Takahiro Orikasa

Life cycle of meats: an opportunity to abate the greenhouse gas emission from meat industry in Japan.

The food industry is one of the worlds largest industrial sectors, hence a large contributor of greenhouse gases (GHG) which cause global warming. This study evaluates the life cycle of various types of meat to determine if the GHG emission from the meat industry in Japan could be reduced if the population makes different dietary choices. It was confirmed that the GHG emission of beef was greater than that of pork or chicken. The GHG emission from meat in general also depends on the per capita caloric intake (if meat supplies the recommended animal protein or contributes to it at the present rate). In a healthy and balanced diet (9.2 MJ i.e., 2200 kcal in total, where either mixed meat or chicken or pork or beef contributes 2.2%), the GHG emission is estimated to be 0.28 or 0.17 or 0.15 or 0.77 kg CO₂ eq/person/day, respectively. A change in consumption patterns (from beef to chicken or pork) and the adoption of a healthy and balanced diet would help to abate about 2.5-54.0 million tons (CO₂ eq) produced by the meat industry each year in Japan.

Processing Conditions, Rice Properties, Health and Environment

Rice is the staple food for nearly two-thirds of the world’s population. Food components and environmental load of rice depends on the rice form that is resulted by different processing conditions. Brown rice (BR), germinated brown rice (GBR) and partially-milled rice (PMR) contains more health beneficial food components compared to the well milled rice (WMR). Although the arsenic concentration in cooked rice depends on the cooking methods, parboiled rice (PBR) seems to be relatively prone to arsenic contamination compared to that of untreated rice, if contaminated water is used for parboiling and cooking. A change in consumption patterns from PBR to untreated rice (non-parboiled), and WMR to PMR or BR may conserve about 43–54 million tons of rice and reduce the risk from arsenic contamination in the arsenic prone area. This study also reveals that a change in rice consumption patterns not only supply more food components but also reduces environmental loads. A switch in production and consumption patterns would improve food security where food grains are scarce, and provide more health beneficial food components, may prevent some diseases and ease the burden on the Earth. However, motivation and awareness of the environment and health, and even a nominal incentive may require for a method switching which may help in building a sustainable society.

Evaluation of the life cycle of bioethanol produced from rice straws.

This study evaluated the life cycle of bioethanol produced by enzymatic hydrolysis of rice straw. Net energy consumption, CO(2) emission and production costs were estimated to determine whether environmentally preferable and economically viable bioethanol can be produced from rice straws. Two varieties of rice straw (Koshihikari and Leafstar), three energy scenarios (F-E-RH: Fuel-Electricity-Residues used for Heat; F-E-RE: Fuel-Electricity-Residues used to generate Electricity; F-RE: Fuel-Residues used to generate Electricity) and three types of primary energy (heavy oil; LNG: liquefied natural gas; agri-residues) were considered. The net energy consumption, CO(2) emission and production costs were estimated to be 10.0-17.6MJ/L, -0.5 to 1.6kg/L and 84.9-144.3¥/L (1 US

Hot air drying characteristics of sweet potato using moisture sorption isotherm analysis and its quality changes during drying.

≈100¥), respectively, depending on the feedstock and scenarios of this study. A shift in energy scenarios or in the type of primary energy (heavy oil to LNG or agri-residues) not only reduces emissions and production costs of bioethanol from rice straw, but may also reduce the fluctuation in production cost over time and risk on investment, which would encourage more investment in this sector.

Simultaneous Estimation of the Thermophysical Properties of Selected Liquid Dairy Products by a Transient Heat Flow Probe Method

Changes in the quality of sweet potato during hot air drying, such as L-ascorbic acid, sugar content, surface color and hardness, and drying characteristics, were investigated at temperatures of 30, 40, 50, and 60°C. Equilibrium moisture contents (EMC) of sweet potato samples in the desorption process were measured by a static method at the four aforementioned temperatures and six selected relative humidity levels. Using both the measured moisture content data in the drying test and the EMC values, hot air drying characteristics of sweet potato was estimated. Changes in L-ascorbic acid content of sweet potato during hot air drying was measured, wherein a first-order reaction rate equation was applied to model the change in decomposition of L-ascorbic acid content. In addition, surface color, sugar content, and surface hardness were also measured. The total color change (?E) of the samples was observed to decrease as drying temperature was increased. The effects of sample sugar concentration on surface hardening during hot air drying of sweet potato are discussed.

