Updated on 2024/03/29

写真a

 
MASUDA Hayato
 
Organization
Graduate School of Engineering Division of Mechanical Engineering Lecturer
School of Engineering Department of Mechanical Engineering
Title
Lecturer
Affiliation
Institute of Engineering
Contact information
メールアドレス
Affiliation campus
Sugimoto Campus

Position

  • Graduate School of Engineering Division of Mechanical Engineering 

    Lecturer  2022.04 - Now

  • School of Engineering Department of Mechanical Engineering 

    Lecturer  2022.04 - Now

Degree

  • Doctor (Engineering) ( Kobe University )

Research Areas

  • Manufacturing Technology (Mechanical Engineering, Electrical and Electronic Engineering, Chemical Engineering) / Transport phenomena and unit operations

  • Manufacturing Technology (Mechanical Engineering, Electrical and Electronic Engineering, Chemical Engineering) / Thermal engineering

  • Manufacturing Technology (Mechanical Engineering, Electrical and Electronic Engineering, Chemical Engineering) / Fluid engineering

Research Interests

  • 移動現象論

  • 伝熱工学

  • 食品工学

  • Thermo-fluid dynamics

  • Process intensification

Professional Memberships

  • 化学工学会

      Domestic

  • 日本機械学会

      Domestic

  • 日本食品工学会

      Domestic

  • 日本混相流学会

      Domestic

  • 日本レオロジー学会

      Domestic

Committee Memberships (off-campus)

  • 化学工学会誌トピックス委員   化学工学会  

    2023.01 - Now 

  • 編集委員   日本混相流学会  

    2022.08 - Now 

  • 粒子・流体プロセス部会気泡・液滴・微粒子分散工学分科会 幹事   化学工学会  

    2022.04 - Now 

  • 単位操作勉強会「撹拌」 講師   日本食品工学会  

    2022.04 - Now 

  • Planning members   The 10th International Symposium on Mixing in Industrial Processes  

    2021.11 

  • 関西支部 関西支部若手会(CES21) 運営委員   化学工学会  

    2021.04 - Now 

  • 粒子・流体プロセス部会熱物質流体工学分科会 幹事   化学工学会  

    2020.04 - Now 

  • 粒子・流体プロセス部会ミキシング技術分科会 幹事   化学工学会  

    2018.04 - Now 

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Awards

  • 研究奨励賞(内藤雅喜記念賞)

    2023.03   化学工学会   食品プロセス強化を目指した流体操作の機能論構築

  • 論文審査貢献賞

    2021.04   化学工学会  

  • 第21回(2020年度)年次大会 優秀発表賞

    2020.08   日本食品工学会   フリージング中の撹拌速度によるアイスクリームの気泡・脂肪球サイズ制御に関する研究

  • 奨励賞

    2019.10   化学工学会粒子・流体プロセス部会  

  • フロンティア賞

    2019.03   化学工学会粒子・流体プロセス部会  

  • プレゼンテーション賞

    2015.09   化学工学会粒子・流体プロセス部会  

  • プレミアムアワード

    2014.02   神戸大学大学院工学研究科  

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Job Career (off-campus)

  • 静岡県立大学   食品栄養科学部   助教

    2016.04 - 2020.03

Education

  • Kobe University   Doctor's Course   Graduated/Completed

    2013.04 - 2016.03

  • Kobe University   Master's Course   Graduated/Completed

    2011.04 - 2013.03

  • Warsaw University of Technology   Faculty of Chemical and Process Engineering    

    2013.08 - 2013.10

  • Kobe University     Graduated/Completed

    2007.04 - 2011.03

Papers

  • Representative velocity scale of <scp>Rayleigh‐Bénard</scp> convection with shear‐thinning fluids Reviewed

    Hayato Masuda, Hiroyuki Iyota, Mitsuhiro Ohta

    The Canadian Journal of Chemical Engineering   102 ( 2 )   1007 - 1016   2023.09( ISSN:0008-4034

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    Abstract

    Although natural convection is frequently encountered in various chemical processes, Rayleigh number (Ra) cannot be defined fully in shear‐thinning fluid systems. In particular, the velocity scale, which is necessary to estimate the effective viscosity of the system, should be discussed carefully. Thus, in this study, the representative velocity scale of Rayleigh‐Bénard (RB) convection, which is a typical example of natural convection, with shear‐thinning fluids was investigated based on the velocity fields obtained using computational fluid dynamics. Numerical simulations revealed that the critical temperature difference at which RB convection starts to fully develop decreases with an increase in the shear‐thinning property. The shear‐thinning property also induced subcritical bifurcation. In addition, the velocity scale of convection increases with an increase in the shear‐thinning property. Thus, the shear‐thinning property is considered to accelerate convection. Compared with several types of velocity scales used by other researchers, significant deviations from the actual scale were observed. Therefore, a new type of velocity scale, including the buoyant to viscous force ratio, arbitrary parameter, and thermal diffusivity, was proposed. The proposed velocity scale allowed an approximate estimation of the actual velocity scale. Although further investigation of the validity is necessary with varying geometries and rheological parameters, this velocity scale will be useful for controlling RB convection with Newtonian/shear‐thinning fluids.

    DOI: 10.1002/cjce.25091

  • Effect of supercooling phenomenon on liquid freezing in cylindrical vessel Reviewed

    Taiga Nakazaki, Yuichiro Akimaru, Hiroyuki Iyota, Hayato Masuda

    Asia-Pacific Journal of Chemical Engineering   18 ( 6 )   2023.08( ISSN:1932-2135

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    Abstract

    Freezing has been used to extend the shelf life of food products. In freezing, the large ice crystals which are unfavorable for the texture and quality of food are mainly generated during a solid–liquid coexistence phase. It is well known the ice crystals produced after undergoing a supercooling state were finer than those produced without supercooling. This implies that the supercooling phenomenon affects the solid–liquid coexistence time during freezing. Therefore, in this study, the effect of the supercooling phenomenon on the solid–liquid coexistence time was investigated using a cylindrical vessel. The experimental results indicated that the solid–liquid coexistence time decreased with increasing degrees of supercooling. This result suggests that increasing the degree of supercooling is effective for producing finer ice crystals. Generally, the temperature distribution is uniform to promote the supercooled state. Thus, rotational motion of the vessel with a periodical switching the rotational direction every 180° clockwise and counter‐clockwise was imposed to relax the temperature distribution in the vessel. Below a certain rotational speed, it was observed that supercooling deepened; above that, multiple instances of supercooling release were observed owing to the inversion.

    DOI: 10.1002/apj.2971

  • Kinetics of size change in air bubble and fat globule during ice cream freezing process Reviewed

    Hayato Masuda, Momoko Sawano, Hiroyuki Iyota, Makoto Shimoyamada

    Journal of Food Process Engineering   46 ( 9 )   2023.07( ISSN:0145-8876

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    Abstract

    Using a batch‐type freezer, this study investigated the influence of agitation speed on the time course change in the size of air bubbles and fat globules to establish kinetics of those during freezing. Higher agitation is advantageous not only for mixing enhancement but also for preventing local freezing and undesirable solidification, according to the results of flow visualization and time‐course change in the Reynolds number during freezing. Air bubbles and fat globule size were measured using samples obtained during freezing. For each agitations speed, the time‐course change in air bubble size was clearly different. Because of significant shear force, a smooth reduction in air bubble size was observed at a relatively high agitation speed. However, at the later stage of freezing, the increased collision frequency of the bubbles induced an undesirable increase in size. Aggregation of fat globules occurred immediately after the aqueous phase begin to be frozen. In addition, a greater agitation speed improved fat destabilization and hence increased the degree of aggregation (DA) as measured by the fat globule size distribution. At all agitation speeds, a decrease in DA was observed after a temporary increase in DA. This decrease can be explained by the breakup of the aggregates. At higher agitation speed, more serious decrease in DA was found. It was found that agitation speed significantly affects the kinetics of air bubbles and fat globules during freezing.

    Practical Applications

    After freezing, air bubbles and fat globules size are important factors in determining ice cream quality. Nevertheless, no time‐course change in size has been constructed from the perspective of kinetics. To the best of our knowledge, this is the first study to investigate the effects of agitation speed on the time‐course change in air bubbles and fat globules size. The kinetics of air bubbles and fat globules are important in determining process parameters such as freezing time and agitation speed in the process design of freezers for ice cream manufacturing. Although this study was conducted using a bath‐type freezer, the kinetics of size change can be applied to process design with a continuous‐type freezer.

    DOI: 10.1111/jfpe.14420

  • Dynamics of a Polymer Solution Droplet on a High‐Temperature Surface Reviewed

    Hayato Masuda, Koki Wada, Shinichiro Okumura, Hiroyuki Iyota

    Chemical Engineering & Technology   46 ( 9 )   1756 - 1762   2023.07( ISSN:0930-7516

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    Abstract

    Droplets on a surface with a sufficiently high temperature, exceeding the boiling point of the fluid, are suitable for chemical reactions because they provide a high‐temperature and well‐mixed field. The dynamics of a droplet containing a polymer (xanthan gum) on a high‐temperature surface was investigated. The boiling pattern was successfully classified based on the Ohnesorge number. The viscosity increase caused by polymer addition suppressed deformation during the spreading process after impact. However, at the highest polymer concentration, the central axis of the droplet was inclined, resulting in droplet rotation during bouncing. Consequently, the bouncing height was decreased by a loss in kinetic energy as the energy was partially converted to rotational energy.

