| 田中 良奈（たなか ふみな） | データ更新日：2023.10.02 |
助教 ／
農学研究院
環境農学部門
生産環境科学講座
| 1. | Tran Thi Van, Nguyen Thi Hang Phuong, Kazuma Sakamoto, Laras Putri Wigati, Fumina Tanaka*, Fumihiko Tanaka, Effect of Edible Coating Incorporating Sodium Carboxymethyl Cellulose/Cellulose Nanofibers and Self-Produced Mandarin Oil on Strawberries, Food Packaging and Shelf Life, 2024.01. |
| 2. | Nguyen Thi Hang Phuong, Tran Thi Van, Francis Ngwane Nkede, Fumina Tanaka, Fumihiko Tanaka*, Preservation of strawberries using chitosan incorporated with lemongrass essential oil: An X-ray computed tomography analysis of the internal structure and quality parameters, Journal of Food Engineering, 361, 111737, 2024.01. |
| 3. | Xirui Yan, Ata Aditya Wardana, Laras Putri Wigati, Fanze Meng, Sergio Leonard, Francis Ngwane Nkede, Fumina Tanaka*, Fumihiko Tanaka, Characterization and Bio-functional Performance of Chitosan/Poly (vinyl alcohol)/trans-Cinnamaldehyde Ternary Biopolymeric Films., International Journal of Biological Macromolecules, 246, 125680, 2023.07. |
| 4. | Xirui Yan, Tungalag Dong, Xueyan Yun*, Fumihiko Tanaka, Fumina Tanaka, Ata Aditya Wardana, Fanze Meng, Improving ‘Nanguo’ pear fungal disease and storability by chitosan coating combined with diepoxy-poly (ethylene glycol), Food Bioscience, 53, 102842, 2023.06. |
| 5. | Nguyen Thi Hang Phuong, Arisa Koga, Francis Ngwane Nkede, Fumina Tanaka, Fumihiko Tanaka, Application of edible coatings composed of chitosan and tea seed oil for quality improvement of strawberries and visualization of internal structure changes using X-ray computed tomography, Progress in Organic Coatings, 183, 107730, 2023.06. |
| 6. | Laras Putri Wigati, Ata Aditya Wardana, Jakia Sultana Jothi, Sergio Leonard, Tran Thi Van, Xirui Yan, Fumina Tanaka*, Fumihiko Tanaka, Preserving mandarin quality during ambient storage using edible coatings of pregelatinized corn starch Pickering emulsions and essential oil, Food Bioscience, 2023.04. |
| 7. | Francis Ngwane Nkede, Ata Aditya Wardana, Nguyen Thi Hang Phuong, Manaka Takahashi, Arisa Koga, Mohammad Hamayoon Wardak, Meng Fanze, Fumina Tanaka, Fumihiko Tanaka*, Preparation and characterization of chitosan/lemongrass oil/cellulose nanofiber Pickering emulsions active packaging and its application on tomato preservation, Journal of Polymers and the Environment, 2023.04. |
| 8. | Tran Thi Van, Ata Aditya Wardana, Arisa Koga, Fumina Tanaka*, Fumihiko Tanaka, Characterization of an edible chitosan film incorporating tea seed oil/montmorillonite and antifungal activity against Botrytis cinerea, International Journal of Food Science and Technology, 2023.04. |
| 9. | Passakorn Kingwascharapong, Fumina Tanaka*, Arisa Koga, Supatra Karnjanapratum, Fumihiko Tanaka, Effect of Plasticizer Concentration on the Properties of Hydroxypropyl Cellulose (HPC) Film Enhanced with Sodium Dehydroacetate, Journal of the Faculty of Agriculture, Kyushu University, 68, 1, 55-65, 2023.02. |
| 10. | Francis Ngwane Nkede, Ata Aditya Wardana, Nguyen Thi Hang Phuong, Yan Xirui, Arisa Koga, Mohammad Hamayoon Wardak, Fumina Tanaka, Fumihiko Tanaka*, Improved alginate-based films by Ylang-ylang (Cananga odorata L) oil incorporation, Polymers for Advanced Technologies, 2023.04. |
| 11. | Nguyen Thi Hang Phuong, Toshitaka Uchino, Fumina Tanaka, Fumihiko Tanaka*, Effect of 1-MCP concentration on the quality of broccoli (Brassica oleracea L., var. italica) during storage, Journal of the Faculty of Agriculture, Kyushu University, 68, 1, 45-53, 2023.02. |
| 12. | Ata Aditya Wardana, Laras Putri Wigati, Fumina Tanaka, Fumihiko Tanaka*, Incorporation of co-stabilizer cellulose nanofibers/chitosan nanoparticles into cajuput oil-emulsified chitosan coating film for fruit application, Food Control, https://doi.org/10.1016/j.foodcont.2023.109633, 148, 109633, 2023.01. |
| 13. | Laras Putri Wigati, Ata Aditya Wardana, Fumina Tanaka*, Fumihiko Tanaka, Application of pregelatinized corn starch and basil essential oil edible coating with cellulose nanofiber as Pickering emulsion agent to prevent quality-quantity loss of mandarin oranges, Food Packaging and Shelf Life, https://doi.org/10.1016/j.fpsl.2022.101010, 175, 107347, 2022.12. |
