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KAWAKAMI Shotaro Associate Professor |
From Graduate School 【 display / non-display 】
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1990.04-1992.03
Tokyo University of Agriculture Graduate School, Division of Agriculture Master Course Completed
Degree Earned 【 display / non-display 】
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Tokyo University of Agriculture - Agricultural Engineering
Employment Record in Research 【 display / non-display 】
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1994.04-1998.03
Tokyo University of AgricultureResearch Assistant
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1998.04-1999.09
Tokyo University of AgricultureFaculty of Regional Environment Science Department of Bioproduction and Environment Engineering Research Assistant
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1999.10-2014.03
Tokyo University of AgricultureFaculty of Regional Environment Science Department of Bioproduction and Environment Engineering Lecturer
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2014.04
Tokyo University of AgricultureFaculty of Regional Environment Science Department of Bioproduction and Environment Engineering Associate Professor
Academic Society Membership 【 display / non-display 】
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1990.04
The Japanese Society of Agricultural Machinery and Food Engineers
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1991.04
The Japanese Society for Food Science and Technology
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1992.09
The Society of Agricultural Structures
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1992.09
Japan Technical Institue of Food Distribution
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1999.04
The Japanese Society for Horticultural Science
Research Areas 【 display / non-display 】
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Agricultural environmental engineering/Agricultural information engineering
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Measurement engineering
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Food science
Thesis 【 display / non-display 】
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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 】
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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
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.
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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
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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
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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
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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
Books 【 display / non-display 】
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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
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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 】
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2018.10-2019.03
The Japanese Society of Agricultural Machinery and Food Engineers