    DOI: 10.1002/ceat.202300065

  • Numerical Simulation during Development of Taylor−Couette Flow with Shear-thinning Fluids Reviewed

    Hayato Masuda, Hiroyuki Iyota, Naoto Ohmura

    Chemical Engineering Transactions   100   307 - 312   2023.06

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    DOI: 10.3303/CET23100052

  • Thermo-fluid dynamics and synergistic enhancement of heat transfer by interaction between Taylor-Couette flow and heat convection Reviewed International coauthorship

    Hayato Masuda, Kanta Nakagawa, Hiroyuki Iyota, Steven Wang, Naoto Ohmura

    Philosophical transactions. Series A, Mathematical, physical, and engineering sciences   381 ( 2246 )   2023.05

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    DOI: 10.1098/rsta.2022.0116

  • Development of model for heat transfer via superheated steam considering condensation/evaporation Reviewed

    Hayato Masuda, Koki Minami, Naoto Yuji, Hiroyuki Iyota

    Heat Transfer Engineering   2023.03

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  • Viscosity of evaporated soymilk prepared in the laboratory using normal and 11S-lacking soybean seeds. Reviewed

    Makoto Shimoyamada, Hayato Masuda, Masayuki Matsuno, Kazuya Murakami, Shintaro Egusa

    Journal of the science of food and agriculture   2022.10

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    BACKGROUND: Soymilk is utilized not only as a beverage but also as an alternative to bovine milk, including products such as yoghurt and cream. Evaporated soymilk is expected to be utilized as condensed milk. Raw and heated soymilk samples prepared in our laboratory were evaporated and then subjected to viscosity measurement. The soymilk samples were made from two different varieties: Fukuyutaka, which contains 7S and 11S globulin proteins; and an 11S-lacking soybean (Nanahomare). RESULTS: Raw Fukuyutaka soymilk had a lower viscosity and could be concentrated to a solids content of over 300 g kg-1 compared to heated soymilk (around 250 g kg-1 ), but the viscosity changes of Nanahomare soymilk showed an opposite trend. Only 7S globulin was denatured during evaporation at 75 °C and likely affected the interaction between proteins and oil bodies. This tendency was remarkable in the Nanahomare soymilk. The strange viscosity change behavior of evaporated Nanahomare soymilk, number of protein particles, intrinsic fluorescence and flow behavior suggest that thermally denatured 7S globulin accelerates the interactions between oil bodies, whereas 11S globulin, which is probably in its native state, suppresses the acceleration by denatured 7S globulin. CONCLUSION: Raw soymilk containing native globulins shows a slower increase in viscosity during evaporation. However, denatured 7S globulin accelerates the increase in viscosity during evaporation through interactions between oil bodies. The effect of the denatured state of individual proteins on interactions is expected to be useful in understanding the interaction between proteins and in controlling their properties and functions. © 2022 Society of Chemical Industry.

    DOI: 10.1002/jsfa.12288

    PubMed

  • Role of agitation in the freezing process of liquid foods using sucrose aqueous solution as a model liquid Reviewed

    Hayato Masuda, Tomohiro Ryuzaki, Hiroyuki Iyota

    Journal of Food Engineering   330   111100 - 111100   2022.10( ISSN:0260-8774

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    DOI: 10.1016/j.jfoodeng.2022.111100

  • Chemical process intensification from the viewpoint of vortex dynamics Reviewed

    Hayato Masuda, Takafumi Horie, Hiroyuki Iyota, Naoto Ohmura

    Trends in Chemical Engineering   19   111 - 120   2022.03

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  • Global Convection Characteristics of Conical Taylor‐Couette Flow with Shear‐Thinning Fluids Reviewed

    Hayato Masuda, Hiroyuki Iyota, Naoto Ohmura

    Chemical Engineering & Technology   44 ( 11 )   2049 - 2055   2021.11( ISSN:0930-7516

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    DOI: 10.1002/ceat.202100236

    Other URL: https://onlinelibrary.wiley.com/doi/full-xml/10.1002/ceat.202100236

  • Analysis of unsteady heat and mass transfer of material heating with condensation of superheated steam Reviewed

    MINAMI Koki, YUJI Naoto, IYOTA Hiroyuki, MASUDA Hayato

    The Proceedings of Conference of Kansai Branch   2021.96 ( 0 )   3611   2021

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    DOI: 10.1299/jsmekansai.2021.96.3611

  • Melting Characteristics of Ice Cream Prepared with Various Agitation Speeds in Batch Freezer Reviewed

    Momoko Sawano, Hayato Masuda, Hiroyuki Iyota, Makoto Shimoyamada

    Chemical Engineering Transactions   87   337 - 342   2021

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  • Enzymatic starch hydrolysis performance of Taylor-Couette flow reactor with ribbed inner cylinder Reviewed

    Masahiro Matsumoto, Hayato Masuda, Robert Hubacz, Takafumi Horie, Hiroyuki Iyota, Makoto Shimoyamada, Naoto Ohmura

    Chemical Engineering Science   231   116270 - 116270   2020.11( ISSN:0009-2509

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    DOI: 10.1016/j.ces.2020.116270

  • Gas Absorption Enhancement of Slug Flow in the Presence of Non-Porous Silica Fine Particles Reviewed

    Yuuki Iwamura, Takafumi Horie, Yoshihide Watabe, Hayato Masuda, Steven Wang, Kenta Hirai, Norihisa Kumagai, Keita Taniya, Yuichi Ichihashi, Yoshiyuki Komoda, Naoto Ohmura

    JOURNAL OF CHEMICAL ENGINEERING OF JAPAN   53 ( 8 )   409 - 413   2020.08( ISSN:0021-9592

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    Gas absorption enhancement of gas-liquid slug flow by adding non-porous fine particles into the liquid phase was investigated. A glass tube with a millimeter-size diameter was used as the flow channel, and the gas and liquid slugs were air and distilled water, respectively. When the absorption rates of oxygen with and without the addition of non-porous silica fine particles in water were compared by the llquld-stde mass-transfer coefficient, k^ the rate with particles was enhanced and increased as the concentration and diameter of the particles increased. This u because the frequency of partlde circulation in the liquid slug increased at higher concentration, and the larger particles caused stronger disturbances at the boundary layer at the interface on the liquid-phase side.,,.

    DOI: 10.1252/jcej.19we155

  • Effect of agitation speed on freezing process of ice cream using a batch freezer Reviewed

    Hayato Masuda, Momoko Sawano, Kana Ishihara, Makoto Shimoyamada

    JOURNAL OF FOOD PROCESS ENGINEERING   43 ( 4 )   2020.04( ISSN:0145-8876

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    This study investigates the effect of agitation speed on the freezing process of ice cream using a batch freezer. The temporal change in apparent viscosity during freezing is measured by the Metzner-Otto method. It was found that the apparent viscosity of ice cream after freezing decreased with an increase in the agitation speed. In addition, the number of bubbles incorporated into the ice cream also increased with the increase in the agitation speed. The bubbles were broken down into smaller bubbles by the higher shear force, that is, the higher agitation speed. Furthermore, a narrower distribution of the bubble size was obtained at higher agitation speeds. This indicated that the rheological properties and the microstructure of ice cream can be controlled by the agitation operation. Practical applications This study clarified the effect of agitation speed on ice cream properties such as the apparent viscosity, the overrun and the size distribution of contained bubbles. Especially, the apparent viscosity is important for both industries and consumers. The Metzner-Otto method was used to directly measure the temporal change in the apparent viscosity during freezing. This temporal change has not been investigated so far. It was found that the apparent viscosity decreased with the increase in the agitation speed. In other words, the rheological properties can be controlled by the agitation operation. In industries, the continuous freezer is more preferable than the batch freezer used in this study. Nevertheless, the knowledge would be quite useful for the development of industrial processes of ice cream.

    DOI: 10.1111/jfpe.13369

  • Effect of Two-step Heat Treatment Processes on the Formation of Protein Particles and Oil Droplets in Soymilk Reviewed

    Makoto Shimoyamada, Hironori Shikano, Shingo Mogami, Makoto Kanauchi, Hayato Masuda, Kimiko Tsuzuki

    Food Science and Technology Research   26 ( 3 )   445 - 450   2020( ISSN:1344-6606

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    DOI: 10.3136/fstr.26.445

  • Viscosity changes of soymilk due to vacuum evaporation with moderate heating Reviewed

    Makoto Shimoyamada, Akari Ishiyama, Hayato Masuda, Shintaro Egusa, Masayuki Matsuno

    LWT-FOOD SCIENCE AND TECHNOLOGY   112   2019.09( ISSN:0023-6438

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    Commercial soymilks were evaporated under reduced pressure at various water bath temperatures (55, 65 and 75 degrees C), and their viscosities were measured by a tuning fork vibro viscometer. A semi-logarithmic plot of viscosity versus solids content gave two separate regression lines, indicating a two-step exponential increase in viscosity. Pairs of lines showed intersections (solids content, 155-199 g/kg) depending on the temperature and varieties (Japanese and Canadian soybeans). The viscosity changes in the higher solids content range, namely above the intersection, were temperature dependent showing a steep rise, whereas in the lower solids content range viscosity was less steep and relatively insensitive to temperature. Furthermore, evaporated soymilk in the lower solids content range exhibited moderate Newtonian flow, but in the higher solids content exhibited non Newtonian flow. The average diameters of oil droplets (from 0.25 mu m (88 g/kg) to 0.30 mu m (280 g/kg)) and proportion of floating fraction via ultracentrifugation (from 0.28 (92 g/kg) to 0.68 (270 g/kg) increased in the higher solids content range, showing aggregate formation including protein particle and oil droplet. These interactions between the oil droplets and the protein particles were considered to be resulted in a large increase in the viscosity of the evaporated soymilk samples.

    DOI: 10.1016/j.lwt.2019.108255

  • Numerical Simulation of Sterilization Processes for Shear-Thinning Food in Taylor-Couette Flow Systems Reviewed

    Hayato Masuda, Robert Hubacz, Makoto Shimoyamada, Naoto Ohmura

    CHEMICAL ENGINEERING & TECHNOLOGY   42 ( 4 )   859 - 866   2019.04( ISSN:0930-7516

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    The performance of the Taylor-Couette flow apparatus as a heat sterilizer is numerically investigated. The destruction of Clostridium botulinum and thiamine (vitamin B1) was selected as model reaction. When Taylor vortices were formed in the annular space, the heat transfer significantly enhanced as compared to the case without vortex flow. As a result, the equivalent lethality calculated from the temperature field increased, which is regarded as a quantum leap. Conversely, the improvement of heat transfer induced destruction of thiamine. These results suggest that there is a trade-off relationship between the enhancement of heat transfer and the avoidance of thermal destruction of nutritional components. In conclusion, the Taylor-Couette flow sterilizer has the potential for process intensification in heat sterilization processes.