Simultaneous Estimation and Modeling of Thermophysical Properties of Big-Eyed Tuna and Pacific Cod

The thermophysical properties of reconstituted whole milk, skim milk, and whey were measured at various temperatures and concentrations. A new method for the simultaneous determination of thermophysical properties using a modified version of current probe theory method was proposed. Two new correction coefficients were introduced, and using the values of these coefficients and an approximate solution of the heat conduction equation, the thermal conductivity and thermal diffusivity of each sample were determined. The specific heat of each sample was estimated from the definition of thermal diffusivity. These properties were expressed as a function of concentration and temperature.

Hot Air Drying and Vacuum Drying Characteristics of Scarlet Runner Beans

The thermophysical properties (thermal conductivity, thermal diffusivity, and specific heat) of big-eyed tuna and pacific cod were measured at various temperatures (5–50°C) by the modified version of current probe method. The optimal prediction models for these thermophysical properties were determined. The random model was applied to predict the thermal conductivity of seafood in a wide range of temperature and it provided the accurate predictions for the samples. The thermal diffusivities of the samples could be predicted by Martens’s equation. An additive relationship exists between the specific heat of the sample, the composition, and the specific heat of each component.

Design Method of Power Spectrum Density Profile for Random Vibration Test Based upon S-N Curve

Abstract The drying characteristics and volume changes of scarlet runner beans were measured under various conditions to obtain useful basic information for the optimum drying method and conditions. The sample was dried using two drying methods: hot air drying and vacuum drying. The measured changes in moisture content of the sample with the hot air drying process were in good agreement with the exact solution of the infinite plane sheet model. The estimated diffusion coefficients were 3.8×10 -7 -7.4×10 -7 (m 2 h -1) for hot air drying and were related to absolute temperature by an Arrhenius-type equation. The hull of the scarlet runner bean is hard and thick, and the drying rate of the sample was much slower than that of other beans. To establish an efficient drying method without the quality loss, the vacuum drying characteristics of the sample were measured at several levels for temperature and initial moisture content. For the vacuum drying process, an exponential model could be used to estimate the changes in moisture content of the sample. The values of diffusion coefficient for vacuum drying were approximately twice as much as the values of diffusion coefficient for hot air drying at the same temperature. The effects of drying method, temperature, and initial moisture content on the sample quality were investigated, and the optimum drying method and conditions for scarlet runner beans were proposed. Volumetric changes in the sample were determined by measuring particle density. The specific volume of the sample was represented as a linear function of moisture content.

Analysis of Equilibrium moisture content and L-ascorbic acid during hot air drying for sweet potato

The susceptibility of the product against the vibration was studied at an actual transport condition to develop a random vibration test method. The validity of obtaining power spectrum density (PSD) and its design method were investigated by using a low cost three dimensional vibration data logger (interval recording type). The logger was subjected to the sinusoidal vibration in vertical direction. PSD data obtained by the data logger (equipped with software) gave a lesser level of power in the low frequency range provably due to the limitation of the resolution of frequency. Therefore, attention should be paid not only on the upper limit of the frequency based upon sampling theory but also on the lower limit to evaluate PSD by digital Fast Fourier Transformation. A simple average of the PSD data will give a too little power level, whereas selection of the highest level PSD give an over power level to obtain PSD for the simulated transport test. However, it is possible to obtain a PSD data considering the damage susceptibility of the product by using the S-N curve. Moreover, an accelerated test, shortening of time for the vibration test than the actual transport is possible by using the S-N curve.

Application of the Microwave to Blanching and Drying of Vegetables

The drying characteristics and L-ascorbic acid changes of sweet potato samples were investigated during hot air drying at four temperatures ranging from 30 to 60 °C. Equilibrium moisture contents (EMC) of sweet potato samples in the desorption process were measured at various temperatures by a static method. The measured results were fitted to the Chen-Clayton equation. Using both the measured moisture content data in the drying test and the EMC values, the drying process was evaluated with a combination of both the exponential drying model and an infinite plane sheet model for the diffusion equation. The diffusion coefficient was calculated using an infinite plane sheet model. An Arrhenius-type equation was used to estimate the diffusion coefficient of sweet potato in response to temperature, and the activation energy of sweet potato during hot air drying was estimated. In order to examine the nutrient changes in sweet potato during hot air drying, a first-order reaction rate equation was applied to changes in the decomposition of L-ascorbic acid contents during hot air drying. An Arrhenius-type equation was also applied to estimate the decomposition rate coefficient k’. Accordingly, the activation energy needed for decomposition during hot air drying of sweet potato was estimated to be 48.8 kJ·mol-1.