KAWAKAMI, Mari ARIMITSU, Machito MIHARA
International Journal of Environmental and Rural Development 13 ( 2 ) 32 - 37 2022.12
Authorship：Corresponding author Language：English Publishing type：Research paper (scientific journal)
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Trends in research on microwave heating of foods using microwave ovens
Hashiguchi Masanori, Mi Dahai, Muramatsu Yoshiki
Journal of the Japanese Society of Taste Technology 21 ( 1 ) 45 - 56 2022.07
Language：Japanese Publisher：Japanese Society of Taste Technology
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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 2022.06
Authorship：Corresponding author Language：English Publishing type：Research paper (scientific journal)
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Microbial Behavior in Cambodian Homemade-style Pickles Reviewed
SHUKI MURAMATSU, SOKLY SORM, MASATAKA UCHINO, MOTOE SEKIDO, YOSHIKI MURAMATSU, DAIKI OKA,YURI TANIOKA, TAKAHIKO NAKAMURA, TORU NAKAJIMA, MARI ARIMITSU, MACHITO MIHARA
International Journal of Environmental and Rural Development 13 ( 1 ) 169 - 175 2022.06
Language：English Publishing type：Research paper (scientific journal)
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Toward the Business Transformation for Next Generation with Food Physics Apps
Hashiguchi Masanori, Mi Dahai, Muramatsu Yoshiki
Journal of the Japanese Society of Taste Technology 20 ( 2 ) 81 - 91 2021.12
Language：Japanese Publisher：Japanese Society of Taste Technology
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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
Yoshiki MURAMATSU, Masanori HASHIGUCHI, Dahai MI, Sokly SORM, Eiichiro SAKAGUCHI, Shotaro KAWAKAMI
International Journal of Environmental and Rural Development 12 ( 2 ) 135 - 141 2021.12
Authorship：Lead author Language：English Publishing type：Research paper (scientific journal)
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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
Yoshiki MURAMATSU, Masanori HASHIGUCHI, Dahai MI, Sokly SORM, Eiichiro SAKAGUCHI, Shotaro KAWAKAMI
International Journal of Environmental and Rural Development 12 ( 2 ) 129 - 134 2021.12
Authorship：Lead author Language：English Publishing type：Research paper (scientific journal)
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Evaluation of the Acceptability of Cashew Apple Jam in Cambodia
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 2021.06
Language：English 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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Characterization of the microbiota and chemical properties of pork loins during dry aging Reviewed
Akihito Endo, Ryosuke Koizumi1, Yozo Nakazawa, Yuh Shiwa, Shintaro Maeno, Yoshihiko Kido, Tomohiro Irisawa, Yoshiki Muramatsu, Kotaro Tada, Masao Yamazaki, Takao Myoda
MicrobiologyOpen e1157 1 - 14 2021.01
Language：English Publishing type：Research paper (scientific journal)
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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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Evaluation of Bacterial Contamination level in Pickles Sold at Wet Market in Cambodia -Part 2- Detection of Several Food-poisoning Bacteria of 48 samples from Phnom Penh Reviewed
SHUKI MURAMATSU, MASATAKA UCHINO, SOKLY SORM, YURI TANIKOKA, DAIKI OKA, YOSHIKI MURAMATSU, TORU NAKAJIMA, MOTOE SEKIDO, TAKAHIKO NAKAMURA, MACHITO MIHARA
International Journal of Environmental and Rural Development 11 ( 1 ) 121 - 126 2020.12
Language：English Publishing type：Research paper (scientific journal)
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Evaluation of Bacterial Contamination Levels in Pickles Sold at Wet Market in Cambodia - Part 1- in case of the samples from Kampong Cham and Phnom Penh Reviewed
SHUKI MURAMATSU, MASATAKA UCHINO, YURI TANIKOKA, SOKLY SORM, DAIKI OKA, YOSHIKI MURAMATSU, TORU NAKAJIMA, MOTOE SEKIDO, TAKAHIKO NAKAMURA, MACHITO MIHARA
International Journal of Environmental and Rural Development 11 ( 1 ) 115 - 120 2020.12
Language：English Publishing type：Research paper (scientific journal)
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横型テスト精米機による清酒用原形および等厚精白米の精米法と粗タンパク質濃度 Reviewed
坂口栄一郎，川上昭太郎，村松良樹，梶原信三，室井佑介，橋本悠希
日本醸造協会誌 115 ( 12 ) 757 - 768 2020.12
Language：Japanese Publishing type：Research paper (scientific journal)
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離散要素法による清酒製造用精米モデルの検討 －粒子と研削ロールの摩擦係数設定値の検討－ Reviewed
橋本悠希，坂口栄一郎，川上昭太郎，村松良樹，川上晃司，室井祐介，平田悠達
美味技術学会誌 19 ( 2 ) 83 - 89 2020.12
Language：Japanese Publishing type：Research paper (scientific journal)
製菓中に混入して，消費者からのクレームの対象となるローストピーナッツの石豆の基本的物理性を測定し，正常豆と比較した。石豆は正常豆に比べて，圧縮強度は約4倍で，体積は小さく，質量には差は認められず，かさ密度，粒子密度，真密度は高かった。水分は石豆の方が正常豆より約4倍高く，生豆に近かった。石豆は正常豆より，粒子内部の構造が密であることや，高密度の成分濃度が高いことが示唆された。
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Sequential Estimation of the Thermal Diffusivity of Three Vegetables Based on an Analysis of 2- and 3-Dimensional Unsteady-State Heat Transfer Reviewed
Yoshiki Muramatsu, Masanori Hashiguchi, Dahai Mi, Eiichiro Sakaguchi, Shotaro Kawakami
Food Science and Technology Research 26 ( 6 ) 717 - 723 2020.11
Authorship：Lead author Language：English Publishing type：Research paper (scientific journal)
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Inverse estimation of fluid-to-particle heat transfer coefficient in aseptic processing of particulate foods Reviewed
SK Vidyarthi, DK Mishra, KD Dolan, Y Muramatsu
BIOSYSTEMS ENGINEERING 198 210 - 222 2020.10
Language：English Publishing type：Research paper (scientific journal)