    DOI: 10.1002/ceat.201800600

  • Heat transfer characteristics of Taylor vortex flow with shear-thinning fluids Reviewed

    Hayato Masuda, Makoto Shimoyamada, Naoto Ohmura

    INTERNATIONAL JOURNAL OF HEAT AND MASS TRANSFER   130   274 - 281   2019.03( ISSN:0017-9310

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    This study numerically investigates the heat transfer characteristics, including the fluid flow, of a Taylor vortex flow system with shear-thinning fluids. Governing equations were solved using OpenFOAM (R) 4.0 code. The Carreau model was utilized as the rheological model. The parameter (n) in the Carreau model, which describes the slope of a decrease in viscosity with an increase in shear-rate, was varied from 1 to 0.3. The local Nusselt number (Nu(L)) decreased with the increase in shear-thinning property. Furthermore, a correlation equation between the effective Reynolds number (Re-eff) and a global Nusselt number (Nu(G)) was proposed. Using this equation, Nu(G) was evaluated within a +/- 10% error in the case of n =1, 0.7, 0.5, and within a +/- 20% error in the case of n = 0.3. The size of the Taylor vortices became axially larger with an increase in the shear-thinning property. Furthermore, the thickness of the boundary layer of velocity and temperature increased with an increase in shear-thinning property. The ratio of the thickness of velocity boundary layer to the temperature boundary layer monotonically decreased with an increase in Re-eff . (C) 2018 Elsevier Ltd. All rights reserved.

    DOI: 10.1016/j.ijheatmasstransfer.2018.10.095

  • Effect of Rheological Properties of Liquid Foods on Heat Sterilization Process in TaylorCouette Flow Apparatus Reviewed International coauthorship

    増田 勇人, 大村 直人

    Chemical Engineering Transactions   75   31 - 36   2019

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  • Effect of rheological properties of liquid foods on heat sterilization process in Taylor–Couette flow apparatus Reviewed

    Hayato Masuda, Hubacz Robert, Naoto Ohmura, Makoto Shimoyamada

    Chemical Engineering Transactions   75   31 - 36   2019

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    Copyright © 2019, AIDIC Servizi S.r.l. This study numerically investigates the effect of rheological liquid foods on heat sterilization process using Taylor–Couette flow sterilizer (TCFS). As model thermal processing, the destruction of Clostridium botulinum and thiamine was selected. It was found that the equivalent lethality slightly decreased with increase in the strength of shear-thinning property. On the other hand, there was no clear difference in the retaining performance of thiamine. Furthermore, the power consumption decreased with the increase in the strength of shear-thinning property. Thus, from the viewpoint of energy saving, it can be concluded that the utilization of TCFS to stronger shear-thinning food systems is more effective.

    DOI: 10.3303/CET1975006

  • CFD analysis of effective human motion for whipping heavy cream by hand Reviewed

    Kazuya Ikeda, Hayato Masuda, Naoko Shirasugi, Sachiko Honda, Takafumi Horie, Naoto Ohmura

    Chemical Engineering Transactions   75   121 - 126   2019

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    Copyright © 2019, AIDIC Servizi S.r.l. This study observed human motions of whipping conducted by five expert confectionery hygiene mistresses, because mixing performance can be easily estimated by change of physical properties in heavy cream. Mixing state of heavy cream was evaluated by an overrun which indicates the amount of gas phase in the cream. Rheological properties of the cream were also measured for mixing state estimation. Agitating behaviors were recorded by a high-speed camera. Fluid flow motion was numerically observed by the Moving Particle Semi-implicit (MPS) method. The experts' motions were classified into two patterns, i.e. vertically elliptical rotation and horizontally reciprocating. Numerical analysis suggested that these motions with large amplitude produced large disturbances and high shear on the liquid surface and consequently enhanced the uptake of air as fine bubbles. It is considered that elliptical and reciprocating motions are effective for whipping because the shearing on fluid and efficient air uptake improve the whipping performance.

    DOI: 10.3303/CET1975021

  • Improvement of separation performance by fluid motion in the membrane module with a helical baffle Reviewed

    Takaaki Akagi, Takafumi Horie, Hayato Masuda, Keigo Matsuda, Hideyuki Matsumoto, Naoto Ohmura, Yushi Hirata

    SEPARATION AND PURIFICATION TECHNOLOGY   198   52 - 59   2018.06( ISSN:1383-5866

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    Pressure-driven membrane filtration processes such as microfiltration and ultrafiltration are still hindered by concentration polarization and membrane fouling. Generally in these filtration processes, concentration polarization causes decline of permeate flux and rejection, and fouling leads to permeate flux decline with the increase of rejection. The use of high shear stress for cross flow filtrations has long been considered one of the most efficient methods for overcoming these problems. However, circumferential fluid motion of the hollow fiber membrane surface is also important to avoid formation of a high concentration layer on the surface. In this study, ultrafiltration of humic acid aqueous solution using a polyethersulfone hollow fiber membrane was selected as a model case, and a membrane module with a helical baffle installed around the membrane was used. With the insertion of the baffle, normalized permeate flux and rejection became higher than those without the baffle at the wide range of the feed flow rate. In order to identify the cause of the improvement, CFD simulation was conducted for different baffle geometries. Swirling flow motion generated by the helical baffle around the membrane became more dominant with the lower aperture ratio of the cross sectional area, and there existed the optimum value for the swirling flow generation in terms of the variation of the helical baffle pitch length. The intensity of this fluid motion was characterized by Swirl number and it was found out that high separation performance was obtained at the high Swirl number. (C) 2017 Elsevier B.V. All rights reserved.

    DOI: 10.1016/j.seppur.2017.07.012

  • Effects of pH on Foam Formation by Whipping in Spray-Dried Egg White Dispersion Reviewed

    Makoto Shimoyamada, Kazuhiro Yoneda, Hayato Masuda, Akihiro Handa

    FOOD SCIENCE AND TECHNOLOGY RESEARCH   24 ( 2 )   355 - 361   2018.03( ISSN:1344-6606

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    Three types of spray-dried egg white powders, of which dispersion in water showed pH of 7.4 (EW7.4), 8.4 (EW8.4) and 10 (EW10), respectively, were adjusted to pH 4.0, 7.4 and 9.0. The obtained egg white dispersions were separately whipped to afford foams similar to meringue. Foaminess (specific volume) was highest at pH 4.0 for EW8.4 and EW10, but lowest for EW7.4. From stress strain curves, three parameters (maximum stress, breakdown and apparent elasticity) were calculated and compared among pH levels adjusted just before whipping. All parameters were lowest at pH 4.0 and showed inhibited foam formation in contrast with foaminess. Thus, EW7.4-whipped foam showed a different pH -dependency from EW8.4 and EW10. On sodium dodecyl sulfate-polyacrylamide gel electrophoresis of insoluble fractions derived from whipped foams, lysozyme was washed out by KCl solution for EW7.4, differing from EW8.4 and EW10, in which lysozyme remained in the insoluble fraction after washing with KCl or water. From the above results, pH adjustment for egg white before spray drying is considered to modify the interaction between egg proteins and to change the physical properties of whipped foam.

    DOI: 10.3136/fstr.24.355

  • Flow Dynamics in Taylor-Couette Flow Reactor with Axial Distribution of Temperature Reviewed

    Hayato Masuda, Saho Yoshida, Takafumi Horie, Naoto Ohmura, Makoto Shimoyamada

    AICHE JOURNAL   64 ( 3 )   1075 - 1082   2018.03( ISSN:0001-1541

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    In this study, the flow dynamics of a Taylor-Couette flow with an axial distribution of temperature was experimentally investigated. The flow can be classified into three patterns based on the balance between the centrifugal force and the buoyancy. If the buoyancy is dominant, global heat convection is observed instead of Taylor vortices (Case I). When the buoyancy is comparable to the centrifugal force, the Taylor vortices and global heat convection appear alternately (Case II). If the centrifugal force is sufficiently high to suppress the buoyancy, stable Taylor vortices are observed (Case III). The characteristics of the mixing/diffusion are investigated by conducting a decolorization experiment on a passive tracer. In Case II, the tracer is rapidly decolorized in the presence of the global heat convection instead of the Taylor vortices. This result implies that the interaction between the centrifugal force and the buoyancy would induce an anomalous transport. (C) 2017 American Institute of Chemical Engineers

    DOI: 10.1002/aic.15972

  • Intensification of Mixing Processes with Complex Fluids Invited Reviewed

    Naoto Ohmura, Hayato Masuda, Steven Wang

    JOURNAL OF CHEMICAL ENGINEERING OF JAPAN   51 ( 2 )   129 - 135   2018.02( ISSN:0021-9592

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    The present paper provides an overview of the intensification of mixing processes with complexfluids. First, mixing processes of rheologically complexfluids and their design methodology are discussed. An example of process intensification of mixing with rheologically complexfluids using a Couette-Taylorflow reactor is introduced. Second, the intensification of the mixing of a suspension with high concentration solids and a novel approach for solid-liquid separation using a stirred vessel are discussed. Finally, a perspective of the intensification of mixing processes with complexfluids is summarized.

    DOI: 10.1252/jcej.17we149

  • Using Motion Analysis to Evaluate Techniques for Whipping Heavy Cream by Hand Invited Reviewed

    Maiko Hara, Hayato Masuda, Takafumi Horie, Sachiko Honda, Naoko Kataoka-Shirasugi, Naoto Ohmura

    JOURNAL OF CHEMICAL ENGINEERING OF JAPAN   51 ( 2 )   180 - 184   2018.02( ISSN:0021-9592

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    Publishing type:Research paper (scientific journal)  

    The present study focused on a "tacit knowledge" on agitating motions in cooking. The study observed human agitating motion conducted by an expert confectionery hygiene mistress and non-expert female students. Mixing (whipping) state of fresh cream was evaluated by an overrun which indicates the amount of gas phase and rheology of fresh cream. In the motion analysis, three observation points were set at research subjects' elbow, wrist and whisk. Mixing behaviors were visualized by food red and recorded by a high-speed camera. The expert confectionery hygiene mistress accomplished a peak value of the overrun in two times shorter period than the non-experts. In the non-experts' motions, all motions of elbow, wrist and whisk were strongly synchronized and the time series of displacement showed relatively simple periodic motions. On the other hand, in the expert's motions, phase difference of motions among elbow, wrist and whisk was observed and the time-series of displacement showed to be rather complex and chaotic. Furthermore, it has been found that the expert agitates with small motion putting snap on the whisk.