| 14. | Laras Putri Wigati, Ata Aditya Wardana, Fumina Tanaka*, Fumihiko Tanaka, Strawberry preservation using combination of yam bean starch, agarwood Aetoxylon bouya essential oil, and calcium propionate edible coating during cold storage evaluated by TOPSIS-Shannon entropy., Progress in Organic Coatings, https://doi.org/10.1016/j.porgcoat.2022.1073, 175, 107347, 2022.12. |
| 15. | Ata Aditya Wardana, Laras Putri Wigati, Van Thi Tran, Fumina Tanaka, Fumihiko Tanaka, Antifungal features and properties of Pickering emulsion coating from alginate/lemongrass oil/cellulose nanofibers., International Journal of Food Science and Technology, https://doi.org/10.1111/ijfs.16192, 2022.12. |
| 16. | Ata Aditya Wardana, Laras Putri Wigati, Fumina Tanaka, Fumihiko Tanaka, Ingrid S. Surono, Probiotic cells support alginate-based edible film properties: study of optical, water barrier, and antifungal characteristics, International Journal of Food Science and Technology, doi.org/10.1111/ijfs.16113, 2022.10., 2022.10. |
| 17. | Ata Aditya Wardana, Laras Putri Wigati, Fumina Tanaka, Fumihiko Tanaka, Functional enhancement of hydroxypropyl cellulose-based bionanocomposite films incorporating chitosan nanoparticles, International Journal of Food Science and Technology, 2022.09. |
| 18. | Laras Putri Wigati, Ata Aditya Wardana, Fumina Tanaka*, Fumihiko Tanaka, Characterization of Edible Film based on Yam Bean Starch, IOP Conference Series: Earth and Environmental Science, 1038, 012066, 2022.06. |
| 19. | 田中史彦，田中良奈, 生物由来可食コーティングフィルムの制御と青果物の鮮度保持・抑菌効果, FOOMA Japan 2022, アカデミックプラザ 発表講演要旨集, 29, 2022.06. |
| 20. | Laras Putri Wigati, Ata Aditya Wardana, Fumina Tanaka, Fumihiko Tanaka, Edible film of native jicama starch, agarwood Aetoxylon Bouya essential oil and calcium propionate: Processing, mechanical, thermal properties and structure, https://doi.org/10.1016/j.ijbiomac.2022.04.021, 209, A, 597-607, 2022.06. |
| 21. | Passakorn Kingwascharapong, Fumina Tanaka, Arisa Koga, Supatra Karnjanapratum, Fumihiko Tanaka, Effect of Sodium Propionate on the Inhibition of Botrytis cinerea (in vitro) and Predictive Model Based on Monte Carlo Simulation, Food Science and Technology Research, 28, 4, 2022.05. |
| 22. | Ata Aditya Wardana, Passakorn Kingwascharapong, Laras Putri Wigati, Fumina Tanaka, Fumihiko Tanaka, The antifungal effect against Penicillium italicum and characterization of fruit coating from chitosan/ZnO nanoparticle/Indoonesian sandalwood essential oil composites, Food Packaging and Shelf Life, https://doi.org/10.1016/j.fpsl.2022.100849, 32, 100849, 2022.04. |
| 23. | Ata Aditya Wardana*, Van Tran Thi, Leila Mohammadi, Fumina Tanaka, Fumihiko Tanaka, Combination of Chitosan and Peppermint Essential Oil as Potential Active Coating Against Penicillium digitatum and Botrytis cinerea, Macromolecular Symposia, 401, 1, 2100315, 2022.02. |
| 24. | Van Thi Tran, 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, 110314, 2021.10. |
| 25. | 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, 10.1038/s41598-021-98074-w, 11, 1, 2021.09. |
| 26. | 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, 2021.09. |
| 27. | 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, 2021.07. |
| 28. | 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, 288, 56(9), 4224-4238, 2021.06. |
| 29. | Leila Mohammadi, Hamed Hassanzadeh Khankahdani, Fumina Tanaka, Fumihiko Tanaka, Postharvest Shelf-life Extension of White Botton Mushroom (Agaricus bisporus L.) by Aloe Vera Gel Coating Enriched with Basil Essential Oil, Environmental Control in Biology,, 59, 2, 87-98, 2021.04. |
| 30. | Seong-Heon Kim, Shafiqullah Aryan, 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, https://doi.org/10.3136/fstr.27.181, 27, 2, 181-192, 2021.05. |
| 31. | 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 Measurements and Characteristics, 15, 1907-19515, 2021.01. |
| 32. | 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, 2020.10. |
