Kyushu University Academic Staff Educational and Research Activities Database
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TANAKA Fumihiko Last modified date:2019.09.20

Professor / Bioproduction Environmental Sciences
Department of Agro-environmental Sciences
Faculty of Agriculture


Graduate School
Undergraduate School


E-Mail
Homepage
http://www2.bpes.kyushu-u.ac.jp/~www-postharvest/
Postharvest Science Lab. HP .
https://www.researchgate.net/profile/Fumihiko_Tanaka/?ev=hdr_xprf
ResearchGate .
Phone
092-802-4636
Fax
092-802-4636
Academic Degree
Ph.D.
Country of degree conferring institution (Overseas)
No
Field of Specialization
Postharvest Technology, Agricultural & Food Process Engineering
Total Priod of education and research career in the foreign country
01years08months
Outline Activities
Research

1. Monte Carlo simulation of radiation heating of foods and agricultural products
2. Development of biological hazard analysis system of food by computational fluid dynamics approach
3. Determination and modeling of pathogen survival associated with seafood and poultry cooked by microwave ovens
4. Modeling heat and mass transfer during freezing/thawing for system and food quality optimization
5. Analysis of dielectric properties of food materials
6. Studies on thermal properties of food materials
7. Modeling of sweet potato hot water treatment for sprout control
8. Simulation of quasi-steady and unsteady cooler exit temperature and humidity in a cold store by artificial neural network
9. Stochastic simulation of microbial growth and inactivation
10. Stochastic modeling of food processing
11. Modeling and optimization of food and agricultural processing systems by using CAE/CFD
12. Development of re-wetting model for rice grain packaged with polymer films
13. A coupled analysis on moisture diffusion and hygroscopic swelling of grains during the soaking process
14. Modeling of UV dose distribution on fresh fruits for surface decontamination

Education
Under graduate school: Farm structures, Applied thermodynamics
Graduate school: Advanced study on thermodynamics
Research
Research Interests
  • Estimation of gas and thermal diffusivity of fruits by using 3D heat and mass transfer model
    keyword : O2・CO2 diffusion, simulation, respiration, 3D geometry, X-ray CT, CLSM
    2011.04.
  • Improvment of drying efficiency of animal feed rice with milling
    keyword :  
    2010.04.
  • Development of Biological Hazard Analysis System of Food
    keyword : Predictive Microbiology, Food Safety, HACCP, SQF, Modeling, CFD, CAE, Biofilm, Multi-agent System
    2002.04Development of Biological Hazard Analysis System of Food by Computational Fluid Dynamics Approach.
  • Modeling and optimization of food and agricultural processing systems by using CAE/CFD
    keyword : Heat and Mass Transfer, Physiology, CFD Food, CAD, Food Safety, CCP,ANSYS
    2008.04Modeling and optimization of food and agricultural processing systems by using CAE/CFD.
  • CFD Modeling of steam infusion pasteurization of liquid foods
    keyword : infusion pasteurization, CFD, two-phase flow, Euler-Lagrange model,Euler-Euler model, volume of fluid (VOF) method
    2010.04.
  • Stochastic modeling in heat and mass transfer in food processing
    keyword : Variability, Quality Evaluation, Multivariate Stochastic Model, Monte Carlo Method
    2006.04Stochastic modeling of food processing.
  • Modeling of moisture transfer of low-moisture-rice packed with film
    keyword : Film, Mass Transfer, Modeling, Quality
    2007.04Modeling of moisture transfer of low-moisture-rice packed with film .
  • Stochastic Modeling and Optimizing Pneumatic Drying of Rice Powder
    keyword : Rice Powder, Stochastic Model, Drying
    1995.04.
  • A coupled analysis on moisture diffusion and hygroscopic swelling of grains during the soaking process
    keyword : diffusion, hygroscopic swelling, soaking, cracking, COMSOL
    2010.09.
Academic Activities
Books
1. Fumihiko Tanaka, Fumina Tanaka, Chapter 5, Computational Fluid Dynamics in Food Processing, 2nd ed. (Ed. by Da-Wen Sun), CRC Press, Taylor & Francis Ltd., ISBN: 9781138568310, 2018.09.