    DOI: 10.1252/jcej.17we004

  • THERMAL TREATMENT OF STARCH SLURRY IN COUETTE-TAYLOR FLOW APPARATUS Reviewed

    Robert Hubacz, Hayato Masuda, Takafumi Horie, Naoto Ohmura

    CHEMICAL AND PROCESS ENGINEERING-INZYNIERIA CHEMICZNA I PROCESOWA   38 ( 3 )   345 - 361   2017.09( ISSN:0208-6425

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    Publishing type:Research paper (scientific journal)  

    In this paper, thermal processing of starch slurry in a Couette-Taylor flow (CTF) apparatus was investigated. Gelatinized starch dispersion, after treatment in the CTF apparatus, was characterized using such parameters like starch granule diameters (or average diameter), starch granule swelling degree (quantifying the amount of water absorbed by starch granules) and concentration of dissolved starch. These parameters were affected mostly by the process temperature, although the impact of the axial flow or rotor rotation on them was also observed. Moreover, the analysis of results showed a relatively good correlation between these parameters, as well as, between those parameter and apparent viscosity of gelatinized starch dispersion. Meanwhile, the increase in the value of the apparent viscosity and in shear-tinning behaviour of dispersion was associated with the progress of starch processing in the CTF apparatus. Finally, the CTF apparatuses of different geometries were compared using numerical simulation of the process. The results of the simulation indicated that the apparatus scaling-up without increasing the width of the gap between cylinders results in higher mechanical energy consumption per unit of processed starch slurry.

    DOI: 10.1515/cpe-2017-0027

  • Process development of starch hydrolysis using mixing characteristics of Taylor vortices Reviewed

    Hayato Masuda, Takafumi Horie, Robert Hubacz, Naoto Ohmura, Makoto Shimoyamada

    BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY   81 ( 4 )   755 - 761   2017.04( ISSN:0916-8451

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    In food industries, enzymatic starch hydrolysis is an important process that consists of two steps: gelatinization and saccharification. One of the major difficulties in designing the starch hydrolysis process is the sharp change in its rheological properties. In this study, Taylor-Couette flow reactor was applied to continuous starch hydrolysis process. The concentration of reducing sugar produced via enzymatic hydrolysis was evaluated by varying operational variables: rotational speed of the inner cylinder, axial velocity (reaction time), amount of enzyme, and initial starch content in the slurry. When Taylor vortices were formed in the annular space, efficient hydrolysis occurred because Taylor vortices improved the mixing of gelatinized starch with enzyme. Furthermore, a modified inner cylinder was proposed, and its mixing performance was numerically investigated. The modified inner cylinder showed higher potential for enhanced mixing of gelatinized starch and the enzyme than the conventional cylinder.

    DOI: 10.1080/09168451.2017.1282806

  • Effect of Shear Rate Distribution on Particle Aggregation in a Stirred Vessel Reviewed

    Hayato Masuda, Kazuto Tsuda, Keisuke Matsui, Yoshiyuki Komoda, Naoto Ohmura

    CHEMICAL ENGINEERING & TECHNOLOGY   40 ( 3 )   493 - 497   2017.03( ISSN:0930-7516

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    The modeling of particle aggregation under a simple shear flow and the extension of the model to a stirred vessel is described. The model quantitatively demonstrates the change of the number of aggregates with time for each shear rate. This number increased with higher shear rate and, conversely, the aggregate size became small when raising the shear rate. This was because aggregates were broken by the stronger shear force. The number of aggregates for different impellers was determined. The shear rate was back-calculated from the experimentally obtained aggregate size and the model equation. This shear rate was different from that estimated from the Metzner-Otto method, consequently, some revisions of the Metzner-Otto equation might be necessary for its application to particle aggregation.

    DOI: 10.1002/ceat.201600332

  • Prediction of onset of Taylor-Couette instability for shear-thinning fluids Reviewed

    Hayato Masuda, Takafumi Horie, Robert Hubacz, Mitsuhiro Ohta, Naoto Ohmura

    RHEOLOGICA ACTA   56 ( 2 )   73 - 84   2017.02( ISSN:0035-4511

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    The definition of Reynolds number (Re) in a Taylor-Couette flow for a shear-thinning fluid is discussed in this paper. Since the shear-thinning property causes spatial distribution of fluid viscosity in a Taylor-Couette flow reactor (TCFR), a method to determine Re by using a numerical simulation is suggested. The effective viscosity (eta (eff)) in Re was the average viscosity using a weight of dissipation functioneta(eff) = Sigma(N)(i=1) (gamma)over dot(i)eta(i)Delta V-i/Sigma(N)(i=1) (gamma)over dot(i)(2)Delta V-i,where N is the total mesh number, eta (i) (Pa center dot s) is the local viscosity, (1/s) is the local shear-rate, and Delta V (i) (m(3)) is the local volume for each cell. The critical Reynolds number, Re (cr), at which Taylor vortices start to appear, was almost the same value with the Re (cr) obtained by a linear stability analysis for Newtonian fluids. Consequently, Re based on eta (eff) could be applicable to predict the occurrence of Taylor vortices for a shear-thinning fluid. In order to understand the relation between the rotational speed of the inner cylinder and the effective shear rate that resulted in eta (eff), a correlation equation was constructed. Furthermore, the critical condition at which Taylor vortices appear was successfully predicted without further numerical simulation.

    DOI: 10.1007/s00397-016-0987-7

  • Intensification of Heat sterilization process for liquid foods using Taylor-Couette flow system Reviewed

    Hayato Masuda, Takafumi Horie, Naoto Ohmura, Makoto Shimoyamada

    Chemical Engineering Transactions   57   1753 - 1758   2017

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    © Copyright 2017, AIDIC Servizi S.r.l. Heat sterilization are widely used in almost all food manufacturing areas. For heat sterilization of liquid foods which has high viscosity and shear-thinning property, Taylor-Couette (TC) flow system having two coaxial cylinders is applied in this study, and its performance of heat transfer TC flow for a high viscous shear-thinning fluid is investigated numerically. Taylor vortices generated between the cylinders enhance heat transfer from the surface of outer cylinder to the fluid. Thus Nusselt number significantly increased in Taylor vortex flow region. The empirically correlation equation of the global Nusselt number was constructed using two model parameters. Furthermore, heat transfer of Taylor-Couette flow with an axial flow was simulated. When Taylor vortex is formed, heat transfer from the surface of outer cylinder was enhanced significantly. It can be found that Taylor-Couette flow system has potential for intensification of continuous sterilization process.

    DOI: 10.3303/CET1757293

  • Numerical Analysis of the Flow of Fluids with Complex Rheological Properties in a Couette-Taylor Flow Reactor Reviewed

    Hayato Masuda, Takafumi Horie, Robert Hubacz, Mitsuhiro Ohta, Naoto Ohmura

    THEORETICAL AND APPLIED MECHANICS JAPAN   63   25 - 32   2015( ISSN:1348-0693

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    The purpose of this study is to investigate rheologically complex fluid flow in a Couette-Taylor flow reactor (CTFR) by a numerical calculation. A shear-thinning fluid which can be expressed by Carreau model was selected. The shear-thinning property causes spatial distribution of fluid viscosity in the CTFR. This work, therefore, defined an effective Reynolds number (Re-eff) based on an effective viscosity obtained by a numerical simulation. The critical Re-eff at which Taylor vortices appear corresponded to the critical Re obtained by a linear stability analysis in Newtonian fluids. This means that Re-eff is applicable to predict the occurrence of Taylor vortices in a shear-thinning fluid.

  • Numerical and Experimental Investigation of Continuous Starch Hydrolysis with a Couette-Taylor Flow Reactor Reviewed

    MASUDA Hayato, HORIE Takafumi, Hubacz Robert, OHMURA NAOTO

    Proceedings of the 24 th International Symposium on Transport Phenomena   2013.11

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    Publishing type:Research paper (international conference proceedings)  

    DOI: 10.1016/j.cherd.2013.08.026

  • Process intensification of continuous starch hydrolysis with a Couette-Taylor flow reactor Invited Reviewed

    Hayato Masuda, Takafumi Horie, Robert Hubacz, Naoto Ohmura

    CHEMICAL ENGINEERING RESEARCH & DESIGN   91 ( 11 )   2259 - 2264   2013.11( ISSN:0263-8762

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    Starch gelatinization and enzymatic hydrolysis was carried out in a continuous Couette-Taylor flow reactor with a water jacket. The degree of gelatinization and the concentration of reducing sugars produced via enzymatic saccharification were evaluated by varying operational variables: rotation speed of an inner cylinder, initial concentration of starch and reaction temperature. At the initial concentration of the starch suspension, 50 kg m(-3), starch saccharification proceeded sufficiently even at low rotation speed of the inner cylinder and saccharification temperature. At the higher initial concentration, 100 and 150 kg m(-3), a higher rotation speed of the inner cylinder and temperature of the saccharification section were required to obtain sufficient starch saccharification. Even in the case of C-0 =100 and 150 kg m(-3), the more reducing sugar was obtained by choosing an adequate rotation speed of the inner cylinder and a reaction temperature. (C) 2013 The Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.

    DOI: 10.1016/j.cherd.2013.08.026

  • Enhancement of Gas Hold-Up with a Taylor Vortex Flow System Equipped with Ribs Reviewed

    Hayato Masuda, Weibin Zheng, Takafumi Horie, Naoto Ohmura

    JOURNAL OF CHEMICAL ENGINEERING OF JAPAN   46 ( 1 )   27 - 32   2013( ISSN:0021-9592

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    The present study experimentally investigates gas-liquid two-phase flow in a Taylor vortex flow device with a ribbed rotor. In this device, a pair of counter-rotating vortices appears between two ribs. This device immobilizes and stabilizes vortices even in gas-liquid two-phase flow. Mean residence time of gas obtained from gas hold-up largely increased when the ribbed rotor was employed. It is found that more bubbles were captured when wider ribs were employed. Furthermore, an increase in rib width can intense the downward flow generated under the ribs owing to the high centrifugal force. The mean diameter of bubbles also increases with rotational speed of rotor. It is, therefore, found that the interfacial area between gas and liquid has a peak value against the rotational number.