| 33. | 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, 10.1007/s11694-020-00634-7, 2020.10, [URL], Strawberries are very perishable and decay rapidly after harvest. Among the several preservation techniques, application of edible coating is found to be an effective way to extend the fruits shelf life and has gained lots of attentions in the recent years. In the present study, the effect of Aloe vera gel coating alone and combined with basil essential oil in 500 and 1000 µL L− 1 concentrations on the postharvest qualities of strawberry fruit was investigated. After treatment, the fruit were stored at 4 °C and 85% relative humidity for 12 days. The surface morphology of samples was also studied by using a scanning electron microscope (SEM). The results showed that the coating treatments had a significant effect on the respiration rate of the fruit, delayed weight loss, softening, and fungal growth. Besides, the treatments led to maintain the total acidity, flavor index, L*, and hue° color values and sensory attributes without affecting total soluble solids, and pH of strawberries during storage. The efficacy of treatments enhanced in the samples where Aloe vera gel was combined with basil oil specially at 1000 µL L− 1 of basil oil. Thus, the edible coating prepared from the combination of Aloe vera gel and basil oil could be a promising postharvest treatment for maintaining the quality of strawberry fruit during cold storage.. |
| 34. | 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, 10.3136/fstr.26.459, 26, 4, 459-468, 2020.09. |
| 35. | 岡田京子，田中良奈，田中史彦, レーザースペックル法による米ゲルの粘弾性特性測定, 九州農業食料工学会誌, 69, 16-20, 2020.09. |
| 36. | 豊島健人，田中良奈，田中史彦, バイオスペックル法によるカキ果実の鮮度評価についての一考察, 九州農業食料工学会誌, 69, 12-15, 2020.09. |
| 37. | 森實涼子，岸 明良，田中良奈，田中史彦, 1-MCP処理がカキ果実のペクチン組成およびナノ構造に与える影響, 九州農業食料工学会誌, 69, 7-11, 2020.09. |
| 38. | 古閑亜里沙，田中良奈，田中史彦, 青森ヒバ精油添加ゼラチン-コンニャクグルコマンナンベースコーティングが低温貯蔵下におけるモモ果実の品質に与える影響, 2020年度日本冷凍空調学会年次大会講演論文集, 2020.09. |
| 39. | Ata Aditya Wardana*, Fumina Tanaka, Fumihiko Tanaka, Surface Microstructure of Nanocomposite from Chitosan Loaded with ZnO Nanoparticle by Atomic Force Microscopy, Key Engineering Materials, 862, 83-87, 2020.03. |
| 40. | Passakorn Kingwascharapong, Supatra Karnjanapratum, Fumina Tanaka, Fumihiko Tanaka, Impact of Asian bullfrog (Rana tigerina) skin oil on growth inhibition of colletotrichum gloeosporioides (in vitro) and its prediction modeling, Food Science and Technology Research, 10.3136/FSTR.26.47, 26, 1, 47-52, 2020.03, [URL], The effect of Asian Bullfrog (Rana 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 the antifungal activity of the frog skin oil (FSO) at different concentrations (0-10 %) against C. gloeosporioides. FSO showed an inhibitory effect, and the efficacy increased with increasing FSO concentration. A modified logistic model was applied to evaluate the antifungal activity of FSO at different concentrations. The modified logistic model showed a 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 that the modified logistic model could describe the inhibitory pattern of FSO against C. gloeosporioides effectively.. |
| 41. | 石橋 咲季, 劉 然, 森高 正博, 三牧 奈美, 塚崎 守啓, 田中 良奈, 田尻 一裕, 馬場 紀子, 田中 史彦, 福田 晋, 海上輸送された日本産トマトに対する消費者選好の研究 香港の中間所得層を対象とした試食試験より, 九州大学大学院農学研究院学芸雑誌, 75, 1, 1-19, 2020.02, This research empirically studies middle-income consumers' demand in Hong Kong for Japanese tomatoes shipped by sea. It aims to examine possibilities for Japanese tomatoes to be able to expand quantity demanded and compete with products from other countries when they are shipped by sea instead of air. It explores local dietary habits, recognisability, and evaluation for Japanese agricultural products using a survey conducted for middle-income consumers in Hong Kong, and predicts change in quantity demanded considering not only depreciation but also the possibility of quality degradation caused by maritime transport. As a result, it turned out that expansion in Japanese tomatoes' quantity demanded would be difficult even if the transportation cost decreased. Therefore, to complement the expansion of tomato exports, promotion that gives consumers an opportunity to try raw vegetables can be effective.. |
