This study evaluated the possibility of numerically simulation of swallowing via moving particle simulation (MPS), defining the bolus structure as the number of particles. To verify the accuracy of the simulation, a simplified bolus falling model was studied via three-dimensional (3D) MPS. Further, we examined a simplified swallowing simulation via two-dimensional (2D) MPS to verify interactions between food properties and organ structure movement. On comparing the 3D MPS simulation and experimental results, we found that the falling time of the water bolus and configuration of the liquid-air interface corresponded to the experimental measurements and visualization images, respectively. Moreover, the calculated force on the surface was similar to the theoretical and measured values with adequate rheological and tribological properties. In the simplified 2D MPS swallowing simulation results, the food bolus exhibited different flow behaviors and deformations, thus confirming that MPS can be used for coupled simulations of food and organ structures with differing physical properties. The results suggest that MPS can be used to develop a numerical simulation of the swallowing process.
{"title":"Development and Preliminary Validity Evaluation of Numerical Simulation of Human Swallowing Using a Particle Method","authors":"Tetsu KAMIYA, Yoshio TOYAMA, Keigo HANYU, Takahiro KIKUCHI, Yukihiro MICHIWAKI","doi":"10.11301/jsfe.23628","DOIUrl":"https://doi.org/10.11301/jsfe.23628","url":null,"abstract":"This study evaluated the possibility of numerically simulation of swallowing via moving particle simulation (MPS), defining the bolus structure as the number of particles. To verify the accuracy of the simulation, a simplified bolus falling model was studied via three-dimensional (3D) MPS. Further, we examined a simplified swallowing simulation via two-dimensional (2D) MPS to verify interactions between food properties and organ structure movement. On comparing the 3D MPS simulation and experimental results, we found that the falling time of the water bolus and configuration of the liquid-air interface corresponded to the experimental measurements and visualization images, respectively. Moreover, the calculated force on the surface was similar to the theoretical and measured values with adequate rheological and tribological properties. In the simplified 2D MPS swallowing simulation results, the food bolus exhibited different flow behaviors and deformations, thus confirming that MPS can be used for coupled simulations of food and organ structures with differing physical properties. The results suggest that MPS can be used to develop a numerical simulation of the swallowing process.","PeriodicalId":39399,"journal":{"name":"Japan Journal of Food Engineering","volume":"237 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135354800","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Molecules in foods and food ingredients exist in a variety of states, each of which has a different susceptibility to chemical and physical change. A model was proposed for the change in behavior over time based on the assumption that the free energy of activation in relation to the rate constant obeyed a Gaussian distribution. This model could well explain the unique behaviors observed in the thermal inactivation of immobilized enzymes, formation of aldehydes from lignin by alkaline nitrobenzene oxidation, autoxidation processes of microencapsulated lipids, flavor release from microcapsules, and desorption of proteinaceous deposits fouled on stainless steel surfaces.
{"title":"A Kinetic Model for Describing the Heterogeneity of Susceptibility to Chemical or Physical Change","authors":"Ryuichi MATSUNO, Shuji ADACHI","doi":"10.11301/jsfe.23627","DOIUrl":"https://doi.org/10.11301/jsfe.23627","url":null,"abstract":"Molecules in foods and food ingredients exist in a variety of states, each of which has a different susceptibility to chemical and physical change. A model was proposed for the change in behavior over time based on the assumption that the free energy of activation in relation to the rate constant obeyed a Gaussian distribution. This model could well explain the unique behaviors observed in the thermal inactivation of immobilized enzymes, formation of aldehydes from lignin by alkaline nitrobenzene oxidation, autoxidation processes of microencapsulated lipids, flavor release from microcapsules, and desorption of proteinaceous deposits fouled on stainless steel surfaces.","PeriodicalId":39399,"journal":{"name":"Japan Journal of Food Engineering","volume":"24 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135672894","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Phycobiliprotein (PB) produced by cyanobacteria exhibits an anti-inflammatory effect and anti-cancer effect, and is expected to be applied as pharmaceuticals. In this study, a PB-containing solution from Nostoc commune was concentrated and separated by an ultrafiltration (UF) membrane module (nominal molecular weight limit (NMWL) 150 kDa, 30 kDa and 10 kDa). When the PB-containing solution was permeated through an UF membrane module of NMWL 10 kDa at 0.07 MPa, the total protein content was concentrated up to 10 times in 30 minutes. To simulate the change in the concentration for the concentrate in the scaled-up treatment, the parameters of the formed cake layer were determined by a mathematical model. The concentration performance of the UF membrane modules was evaluated using the obtained parameters, indicating that the 150 kDa NMWL UF membrane modules were able to concentrate 100 liters of PB-containing solution by 10 times in 15 hours. The 30 kDa and 10 kDa NMWL UF membrane modules showed the possibility of PB separation, as well as protein concentration. The productivity of PB calculated by flux and selectivity was highest for the 30 kDa NMWL UF membrane module.