2. Tanaka, F., Uchino, T., Chapter 3, Heat and mass transfer modeling in “Infrared Heating for Food and Agricultural Processing”, Taylor & Francis Group, 41-55, 2010.08.
3. Hamanaka, D., Tanaka, F., Chapter 26, Infrared Heating in “Mathematical Modeling of Food Processing”, CRC Press/Taylor and Francis Group, LLC., 707-717, 2010.05.
Reports
1. Techniques for Ensuring the Safety and Quality of Food and Agricultural Products (Part 14)
―CFD (Computational Fluid Dynamics)/CAE(Computer Aided Engineering) Applications to Characterize and Design Postharvest Systems―.
2. Transport technique for preserving fresh produce for export using IR-UV disinfection methord and highly humid air with nano sized mist.
Papers
1. Poly Karmoker, Wako Obatake, Fumina Tanaka, Fumihiko Tanaka, Quality Evaluation of 1-Methylcyclopropene Treated Japanese Apricot Using X-ray Computed Tomography, Food Science and Technology Research, https://doi.org/10.3136/fstr.24.377 , 24, 3, 377-384, 2018.07, The efficacy of 1-methylecyclopropen (1-MCP) on the quality of Japanese apricot was investigated at 25C. X-ray computed tomography (CT) was employed to measure pixel based average CT values in terms of gray scale (GS) value. The ethylene production rate and weight loss were minimal, whereas firmness, apparent density and soluble solid content were higher in 1-MCP treated fruits. The histogram profile was almost same during the storage period in 1-MCP treated fruit. The difference of internal structure between 1-MCP and control fruits could be identified by CT image. The standard deviation (GS) and low density pixel volume were negatively, whereas average CT value(GS) and peak height were positively correlated with the bio-yield stress and apparent density. X-ray CT images could thus be used for quality evaluation and 1-MCP significantly delayed the ripening of Japanese apricots, maintaining the harvesting internal structure for seven days..
2. Tanaka, F., Nashiro, K., Obatake, W., Tanaka, F., Uchino, T., Observation and analysis of internal structure of cucumber fruit during storage using X-ray computed tomography, Engineering in Agriculture, Environment and Food, https://doi.org/10.1016/j.eaef.2017.12.004, 11, 2, 51-56, 2018.04, In this study, X-ray computed tomography (CT) was used as a non-destructive technique to characterize and quantify the internal structure of cucumber fruit during storage. The physical properties of cucumber fruit were also measured destructively and related to X-ray absorptivity, and also changes in three-dimensional heterogeneous internal structure were visualized during storage at 15 °C and 25 °C and 90% RH for 7 days. As a result, the average gray scale (GS) value calculated from X-ray CT scanned tissue images indicated good correlations with the density, porosity, and elastic modulus of cucumber fruit. The peak height of the GS value related to the density and porosity. Standard deviation of the GS value was also related to the moisture content of the fruit. These results indicated that X-ray CT can be used to estimate physical properties related fruit quality. It was also revealed that the radiodensity of cucumber fruit changed in the mesocarp tissue but not change in the placenta tissue. GS level in the mesocarp tissue changed from white to dark from the fruit pedicel towards the apex at 25 °C. This result is useful to understand the expansion of low density part in fruit during storage..
3. Tanaka, F., Imamura, K., Tanaka, F., Uchino, T., Determination of thermal diffusivity of persimmon flesh tissue using three-dimensional structure model based on X-ray computed tomography, Journal of Food Engineering, doi.org/10.1016/j.jfoodeng.2017.10.021, 221, 151-157, 2018.03, Computed tomography (CT) images were acquired for an intact fruit and the cell tissues of persimmon flesh using two types of X-ray CT devices. The relationship between the porosity and mean CT value for small tissue samples having a volume of 0.3 mm x 0.3 mm x 0.3 mm was investigated. The three-dimensional microstructure of the issue was reconstructed using image processing software and heat transfer simulation was carried out based on the real structure model. The effective thermal conductivity of the tissue was determined by comparing the results of the three-dimensional (3D) model simulation with those of the homogeneous model simulation and was related to the porosity of the sample. The Brailsford model was selected as the most suitable model to predict the effective thermal conductivity of the tissue. The porosity, thermal conductivity and moisture distributions were visualized for an intact fruit based on analysis of high-resolution X-ray image..