| 42. | 田中 史彦, 田中 良奈, 今泉 鉄平, 森高 正博, INSECTS REPORTS 代替動物起源タンパク資源としての食用昆虫のポテンシャルとその持続的生産, 昆虫と自然, 55, 5, 28-31, 2020.04. |
| 43. | 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, 2020.05. |
| 44. | 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, 10.1016/j.scienta.2019.108864, 260, 2020.01, [URL], The effect of gelatin-based coating containing frog skin oil (FSO) at different concentrations (5%, 25%, and 50%, w/w base in gelatin) on the quality of persimmon and its characteristics were investigated. Gelatin-based coating containing FSO at high concentrations significantly influenced the uniformity of the distribution of the emulsion system and smoothness of the film surface. Among persimmon fruit, the coated fruit showed the significantly (P |
| 45. | 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, 10.1016/j.eaef.2019.11.002, 12, 4, 505-510, 2019.10, [URL], Distributions of thermo-physical properties: such as porosity and thermal conductivity of Japanese apricot and pear during storage were determined based on X-ray CT image analysis. Japanese apricot was stored at 25 °C, whereas pear was stored at 25 °C and 5 °C. Average CT value was determined based on a series of X-ray CT images captured for each whole fruit. At the end of storage period, the average CT value decreased in Japanese apricot and pear at 25 °C, whereas it was the almost same as pear stored at 5 °C. Porosity increased, whereas thermal conductivity slightly decreased at 25 °C in Japanese apricot and pear. As a result of the experiment, it seemed that the internal structure of pear stored at 5 °C was well maintained during storage. Conversely, void space progressed in Japanese apricot and pear during storage at 25 °C. The porosity and thermal conductivity distributions were visualized based on the CT image during storage.. |
| 46. | Madoka Sekiya, Fumina Tanaka, Tanaka Fumihiko, Toshitaka Uchino, Akira Fujita, Shinji Katou, Masami Taniguchi, 数値流体力学（CFD）を用いた二温度帯コンテナ設計指針の検討, 日本冷凍空調学会論文集, 35, 3, 211-218, 2018.09. |
| 47. | Tanaka Fumihiko, Kohei Nashiro, Wako Obatake, Fumina Tanaka, Toshitaka Uchino, Observation and analysis of internal structure of cucumber fruit during storage using X-ray computed tomography, Engineering in Agriculture, Environment and Food, 10.1016/j.eaef.2017.12.004, 11, 2, 51-56, 2018.04, [URL], 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.. |
| 48. | Tanaka Fumihiko, Keitaro Imamura, Fumina Tanaka, Toshitaka Uchino, Determination of thermal diffusivity of persimmon flesh tissue using three-dimensional structure model based on X-ray computed tomography, Journal of Food Engineering, 10.1016/j.jfoodeng.2017.10.021, 221, 151-157, 2018.03, [URL], 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 × 0.3 mm × 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.. |
| 49. | Poly Karmoker, Wako Obatake, Fumina Tanaka, Fumihiko Tanaka, Efficacy of 1-MCP for modulating the ethylene sensitivity of Japanese persimmon in relation with internal structure, Environmental Control in Biology, 10.2525/ecb.56.177, 56, 4, 177-185, 2018.01, [URL], 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 8 and 1 weeks, respectively.. |
| 50. | 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, 10.3136/fstr.24.377, 24, 3, 377-384, 2018.01, [URL], The efficacy of 1-methylcyclopropene (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 solids content were higher in 1-MCP-treated fruits. The histogram profile was almost the same during the storage period in 1-MCP-treated fruit. Differences in the internal structure between 1-MCP and control fruits could be identified by CT images. The standard deviation (GS) and lowdensity pixel volume were negatively correlated, 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. Further, 1-MCP significantly delayed the ripening of Japanese apricot, thereby maintaining the internal structure at harvesting for seven d.. |
| 51. | Atsuko Takahashi, Fumina Tanaka, Tanaka Fumihiko, Toshitaka Uchino, 米ゲルの乾燥特性と吸水復元性評価, 農業機械學會誌, 79, 2, 131-139, 2017.03. |