{"title":"UF膜モジュールを用いたイシクラゲ由来フィコビリタンパク質の濃縮の予測","authors":"Takanori HIDANE, Mikihide DEMURA, Shintaro MORISADA, Keisuke OHTO, Hidetaka KAWAKITA","doi":"10.11301/jsfe.22618","DOIUrl":"https://doi.org/10.11301/jsfe.22618","url":null,"abstract":"Phycobiliprotein (PB) produced by cyanobacteria exhibits an anti-inflammatory effect and anti-cancer effect, and is expected to be applied as pharmaceuticals. In this study, a PB-containing solution from Nostoc commune was concentrated and separated by an ultrafiltration (UF) membrane module (nominal molecular weight limit (NMWL) 150 kDa, 30 kDa and 10 kDa). When the PB-containing solution was permeated through an UF membrane module of NMWL 10 kDa at 0.07 MPa, the total protein content was concentrated up to 10 times in 30 minutes. To simulate the change in the concentration for the concentrate in the scaled-up treatment, the parameters of the formed cake layer were determined by a mathematical model. The concentration performance of the UF membrane modules was evaluated using the obtained parameters, indicating that the 150 kDa NMWL UF membrane modules were able to concentrate 100 liters of PB-containing solution by 10 times in 15 hours. The 30 kDa and 10 kDa NMWL UF membrane modules showed the possibility of PB separation, as well as protein concentration. The productivity of PB calculated by flux and selectivity was highest for the 30 kDa NMWL UF membrane module.","PeriodicalId":39399,"journal":{"name":"Japan Journal of Food Engineering","volume":"136 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135598827","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Yasuhiro Kihara, Toshimasa Kihara, K. Kihara, H. Arima, S. Yamamoto
{"title":"高品質な乾燥食品の生産を実現させる高機能乾燥機の研究開発と製品化","authors":"Yasuhiro Kihara, Toshimasa Kihara, K. Kihara, H. Arima, S. Yamamoto","doi":"10.11301/jsfe.23623","DOIUrl":"https://doi.org/10.11301/jsfe.23623","url":null,"abstract":"","PeriodicalId":39399,"journal":{"name":"Japan Journal of Food Engineering","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44359900","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Engineering Research on Advanced Utilization of Underutilized Food Resources","authors":"Takashi KOBAYASHI","doi":"10.11301/jsfe.23637","DOIUrl":"https://doi.org/10.11301/jsfe.23637","url":null,"abstract":"未利用／低利用の食糧資源を高度に活用することは持続可能な社会の実現に必要不可欠である．本稿では種々の手段による各種食糧資源の有効活用について解説する．リパーゼ反応を利用して，未利用米ぬか由来ステロール／トリテルペンアルコールのエステル化プロセス，および共役リノール酸異性体の分離プロセスを構築した．また，脱脂米ぬかやオキアミを亜臨界流体処理し，その抽出物に抗酸化性物質が含まれていることを明らかにした．さらに，亜臨界水処理中に生起する反応を解析し，ジペプチドの反応機構を明らかにするとともに，糖の異性化挙動の解析を通じて希少糖の製造手段を提案した．一方，アルギン酸のゲル化と緩慢凍結による組織状構造の生成を通じて大豆代替肉の作製手段を提案した．さらに，複合コアセルベートを活用してココナッツ油をカプセル化することで可食性蓄熱マイクロカプセルを作製し，その温度変化抑制能を明らかにした．","PeriodicalId":39399,"journal":{"name":"Japan Journal of Food Engineering","volume":"166 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135260955","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Technology Establishment for Formation of Functional Food Powder with Spray Drying and Molecular Inclusion.","authors":"H. Yoshii","doi":"10.11301/jsfe.22616","DOIUrl":"https://doi.org/10.11301/jsfe.22616","url":null,"abstract":"","PeriodicalId":39399,"journal":{"name":"Japan Journal of Food Engineering","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47262331","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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