Research keywords (6)：
地域の食品会社と連携して、地域の野菜や果実を用いた乾燥食品の製造技術について研究しています。主な研究内容は製造プロセスの最適化です。速度論的解析手法を用いて、乾燥過程における食品の劣化を抑制したり、長期保存性を高めたりしています。
, We are studying about the drying techniques to manufacture dried food products using the regional vegetables and fruits in collaboration with the local food companies. The research topics are mainly the optimization of the manufacturing process. The kinetic analysis is applied to reduce the quality deterioration during the drying process and improve the long-term stability of the products.
, バイオ環境学部が存在する京都丹波地域は、伝統野菜の栽培が盛んな地域ですが、近年、高齢化や新規就農者の減少が深刻な問題となっています。日本では同様の問題を抱える地域が多く存在し、問題解決のために、地域の農産物を活用した6次産業化(6次産業とは、農家が農産物を生産するだけでなく、農家の収入や新規就農者を増やすために、加工や販売も一手におこなうことを奨励する試みです。)による地域農業の活性化が広く実践されています。しかしながら、加工食品の開発には専門知識や技術が必要であり、容易にできることではありません。そこで、地域の6産業化を促進するために、熱風乾燥、真空凍結乾燥、噴霧乾燥のような乾燥技術を用いた乾燥食品の製造方法について研究をおこなっています。
, For many years, the cultivation of traditional regional vegetables and fruits has been popular in Kyo-Tamba area, where the faculty of bioenvironmental sciences, Kyoto University of Advanced Science is located. But, recent years, aging of farmers and decreasing number of new farmers have become serious problems in this area. In Japan, there are many regions with similar problems.
, To solve the problem, the revitalization of local agriculture is widely practiced by the sixth industry, it is the attempt which encourages the farmer to work not only for producing vegetables and fruits, but also for processing and selling them by themselves in order to expand the farmers’ income and new farmers in the region.
, The development of the processed foods requires specialized knowledge and technology, and it is not an easy task. We are studying about the drying techniques, such as hot air dying, vaccum freeze drying and spray drying, to manufacture several dried food products to promote the sixth industry.