| 52. | Fumina Tanaka, Fumihiko Tanaka, Ai Tanaka, Toshitaka Uchino, Effect of high temperature drying on amino acid decomposition in feed rice, Engineering in Agriculture, Environment and Food, 10.1016/j.eaef.2016.06.003, 10, 1, 1-3, 2017.01, [URL], Drying experiments with crushed feed rice (Oryza sativa, L., japonica, ‘Mizuhochikara’) were conducted to investigate the thermal decomposition effect on seventeen amino acids, including lysine which is the first limiting amino acid in pig nutrition, with drying air temperatures of 40, 50, 60, 70 and 80 °C and relative humidity of 10%. The lysine content in crushed rice decreased with increasing drying temperature; however, there was no significant thermal effect on the decomposition of amino acids during hot-air drying. It was suggested that the crushed rice samples contained lower amino acid levels than whole brown rice because the graded, crushed rice included a little germ and bran layer. It was also confirmed that the amino acid components of the provided brown rice sample showed a similar trend to previous studies. It is expected that high-temperature drying techniques for crushed rice will become a useful method for feed rice drying, because it can achieve rapid, energy-efficient processing without causing damage to the amino acid composition.. |
| 53. | 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. |
| 54. | Tanaka Fumihiko, Rieko Cho, Sokichi Hata, Fumina Tanaka, Shingo Miyamoto, Toshitaka Uchino, 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, 10.1016/j.jspr.2016.07.002, 69, 113-118, 2016.10, [URL], The effects of carbon dioxide (CO2) gas in combinations with nitrogen (N2) gas and temperature on the mortality of adult Tribolium confusum (Jacquelin du Val) were investigated at temperature levels of 20 °C, 25 °C, and 30 °C and CO2 gas concentration levels of 0%, 40%, 50%, 60%, and 80% (v/v). Soon after exposing the insects to the undesirable atmospheric conditions, the insects sank into a state of coma and died if they were not returned to a normal atmosphere within an appropriate time estimated from the Weibull model. The ratio of motionlessness and mortality of insects depended strongly on the exposure time and temperature; however, there was also a slight dependence on the gas concentration. Mortality increased with exposure time and temperature. Six models were fitted to the insect mortality data, and a Weibull model gave the best fitting results, with a mean root mean square error of 0.1240. By using the Weibull model, the times required for 50% and 90% mortality of the insects were also estimated. The percent mortality increased rapidly with increasing temperature with 60% CO2. The required time for 90% mortality at 20 °C was three times longer than that at 30 °C. In order to relate the percent mortality and temperature or CO2 gas concentration a corrected time function model was employed. As a result of this fitting, death can be seen as a chemical process with the rate at which mortality occurs in a population being analogous to the rate of a chemical reaction. By comparing the mortality under non-zero oxygen concentrations with that under zero oxygen concentrations, the insects were killed easily under zero conditions.. |
| 55. | Fumina Tanaka, Tanaka Fumihiko, Ai Tanaka, Toshitaka Uchino, Mathematical modelling of thin-layer drying according to particle size distribution in crushed feed rice, Biosystems Engineering, 10.1016/j.biosystemseng.2015.05.007, 136, 87-91, 2015.08, [URL], 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.. |
| 56. | Fumina Tanaka, Tanaka Fumihiko, Toshitaka Uchino, 粒度分布を考慮した飼料用砕米の乾燥モデルの改良, 農業食料工学会九州支部誌, 64, 10-14, 2015.08. |
| 57. | Fumina Tanaka, Tanaka Fumihiko, Kotaro Yamashita, Ai Tanaka, Daisuke Hamanaka, Toshitaka Uchino, High temperature drying characteristics of crushed rice for animal feed, Engineering in Agriculture, Environment and Food, 10.1016/j.eaef.2014.05.002, 7, 3, 133-138, 2014.01, [URL], 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.. |
| 58. | Fumina Tanaka, Minori Kinjo, Tanaka Fumihiko, Toshitaka Uchino, 飼料用米乾燥の高効率化, 農業機械學會誌, 75, 3, 151-156, 2013.05. |
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