4. Imaizumi, T., Szymańska-Chargot, M., Pieczywek, P.M., Chylińska, M., Kozioł, A., Ganczarenko, D., Tanaka, F., Uchino, T., Zdunek, A., Evaluation of pectin nanostructure by atomic force microscopy in blanched carrot
, LWT - Food Science and Technology, accepted, 2017.08, Low-temperature blanching (LTB) is a very attractive method for preserving the texture of fresh vegetables; however, the molecular basis of this treatment remains to be elucidated. The mechanism of textural change in carrots by LTB was investigated. Carrot samples were treated using three kinds of blanching: high-temperature blanching (HTB), LTB, and LTB followed by HTB. Fresh and treated samples were evaluated conventionally for firmness, galacturonic acid content, and the activity of pectin methylesterase. In addition, Raman microscopy was also used to describe the pectin distributions in the samples. However, the Raman maps did not show obvious differences among the samples, but they coincided with the results of galacturonic acid content. Furthermore, the nanostructures of water-soluble pectin (WSP), chelator-soluble pectin (CSP), and diluted alkali-soluble pectin (DASP) fractions were observed by atomic force microscopy. The median length of CSP molecules was shortened from 44.76 nm to 12.57 nm by HTB. On the other hand, LTB induced elongation of CSP molecules (median length: 58.12 nm) and maintaining ability of DASP to form a regular network on mica..
5. Imaizumi, T., Tanaka, F., Uchino, T., Numerical modeling of peroxidase inactivation in potato tubers, Transaction of the American Society of Agricultural and Biological Engineers (ASABE), doi: 10.13031/trans.11955, 60, 2, 545-550, 2017.03, The properties of peroxidase (POD) inactivation in potato during hot water heating were studied. In the conventional method, the vegetable sample is heated at a constant temperature, and the POD inactivation rate at each temperature is obtained. The activation energy and frequency factor are then calculated from Arrhenius plots of the inactivation rates. Although only the temperature of the hot water is used in the calculation, the actual potato sample temperature is not considered. In this study, unequal temperature distributions in a potato cylinder during hot water heating were simulated by a finite element method using COMSOL Multiphysics. In this simulation, thermal conductivity of the potato tuber was determined to fit best with the measured temperature as λ = (-3.1 x 10-5)T2 + (1.8 x 10-2)T - 1.9. Additionally, POD inactivation was predicted based on the simulated temperature distribution. The activation energy and frequency factor were then determined as 29.2 kJ mol-1 and 2.0 x 102 s-1 to minimize the root mean square error between predicted and measured POD activities. The adequacy of these parameters was confirmed using a validation test with a potato cylinder of a different size. It was concluded that finite element method simulation was valid for determining the POD inactivation property..
6. Tanaka, F., Tanaka, F., Tanaka, A., Uchino, T., Effect of High Temperature Drying on Amino Acid Decomposition in Feed Rice, Engineering in Agriculture, Environment and Food, 10, 1, 1-3, 2016.10.
7. Tanaka, F., Cho, R., Hata, S., Tanaka, F., Miyamoto, S., Uchino, T., Mortality Modeling of Adult Tribolium confusum (Jacquelin du Val.) Exposed to Different Concentrations of Carbon Dioxide in a Mixture with Nitrogen, Journal of Stored Products Research, 69, 113-118, 2016.10.
8. Tanaka, F., Nashiro, K., Trivittayasil, V., Uchino, T., Simulation of UV-C Dose Distribution and Inactivation of Mold Spore on Strawberries in a Conveyor System, Food Science Technology Research, http://doi.org/10.3136/fstr.22.461, 22, 4, 461-466, 2016.09, In order to examine microbial decontamination by UV-C treatment of strawberries on a continuously moving conveyor, we developed a three-dimensional irradiation model based on a discrete ordinates (DO) method to evaluate UV-C dose distribution on strawberries. The sliding mesh method was employed to describe the motion of strawberries placed on a UV-C-transparent film tray on a conveyor through a UV-C treatment system. We also estimated total UV-C radiation dose distribution on the surface of strawberries for four different configurations. The models with four lamps installed in parallel to the direction of movement provided uniform dose distribution. The time required for three-log inactivation of Penicillium digitatum on the surface of strawberries was also calculated. For the optimal model (Model D), 131 s was required for three-log inactivation of P. digitatum. The proposed radiation model was shown to be a useful tool for the optimization of UV-C treatment for strawberry..