    DOI: 10.1252/jcej.12we067

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Books and Other Publications

  • 食品加工シミュレーション Reviewed

    増田 勇人( Role: Contributor)

    化学工学系流体シミュレーションの最前線 ―基礎・実践・将来展望―  2024.01  ( ISBN:9784866938943

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    Book type:Textbook, survey, introduction

MISC

  • Vortex Dynamics in Complex Fluids Reviewed

    Naoto Ohmura, Hayato Masuda, Steven Wang

    Vortex Dynamics - From Physical to Mathematical Aspects   2022.09

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    Publishing type:Article, review, commentary, editorial, etc. (scientific journal)  

    The present chapter provides an overview of vortex dynamics in complex fluids by taking examples of Taylor vortex flow. As complex fluids, non-Newtonian fluid is taken up. The effects of these complex fluids on the dynamic behavior of vortex flow fields are discussed. When a non-Newtonian shear flow is used in Taylor vortex flow, an anomalous flow instability is observed, which also affects heat and mass transfer characteristics. Hence, the effect of shear-thinning on vortex dynamics including heat transfer is mainly referred. This chapter also refers to the concept of new vortex dynamics for chemical process intensification technologies that apply these unique vortex dynamics in complex fluids in Conclusions.

    DOI: 10.5772/intechopen.101423

  • Enhancement of Heat Transfer Using Taylor Vortices in Thermal Processing for Food Process Intensification Reviewed

    Hayato Masuda

    A Glance at Food Processing Applications   2022.07

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    Publishing type:Article, review, commentary, editorial, etc. (scientific journal)  

    We are witnessing a transition from the traditional to novel processing technologies in the food industry to address the issues regarding energy, environment, food, and water resources. This chapter first introduces the concept of food process intensification based on vortex technologies to all food engineers/researchers. Thereafter, the novel processing methods for starch gelatinization/hydrolysis and heat sterilization based on Taylor–Couette flow are reviewed. In fluid mechanics communities, the Taylor–Couette flow is well-known as a flow between coaxial cylinders with the inner cylinder rotating. Recently, this unique flow has been applied in food processing. In starch processing, enhanced heat transfer through Taylor vortex flow significantly improves gelatinization. In addition, effective and moderate mixing leads to an increase in the reducing sugar yield. In sterilization processing, the enhanced heat transfer also intensifies the thermal destruction of Clostridium botulinum. However, a moderate heat transfer should be ensured because excessive heat transfer also induces thermal destruction of the nutritional components. The Taylor–Couette flow is only an example considered here. There are various flows that intensify the heat/mass transfer and mixing in food processing. It is expected that this chapter will stimulate the development of food processing based on fluid technologies, toward food process intensification.

    DOI: 10.5772/intechopen.99443

  • Control of internal structure of bread dough during kneading process based on chaos theoretical approach Reviewed

    Masuda Hayato

    飯島藤十郎記念食品科学振興財団年報   37   2022( ISSN:2188-0662

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    J-GLOBAL

  • Motion analysis of green tea stirring in Japanese tea ceremony Reviewed

    Sudo Ayumi, Shirasugi Naoko Kataoka, Honda Sachiko, Gion Keiko, Masuda Hayato, Ohmura Naoto

    Abstracts of the Annual Meeting of the Japan Society of Cookery Science   33   61   2022

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    Publishing type:Article, review, commentary, editorial, etc. (scientific journal)  

    DOI: 10.11402/ajscs.33.0_61

  • 化学工学年鑑2022 3.粒子・流体プロセス Reviewed

    寺坂宏一, 増田勇人, 鈴川一己, 山田真澄, 押谷潤, 佐藤根大士

    化学工学   86 ( 10 )   2022( ISSN:0375-9253

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    J-GLOBAL

  • Optimization of cooking based on three-dimensional numerical simulation of boiling phenomena as an example of stew Reviewed

    太田光浩, 増田勇人

    飯島藤十郎記念食品科学振興財団年報   36   2021( ISSN:2188-0662

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    J-GLOBAL

  • 高温面上における非ニュートン流体液滴の運動 Reviewed

    増田勇人, 奥村慎一郎, 伊與田浩志

    化学工学会年会研究発表講演要旨集(CD-ROM)   86th   2021

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    J-GLOBAL

  • 豆乳を濃縮する際の粘度上昇に及ぼすシステインの影響 Reviewed

    下山田真, 野ヶ本未歩, 増田勇人, 松野正幸

    日本食品工学会年次大会講演要旨集   22nd   2021

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    J-GLOBAL

  • 温度分布を有するテイラー渦流のダイナミクスに流体物性が及ぼす影響 Reviewed

    増田勇人, 中川幹太, 藤永大輝, 伊與田浩志, 大村直人

    化学工学会秋季大会研究発表講演要旨集(CD-ROM)   52nd   2021

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    J-GLOBAL

  • 液体凍結現象における撹拌の影響 Reviewed

    増田勇人, 龍崎友弘, 伊與田浩志

    化学工学会秋季大会研究発表講演要旨集(CD-ROM)   52nd   2021

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    J-GLOBAL

  • Effect of rheological property on flow pattern of Taylor-Couette flow with buoyancy Reviewed

    増田勇人, 中川幹太, 伊與田浩志, 大村直人

    日本伝熱シンポジウム講演論文集(CD-ROM)   58th   2021( ISSN:1346-1532

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  • 加熱処理した卵黄プラズマ画分及びグラニュール画分の熱変性と各画分がエマルションの安定性に与える影響 Reviewed

    篠原諒, 増田勇人, 下山田真, 下山田真, 本同宏成, 本同宏成, 餅田浩基

    日本食品科学工学会大会講演集   68th   2021

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    J-GLOBAL

  • マヨネーズの安定性評価方法の改良と糖類の影響 Reviewed

    下山田真, 落合加好, 増田勇人, 餅田浩基

    日本食品科学工学会大会講演集   68th   2021

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    J-GLOBAL

  • バッチ式フリーザーにおける撹拌速度がアイスクリーム特性に与える影響 Reviewed

    増田勇人

    化学工学会年会研究発表講演要旨集(CD-ROM)   86th   2021

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    J-GLOBAL

  • EFFECT OF BUBBLES IN ICE CREAM ON MELTING CHARACTERISTICS Reviewed

    増田勇人, 伊與田浩志, 澤野桃子, 下山田真

    Thermophysical Properties (CD-ROM)   41st   2020( ISSN:0911-1743

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    J-GLOBAL

  • Shear-thinning流体系における円錐型テイラー・クエット流の数値シミュレーション Reviewed

    増田勇人, 村西克基, 大村直人, 下山田真

    化学工学会年会研究発表講演要旨集(CD-ROM)   85th   2020

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    J-GLOBAL

  • フリージング中の撹拌速度がアイスクリーム内の気泡・脂肪球サイズに与える影響 Reviewed

    澤野桃子, 増田勇人, 下山田真

    化学工学会年会研究発表講演要旨集(CD-ROM)   85th   2020

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  • 食品の安全・品質に関する技術講座 第83回 食品加工におけるオーブンの技術講座(3)水蒸気を利用したオーブン加熱・蒸し加熱の技術動向 Reviewed

    伊與田浩志, 増田勇人, 杉山久仁子

    冷凍   95 ( 1115 )   2020( ISSN:0034-3714

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    J-GLOBAL

  • 豆乳を濃縮する際の流動特性変化に及ぼす添加物の影響 Reviewed

    下山田真, 稲葉彩乃, 増田勇人

    日本食品工学会年次大会講演要旨集   21st   2020

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  • 数値流体力学による生クリーム撹拌時の液表面性状観察(研究紹介「グラフィクスリテシー 教育研究センターの研究紹介」) Reviewed

    大村 直人, 増田 勇人, 白杉(片岡) 直子, 本多 佐知子, 祗園 景子

    神戸大学大学院工学研究科・システム情報学研究科紀要   ( 12 )   32 - 33   2020( ISSN:2185-5102

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    食品業界では,原料の混合は最も重要な単位操作の一つであるが,取り扱う流体が複雑なレオロジー特性を有するため,食品プロセスにおける最も難しい単位操作の一つである。Lindley が指摘したように,食品加工では混合が広く用いられているが,基本的な理解が欠如しており,混合装置の設計および開発には,体系的な方法論が未だ存在しない。本研究は,料理における撹拌動作に関する「暗黙知」に焦点を当てた。調理の撹拌において,専門家は独自の方法で回転,往復,揺動などの動作を組み合わせて食材を撹拌している。著者らはこれらの調理専門家から効果的な撹拌動作を抽出できれば,混合装置の設計と開発のための新しい基本的理解が得られると考え,科学研究費補助金の支援を得て,研究プロジェクトを推進している。本稿では,著者らが行った人による生クリーム撹拌時の液表面の性状観察について紹介する。

    DOI: 10.24546/81012749

    CiNii Article

  • 回転円錐間におけるshear-thinning流体流れの数値解析 Reviewed

    増田勇人, 伊與田浩志, 大村直人

    化学工学会秋季大会研究発表講演要旨集(CD-ROM)   51st   2020

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    J-GLOBAL

  • Study on humidity measurement in cooking oven using laser absorption spectroscopy Reviewed

    岡本卓也, 棚田優祐, 田代晃一朗, 伊與田浩志, 増田勇人, 西田耕介, 梅川豊文, 川崎昌博

    Thermophysical Properties (CD-ROM)   41st   2020( ISSN:0911-1743

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    J-GLOBAL

  • リブ付き内円筒を有するテイラー・クエット流反応装置を用いたデンプン加水分解プロセスの強化 Reviewed

    松本昌浩, 増田勇人, HUBACZ Robert, 大村直人, 下山田真

    化学工学会年会研究発表講演要旨集(CD-ROM)   85th   2020

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  • フリージング中の撹拌速度によるアイスクリームの気泡・脂肪球サイズ制御に関する研究 Reviewed

