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J-GLOBAL ID：201301036470389554   Update date: Apr. 10, 2024

Higa Osamu

ヒガ オサム | Higa Osamu
Affiliation and department：
National Institute of Technology, Okinawa College Department of Information and Communication Systems Engineering

About National Institute of Technology, Okinawa College Department of Information and Communication Systems Engineering


Job title： Associate Professor
Research field  (2)： Electrical power engineering ,  Fluid engineering
Research theme for competitive and other funds  (17)：
  • 2020 - 2025 高サイクルの高電圧パルス放電による媒体音速差を利用した革新的衝撃波重畳技術の実現
  • 2019 - 2020 漆生産におけるイノベーション実現のための漆抽出新技術の開発
  • 2017 - 2019 衝撃波を用いた新たな漆製造技術の革新的開発
  • 2017 - 2018 火花放電による水中衝撃波の発生機構と伝播におけるマイクロバブルの影響
  • 2016 - 2018 ブランド化を促進する果実等の生産・加工技術の実証研究委託事業
Show all
Papers (49)：
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MISC (14)：
  • Ken SHIMOJIMA, Yoshikazu HIGA, Osamu HIGA, Ayumi TAKEMOTO, Hideaki KAWAI, Kazuyuki HOKAMOTO, Hirofumi IYAMA, Toshiaki WATANABE, Shigeru ITOH. Experimental Study for the Tenderness of Meat using Underwater Shock Waves Generation by Wire Electrical Discharges. Explosion Shock Waves and High Strain Rate Phenomena, Materials Research Proceedings. 2019. 13. 35-40
  • Yoshikazu HIGA, Hirofumi IYAMA, Ken SHIMOJIMA, Osamu HIGA. Computational simulation for contribute to unexploded bomb disposal problem using SPH scheme. The International Conference on Engineering and Applied Sciences (2018 TICEAS), (2018.02), pp.164, Bangkok, Thailand. 2018. 164
  • Yoshikazu HIGA, Hirofumi IYAMA, Ken SHIMOJIMA, Osamu HIGA, Ayumi TAKEMOTO, Shigeru ITOH. A Consideration of Underwater Shock Wave Behavior at Interface for Various Acoustic Impedance Materials using the Computational Prediction. 15th World Congress on Advances in Nutrition, Food Science & Technology (Nutrition World 2017). 2017
  • Ken SHIMOJIMA, Osamu HIGA, Yoshikazu HIGA, Ayumi TAKEMOTO, Atsushi YASUDA, Shigeru TANAKA, Ren FUKAMI, Shigeru ITOH, Hirofumi IYAMA, Toshiaki WATANABE. Design and Production of Food Processing Machine using Under Water Shock Wave for Practical Application. 15th World Congress on Advances in Nutrition, Food Science & Technology (Nutrition World 2017). 2017
  • 下嶋賢, 比嘉勝也, 比嘉吉一, 比嘉修, 嶽本あゆみ, 安田淳, 井山裕文, 渡邉敏晃, 伊東繁. 水中衝撃波を用いた米粉製造装置の開発. 日本食品工学会年次大会講演要旨集. 2014. 15th
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Books (1)：
  • Processing of Food Products and Wastes with High Voltage Electrical Discharges
    Academic Press 2023 ISBN:9780323954037
Lectures and oral presentations  (58)：
  • Study on Improvement of Extraction of Japanese Lacquer using Shock Wave Treatment
    (2018)
  • 衝撃波処理による漆樹脂の抽出向上に関する検討
    (第72回農業食料工学会九州支部例会 2018)
  • Development of food processing machine for practical use by underwater shock waves using a wire explosion of aluminum
    (The 3rd International Conference on Engineering Science and Innovative Technology (ESIT 2018) 2018)
  • Numerical Simulation for Soil Surface Explosion Problem- A study of fragments controlling effect using liner plate application -
    (The 3rd International Conference on Engineering Science and Innovative Technology (ESIT 2018) 2018)
  • Computational Prediction of Electrical Discharge Characteristics and Shockwave
    (2018)
ｍore...
Professional career (2)：
  • 博士(工学) (熊本大学)
  • 学士(工学) (琉球大学)
Work history (5)：
  • 2024/04 - 現在 National Institute of Technology, Okinawa College Department of Information and Communication Systems Engineering Associate Professor
  • 2018/04 - 2024/03 National Institute of Technology, Okinawa College
  • 2012/04 - 2018/03 沖縄工業高等専門学校 技術専門職員
  • 2006/04 - 2012/03 沖縄工業高等専門学校 技術職員
  • 2002/07 - 2006/03 有限会社アカリ設計 建築設備設計士
Awards (3)：
  • 2016/04 - Engineering Science and Innovative Technology Best Paper Award Computational Simulation of Shock Wave Propagation Characteristics in Foods
  • 2013/10 - IEEJ Excellent Presentation Award
  • 2006/12 - 計測自動制御学会(SICE) SI2006優秀講演賞 工学実験における機器の取り扱いと手先軌道特性の関連性
Association Membership(s) (1)：
THE INSTITUTE OF ELECTRICAL ENGINEERS OF JAPAN
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