9. Trivittayasil, V., Tanaka, F., Uchino, T., Simulation of UV-C Intensity Distribution and Inactivation of Mold Spores on Strawberries, Food Science and Technology Research, 1344-6606, 22, 185-192, 2016.02, The practical usage of UV-C to decontaminate fruits has been limited by the difficulty to apply a uniform dose on complicated shapes. Simulation of UV-C radiation treatment was investigated in this study to find the optimal treatment condition. The setup of strawberries being placed on a UV-transmittable film with radiation sources from the top and bottom was proposed. The 4-lamp model with the horizontal distance of 300 mm between the lamps was found to yield the most uniform dose distribution with mean radiation intensity of 2.00 W m-2. For this configuration, the treatment time required to achieve one log inactivation of for Cladosporium cladosporioides and Penicillium digitatum were 3 min 46 s and 1 min 36 s, respectively. Radiation simulation in combination with the inactivation model has shown to be a useful tool for the optimization of the UV-C inactivation process..
10. Umeno, Y., Duong, H. V., Tanaka, F., Hamanaka, D., Uchino, T., The Use of CFD to Simulate Temperature Distribution in Refrigerated Containers, Engineering in Agriculture, Environment and Food, doi:10.1016/j.eaef.2015.03.002, 8, 4, 257-263, 2015.10, Low temperature plays a very important role in postharvest storage. In this study a transient three-dimensional computational fluid dynamics (CFD) model was applied to investigate the temperature distribution in two cold stores, whose humidity were supplied by nanomist and ultrasonic humidifiers. In order to validate with predicted data, the actual temperature and air velocities were measured inside the containers. The model was successfully validated by means of air velocity with error of 0.09 m s−1 and temperature with mean errors of 0.66 K for nanomist and 0.95 K for ultrasonic, respectively. The findings of this research can help to prove the capability of using CFD to predict the temperature distribution of refrigerated rooms..
11. Tanaka, F., Tanaka, F., Tanaka, A., Uchino, T., Mathematical Modeling of Thin-layer Drying According to Particle Size Distribution in Crushed Feed Rice, Biosystems Engineering, 136, 56-62, 2015.09, A thin-layer drying model taking into account the particle size distribution of crushed feed rice was developed to simulate moisture content during high-temperature drying. The model was based on the Page equation, which was regarded as a suitable empirical equation to describe the thin-layer drying of rice. The proposed model, with an assumed a Rosin-Rammler distribution, successfully predicted the mean moisture content of rice during drying experiments with a mean error of 0.5 % dry basis at 60, 70, and 80 °C. In order to investigate the effect of particle size distribution of rice on the drying process, a stochastic model based on Monte Carlo simulations was developed. The model developed here could provide useful information on the drying behaviour of rice particles, individually and collectively, in a thin layer bed. It was clear that uniform drying could be achieved by increasing the drying temperature..
12. Trivittayasil, V., Nashiro, K., Tanaka, F., Hamanaka, D., Uchino, T., Inactivation Characteristics and Modeling of Mold Spores by UV-C Radiation Based on Irradiation Dose, Food Science and Technology Research, 21, 3, 365-370, 2015.05.
13. Umeno, Y., Tanaka, F., Otsuji, J., Shidara, H., Uchino, T., Simulation of Droplet Generation from Injection Water into Air
, Food Science and Technology Research, 21, 3, 291-295, 2015.05.
14. Perez, J. H., Tanaka, F., Tanaka, F., Hamanaka, D., Uchino, T., Three-dimensional Numerical Modeling of Convective Heat Transfer in Shallow Depth Forced-air Drying of Brown Rice Grains, Drying Technology, 10.1080/07373937.2015.1026440, 33, 11, 1350-1359, 2015.05.
