Kyushu University Academic Staff Educational and Research Activities Database
List of Papers
TANAKA Fumihiko Last modified date:2021.10.23

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


Papers
1. Ata Aditya Wardana, Arisa Koga, Fumina Tanaka, Fumihiko Tanaka, Antifungal features and properties of chitosan/sandalwood oil Pickering emulsion coating stabilized by appropriate cellulose nanofiber dosage for fresh fruit application, Scientific Reports, https://doi.org/10.1038/s41598-021-98074-w, 11, 1, Article number 18412, 2021.09.
2. Leila Mohammadi, Fumina Tanaka, Fumihiko Tanaka, Preservation of Strawberry Fruit with an Aloe vera Gel and Basil Oil Coating at Ambient Temperature, Journal of Food Processing and Preservation, https://doi.org/10.1111/jfpp.15836, 45, 10, e15836, 2021.09.
3. Nguyen Phuong Thi Hang, Toshitaka Uchino, Fumina Tanaka, Fumihiko Tanaka, Effect of 1-methylcyclopropene (1-MCP) and temperature on the quality of broccoli (Brassica oleracea L.) during storage, Environmental Control in Biology, 59, Accepted, 2021.09.
4. Ata Aditya Wardana, Passakorn Kingwascharapong, Fumina Tanaka, Fumihiko Tanaka, CuO nanoparticles/Indonesian cedarwood essential oil-loaded chitosan coating film: Characterization and antifungal improvement against Penicillium spp., International Journal of Food Science and Technology, https://doi.org/10.1111/ijfs.15195, 56, 9, 4224-4238, 2021.06, A novel formulation of composite coating comprising 0.8% chitosan (Chi) incorporating 0.025% CuO nanoparticles (CuO) and 0.5% Indonesian cedarwood essential oil (CEO) was fabricated by casting method. FTIR, CLSM, and SEM analyses were employed to characterize the biocompatibility of each formulation. Additionally, the physico-chemically properties of the composite coatings were characterized. The colour (L*), light transmission, zeta potential, and roughness of Chi were significantly (P < 0.05) altered negatively by the presence of CuO or CEO; the colour (a*, b*, and ∆E), apparent viscosity, and transparency also changed positively as a consequence of CuO and CEO incorporation. The antifungal features of a pure Chi coating against Penicillium italicum and Penicillium digitatum were improved synergistically by CuO and CEO, confirmed by in vitro and in vivo assays. Composite coatings obtained in this work may have potential applications for active primary food packaging, particularly for fresh postharvest commodities..
5. Tran Thi Van, Passakorn Kingwascharapong, Fumina Tanaka, Fumihiko Tanaka, Effect of edible coating developed from chitosan incorporated with tea seed oil on Japanese pear, Scientia Horticulture, https://doi.org/10.1016/j.scienta.2021.110314, 288, Article 110314, 2021.06.
6. Ata Aditya Wardana, Fumina Tanaka, Fumihiko Tanaka, Inhibition of Botrytis cinerea by alginate/cajuput essential oil and the composite's surface properties as potential antifungal coating, Materials Today: Proceedings, doi.org/10.1016/j.matpr.2021.01.830, in press, best research paper award, 2021.03.
7. Leila Mohammadi, Hamed Hassanzadeh Khankahdani, Fumina Tanaka, Fumihiko Tanaka, Postharvest shelf-life extension of button mushroom (Agaricus bisporus L.) by Aloe vera gel coating enriched with basil essential oil, Environmental Control in Biology, 59, 2, 87-98, 2021.05.
8. Seong-Heon Kim, Fumina Tanaka, Fumihiko Tanaka, Drying kinetics and determination of effective moisture diffusivity and activation energy in cucumber pericarp tissues using thin-layer drying models, Food Science and Technology Research, 27, 2, 181-192, 2021.03.
9. Mohammad Hamayoon Wardak, Passakorn Kingwascharapong, Shafiqullah Aryan, Fumina Tanaka, Fumihiko Tanaka, Preparation and characterization of corn starch-based film: effect of citric acid or sunflower oil and its combination, Journal of Food Measurement and Characterization, https://doi.org/10.1007/s11694-020-00786-6, 15, 1907 -1915, 2021.03.
