Kyushu University Academic Staff Educational and Research Activities Database
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Mitsuya Shimoda Last modified date:2018.06.12

Professor / Food Science and Technology
Department of Bioscience and Biotechnology
Faculty of Agriculture


Graduate School
Undergraduate School


E-Mail
Phone
092-642-3015
Fax
092-642-3015
Academic Degree
Doctor of Agriculture
Field of Specialization
Food Process Engineering
Outline Activities
Inactivation of microorganisms and enzymes under high-pressure carbonation
Studies on swirl-flow membrane emulsification
Studies on swirl-flow membrane reactor
Studies on co-operative response of taste and smell
Studies on food flavor


For undergraduate students
Food Process Engineering
Food Process Machinery
Unit process for Food Processing part 2

For Graduate students
Food technology
Food evaluation
Research
Research Interests
  • Development of the technology for desasltination and dealcoholization
    keyword : membrane separation, Dialysis
    2014.05~2017.05.
  • Study on the development of salty and umami enhancement by food aroma.
    keyword : salt reducing food, aroma
    2010.04~2015.03.
  • Menbrane emulsification technique
    keyword : menbrane emulsification, monodisperse, swirl flow
    2009.04~2015.03.
  • Development of rapid hygrothermal pasteurization of fresh cut fruits and vegetables by using saturated water vapor
    keyword : raipd hygrother pasteurization, cut fruits and vegetables, hygrothermal pasteurization
    2007.04~2012.03.
Academic Activities
Reports
1. Food Analysis, especialy volatile flavor compounds..
Papers
1. Takaya Matsushita, Jing Jing Zhao, Noriyuki Igura, Mitsuya Shimoda, Authentication of commercial spices based on the similarities between gas chromatographic fingerprints, JOURNAL OF BIOSCIENCE AND BIOENGINEERING, 98, 8, 2989-3000, 2018.06.
2. Jophous Mugabi, Noriyuki Igura, Mitsuya Shimoda, Effect of Process Parameters on Oil-in-Water Emulsion Droplet Size and Distribution in Swirl Flow Membrane Emulsification, JOURNAL OF CHEMICAL ENGINEERING OF JAPAN, 51, 3, 229-236, 2018.03.
3. Shunji Tamaru, Noriyuki Igura, Mitsuya Shimoda, Effectiveness of water-air and octanol-air partition coefficients to predict lipophilic flavor release behavior from O/W emulsions, FOOD CHEMISTRY, 239, 712-717, 2018.01.
4. Mario Perez-Won, Roberto Lemus-Mondaca, Gipsy Tabilo-Munizaga, Sebastian Pizarro, Seiji Noma, Noriyuki Igura, Mitsuya Shimoda, Modelling of red abalone (Haliotis rufescens) slices drying process: Effect of osmotic dehydration under high pressure as a pretreatment, 34, 127-134, 2016.04.
5. Sayaka Nakatsu, Mitsuya Shimoda, Kenya Shibata, Ryo Kajihara, Masako Ishihara, Koji Sakamoto, Effect of Citrate Ions on the Softening of Root Crops prepared with Freeze-Thaw Impregnation of Macerating Enzymes, Journal of Food Science, 79, 3, E333-E341, 2014.02.
6. Mitsuya Shimoda, Noriyuki Igura, Seiji Noma, Roberto Lemus-Mondaca, KINETIC MODELING AND MASS DIFFUSIVITIES DURING OSMOTIC TREATMENT OF RED ABALONE (HALIOTIS RUFESCENS) SLICES, 2014.12.
7. Mitsuya Shimoda, Noriyuki Igura, Seiji Noma, Kaori Bonkohara, Maiko Fuji, Salty and umami congruent odor improve palatability of salt-reduced foods, 2014.09.
Educational
Educational Activities
For undergraduate students
Food process engineering
Food process machinery
Unite operation for food processing, part 2