15. Tanaka, F., Yamashita, K., Tanaka, A., Tanaka, F., Hamanaka, D., Uchino, T., Application of High Temperature Drying of Crushed Rice for Animal Feed, Engineering in Agriculture, Environment and Food, 7, 3, 133-138, 2014.07, Thin-layer drying experiments of rough, brown and crushed rice for animal feed were conducted to determine drying characteristics. Since optimization of the drying process reduces cost, we also investigated the conditions for improving the efficiency of rice drying. Rice samples were dried at 40–80 °C with 10%RH. The results showed that 1) the time required for drying crushed rice was shorter than for rough and brown rice, 2) the Page equation was a suitable model to explain the drying characteristics of crushed rice, 3) the drying constant of crushed rice showed the highest value and had Arrhenius-type temperature dependence, 4) the optimum drying temperature of crushed rice was 80 °C..
16. Trivittayasil, V., Tanaka, F., Hamanaka, D., Uchino, T., Prediction of Surface Temperature of Figs during Infrared Heating and its Effect on the Quality, Biosystems Engineering, 122, 16-22, 2014.06, Trivittayasil, V., Tanaka, F., Hamanaka, D., Uchino, T..
17. Rezagah, M.E, Ishida, S., Tanaka, F., Uchino, T., Hamanaka, D., Hikida, Y., Temperature Dependency of Gas Diffusivity and Skin Resistance of Japanese Pear (Oushuu) Based on the Fruit’s True 3D Geometry, Food Science and Technology Research, 20, 2, 247-253, 2014.05, ‘Oushuu’ is a late ripening cultivar of Pyrus pyrifolia. In the present study some of the physical and gas transport properties of this cultivar have been measured or estimated from a mathematical model written with COMSOL Multiphysics 4.2a, using the exact 3D geometry of the pear obtained with NextEngine 3D laser scanner. The experiments were done at 5, 15 and 25°C. The model was validated by conducting experiments to measure the internal concentration at different points of the fruit and comparing them with the model results. The model was shown to be successful in predicting the internal gas concentrations. Gas diffusivity of ‘Oushuu’ at 5°C was found to be 5.97 × 10−7 m2/s and its skin resistance to be 4.04 × 105 s/m. However the results at higher temperatures seem to be less accurate. As a result, a co-diffusion model was used to estimate the gas diffusivity and skin resistance of ‘Oushuu’ at higher temperatures..
18. Perez, J. H., Tanaka, F., Hamanaka, D., Uchino, T., Numerical Modeling of Heterogeneous Moisture Diffusion in Milled Rice Grains: Diffusivity Coefficient Modeled as a Function of Moisture, Temperature and Time, Food Science and Technology Research, 20, 1, 59-64, 2014.02.
19. Rezagah, M. E., Ishida, S., Tanaka, F., Uchino, T., Hamanaka, D., Hikida, Y., Determination of Gas Diffusivity and Skin Resistance for Three Cultivars of Japanese Pear Using their Actual 3D Geometry, Environment Control in Biology, 51, 4, 193-200, 2014.02.
20. Trivittayasil, V., Tanaka, F., Hamanaka, D., Uchino, T., The Prediction Model of Inactivation of Mold Spores by Infrared Radiation, Food Science and Technology Research, 19, 6, 979-982, 2013.12.
21. Rezagah, M. E, Ishida, S., Tanaka, F., Hamanaka, D., Uchino, T., Three-dimensional Heat Transfer Modeling of Japanese Pear (Pyrus pyrifolia) during tempering, Food Science and Technology Research, 19, 5, 765-771, 2013.10, This research was conducted to study heat transfer in Japanese pear based on their exact geometry obtained from a 3D laser scanner. Some of the thermal properties of three cultivars of Japanese pear (Pyrus pyrifolia) were measured, boundary conditions were defined and heat transfer modeling was conducted using COMSOL Multiphysics 4.2a software based on finite element method. Thermal conductivity of each examined cultivar was estimated from the model and found to be 0.660.01, 0.560.09 and 0.580.06 W/m・K for Kosui, Niitaka and Oushu, respectively, which are acceptable comparing with other fruits. Thermal diffusivity of the cultivars were also calculated and were in range of 1.3710-7 to 1.7610-7 m2/s. Low RMSE values of the model results compared to experimental data was observed. The model was validated with data obtained from a thermal camera and results showed the model is successful in predicting the temperature profile inside the fruit at any time..