10. Leila Mohammadi, Asghar Ramezanian, Fumina Tanaka, Fumihiko Tanaka, Impact of Aloe vera gel coating enriched with basil (Ocimum basilicum L.) essential oil on postharvest quality of strawberry fruit, Journal of Food Measurement and Characterization, https://doi.org/10.1007/s11694-020-00634-7, 15, 362-362, 2021.01.
11. Passakorn Kingwascharapong, Yuki Iida, Fumina Tanaka, Fumihiko Tanaka, Simulation of a UV-C Conveyor System Using Computer Fluid Dynamics Techniques on the Uniformity of the Incident UV-C Dose Distribution to Strawberry, Journal of the Faculty of Agriculture, Kyushu University, 65, 2, 2020.09.
12. Ata Aditya Wardana, Fumina Tanaka, Fumihiko Tanaka, Surface Microstructure of Nanocomposite from Chitosan Loaded with ZnO Nanoparticle by Atomic Force Microscopy, Key Engineering Materials, https://doi.org/10.4028/www.scientific.net/KEM.862.83, 862, 83-87, 2020.09.
13. Leila Mohammadi, Hamed Hassanzadeh Khankahdani, Fumina Tanaka, Fumihiko Tanaka, Effect of Aloe vera gel combined with basil (Ocimum bacilicum L.) essential oil as a natural coating on maintaining postharvest quality of peach (Prunus persica L.) during storage, IOP Conference Series: Earth and Environmental Science, 594, 012008, 2020.09.
14. Seong-Heon Kim, Chinatsu Nishihara, Fumina Tanaka, Fumihiko Tanaka, Simulation of Temperature Profile and Moisture Loss of Fresh Cucumber Fruit and Visualization of Commercial Storage Duration, Food Science and Technology Research, doi: 10.3136/fstr.26.459, 26, 4, 459-468 , 2020.07.
15. Poly Karmoker, Wako Obatake, Fumina Tanaka, Fumihiko Tanaka, Visualization of Porosity and Thermal Conductivity Distributions of Japanese Apricot and Pear during Storage Using X-ray Computed Tomography, Engineering in Agriculture, Environment and Food, 12, 4, 505-510, 2019.12.
16. Passakorn Kingwascharapong, Koga Arisa, Supatra Karnjanapratum, Fumina Tanaka, Fumihiko Tanaka, Effect of Gelatin-based Coating Containing Frog Skin Oil on the Quality of Persimmon and its Characteristics, Scientia Horticulturae, doi.org/10.1016/j.scienta.2019.108864, 260, Article 108864 , 2020.01.
17. Passakorn Kingwascharapong, Supatra Karnjanapratum, Fumina Tanaka, Fumihiko Tanaka, Impact of Asian Bull Frog (R. tigerina) Skin Oil on Growth Inhibition of Colletotrichum gloeosporioides (in vitro) and its Prediction Modeling, Food Science Technology Research, 26, 1, 47-52, 2020.01, The effect of Asian Bull Frog (R. tigerina) skin oil on the mycelium growth of pathogenic fungi, Colletotrichum gloeosporioides, was studied in vitro. A poisoned substrate technique method (dilution in solid media) was employed to evaluate antifungal activity of the frog skin oil (FSO) at different concentrations (0-10%) against C. gloeosporioides. FSO showed the inhibition effect and the efficacy increased with increasing FSO concentration. Modified logistic model was performed to evaluate the antifungal activity of FSO at different concentrations. The Modified logistic model showed good agreement with the observed growth data for C. gloeosporioides. It can be concluded that FSO could potentially control the growth of C. gloeosporioides and the modified logistic model could describe the inhibitory pattern of FSO against C. gloeosporioides effectively..
