鈴木 寛一

A novel margarine producing process using high pressure 

Proceedings of 9th International Conference Engineering and Food 374-379 2004年  

Characteristics of superheated steam treatment for food combined with far infrared heating 

Proceedings of 9th International Conference Engineering and Food 189-193 2004年  

A non-destructive and continuous measurement of a drying process of foods using dielectric properties 

Proceedings of 9th International Conference Engineering and Food 78-83 2004年  

An in-line measurement of deep-fat frying process of fried foods using dielectric properties 

Proceedings of 9th International Conference Engineering and Food 127-131 2004年  

A novel method to measure viscosity and viscoelasticity of liquid food by a non-rotational concentric cylinder 

Proceedings of 9th International Conference Engineering and Food 468-473 2004年  

A novel margarine producing process using high pressure 

Proceedings of 9th International Conference Engineering and Food 374-379 2004年  

Characteristics of superheated steam treatment for food combined with far infrared heating 

Proceedings of 9th International Conference Engineering and Food 189-193 2004年  

A non-destructive and continuous measurement of a drying process of foods using dielectric properties 

Proceedings of 9th International Conference Engineering and Food 78-83 2004年  

An in-line measurement of deep-fat frying process of fried foods using dielectric properties 

Proceedings of 9th International Conference Engineering and Food 127-131 2004年  

A novel method to measure viscosity and viscoelasticity of liquid food by a non-rotational concentric cylinder 

Proceedings of 9th International Conference Engineering and Food 468-473 2004年  

凍結乾燥食品のコラプス防止のための電気容量変化を用いた氷結率の設定 

日本食品科学工学会誌 50(8) 356-360 2003年  

非破壊測定法を利用した凍結魚体の最適加工温度の決定 

平成15年度日本冷凍空調学会学術講演会講演論文集 C308、1-4 2003年  

Control of ice fraction by capacitance measurement for prevention of collapse during freeze drying of food 

Nippon Shokuhin Kagaku Kougaku kaishi 50(8) 356-360 2003年  

A novel margarine producing process using high pressure 

Proceedings of 3rd World Congress of Emulsion 2002年  

Properties of solid fat O/W emulsions prepared by membrane emulsification method combined with pre-emulsification 

Proceedings of 3rd World Congress of Emulsion 2002年  

Production of O/W-emulsions with narrow droplet size distribution by repeated premix membrane emulsification 

Proceedings of 3rd World Congress of Emulsion 24-27 2002年  

Preparation of fine W/O/W emulsions with narrow particle size distribution by membrane emulsification method combined with pre-emulsification 

Proceedings of 3rd World Congress of Emulsion 24-27 2002年