22. Tanaka, F., Konishi, Y., Kuroki, Y., Hamanaka, D., Uchino, T., The Use of CFD to Improve the Performance of a Partially Loaded Cold Store, Journal of Food Process Engineering, 35, 6, 874-880, 2012.12.
23. Tanaka, F., Chatani, M., Kawashima, H., Hamanaka, D., Uchino, T., Modeling of Infrared Thermal Treatment of Figs (Ficus carica L.), Journal of Food Process Engineering, 35, 6, 821-828, 2012.12.
24. Perez, J. H., Tanaka, F., Uchino, T., Modeling of Mass Transfer and Initiation of Hygroscopically Induced Cracks in Rice Grains in a Thermally Controlled Soaking Condition: With Dependency of Diffusion Coefficient to Moisture Content and Temperature - A 3D Finite Element Approach, Journal of Food Engineering, 10.1016/j.jfoodeng.2012.02.029, 111, 3, 519-527, 2012.08.
25. Perez, J. H., Tanaka, F., Uchino, T., Comparative 3D Simulation on Water Absorption and Hygroscopic Swelling in Japonica Rice Grains under Various Isothermal Soaking Conditions, Food Research International, doi:10.1016/j.foodres.2011.05.003, 44, 9, 2615-2623, 2011.11.
26. Development of quantiative biofilm simulation models considering mass transfer at the liquid - biofilm interface.
27. Trivittayasil, V., Tanaka, F., Uchino, T., Investigation of Deactivation of Mould Conidia by Infrared Heating in a Model-based Approach, Journal of Food Engineering, doi:10.1016/j.jfoodeng.2011.01.018, 104(4), 565-570, 2011.06.
28. Genkawa, T., Tanaka, F., Hamanaka, D., Uchino, T., Incidence of Open Crack Formation in Short-grain Polished Rice during Soaking in Water at Different Temperatures, Journal of Food Engineering, 103, 4, 457-463, 2011.04.
29. Tanaka, F., Ide, Y., Kinjo, M., Genkawa, T., Hamanaka, D., Uchino, T., Development of Thick Layer Re-wetting Model for Brown Rice Packaged with LDPE and PBT Films, Journal of Food Engineering, 10.1016/j.jfoodeng.2010.07.008, 101, 2, 223-227, 2010.11.
30. CFD prediction of the temperature distribution within a refrigerated truck filled with fruit and vegetables during transport.
31. Tanaka, F., Uchino, T., Hamanaka, D., Miyamoto, S., ANN prediction of the thermal inactivation time of microorganisms during microwave heating of chicken meat, J. JSATM, 15(3), 152-158, 2009.03.
32. Genkawa, T., Uchino, T., Miyamoto, S., Inoue, A., Ide, Y., Tanaka, F., Hamanaka, D., Development of a mathematical model for simulating moisture content during the re-wetting of brown rice stored in film packaging, Biosystems Engineering, 10.1016/j.biosystemseng.2008.09.017, 101(4), 445-451, 2008.12.
33. Tanaka, F., Uchino, T., Hamanaka, D., Atungulu, G.G., Hung, Y.-C., Dielectric Properties of Mirin in the Microwave Frequency Range, Journal of Food Engineering, 10.1016/j.jfoodeng.2008.05.029, 89, 4, 435-440, 2008.12.
34. Tanaka, F., Maeda, Y., Uchino, T., Hamanaka, D., Atungulu, G.G., Monte Carlo Simulation of the Collective Behavior of Food Particles in Pneumatic Drying Operation., LWT-Food Science and Technology, 10.1016/j.lwt.2007.10.020, 41, 9, 1567-1574, 2008.11.
35. Tanaka, F., Uchino, T., Hamanaka, D., Atungulu, G.G., Mathematical Modeling of Pneumatic Drying of Rice Powder, Journal of Food Engineering, 10.1016/j.jfoodeng.2008.03.014, 88, 4, 492-498, 2008.10.
36. Tanaka, F., Morita, K., Sekiya, H., Izumi, N., Uchino, T., Hamanaka, D., Atungulu, G.G., Modelling Variability in Initial Parameters for the Simulation of Rough Rice Drying Using the Covariance Decomposition Algorithm, Biosystems Engineering, 10.1016/j.biosystemseng.2008.01.009, 100, 1, 53-57, 2008.05.