18. Teppei Imaizumi, Fumihiko Tanaka, Toshitaka Uchino, Effects of mild heating treatment on texture degradation and peroxidase inactivation of carrot under pasteurization conditions, Journal of Food Engineering, doi.org/10.1016/j.jfoodeng.2019.03.024, 257, 19-25, 2019.09, Mild heating is an attractive method to improve the texture of vegetables. In this study, we applied mild heating treatment with various temperatures and durations to carrot roots, and we evaluated the effects on texture degradation and peroxidase inactivation during subsequent heating treatment to mimic pasteurization or blanching. Mild heating, especially at 60°C for 60 min, inhibited softening during subsequent heating treatment. Activation energy required for the softening was 153.3 and 185.2 kJ mol-1 for untreated and mild-heated (60°C, 60 min) samples, respectively. To evaluate tissue condition, we applied electrical impedance analysis. During mild heating, the cell membranes were damaged and electrolyte flow was activated. We assumed that mild heating increased calcium levels in the cell wall, leading to the crosslinking of pectin, thus improving the cell structure of carrot samples. Although mild heating at 60°C did not inactivate all of the peroxidase, mild heating at 70°C inactivated the heat-resistant fraction of peroxidases. The results of this study can contribute to designing processes for improving the texture of processed vegetables..
19. Passakorn Kingwascharapong, Yuki Iida, Fumina Tanaka, Fumihiko Tanaka, Effects of UV-C Treatment on Green Mold Rot (Penicillium digitatum) and Physico-Chemical Properties of Post-Harvest Strawberry Using UV-C Conveyer Machine, Journal of the Faculty of Agriculture, Kyushu University, 64, 2, 301-307, 2019.09.
20. Teppei Imaizumi, Mizuha Yamauchi, Madoka Sekiya, Yutaro Shimonishi, Fumihiko Tanaka, Responses of Components and Tissue Conditions in Persimmon and Cucumber to Postharvest UV-C Irradiation , Postharvest Biology and Technology, https://doi.org/10.1016/j.postharvbio.2018.06.003, 145, 33-40, 2018.11, Postharvest UV-C irradiation is expected to be a widely applicable sterilization technology for fruit and vegetables. In this study, the effects of UV-C irradiation on phytonutrients and tissue conditions in persimmon and cucumber were investigated. UV-C having a peak wavelength of 253.7 nm was irradiated on their surface (12.9 W m−2) for 0 to 15 min. The UV-C irradiation was not effective for the enhancement of phytonutrients (polyphenol, β-carotene, ascorbic acid, chlorophyll) in persimmon and cucumber. However, some responses of tissue condition to UV-C irradiation appeared. Some persimmon fruit became blackened during storage, and the transfer of tannin from the parenchyma to the epidermal tissue was observed in the fruit. We also evaluated the factors responsible for the color change in the fruits. In addition, electrical impedance was measured, and electrical properties were obtained by equivalent circuit analysis. These properties reflected the tissue conditions. In particular, the extracellular resistance of UV-C-irradiated cucumber exhibited clear differences from non-irradiated samples..
21. Poly Karmoker, Wako Obatake, Fumina Tanaka, Fumihiko Tanaka., Efficacy of 1-MCP for modulating the ethylene sensitivity of Japanese persimmon in relation with its internal structure, Environmental Control in Biology, https://doi.org/10.2525/ecb.56.177, 56, 4, 177-185, 2018.10, The efficacy of 1-MCP in modulating the ethylene sensitivity of Japanese persimmon (Diospyros kaki) in terms of thermal and structural properties was investigated at 0 °C and 25 °C. X-ray computed tomography was employed to quantify the structural properties. The physicochemical properties were measured destructively and correlated with X-ray image properties. 1-MCP satisfactorily suppressed the ethylene sensitivity in terms of bio-yield stress, L*, and hue angle value at both temperatures. The changes in porosity and thermal conductivity in 1-MCP-treated fruit were smaller than those in control and ethylene-treated fruit. The histogram profile also shifted slightly to a high-density region in 1-MCP-treated fruit. The L* value, hue angle, apparent density, moisture content, bio-yield stress, and TSS were highly correlated with average CT value and standard deviation at both temperatures. Thus, X-ray CT images could be used to quantify the thermal and structural properties, and 1-MCP could suppress the ethylene sensitivity of Japanese persimmon stored at 0 °C and 25 °C for 48 and 81 weeks, respectively..
