Research field (2)：
Food sciences
, Agricultural environmental and information engineering
Research keywords (3)：
粉体加工
, granulation
, aqua-gas
Research theme for competitive and other funds (8)：
2021 - 2024 Effect of supply gas type and concentration on maintaining freshness of agricultural products by atmospheric low temperature plasma
2021 - 2024 Quality control of postharvest fruits and vegetables by entraining or disturbing the biological clock
2018 - 2021 Determination of promotion factors in seed germination and modelling of germination process
2016 - 2019 Development of an effective processing method for quality powdered food: an application of ionized air
2015 - 2018 Humidity measurement and accuracy evaluation methods to improve the use of high-humidity hot air and superheated steam
2013 - 2016 Development of an effective processing method for quality powdered food: an application of charged binder by electrostatic induction
2010 - 2012 Development of new method for granulation to improve quality and productivity of powdered food
2008 - 2009 Decontamination of microorganism by superheated water
Show all
Papers (53)：
Daisuke Nei, Tatsuki Kamata, Itaru Sotome. Steam containing fine water droplets as an effective binder for accelerated granulation of whey powders. Food Science and Technology Research. 2024
Shinichiro Kuroki, Koyo Koizumi, Mai Tanaka, Yuichi Uno, Hiromichi Itoh, Kohei Nakano, Itaru Sotome. Cell membrane dysfunction in postharvest spinach leaves increases water permeability through parallel pathways involving the lipid bilayer and aquaporins. Postharvest Biology and Technology. 2024. 207. 112630-112630
Amalia Ghaisani Komarudin, Daisuke Nei, Hiromi Kameya, Itaru Sotome, Tetsuya Araki. Characterization of a non-thermal plasma-bubbling system as a novel sanitizer: physicochemical properties, bactericidal effect, and reactive species. Food Science and Technology Research. 2023. 29. 5. 365-376
Shinichiro Kuroki, Mai Tanaka, Hiromichi Itoh, Kohei Nakano, Itaru Sotome. Upgrading the Measurement of Membrane Hydraulic Conductivity and the Osmotically Inactive Volume of Protoplasts for Evaluating the Freshness of Postharvest Leafy Vegetables. Journal of the ASABE. 2022. 65. 1. 189-196
Daisuke Nei, Yasumasa Ando, Itaru Sotome. Effect of blanching periods and milling conditions on physical properties of potato powders and applicability to extrusion-based 3D food printing. Food Science and Technology Research. 2022. 28. 3. 207-216
Techniques for Ensuring the Safety and Quality of Food and Agricultural Products(Part 16)Disinfection Technology by Superheated Steam in Agriculture and Food Industry. 2016. 78. 3. 204-209
1999 - 2002 The University of Tokyo Graduate School of Agricultural and Life Sciences Biological and Environmental Engineering
1997 - 1999 The University of Tokyo Graduate School of Agricultural and Life Sciences Biological and Environmental Engineering
1995 - 1997 The University of Tokyo Faculty of Agriculture Department of Agricultural Engineering
1993 - 1995 The University of Tokyo College of Arts and Sciences Natural Sciences I
Work history (4)：
2008/01 - 2018/06 National Agriculture and Food Research Organization Food Research Institute, Division of Food Processing and Distribution Research, Food Process Engineering Unit
2003/06 - 2005/01 JSPS Oversea Research Fellow Katholieke Universiteit Leuven
Committee career (5)：
2018/04 - 現在 Japan Society for Food Engineering Editorial Board Member
2016/04 - 現在 The Japanese Society for Food Science and Technology Editorial Board Member
2013/04 - 現在 The Association of Powder Process Industry and Technology, Japan Vice Coordinator, Food Process Technical Comittee
2021/07 - 2023/06 Japan Society for Food Engineering Board Member
2017/04 - 2018/03 The Japanese Society of Agricultural Machinery and Food Engineers Editorial Board Member
Awards (1)：
2019/08 - Japan Society for Food Engineering Encouragement Award Analysis of Fluidize Bed Granulation Process Using Steam-Water Two-Phase Binder
Association Membership(s) (4)：
JAPANESE SOCIETY OF AGRICULTURAL MACHINERY AND FOOD ENGINEERS
, THE SOCIETY FOR ANTIBACTERIAL AND ANTIFUNGAL AGENTS, JAPAN
, JAPAN SOCIETY FOR FOOD ENGINEERING
, JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY
