担当区分：最終著者   掲載種別：研究論文（学術雑誌）   国際・国内誌：国際誌  

DOI： 10.1002/apj.2971

担当区分：筆頭著者,　責任著者   掲載種別：研究論文（学術雑誌）   国際・国内誌：国際誌  

DOI： 10.1111/jfpe.14420

リポジトリURL： http://hdl.handle.net/10466/0002001364

担当区分：筆頭著者,　責任著者   掲載種別：研究論文（学術雑誌）   国際・国内誌：国際誌  

DOI： 10.1002/ceat.202300065

リポジトリURL： http://hdl.handle.net/10466/0002001363

担当区分：筆頭著者,　責任著者   掲載種別：研究論文（学術雑誌）   国際・国内誌：国際誌  

DOI： 10.3303/CET23100052

リポジトリURL： http://hdl.handle.net/10466/0002001365

担当区分：筆頭著者,　責任著者   掲載種別：研究論文（学術雑誌）   国際・国内誌：国際誌  

DOI： 10.1098/rsta.2022.0116

担当区分：筆頭著者,　責任著者   掲載種別：研究論文（学術雑誌）   国際・国内誌：国際誌  

掲載種別：研究論文（学術雑誌）   国際・国内誌：国際誌  

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

担当区分：筆頭著者,　責任著者   掲載種別：研究論文（学術雑誌）  

DOI： 10.1016/j.jfoodeng.2022.111100

担当区分：筆頭著者,　責任著者   掲載種別：研究論文（学術雑誌）   国際・国内誌：国際誌  

担当区分：筆頭著者,　責任著者   掲載種別：研究論文（学術雑誌）  

DOI： 10.1002/ceat.202100236

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

掲載種別：研究論文（学術雑誌）  

<p>沸点温度以上の水蒸気を含む気流を用いて，直接接触により材料を加熱する際に，被加熱材料は対流，ふく射，伝導，凝縮伝熱の複合的な伝熱形態によって加熱される．本研究では，任意の温湿度が得られる基礎実験装置を用いた平板材料の加熱実験により，気流の温湿度，材料表面での水蒸気の凝縮現象と，凝縮水の蒸発中の挙動について調べた．また，数値計算により気流湿度が加熱中の非定常伝熱に与える影響について考察した．</p>

DOI： 10.1299/jsmekansai.2021.96.3611

担当区分：責任著者   掲載種別：研究論文（学術雑誌）  

担当区分：責任著者   掲載種別：研究論文（学術雑誌）  

DOI： 10.1016/j.ces.2020.116270

掲載種別：研究論文（学術雑誌）  

DOI： 10.1252/jcej.19we155

担当区分：筆頭著者,　責任著者   掲載種別：研究論文（学術雑誌）  

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

掲載種別：研究論文（学術雑誌）  

DOI： 10.3136/fstr.26.445

掲載種別：研究論文（学術雑誌）  

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

担当区分：筆頭著者,　責任著者   掲載種別：研究論文（学術雑誌）  

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

担当区分：筆頭著者,　責任著者   掲載種別：研究論文（学術雑誌）  

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

掲載種別：研究論文（学術雑誌）  

担当区分：筆頭著者,　責任著者   掲載種別：研究論文（学術雑誌）  

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

掲載種別：研究論文（学術雑誌）  

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

掲載種別：研究論文（学術雑誌）  

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

掲載種別：研究論文（学術雑誌）  

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

担当区分：筆頭著者,　責任著者   掲載種別：研究論文（学術雑誌）  

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

掲載種別：研究論文（学術雑誌）  

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

掲載種別：研究論文（学術雑誌）  

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

掲載種別：研究論文（学術雑誌）  

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

担当区分：筆頭著者,　責任著者   掲載種別：研究論文（学術雑誌）  

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

担当区分：筆頭著者,　責任著者   掲載種別：研究論文（学術雑誌）  

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

担当区分：筆頭著者,　責任著者   掲載種別：研究論文（学術雑誌）  

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

担当区分：筆頭著者,　責任著者   掲載種別：研究論文（学術雑誌）  

© 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

担当区分：筆頭著者,　責任著者   掲載種別：研究論文（学術雑誌）  

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.