22. 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..
23. 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..
24. 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..
25. Chhe, C., Tanaka, F., Imaizumi, T., Uchino, T., Effects of Hot-water Blanching on the Biological and Physicochemical Properties of Sweet Potato Slices, Engineering in Agriculture, Environmental and Food, 11, 1, 19-24, 2018.01, Changes in the enzymatic and physicochemical properties of sweet potatoes processed by a combination of pre-heating and high-temperature blanching were investigated. First, the characteristics of the inactivation of peroxidase and pectin methylesterase were analyzed, showing that 112.7 and 119.6 kJ mol-1 of activation energy were required for inactivation, respectively. The result also suggested that a temperature of over 94°C was better to inactivate peroxidase effectively. Second, the optimum conditions for pre-heating treatment were selected through the consideration of quality attributes. Pre-heating at 60°C and 65°C produced a stronger effect of enhancing firmness. However, some adverse effects on nutrients and appearance were noted at temperatures over 65°C. Eventually, pre-heating at 60°C for 40 min was selected as the best condition for sweet potato slices..
26. 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..
27. 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..
28. 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.
29. 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.
30. 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..
31. Imaizumi, T., Tanaka, F., Sato, Y., Yoshida, Y., Uchino, T., Evaluation of Electrical and Other Physical Properties of Heated Sweet Potato, Journal of Food Process Engineering, accepted, 2016.08.
32. 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..
33. 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..
34. Imaizumi, T., Tanaka, F., Hamanaka, D., Sato, Y., Uchino, T., Effects of Hot Water Treatment on Electrical Properties, Cell Membrane Structure and Texture of Potato Tubers, Journal of Food Engineering, 10.1016/j.jfoodeng.2015.04.003, 162, 56-62, 2015.10, Hot water treatment is a common procedure during the processing and cooking of fruit and vegetables. To establish a technique that enables quality estimation during processing, we investigated the effects of hot water treatment on the electrical properties, cell membrane structure and texture of potato tubers. After hot water treatment at 50, 60, 70, 80 and 90 °C, electrical impedance spectroscopy (EIS), confocal laser scanning microscopy (CLSM) and penetration tests were conducted. In addition, the EIS results were analyzed by use of an equivalent circuit. Obtained equivalent circuit parameters (intracellular resistance, extracellular resistance and cell membrane capacitance) increased or decreased with immersion time at high temperatures. CLSM images indicated that electrical changes were caused by cell membrane damage. Textural changes were strongly correlated with the equivalent circuit parameters. We suggest that EIS is useful to assess the degree of softening of potato during heating..
35. 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..
36. 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.
37. 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.
38. 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.
39. Imaizumi, T., Orikasa, T., Morifusa, S., Man, L. V., Muramatsu, Y., Koide, S., Uchino, T., Tanaka, F., Hamanaka, D., Tagawa, A., Impact of Solution Spraying during Hot Air Drying on Drying Rate, Surface Hardening and Browning of Freshly Cut Japanese Pear Pulp, Engineering in Agriculture, Environment and Food, doi:10.1016/j.eaef.2015.01.001, 8, 1, 1-6, 2015.01, Three types of solutions (distilled water, aqueous ascorbic acid solution and aqueous citric acid solution) were sprayed periodically on the surface of fresh-cut Japanese pear during hot air drying at 40, 50 and 60 °C. The effects of solution spraying on the drying kinetics, the surface hardening, and the sample discoloration were investigated. The drying rates of the sprayed samples increased 58–63, 16–19 and 20–22% in comparison with those of the non-sprayed samples at 40, 50 and 60 °C, respectively. The hardness of the sprayed samples decreased 12–24% and 2–9% compared to that of the non-sprayed samples, and the total color difference (ΔE) was 27–44 and 20–33% less compared the non-sprayed samples at 40 and 50 °C, respectively..