    澤野桃子, 増田勇人, 伊與田浩志, 下山田真

    日本食品工学会年次大会講演要旨集   21st   2020

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  • テイラー・クエット流反応装置を用いたデキストリン加水分解反応における流動状態の影響 Reviewed

    松本昌浩, 増田勇人, 下山田真, HUBACZ Robert, 大村直人

    化学工学会年会研究発表講演要旨集(CD-ROM)   84th   2019

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    J-GLOBAL

  • アイスクリームのフリージングプロセスにおける撹拌速度がミックス粘度に与える影響 Reviewed

    増田勇人, 澤野桃子, 石原花奈, 下山田真

    日本食品工学会年次大会講演要旨集   20th   2019

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  • 連続式テイラー・クエット流反応装置を用いたデンプン加水分解の最適化 Reviewed

    松本昌浩, 増田勇人, HUBACZ Robert, 大村直人, 下山田真

    日本食品工学会年次大会講演要旨集   20th   2019

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  • 軸方向温度分布を伴うテイラー・クエット流反応装置における流動ダイナミクス Reviewed

    増田勇人, 吉田早穂, 堀江孝史, 大村直人, 下山田真

    化学工学会年会研究発表講演要旨集(CD-ROM)   84th   2019

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  • 豆乳の乳化力に及ぼす回転速度の影響 Reviewed

    近田莉子, 増田勇人, 下山田真

    日本食品工学会年次大会講演要旨集   20th   2019

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  • 豆乳の乳化力に及ぼすpHの影響 Reviewed

    近田莉子, 増田勇人, 下山田真

    日本食品科学工学会大会講演集   66th   2019

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  • 基盤技術分野 3.粒子・流体プロセス Reviewed

    齋藤泰洋, 増田勇人, 松隈洋介, 中里勉, 山中真也

    化学工学   83 ( 10 )   2019( ISSN:0375-9253

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  • Numerical simulation of polymeric fluid flow in annular space between two rotating cylinders Reviewed

    増田勇人, 下山田真, 大村直人

    成形加工シンポジア   2019   2019

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  • 卵黄およびそのマヨネーズ様乳化物の流動特性に及ぼす加熱の影響 Reviewed

    下山田真, 小川夏誉, 増田勇人, 餅田浩基

    日本農芸化学会大会講演要旨集(Web)   2019   2019( ISSN:2186-7976

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  • バッチ式フリーザーを用いたアイスクリームのフリージングプロセスにおける撹拌速度の影響 Reviewed

    増田勇人, 石原花奈, 下山田真

    化学工学会年会研究発表講演要旨集(CD-ROM)   84th   2019

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  • Shear-thinning流体系におけるテイラー渦流の多重安定性に関する数値的検討 Reviewed

    増田勇人, 下山田真, 大村直人

    化学工学会秋季大会研究発表講演要旨集(CD-ROM)   50th   2018

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  • 食に貢献する化学工学 I~おいしさ・安全・健康~流体工学的アプローチによる食品加工プロセスの強化 Reviewed

    増田勇人, 大村直人

    化学工学   82 ( 6 )   2018( ISSN:0375-9253

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  • 非ニュートン流体系におけるテイラー・クエット流の伝熱特性に及ぼす粘度分布の影響 Reviewed

    増田勇人, 下山田真, 大村直人

    化学工学会年会研究発表講演要旨集(CD-ROM)   83rd   2018

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  • 複雑流体を扱うプロセスに対する合理的な設計論の構築に向けた基礎的課題と対策 Reviewed

    増田勇人, 太田光浩, 大村直人

    化学工学会秋季大会研究発表講演要旨集(CD-ROM)   50th   2018

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  • 生豆乳を加熱濃縮した際の固形分濃度と粘度の関係 Reviewed

    石山明, 増田勇人, 江草信太郎, 松野正幸, 下山田真

    日本食品科学工学会大会講演集   65th   2018

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  • Development of an energy-saving sterilization process for foods using fluid dynamics technology Reviewed

    増田勇人

    浦上財団研究報告書   25   2018( ISSN:0915-2741

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  • 昇温速度の違いによる豆乳の流動特性の変化 Reviewed

    近田莉子, 増田勇人, 下山田真

    日本食品科学工学会大会講演集   65th   2018

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  • テイラー・クエット流装置を用いた液状食品加熱殺菌プロセスの数値シミュレーション Reviewed

    増田勇人, 大村直人, 下山田真

    日本食品工学会年次大会講演要旨集   19th   2018

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  • テイラー・クエット流反応装置を用いた連続デンプン加水分解における流動状態の影響 Reviewed

    松本昌浩, 増田勇人, HUBACZ Robert, 大村直人, 下山田真

    日本食品工学会年次大会講演要旨集   19th   2018

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  • テイラー・クエット流の伝熱特性における非ニュートン性の影響 Reviewed

    増田勇人, 下山田真, 大村直人

    化学工学会秋季大会研究発表講演要旨集(CD-ROM)   49th   2017

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  • 市販無調整豆乳を加熱濃縮した際の粘度変化と成分間相互作用について Reviewed

    下山田真, 石山明, 増田勇人, 松野正幸

    日本食品科学工学会大会講演集   64th   2017

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  • 市販の無調整豆乳を加熱濃縮した際の固形分濃度と粘度の関係 Reviewed

    石山明, 増田勇人, 下山田真

    日本食品科学工学会大会講演集   64th   2017

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  • 化学工学年鑑2017 7.システム・情報・シミュレーション Reviewed

    杉山弘和, 野田賢, 山下善之, 増田勇人, 川鍋健志

    化学工学   81 ( 10 )   2017( ISSN:0375-9253

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  • Flow characteristics and gas hold-up in gas-liquid two-phase Taylor-Couette flow with ribbed inner cylinder Reviewed

    増田勇人, 堀江孝史, 下山田真, 大村直人

    混相流シンポジウム講演論文集(CD-ROM)   2017   2017

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  • マヨネーズの粘度におよぼす乳化時のpHの影響 Reviewed

    下山田真, 神田絢美, 増田勇人, 石川愛子, 餅田浩基

    日本農芸化学会大会講演要旨集(Web)   2017   2017( ISSN:2186-7976

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  • Shear-thinning流体系におけるテイラー・クエット流の伝熱特性 Reviewed

    増田勇人, 堀江孝史, 大村直人, 下山田真

    化学工学会秋季大会研究発表講演要旨集(CD-ROM)   48th   2016

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  • 熱的不安定性を伴うテイラー・クエット流の流動特性 Reviewed

    増田勇人, 吉田早穂, 堀江孝史, 大村直人

    化学工学会年会研究発表講演要旨集(CD-ROM)   81st   2016

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  • Effect of impeller shape on particle aggregation in a stirred tank Reviewed

    MASUDA Hayato, MASUDA Hayato, TSUDA Kazuto, MATSUI Keisuke, HORIE Takafumi, KOMODA Yoshiyuki, OHMURA Naoto

    流動化・粒子プロセッシングシンポジウム講演論文集   22nd   2016

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  • Carreauモデル流体におけるTaylor-Couette流の有効レイノルズ数および流動特性 Reviewed

    増田勇人, 堀江孝史, HUBACZ Robert, 大村直人

    レオロジー討論会講演要旨集   63rd   2015

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  • 高shear-thinning性流体の撹拌槽混合における平均せん断速度特性 Reviewed

    津田和人, 増田勇人, 堀江孝史, 大村直人

    レオロジー討論会講演要旨集   63rd   2015

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  • テイラー・クエット流装置におけるCarreauモデル流体の代表粘度およびせん断速度 Reviewed

    増田勇人, 堀江孝史, HUBACZ Robert, 大村直人

    化学工学会秋季大会研究発表講演要旨集(CD-ROM)   47th   2015

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  • クエット・テイラー流反応装置における複雑なレオロジー特性をもつ流体の流動状態の数値解析 Reviewed

    増田勇人, 堀江孝史, HUBACZ Robert, 大村直人

    理論応用力学講演会講演論文集(Web)   63rd   2014

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  • 連続式クエット・テイラー流装置を用いたデンプン加水分解における流動状態の効果 Reviewed

    増田勇人, 堀江孝史, HUBACZ Robert, 大村直人

    化学工学会年会研究発表講演要旨集(CD-ROM)   79th   2014

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  • 翼形状が撹拌槽内の固体粒子の分散挙動に与える影響 Reviewed

    山下直輝, 増田勇人, 堀江孝史, 大村直人

    化学工学会秋季大会研究発表講演要旨集(CD-ROM)   46th   2014

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  • 温度不均一場におけるテイラー・クエット流の流動不安定性現象 Reviewed

    吉田早穂, 増田勇人, 堀江孝史, 大村直人

    化学工学会秋季大会研究発表講演要旨集(CD-ROM)   46th   2014

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  • クエット・テイラー流装置におけるshear-thinning流体流れの数値解析 Reviewed

    増田勇人, 堀江孝史, ROBERT Hubacz, 大村直人

    数値流体力学シンポジウム講演論文集(CD-ROM)   28th   2014( ISSN:2433-2674

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  • テイラー・クエット流反応装置を用いたデンプン連続糖化プロセス強化 Reviewed

    増田勇人, 堀江孝史, HUBACZ Robert, 大村直人

    化学工学会年会研究発表講演要旨集(CD-ROM)   78th   2013

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  • テイラー・クエット流反応装置を用いたデンプンの連続操作による糖化プロセス強化 Reviewed

    堀江孝史, 増田勇人, HUBACZ Robert, 大村直人

    化学工学会年会研究発表講演要旨集(CD-ROM)   77th   2012

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▼display all

Presentations

  • Leidenfrost液滴同士の衝突・混合現象 Domestic conference

    増田 勇人,和田 光生,伊與田 浩志

    化学工学会第89年会  2024.03 

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    Presentation type:Oral presentation (general)  

  • 円錐型テイラー渦流の流動および伝熱特性 Domestic conference

    増田 勇人,伊與田 浩志,大村 直人

    化学工学会第89年会  2024.03 

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    Presentation type:Oral presentation (general)  

