Yasumasa ANDO

Profile Information

Affiliation: Senior Researcher, National Agriculture and Food Research Organization

Degree: 博士（工学）(筑波大学)

J-GLOBAL ID: 201601002737965852
researchmap Member ID: B000262543

External link: http://www.naro.affrc.go.jp/english/nfri/index.html

冷凍や乾燥を中心とした野菜の加工技術に関する研究を進めています。

Research Interests

Research Areas

Life sciences / Food sciences / Food engineering

Research History

Apr, 2022 - Present

客員准教授, 岐阜大学連合農学研究科
Apr, 2021 - Present

Senior researcher, Food Research Institute, NARO
Oct, 2020 - Mar, 2021

Senior researcher, Advanced Food Technology Unit, Division of Food Processing and Distribution Research, Food Research Institute, NARO
Apr, 2020 - Oct, 2020

Researcher, Advanced Food Technology Unit, Division of Food Processing and Distribution Research, Food Research Institute, NARO
Apr, 2018 - Mar, 2020

Researcher, Quality and Function Research Unit, Division of Vegetable Pest Management and Functional Analysis, Institute of Vegetable and Floriculture Science, NARO
Apr, 2017 - Mar, 2018

Researcher, Food Process Engineering Unit, Division of Food Processing and Distribution Research, Food Research Institute, NARO
Apr, 2016 - Mar, 2017

Researcher, Food Process Engineering Unit, Division of Food Processing and Distribution Research, Food Research Institute, NARO
Apr, 2014 - Mar, 2016

Researcher, Reaction and Separation Engineering Unit, Food Engineering Division, National Food Research Institute, NARO
Apr, 2012 - Mar, 2014

Research Fellowship for Young Scientists (DC2), Graduate School of Systems and Information Engineering, University of Tsukuba

Education

Apr, 2011 - Mar, 2014

Graduate School of Systems and Information Engineering, University of Tsukuba
Apr, 2009 - Mar, 2011

Graduate School of Horticulture, Chiba University
Apr, 2005 - Mar, 2009

Faculty of Horticulture, Chiba University

Committee Memberships

Apr, 2022 - Present

食品技術委員会委員, 日本冷凍空調学会
Apr, 2018 - Present

編集幹事, 日本食品科学工学会英文誌 Food Science and Technology Research
Sep, 2017 - Present

事業計画委員会, 農業施設学会
Sep, 2017 - Present

編集委員会, 農業施設学会

Awards

Mar, 2023

奨励賞, マイクロ波減圧乾燥技術の食品加工への応用に関する基礎的研究, 日本食品科学工学会関東支部

安藤泰雅
Sep, 2011

Best Paper Awards, Application of Microwave to Drying and Blanching of Tomatoes, The Japanese society for food science and technology

Yasumasa Ando, Takahiro Orikasa, Takeo Shiina, Itaru Sotome, Seiichiro Isobe, Yoshiki Muramatsu, Akio Tagawa

Papers

Changes in the flow properties of potato starch supplemented with super-fine eggshell powder

Daisuke Nei, Tatsuki Kamata, Yasumasa Ando

Food Science and Technology Research, Mar, 2024 Peer-reviewed
Effects of different pre-freezing methods and pressure levels on the pore structure and mechanical properties of microwave-vacuum dried apple

Yasumasa Ando, Daisuke Nei

Journal of Food Engineering, 111944-111944, Jan, 2024 Peer-reviewedLead authorCorresponding author
Effects of size, cultivar, and harvest season on the tissue softening in frozen broccoli

Namiko Nishida, Yasumasa Ando, Megumu Takahashi, Manato Ohishi, Tomoko Hashimoto, Yuji Takemura, Chotika Viriyarattanasak

Food and Bioprocess Technology, Dec 20, 2023 Peer-reviewed
Effect of prefreezing on surface color and structural and textural properties of kiwifruit after microwave-vacuum drying with temperature control by microwave power manipulation

Yasumasa Ando, Takeyuki Okada

Food Science and Technology Research, 29(6) 453-463, Nov, 2023 Peer-reviewedLead authorCorresponding author
Mechanical properties of dehydrofrozen carrots as a function of cell membrane damage, ice crystal development, and rehydration

Yasumasa Ando, Takashi Watanabe

Journal of Food Engineering, 357 111643-111643, Nov, 2023 Peer-reviewedLead authorCorresponding author
Structural Differences Between Hot Air-Dried and Freeze-Dried Two-Spotted Cricket (Gryllus bimaculatus), House Cricket (Acheta domesticus), and Silkworm (Bombyx mori) Larvae and Their Effect on Powder Properties After Grinding

Yasumasa Ando, Takashi Watanabe, Takahiro Orikasa, Satoru Tomita

Food and Bioprocess Technology, Oct, 2023 Peer-reviewedLead authorCorresponding author
The ability to resist freezing damage of three Japanese radish (Raphanus sativus L.) cultivars

Chotika Viriyarattanasak, Yasumasa Ando, Nobuko Fukino, Yuji Takemura, Tomoko Hashimoto

Food Science and Technology Research, 29(5) 423-432, Sep, 2023 Peer-reviewed
Improvement of Mechanical Properties of Frozen Japanese Radish by Combination of Low- and High-temperature Blanching Pretreatment

Namiko Nishida, Yasumasa Ando

Food and Bioprocess Technology, 16(12) 2789-2799, May 4, 2023 Peer-reviewed
Texture and Key Components of Frozen Cabbage Leaves as Affected by Maturity Type

Chotika Viriyarattanasak, Yuji Takemura, Natsumi Takane, Yasumasa Ando, Nobuko Fukino, Namiko Nishida, Tomoko Hashimoto