掲載種別：研究論文（国際会議プロシーディングス）  

DOI： 10.1016/j.cherd.2013.08.026

担当区分：筆頭著者,　責任著者   掲載種別：研究論文（学術雑誌）  

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

担当区分：筆頭著者,　責任著者   掲載種別：研究論文（学術雑誌）  

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

掲載種別：記事・総説・解説・論説等（学術雑誌）  

J-GLOBAL

掲載種別：記事・総説・解説・論説等（学術雑誌）  

J-GLOBAL

掲載種別：記事・総説・解説・論説等（学術雑誌）  

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

掲載種別：記事・総説・解説・論説等（学術雑誌）  

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

掲載種別：記事・総説・解説・論説等（学術雑誌）  

J-GLOBAL

掲載種別：記事・総説・解説・論説等（学術雑誌）  

J-GLOBAL

掲載種別：記事・総説・解説・論説等（学術雑誌）  

【目的】茶道における抹茶の点て方やその仕上がりには、熟練者と⾮熟練者の間に⽬に⾒えてわかる差異が存在し、熟練者は暗黙知、すなわち⼈間が無意識のうちに⻑年の経験や勘などから得た、簡単には⾔語化できない知識をもつ。本研究では、茶道流派の一つである裏千家のきめ細かい抹茶の泡立ち方に着目し、撹拌動作を分析することで、化学工学の視点から撹拌に有効な動作の抽出を試みた。

【方法】抹茶2 gを入れた内径10.5 cmの茶碗に80℃の湯70 mLを注ぎ、完全形、内穂のみ、外穂のみの3種類の茶筌を用い、熟練者（3名）と⾮熟練者（3名）に抹茶を撹拌させた。撹拌動作による泡⽴ちへの影響を調べるために被験者の肘、⼿⾸、中指の第⼆関節の3点に印をつけて、正面から動画撮影し、Dipp-Motion V（DITECT 社製 Ver.1.2.6）を用いて動作解析を⾏った。泡立ち評価は、茶碗の真上から撮った画像をImage J（v.1.53o）を用いてモノクロ二値化し、黒の部分の面積を比較し行った。

【結果・考察】熟練者は3種類の茶筌を用いて撹拌した場合、いずれにおいても泡のきめ細かさや泡立ち具合のばらつきが少なかった。一方、非熟練者は茶筌の違いによる泡立ちに大きなばらつきがみられた。動作解析の結果、熟練者は肘の変位が⾮熟練者よりも大幅に小さく、肘を軸とした撹拌を行うことがわかった。さらに、手首と中指の変動が同期し、熟練者に見られる肘の変動が逆位相の場合、細かな泡立ちとなったが、非熟練者に見られる肘の変動が手首と中指の変動と1/4周期の位相差がある場合、荒い泡立ちとなった。

DOI： 10.11402/ajscs.33.0_61

掲載種別：記事・総説・解説・論説等（学術雑誌）  

J-GLOBAL

掲載種別：記事・総説・解説・論説等（学術雑誌）  

J-GLOBAL

掲載種別：記事・総説・解説・論説等（学術雑誌）  

J-GLOBAL

掲載種別：記事・総説・解説・論説等（学術雑誌）  

J-GLOBAL

掲載種別：記事・総説・解説・論説等（学術雑誌）  

J-GLOBAL

掲載種別：記事・総説・解説・論説等（学術雑誌）  

J-GLOBAL

掲載種別：記事・総説・解説・論説等（学術雑誌）  

J-GLOBAL

掲載種別：記事・総説・解説・論説等（学術雑誌）  

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掲載種別：記事・総説・解説・論説等（学術雑誌）  

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掲載種別：記事・総説・解説・論説等（学術雑誌）  

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

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掲載種別：記事・総説・解説・論説等（学術雑誌）  

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