  • 食品の凍結過程制御のための高周波利用に関する研究 Domestic conference

    野川 多聞, 伊與田 浩志, 増田 勇人, 中﨑 大雅, 堀岡 真

    日本機械学会関西支部 第99期定時総会講演会  2024.03 

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    Presentation type:Poster presentation  

    Venue:大阪  

  • 半導体レーザ吸収分光法に基づく湿度測定に関する研究 Domestic conference

    山本 靖登, 伊與田 浩志, 増田 勇人

    日本機械学会関西支部 第99期定時総会講演会  2024.03 

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    Presentation type:Poster presentation  

  • 渦や液滴を利用した伝熱・混合強化と化学プロセスへの展開 Invited Domestic conference

    増田 勇人

    第11回「若手研究者・技術者を対象とした見学講演会および交流会」  2023.12  化学工学会 粒子・流体プロセス部会

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    Presentation type:Oral presentation (invited, special)  

    Venue:オンライン  

  • 過熱面に滴下された高分子液滴の動的挙動 Domestic conference

    高橋 考輝,増田 勇人, 伊與田 浩志

    化学工学会 福井大会2023  2023.12 

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    Presentation type:Oral presentation (general)  

    Venue:福井  

  • 高温高湿度空気中での水蒸気の凝縮を伴う多孔材料の加熱乾燥過程と湿度の影響 Domestic conference

    林 亮太,森原 優人,伊與田 浩志,増田 勇人,今駒 博信

    化学工学会 福井大会2023  2023.12 

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  • 可塑化ポリマー水溶液塗膜の乾燥特性と光沢変化 Domestic conference

    衣川 歩夢,樋口 芽以, 伊與田 浩志,増田 勇人,今駒 博信

    化学工学会 福井大会2023  2023.12 

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    Presentation type:Oral presentation (general)  

    Venue:福井  

  • 円錐型テイラー・クエット流の伝熱特性に及ぼす頂角の影響 Domestic conference

    百鳥 航平,増田 勇人, 伊與田 浩志

    化学工学会 福井大会2023  2023.12 

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    Presentation type:Oral presentation (general)  

  • 円筒容器内の水系ゲルの凍結過程に与える正逆交互回転の影響 Domestic conference

    中﨑 大雅,野川 多聞,伊與田 浩志,増田 勇人

    熱工学コンファレンス2023  2023.10 

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    Presentation type:Oral presentation (general)  

    Venue:神戸  

  • 高分子を含んだライデンフロスト液滴の高温ラチェット面上における運動特性 Domestic conference

    増田 勇人,奥村 慎一郎,和田 光生,伊與田 浩志

    熱工学コンファレンス2023  2023.10 

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    Presentation type:Oral presentation (general)  

    Venue:神戸  

  • NUMERICAL SIMULATION OF CONICAL TAYLOR-COUETTE FLOW WITH RADIAL TEMPERATURE GRADIENT International conference

    2023.09 

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  • フリージングに伴うアイスクリーム中の気泡・脂肪球サイズ変化に及ぼす撹拌操作の影響 Domestic conference

    河内 竜太郎,増田 勇人,伊與田 浩志

    化学工学会第54回秋季大会  2023.09 

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    Presentation type:Oral presentation (general)  

    Venue:福岡  

  • 高温面上に浮遊するライデンフロスト液滴同士の衝突現象 Domestic conference

    和田 光生、増田 勇人、伊與田 浩志

    化学工学会第54回秋季大会  2023.09 

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    Presentation type:Oral presentation (general)  

    Venue:福岡  

  • 加熱面の撥水処理がLeidenfrost液滴の流動特性に及ぼす影響 Domestic conference

    小寺 健太,菰田 悦之,増田 勇人,大村 直人

    化学工学会第54回秋季大会  2023.09 

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    Presentation type:Oral presentation (general)  

  • 軸流を伴う液-液二相テイラー・クエット流の流動遷移特性 Domestic conference

    菊池 祐汰、増田 勇人、伊與田 浩志

    化学工学会第54回秋季大会  2023.09 

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    Presentation type:Oral presentation (general)  

    Venue:福岡  

  • Carreauモデル流体系におけるレイリー・べナール対流の代表速度スケールに及ぼすレオロジー特性の影響 Domestic conference

    増田 勇人,伊與田 浩志,太田 光浩

    化学工学会第54回秋季大会  2023.09 

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    Presentation type:Oral presentation (general)  

    Venue:福岡  

  • Advanced control of microstructure in ice cream by agitation and mixing operations during freezing process International conference

    Hayato Masuda, Tomohiro Ryuzaki, Hiroyuki Iyota

    17th European Conference on Mixing  2023.07 

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    Presentation type:Oral presentation (general)  

    Venue:Porto, Portugal  

  • Numerical simulation during development of Taylor-Couette flow with shear-thinning fluids International conference

    Hayato Masuda, Hiroyuki Iyota, Naoto Ohmura

    The 16th International Conference on Chemical and Process Enginering  2023.05 

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    Presentation type:Oral presentation (general)  

    Venue:Naples, Italy  

  • Motion of droplet containing polymer on high temperature surface International conference

    Hayato Masuda, Shinichiro Okumura, Koki Wada, Hiroyuki Iyota

    The 11th International Conference on Multiphase Flow  2023.04 

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  • 高温ラチェット面上を自走するライデンフロスト液滴運動に及ぼす高分子添加の影響 Domestic conference

    増田 勇人,奥村 慎一郎,伊與田 浩志

    化学工学会第88年会  2023.03 

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    Presentation type:Oral presentation (general)  

  • [研究奨励賞] 食品プロセス強化を目指した流体操作の機能論構築 Invited Domestic conference

    増田 勇人

    化学工学会第88年会  2023.03 

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  • 高温高湿度環境の高度利用のための NDIR 法による湿度測定装置の開発 Domestic conference

    林 亮太、湯地 道士、伊與田 浩志、増田 勇人

    日本機械学会関西支部第98期定時総会講演会メカボケーション学生研究発表セッション  2023.03 

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    Presentation type:Poster presentation  

  • ドーム型照明を用いた色彩と光沢の非接触測定装置の開発(Radianceを用いた装置の動作シミュレーション) Domestic conference

    衣川 歩夢、深河 慎平、伊與田 浩志、増田 勇人、酒井 英樹

    日本機械学会関西支部第98期定時総会講演会メカボケーション学生研究発表セッション  2023.03 

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    Presentation type:Poster presentation  

  • 水系ゲルを試料とした凍結過程の制御と解析に関する研究 Domestic conference

    中﨑 大雅、野川 多聞、伊與田 浩志、増田 勇人

    日本機械学会関西支部第98期定時総会講演会メカボケーション学生研究発表セッション  2023.03 

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    Presentation type:Poster presentation  

  • 過熱水蒸気混合法を用いた湿度発生装置の開発(TDLAS法による時間変動の検証と装置の性能評価) Domestic conference

    坂元 千里、山本 靖登、伊與田 浩志、増田 勇人、阿部 恒、田中 秀幸

    日本機械学会関西支部 第98期定時総会講演会  2023.03 

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    Presentation type:Oral presentation (general)  

    Venue:京都  

  • 高温面上に浮遊する液滴同士の衝突現象に関する研究 Domestic conference

    和田 光生、増田 勇人、伊與田 浩志

    日本機械学会関西支部第98期定時総会講演会メカボケーション学生研究発表セッション  2023.03 

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    Presentation type:Poster presentation  

  • 高湿度空気を利用した水蒸気凝縮を伴う多孔質材料の加熱操作に関する研究 Domestic conference

    湯地 道士、林 亮太、伊與田 浩志、増田 勇人、今駒 博信

    日本機械学会関西支部 第98期定時総会講演会  2023.03 

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    Presentation type:Oral presentation (general)  

  • ドーム型照明を用いた色彩と光沢の非接触測定装置の開発(光反射モデルを用いた光沢度の測定精度向上法の提案) Domestic conference

    深河 慎平、伊與田 浩志、酒井 英樹、増田 勇人、衣川 歩夢

    日本機械学会関西支部 第98期定時総会講演会  2023.03 

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    Presentation type:Oral presentation (general)  

  • 液-液二相テイラー・クエット流における流動特性 Domestic conference

    菊池 祐汰、増田 勇人、伊與田 浩志

    日本機械学会関西支部 第98期定時総会講演会  2023.03 

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    Presentation type:Oral presentation (general)  

  • 層流撹拌槽における混合・伝熱特性に関する研究 Domestic conference

    河内 竜太郎、増田 勇人、伊與田 浩志

    日本機械学会関西支部2022年度関西学生会卒業研究発表講演会  2023.03 

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    Presentation type:Oral presentation (general)  

  • 半導体レーザ吸収分光法に基づく湿度測定に関する研究 (装置関数の導入と実測吸収波形の計算) Domestic conference

    山本 靖登、坂元 千里、伊與田 浩志、増田 勇人、川崎 昌博、阿部 恒

    日本機械学会関西支部2022年度関西学生会卒業研究発表講演会  2023.03 

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    Presentation type:Oral presentation (general)  

  • 食品の凍結過程制御のための高周波利用に関する研究 Domestic conference

    野川 多聞、中﨑 大雅、伊與田 浩志、増田 勇人

    日本機械学会関西支部2022年度関西学生会卒業研究発表講演会  2023.03 

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    Presentation type:Oral presentation (general)  

  • 高温面上に滴下された高分子液滴の運動に関する研究 Domestic conference

    櫻井 綾介、増田 勇人、伊與田 浩志

    日本機械学会関西支部2022年度関西学生会卒業研究発表講演会  2023.03 

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    Presentation type:Oral presentation (general)  

  • 粘調液系食品の攪拌 Invited

    増田 勇人

    食品工学・単位操作勉強会2022(第3回)「攪拌」  2022.12 

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    Presentation type:Public lecture, seminar, tutorial, course, or other speech  

  • Lighting Simulation of Non-contact 2D Color and Gloss Measuring System Using Dome Illumination International conference

    Ayumu Kinugawa, Hiroyuki Iyota, Shimpei Fukagawa, Hayato Masuda, Hideki Sakai

    The 8th Asia Color Association Conference  2022.10 

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    Presentation type:Oral presentation (general)  