37. Tanaka, F., Verboven, P., Scheerlinck, N., Morita, K., Iwasaki, K., Nicolaï, B.M., Investigation of Far Infrared Radiation Heating as an Alternative Technique for Surface Decontamination of Strawberry , Journal of Food Engineering, 10.1016/j.jfoodeng.2006.02.010, 79, 2, 445-452, 2007.02.
38. Tanaka, F., Morita, K., Iwasaki, K., Verboven, P., Scheerlinck, N., Nicolaï, B.M., Monte Carlo Simulation of Far Infrared Radiation Heat Transfer, Journal of Food Process Engineering, 10.1111/j.1745-4530.2006.00070.x, 29, 4, 349-361, 2006.07.
39. Verboven, P., Tanaka, F., Scheerlinck, N., Morita, K., Nicolaï, B.M., Monte Carlo CFD Simulation of FIR and Convection Heating of Strawberry for Surface Decontamination, ISHS Acta Horticulturae, 674, 205-211, 2005.05.
40. Tanaka, F., Morita, K., Mallikarjunan, P., Hung, Y.-C., Ezeike, G.O.I., Analysis of Dielectric Properties of Soy Sauce, Journal of Food Engineering, 10.1016/j.jfoodeng.2004.10.023, 71, 1, 92-97, 2005.01.
Works, Software and Database
1. .
Presentations
1. Imaizumi, T., Tanaka, F., Uchino, T., Numerical modeling of peroxidase inactivation of potato tuber, International Symposium on Machinery and Mechatronics for Agricultural and Biosystems Engineering 2016(ISMAB2016), 2016.05.
2. Tanaka, F., CFD Applications to Characterize and Design Postharvest Systems , Chungnam National University, 2015.11.
3. Umeno, Y., Tanaka, F., Uchino, T., Hamanaka, D., Three dimensional prediction of ethylene concentration inside a container for consolidated transport, International Symposium on Machinery and Mechatronics for Agriculture and Biosystems Engineering 2014 (ISMAB2014), 2014.05.
4. Perez, J. H., 田中史彦, 内野敏剛, 濱中大介, Numerical simulation of the convective thermal transport in the drying of rice grains, 農業食料工学会第73回年次大会, 2014.05.
5. ジョナサン ペレス ホンラダ, 田中史彦, 内野敏剛, 濱中 大介, Numerical simulation of heterogeneous moisture diffusion in milled rice using finite element method, 2013.09.
6. Perez, J., Tanaka, F., Hamanaka, D., Uchino, T., Finite element analysis and feasibility of simple stochastic modeling in the analysis of fissuring in grains during soaking, International Conference on Biotechnology and Agricultural Engineering (ICBAE) 2013, 2013.08.
7. Trivittayasil, V., Tanaka, F., Hamanaka, D., Uchino, T., Investigation of inactivation characteristics of mold conidia by UV-C radiation, International Symposium on Quality Management of Fruits and Vegetables for Human Health (FVHH2013), 2013.08.
8. , [URL].
Membership in Academic Society
  • Japanese Society of Agricultural Machinery and Food Enginnering
  • The Society of Agricultural Structures, Japan
  • Japan Society of Refrigerating and Air Conditioning Engineers
  • Japanese Society for Food Science and Technology
  • Japanese Society of Agricultural Technology Management
Awards
  • A Proposed Model to Predict Change in Nutrient Contents of Garland Chrysanthemum (Chrysanthemum coronarium) under Distribution Conditions
  • Effect of Fluctuating Temperature on Surface Adherent of Salmonella Enterica and Staphylococcus Aureus
  • Development of Expert System for Predicting Thermal Inactivation of Microotganisms during Non-isothermal of Expert System for Predicting Thermal Inactivation of Microotganisms during Non-isothermal Heat Treatments
Educational
Educational Activities
Under graduate school: Applied Thermodynamics, Bio-production System Engineering, Agri-Food Production System Engineering
Graduate school: Advanced study on thermodynamics, Bioproduction and Environmental Sciences
Other Educational Activities
  • 2009.09, Kyushu Branch of the JSAM Summer Seminar for Student.
  • 2008.09, Kyushu Branch of the JSAM Summer Seminar for Student.
  • 2007.09, Kyushu Branch of the JSAM Summer Seminar for Student.