ACS Food Science & Technology, 3(4) 799-807, Apr 8, 2023 Peer-reviewed
Physical, chemical, and physiological characterization of the reactions preceding chilling injury–induced cell membrane damage in cucumber

Satoru Tomita, Yasumasa Ando, Takashi Watanabe, Masayasu Nagata

Postharvest Biology and Technology, 201 112349, Apr, 2023 Peer-reviewed
Vacuum impregnation of liquid into carrot assisted by high hydrostatic pressure

Ming Gao, Kazuki Nomura, Yasumasa Ando, Yoshiko Nakaura, Zhenya Zhang, Kazutaka Yamamoto

High Pressure Research, 43(2) 142-155, Mar 31, 2023 Peer-reviewed
Comparison of Potato Void Structures Dried by Air-Drying, Freeze-Drying, and Microwave-Vacuum-Drying, and the Physical Properties of Powders After Grinding

Yasumasa Ando, Daisuke Nei

Food and Bioprocess Technology, 16(2) 447-458, Nov 22, 2022 Peer-reviewedLead authorCorresponding author
Cabbage Core Powder as a New Food Material for Paste Preparation with “Nata Puree”

Ken Tokuyasu, Kenji Yamagishi, Yasumasa Ando, Nobuya Shirai

Journal of Applied Glycoscience, 69(4) 91-95, Nov 20, 2022 Peer-reviewed
Effect of blanching periods and milling conditions on physical properties of potato powders and applicability to extrusion-based 3D food printing

Daisuke Nei, Yasumasa Ando, Itaru Sotome

Food Science and Technology Research, 28(3) 207-216, 2022 Peer-reviewed
Vacuum impregnation of apple assisted by high hydrostatic pressure

Ming Gao, Kazuki Nomura, Yasumasa Ando, Yoshiko Nakaura, Zhenya Zhang, Kazutaka Yamamoto

High Pressure Research, 41(4) 414-428, Oct 2, 2021 Peer-reviewed
Evaluation of heating uniformity and quality attributes during vacuum microwave thawing of frozen apples

Takashi Watanabe, Yasumasa Ando

LWT, 150 111997-111997, Oct, 2021 Peer-reviewed
Relationship between electrical impedance characteristics and physical property of cooked meats

Akihito Kobayashi, Koichi Mizutani, Naoto Wakatsuki, Yuka Maeda, Tadashi Ebihara, Yasumasa Ando

Journal of the Society of Agricultural Structures, Japan (Nogyo Shisetsu), 51(4) 112-121, Dec, 2020 Peer-reviewed
Influences of Blanching and Freezing Pretreatments on Moisture Diffusivity and Quality Attributes of Pumpkin Slices During Convective Air-Drying

Yasumasa Ando, Tomoya Okunishi, Hiroshi Okadome

Food and Bioprocess Technology, 12(11) 1821-1831, Nov, 2019 Peer-reviewedLead authorCorresponding author
Electric and mechanical detection of changes in heated apple flesh

Takashi Watanabe, Yasumasa Ando, Nobutaka Nakamura, Takahiro Orikasa, Takeo Shiina, Masayasu Nagata

Journal of Food Engineering, 261 26-31, Nov, 2019 Peer-reviewed
Cultivar differences in electrical and mechanical property changes and tolerance in apples due to high hydrostatic pressure treatment

Younju Lee, Takashi Watanabe, Yoshiko Nakaura, Yasumasa Ando, Masayasu Nagata, Kazutaka Yamamoto

POSTHARVEST BIOLOGY AND TECHNOLOGY, 156, Oct, 2019 Peer-reviewed

Misc.

食品凍結の利用と品質評価

安藤泰雅

食糧その科学と技術, (56) 19‐31, Mar 29, 2018
Current State and Future Issues of Technology Development Concerned with Freezing and Thawing of Foods

Yasumasa Ando, Daisuke Nei, Shinji Kono, Hiroshi Nabetani

JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 64(8) 391-428, 2017 Peer-reviewedInvited
Variability analysis of enzyme activity and quality change for establishment of microwave blanching method

(24) 97-106, 2011

Research Projects

昆虫タンパク質発酵食品の新規創出：伝統的技術で目指す持続可能な食料生産

Grants-in-Aid for Scientific Research Grant-in-Aid for Scientific Research (B), Grant-in-Aid for Scientific Research (B), Japan Society for the Promotion of Science, Apr, 2022 - Mar, 2026
Design of Quality Attributes of Dried Fruits by Application of Vacuum-Microwave Technology

Grants-in-Aid for Scientific Research Grant-in-Aid for Scientific Research (C), Grant-in-Aid for Scientific Research (C), Japan Society for the Promotion of Science, Apr, 2022 - Mar, 2025
網羅的な細胞組織構造・オミクス分析で解析する真の低温障害発生メカニズム

科学研究費助成事業基盤研究(B), 基盤研究(B), 日本学術振興会, Apr, 2021 - Mar, 2025

渡邊高志, 冨田理, 安藤泰雅
Clarification of tissue softening behavior of frozen vegetables by analyses of water permeability and electrical characteristics of cell membrane

Grants-in-Aid for Scientific Research, Grant-in-Aid for Early-Career Scientists, Japan Society for the Promotion of Science, Apr, 2018 - Mar, 2022

Ando Yasumasa
フードロス削減とQoL向上を同時に実現する革新的な食ソリューションの開発

ムーンショット型農林水産研究開発事業, 内閣府, 2020
電気インピーダンス法を用いた食品の非破壊評価に関する研究

科学研究費助成事業特別研究員奨励費, 特別研究員奨励費, 日本学術振興会, Apr, 2012 - Mar, 2013

安藤泰雅

Profile Information

Research Interests

Research Areas

Research History

Education

Committee Memberships

Awards

Papers

Misc.

Research Projects

Menu

Coauthors