- Q: Could you explain your current research topic in an easy-to-understand way?
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Heat treatment is one of the most widely used techniques for extending food shelf life, killing microorganisms and improving flavor, texture, appearance, and digestibility. However, excessive heating can lead to nutritional loss and undesirable texture, resulting in a decline in quality. Therefore, heat treatment methods that achieve uniform temperature distribution in a short time and have a low environmental impact are desirable. Quality changes occur through a combination of chemical, biochemical, microbiological, and physical reactions that occur simultaneously in food in relation to processing conditions. From an engineering perspective, it is important to understand the mechanisms of these changes not only through experiments but also using appropriate computer simulation models. Furthermore, it is important to utilize computer simulations to predict temperature changes during heat treatment, calculate the degree of microbial death and quality changes, and derive optimal heat treatment conditions. There is a strong social demand for predicting and controlling the various phenomena occurring within food. The Food Thermal Engineering Laboratory is addressing these challenges. We aim to produce safe, high-quality foods by controlling thermal operations during cooking, processing, and storage. The method is based on heat transfer analysis, and we are conducting research that takes into account the analysis of changes caused by thermal manipulation of target foods, from starchy foods to fish and meat. We also use a wide range of heating methods, including microwave heating, IH (Induction Heating), Joule heating, radiant heat transfer heating, and superheated steam heating. In response to societal needs, many of our research themes have developed into collaborative research with companies. In addition to the simulation technology accumulated in our laboratory, we also aim to develop new control methods that incorporate deep learning, which has been widely used in other fields in recent years.
- Q: What motivated you to start your research?
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After graduating from university in Peru, I worked at a seafood research center. There, I saw the various foods being developed and wanted to study more about food engineering. When I thought about where I should study, the first place that came to mind was Japan.
I believe that Japanese companies have the most advanced technology in the world in the field of food engineering, so I came to Japan to study at graduate school and then continued my research in the laboratory. - Q: What is interesting and rewarding about your research?
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For example, if the research topic is a collaborative project carried out in cooperation with a company, it can become an opportunity to produce and disseminate information about a topic that has a relatively high social need. I find it exciting when research leads to improvements in products and processes. I find it particularly fascinating to use the results of simulation models to explain the mechanisms of heat treatment and the changes that occur in heated food.
- Q: Tell us about the future of this research.
: Short-term (1-2 years from now) and long-term (up to 10 years from now)
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Recent technological developments in food heat treatment machinery have focused on new microwave systems and hybrid systems that combine external and internal heat treatment, with the aim of reducing processing time and energy consumption and improving the quality retention of processed foods. Our laboratory conducts computer simulations of these new systems to verify their technical advantages and conducts research to improve design and operating parameters to optimize the process. In the long term, we believe that we will be able to handle all types of heat treatment processes, regardless of the complexity of the thermal system or the amount of multiphysics involved.
Currently, in the field of computer simulation, it is common practice to make many assumptions in order to simplify the work, but the accuracy and applicability of the developed models are limited. We believe that by utilizing the computer simulation background accumulated in our laboratory, especially over the past decade, adopting more flexible and powerful software and hardware, and combining mechanism models with AI models, we will be able to anticipate all challenges and meet the requirements of the food industry, which places importance on real-time optimization of processes and products. - Q: Which SDGs can your research contribute to?
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Providing models to predict the behavior of heat transfer media and the heat transfer, mass transfer, and reactions of ingredients in cooking and processing processes will be useful in the design and control of heating equipment that can produce high-quality cooking, and by performing heat treatment only when necessary, it will also be possible to save energy in cooking and processing. Therefore, the Food Thermal Processing Engineering Laboratory focuses on three areas: food manufacturing technology that reduces environmental impact, optimization of heat cooking, and design of food thermal processing technology, with the aim of contributing to the following SDGs.
Goal 9: Build resilient infrastructure, promote innovation and foster sustainable development
Goal 13: Climate action - Q: What are the advantages of doing research at Tokyo University of Marine Science and Technology?
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- The Food Thermal Processing Engineering Laboratory at Tokyo University of Marine Science and Technology has a very global and open environment in the field of engineering. Thanks to the various technologies and know-how left behind by the lab's past professors and predecessors, we are able to maintain a very high level of research. I myself am currently working on more detailed research and simulation models in the field of heat treatment every day, and I hope to pass this on to the next generation. Many of our students also find employment in food companies in Japan and overseas, and utilize some of this background in their own work.
- Q: What are your priorities and policies when conducting research?
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- "Developing research skills." Our lab has two faculty members who act as supervisors to directly guide students. We are flexible and available for students to consult about any topic at any time. Each student chooses their own individual research topic and proceeds with their research. The results become the student's research achievement and they write a paper as the first author. This one-on-one, student-driven research at their own pace is one of our distinguishing features. We introduce papers related to the research and hold seminars to report on each student's research progress. We also hold regular individual discussions on each research topic to solidify understanding and identify any issues. We treat thesis topics as students' own research, and encourage students to plan and execute them on their own.
- Q: What is your method for refreshing yourself when you feel tired from your research?
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- There is a lot of greenery on the TUFS campus. Taking a walk and looking at the plants is refreshing. I sometimes play catch or volleyball with the students.
- Q: What message would you give to people who want to become researchers?
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- In my lab, we are exploring food heating from multiple perspectives, including physics, chemistry, and engineering, so I hope you will find it interesting. If you want to study food science, you should study physics, chemistry, and mathematics thoroughly in high school. You may wonder if this will really be useful, but for example, models that predict changes in food are created by combining physics, chemistry, and mathematics. What you learn in high school will surely be useful in university, and you will also acquire ways of thinking that can be applied in society, so I hope you will study with the aim of achieving your future dreams.