40. Nguyen M. D., Le D. M., Duong H. V., Hamanaka, D., Tanaka, F., Uchino, T., Surface Conditioning of Stainless Steel Coupons with Skim Milk, Buttermilk, and Butter Serum Solutions and its Effect on Bacterial Adherence, Food Control, 42, 94-100, 2014.08.
41. 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..
42. 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..
43. 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..
44. 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.
45. 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.
46. Sorour, H., Tanaka, F., Uchino, T., Impact of Non-thermal Processing on the Microbial and Bioactive Content of Foods, Global Journal of Biology, Agriculture & Health Sciences, 3, 1, 153-167, 2014.01.
47. 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.
48. 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..
49. Hung, D. V., Hamanaka, D., Tanaka, F., Uchino, T., Particle Size Distribution of New Type Nanomist Humidifier, Journal of the Faculty of Agriculture, Kyushu University, 58, 2, 365-370, 2013.09.
50. Morimatsu, K., Hamanaka, D., Tanaka, F., Uchino, T., Effects of Temperature Fluctuation on Biofilm Formation with Bacterial Interaction between Salmonella enterica and Pseudomonas putida, Journal of the Faculty of Agriculture, Kyushu University, 58, 1, 125-129, 2013.02.
51. 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.
52. 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.
53. Morimatsu, K., Eguchi, K., Hamanaka, D., Tanaka, F., Uchino, T., Effects of Temperature and Nutrient Conditions on Biofilm Formation of Pseudomonas putida, Food Science and Technology Research, 18, 6, 879-883, 2012.12.
54. 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.
55. Hamanaka, D., Onishi, M., Genkawa, T., Tanaka, F., Uchino, T. , Effects of Temperature and Nutrient Concentration on the Structural Characteristics and Removal of Vegetable-associated Pseudomonas Biofilm, Food Control, 24, 1-2, 165-170, 2012.03.
56. Nguyen M. D., Hamanaka, D., Tanaka, F., Uchino, T., Control of Milk pH Reduces Biofilm Formation of Bacillus licheniformis and Lactobacillus paracasei on Stainless Steel, Food Control, 23, 1, 215-220, 2012.01.
57. 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.
58. Duong, H. V., Tong, S., Tanaka, F., Yasunaga, E., Hamanaka, D. Hiruma, N., Uchino, T., Controlling the Weight Loss of Fresh Produce during Postharvest Storage under a Nano-size Mist Environment, Journal of Food Engineering, 106, 4, 325-330, 2011.10.
59. Duong, H. V., Tanaka, F., Uchino, T., Hiruma N., Using Nanomist Humidifier to Maintain Postharvest Quality of Fig (Ficus carica L.) Fruit in High Humidity Storage Environment, Journal of the Faculty of Agriculture, Kyushu University, 56, 2, 361-365, 2011.09.
60. Hamanaka, D., Oyama, N., Genkawa, T., Tanaka, F., Uchino, T., Application of Vibratiing Trough to Surface Decontamination of Grains by Infrared Heating, Journal of Kyushu Branch of the Japanese Society of Agricultural Machinery, 60, 25-29, 2011.08.
61. Hamanaka, D., Yamada, H., Trivittayasil, V., Kadoyanagi, T., Tanaka, F., Uchino, T., Inactivation of Pre- and Post-germinated Mold Spores by Infrared Radiation Heating and Ultraviolet Irradiation, Food Science and Technology Research, 17, 4, 295-299, 2011.08.
62. Hamanaka, D., Yamada, H., Trivittayasil, V., Kadoyanagi, T., Tanaka, F., Uchino, T. , Effect of Different Heat Treatment on Bacillus subtilis Spores Inactivation by Ultraviolet Irradiation, Food Science and Technology Research, 17, 4, 289-293, 2011.08.
63. Development of quantiative biofilm simulation models considering mass transfer at the liquid - biofilm interface.
64. A Model to Predict the Effects of Postharvest Environment on Quality Deterioration of Common Bean (Phaseolus vulgaris L.).
65. 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.
66. 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.
67. Hamanaka, D., Norimura, N., Baba, N., Mano, K., Kakiuchi, M., Tanaka, F., Uchino, T., Surface Decontamination of Fig Fruit by Combination of Infrared Radiation Heating with Ultraviolet Irradiation, Food Control, 22, 3-4, 375-380, 2011.03.