  • Dynamics of Polymer Solution Droplet on High Temperature Surface International conference

    Hayato Masuda, Koki Wada, Shinichiro Okumura, Hiroyuki Iyota

    The 4th International Symposium on Multiscale Multiphase Process Engineering (MMPE)  2022.09 

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    Presentation type:Oral presentation (general)  

    Venue:Berlin, Germany  

  • フリージング中におけるアイスクリームの内部構造形成過程に及ぼす撹拌操作の影響 Domestic conference

    龍崎友弘,増田勇人,伊與田浩志,下山田真

    化学工学会第53回秋季大会  2022.09 

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    Presentation type:Oral presentation (general)  

  • 高温ラチェット面上におけるライデンフロスト液滴の運動モデル

    奥村慎一郎,和田光生,増田勇人,伊與田浩志

    化学工学会第53回秋季大会  2022.09 

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    Presentation type:Oral presentation (general)  

  • 軸方向温度勾配を有するTaylor-Couette-Poiseuille流の流動ダイナミクス Domestic conference

    中川幹太,増田勇人,伊與田浩志

    化学工学会第53回秋季大会  2022.09 

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    Presentation type:Oral presentation (general)  

  • 径方向温度勾配を伴う円錐型テイラー・クエット流の流動ダイナミクス Domestic conference

    増田勇人,中川幹太,伊與田浩志,大村直人

    化学工学会第53回秋季大会  2022.09 

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    Presentation type:Oral presentation (general)  

  • アイスクリームのフリージングプロセスにおける脂肪球ダイナミクスに及ぼす撹拌速度の影響 Domestic conference

    増田勇人,澤野桃子,下山田真,伊與田浩志

    日本食品工学会第23年次大会  2022.09 

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    Presentation type:Oral presentation (general)  

  • 近赤外線を用いた光吸収による湿度測定に関する研究 Domestic conference

    林亮太,湯地道士,伊與田浩志,増田勇人

    日本食品工学会第23年次大会  2022.09 

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    Presentation type:Poster presentation  

  • 茶道における抹茶撹拌の動作解析 Domestic conference

    洲戸 歩, 白杉(片岡) 直子, 本多 佐知子, 祗園 景子, 増田 勇人, 大村 直人

    2022年度大会(一社)日本調理科学会  2022.09 

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    Presentation type:Oral presentation (general)  

  • フリージング中における撹拌速度がアイスクリーム内の気泡/脂肪球サイズ変化に及ぼす影響 Domestic conference

    増田勇人,澤野桃子,伊與田浩志,下山田真

    混相流シンポジウム2022  2022.08 

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    Presentation type:Oral presentation (general)  

  • Effect of supercooling phenomenon on liquid freezing in cylindrical vessel International conference

    2022.08 

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    Presentation type:Oral presentation (general)  

  • Effect of Polymer Addition on Dynamic Leidenfrost Phenomenon International conference

    Koki Wada, Ryosuke Sakurai, Shinichiro Okumura, Hayato Masuda, Hiroyuki Iyota

    19th ASIAN PACIFIC CONFEDERATION OF CHEMICAL ENGINEERING CONGRESS (APCChE) CONFERENCE 2022  2022.08 

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    Presentation type:Oral presentation (general)  

  • アイスクリームのハイドロコロイド構造を制御するための撹拌操作の役割 Invited Domestic conference

    増田 勇人

    2022年度 第1回 粉体操作に伴う諸現象に関する勉強会  2022.07 

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    Presentation type:Oral presentation (invited, special)  

  • 高分子を含むライデンフロスト液滴における高分子添加量の影響 Domestic conference

    増田 勇人, 和田 光生, 奥村 慎一郎, 伊與田 浩志

    第59回日本伝熱シンポジウム  2022.05 

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    Presentation type:Oral presentation (general)  

  • アイスクリームのおいしさに寄与するフリージング中の撹拌操作 Invited Domestic conference

    増田 勇人

    化学工学会 粒子・流体プロセス部会 ミキシング技術分科会 第31回関西・東海地区ミキシング技術サロン  2022.03 

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    Presentation type:Oral presentation (invited, special)  

▼display all

Collaborative research (seeds) keywords

  • 撹拌

    Category:Machinery / Measuring Equipment 

Grant-in-Aid for Scientific Research

  • 高温面上を浮遊する複雑流体液滴のダイナミクス解明とプロセス強化への展開

    Grant-in-Aid for Early-Career Scientists  2023.04

  • 高自由度な異常輸送の探究とFormulation Engineeringへの展開

    Fund for the Promotion of Joint International Research / Fostering Joint International Research (A)  2022.01

  • 高濃度水蒸気の高効率利用のための水蒸気発生法と計測法に関する研究

    Grant-in-Aid for Scientific Research(C)  2022

  • 高分子流体系におけるテイラー渦流の異常輸送現象の解明と速度論構築

    Grant-in-Aid for Early-Career Scientists  2022

  • タンパク質粒子と脂質粒子の相互作用解析 -豆乳成分の凝集を制御するために-

    Grant-in-Aid for Scientific Research(C)  2022

  • 機能構造に着目した新しい渦動力学の複雑流体系への展開

    Fund for the Promotion of Joint International Research / Fostering Joint International Research (B)  2022

  • 人間動作模倣を導入した撹拌・混合操作論の新機軸確立への挑戦

    Grant-in-Aid for Challenging Research (Pioneering)/(Exploratory)  2022

  • 革新的プロセスを創生するプロセス強化技術のための渦動力学の体系化への挑戦

    Grant-in-Aid for Scientific Research(A)  2022

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Charge of on-campus class subject

  • 応用伝熱学特論

    2023   Weekly class   Graduate school

  • 機械系特別研究第1

    2023   Intensive lecture   Graduate school

  • 機械系特別演習第1

    2023   Intensive lecture   Graduate school

  • 機械工学概論

    2023   Weekly class   Undergraduate

  • 技術と環境

    2023   Weekly class   Graduate school

  • 特別演習(応用伝熱学)

    2023   Weekly class   Graduate school

  • 卒業研究

    2023   Intensive lecture   Undergraduate

  • 設計製作実習

    2023   Weekly class   Undergraduate

  • 設計製作実習

    2023   Weekly class   Undergraduate

  • 機械系特別研究第2

    2023   Intensive lecture   Graduate school

  • 機械系特別演習第2

    2023   Intensive lecture   Graduate school

  • 機械熱力学2

    2023   Weekly class   Undergraduate

  • 機械製図演習

    2023   Weekly class   Undergraduate

  • 機械製図演習

    2023   Weekly class   Undergraduate

  • 機械工作実習

    2023   Weekly class   Undergraduate

  • 機械工作実習

    2023   Weekly class   Undergraduate

  • 機械工学基礎

    2023   Weekly class   Undergraduate

  • 熱力学Ⅱ

    2023   Weekly class   Undergraduate

  • 機械製図

    2023   Weekly class   Undergraduate

  • 機械工学実験

    2023   Weekly class   Undergraduate

  • 機械工学実験

    2023   Weekly class   Undergraduate

  • 機械工学演習C

    2023   Weekly class   Undergraduate

  • 応用伝熱学特論

    2022   Weekly class   Graduate school

  • 機械系特別演習第1

    2022   Intensive lecture   Graduate school

  • 機械系特別演習第1

    2022   Intensive lecture   Graduate school

  • 特別演習(応用伝熱学)

    2022   Weekly class   Graduate school

  • エンジニアリングデザイン

    2022   Intensive lecture   Undergraduate

  • 機械系特別演習第2 (杉本)

    2022   Intensive lecture   Graduate school

  • 卒業研究(機械工学科)

    2022   Intensive lecture   Undergraduate

  • 熱力学

    2022   Weekly class   Undergraduate

  • 設計製作実習(B)

    2022   Weekly class   Undergraduate

  • 設計製作実習(A)

    2022   Weekly class   Undergraduate

  • 機械製図

    2022   Weekly class   Undergraduate

  • 機械工学実験(B)

    2022   Weekly class   Undergraduate

  • 機械工学実験(A)

    2022   Weekly class   Undergraduate

  • 機械工学演習C

    2022   Weekly class   Undergraduate

  • 前期特別研究(機械物理系)

    2022   Intensive lecture   Graduate school

▼display all

Charge of off-campus class subject

  • Thermodynamics II

    2021.10
    -
    Now
    Institution:Osaka City University

  • Mechanical Engineering Practice, C

    2021.04
    -
    Now
    Institution:Osaka City University

  • Exercise of Engineering Design

    2020.04
    -
    Now
    Institution:Osaka City University

  • Experiments on Mechanical Engineering

    2020.04
    -
    Now
    Institution:Osaka City University

  • Experiments on Mechanical Engineering

    2020.04
    -
    Now
    Institution:Osaka City University

  • Advanced Topics in Food Engineering

    2019.04
    -
    2020.04
    Institution:University of Shizuoka

  • Introduction to Physics

    2019.04
    -
    2020.03
    Institution:University of Shizuoka

  • Advanced Topics in Food Sciences

    2019.04
    -
    2020.03
    Institution:University of Shizuoka

  • Bioinformatics

    2018.04
    -
    Now
    Institution:University of Shizuoka

  • Computer Science

    2017.04
    -
    2020.03
    Institution:University of Shizuoka

  • Experiments in Food Science and Biotechnology

    2016.04
    -
    2020.03
    Institution:University of Shizuoka

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Number of papers published by graduate students

  • 2023

    Number of graduate students presentations:2

Number of instructed thesis, researches

  • 2023

    Number of instructed the graduation thesis:Number of graduation thesis reviews:3

    [Number of master's thesis reviews] (vice-chief):1

  • 2022

    Number of instructed the graduation thesis:Number of graduation thesis reviews:3

    [Number of master's thesis reviews] (vice-chief):3

  • 2021

    Number of instructed the graduation thesis:

    [Number of master's thesis reviews] (vice-chief):1

  • 2020

    Number of instructed the graduation thesis:Number of graduation thesis reviews:3

    [Number of master's thesis reviews] (vice-chief):1