68. Nguyen M. D., Hamanaka, D., Tanaka, F., Uchino, T., Surface Conditioning of Stainless Steel Coupons with Skim Milk Solutions at Different pH Values and its Effect on Bacterial Adherence, Food Control, 10.1016/j.foodcont.2010.06.012, 21, 12, 1769-1773, 2010.12.
69. Duong, H. V., Morris, S., McConchie, R., Tanaka, F., Hamanaka, D., Uchino, T., Rockmelon (Cucumis melo L.) Fruit Ripening and Postharvest Quality Following Application of Aminoethoxyvinylglycine, Journal of the Faculty of Agriculture, Kyushu University, 55, 2, 281-285, 55(2), 281-285, 2010.11.
70. Duong, H. V., Nakano, Y.,Tanaka, F., Hamanaka, D., Uchino, T., Preserving the Strength of Corrugated Cardboard under High Humidity Condition Using Nano-sized Mists, Composites Science and Technology, 70, 14, 2123-2127, 2010.11.
71. 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.
72. Hamanaka, D., Atungulu, G. G., Tanaka, F., Uchino, T. , Effect of Combining Infrared Heating with Ultraviolet Irradiation on Inactivation of Mold Spores, Food Science and Technology Research, 16, 4, 279-284, 2010.10.
73. Duong, H. V., Nakano, Y., Tong, S., Tanaka, F., Hamanaka, D., Uchino, T., Measurements of Particle Size Distributions Produced by Humidifiers Operating in High Humidity Storage Environments, Biosystems Engineering, doi:10.1016/j.biosystemseng.2010.07.001 , 107, 1, 54-60, 2010.09.
74. Uchino, T., Tanaka, F., Hamanaka, D., Moisture Content and Strength of Corrugated Cardboard Exposed to the Nano Size Mist, Acta Horticulturae, in press, 2010.05.
75. Hamanaka, D., Morimatsu, K., Tanaka, F., Uchino, T., Surface Adhesion of Salmonella enterica and Staphylococcus aureus under Fluctuating Temperature, Acta Horticulturae, in press, 2010.05.
76. Proposal of Prediction Model of Change in Nutrient Contents of Garland Chrysanthemum (Chrysanthemum coronarium) under Distribution Conditions.
77. Prediction of Respiration Rate of Garland Chrysanthemum under Distribution Conditions.
78. CFD prediction of the temperature distribution within a refrigerated truck filled with fruit and vegetables during transport.
79. Genkawa, T., Uchino, T., Tanaka, F., Hamanaka, D., Tomizawa, H., Effect of low-moisture preconditioning of rice on texture and eating quality, J. JSAM, 71(3),78-84, 2009.05.
80. 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.
81. 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.
82. 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.
83. 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.
84. 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.
85. Atungulu, G.G., Uchino, T., Tanaka, F., Hamanaka, D., Effect of Vapors from Fractionated Samples of Propolis on Microbial and Oxidation Damage of Rice during Storage, Journal of Food Engineering, 10.1016/j.jfoodeng.2008.02.019, 88, 3, 341-352, 2008.09.
86. 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.
87. Genkawa, T., Uchino, T., Inoue, A., Tanaka, F., Hamanaka, D., Development of a Low-Moisture-Content Storage System for Brown Rice: Storability at Decreased Moisture Contents, Biosystems Engineering, 10.1016/j.biosystemseng.2007.12.011, 99, 4, 515-522, 99,515-522, 2008.04.
88. Effective utilization of the organic waste, application of quasi-biogas and WME to small type diesel engine.
89. Genkawa, T., Inoue, A., Uchino, T., Tanaka, F., Hamanaka, D., Optimization of Drying Condition for Brown Rice with Low Moisture Content, J. Fac. Agr., Kyushu Univ., 52(2), 381-385, 2007.10.
90. Dynamical characteristics of rotary tiller, analysis on cain sprocket mechanism.
91. 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.
92. 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.
93. 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.
94. 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.