東京海洋大学 産学・地域連携推進機構 研究者総覧データベース

氏名

ラベ ペレス イヴァン アントニオ 

読み

Llave-Perez-Yvan-Antonio

役職

准教授

TEL・FAX

03-5463-0622

E−mail

pllave1@kaiyodai.ac.jp
*研究者への技術相談等は、「海の相談室」をご利用ください。

ホームページ

所属部門

食品生産科学部門

担当科目

学部担当科目：食品殺菌工学、食品工学、食品工学実験、物理学実験、食品生産学入門実験

キーワード

マイクロ波加熱、通電加熱、高周波加熱、誘電特性、熱移動解析、調理工学

研究テーマ・活動内容

1　食品の熱処理技術　
2　食品の加熱における加熱むらの予測
3　食品の誘電特性の測定
4　食品の熱処理中のコンピューターシミュレーション
　

SDGsと関係する研究テーマ

研究と関係するSDGs項目

自己アピール

技術相談対応分野

共同研究の希望課題

科研費等研究テーマ

講演テーマ

特記事項

氏名

ラベ ペレス イヴァン アントニオ 

読み

Llave-Perez-Yvan-Antonio

役職

准教授

所属部門

食品生産科学部門

学歴

1997年3月　ペルー国立ラ・モリーナ農業大学漁業学部水産加工学科　卒業
2012年3月　東京海洋大学大学院海洋科学技術研究科海洋科学系食品生産科学部門　博士後期課程　修了

経歴

1997年12月　Peruvian Institute of Fishery Technology（ペルー水産研究所）および公益財団法人 海外漁業協　
　　　　　　力財団 (日本) Special Project (特別プロジェクト): Plant Engineer（ペルー工場技術者）（2002
　　　　　　年3月まで）
2002年4月　Peruvian Institute of Fishery Technology （ペルー水産研究所）制作主任およびジュニア研究員
　　　　　　(ペルー)（2006年9月まで）
2012年5月　東京海洋大学博士研究員 （健康で安全な海洋食資源研究のアジア教育 研究拠点形成プロジェクト）
　　　　　（2016年3月まで）
2016年4月　東京海洋大学 日本学術振興会外国人特別研究員事業博士研究員（2018年3月まで）
2018年4月　新潟食料農業大学食料産業学部食料産業学科、講師（2021年3月まで）

学位

海洋科学博士

学位論文

所属学会と役職など

日本食品工学会

社会活動

受賞歴等

氏名

ラベ ペレス イヴァン アントニオ 

読み

Llave-Perez-Yvan-Antonio

役職

准教授

所属部門

食品生産科学部門

主要論文

・Yvan Llave, Ferruh Erdogdu (2020). Radio frequency processing and recent advances on thawing and tempering of frozen food products–A review. Critical Reviews in Food Science and Nutrition. https://doi.org/ 10.1080/10408398.2020.1823815.
・Yinzhe Jin, Chancong Jiang, Yang Jiao, Yvan Llave, Mika Fukuoka, Noboru Sakai (2020). Analysis of ohmic heating of yellowtail (Seriola quinqueradiata) fillets at high frequencies by 3D simulation – Effect of ohmic heating system (batch and pseudo-continuous), sample shape, and size. Innovative Food Science and Emerging Technologies, 66, 102482, https://doi.org/10.1016/j.ifset.2020.102482.
・Yvan Llave, Daichi Kambayashi, Mika Fukuoka, Noboru Sakai (2020). Power absorption analysis of two-component materials during microwave thawing and heating: Experimental and computer simulation. Innovative Food Science and Emerging Technologies, 66, 102479, https://doi.org/10.1016/j.ifset.2020.102479.
・Xiaolong Li, Yvan Llave, Mika Fukuoka, Noboru Sakai (2020). Physicochemical changes in cooked prawn muscle with or without shell during water bath treatment: Effect of thermal protein denaturation. Journal of Food Process Engineering, e13505, https://doi.org/10.1111/jfpe.13505.
・Yvan Llave, Kimihiko Morinaga, Mika Fukuoka, Noboru Sakai (2018). Characterization of ohmic heating and sous-vide treatment of scallops: Analysis of electrical conductivity and the effect of thermal protein denaturation on quality attribute changes. Innovative Food Science and Emerging Technologies, 50, 112–123.
・Xiaolong Li, Yvan Llave, Weijie Mao, Mika Fukuoka, Noboru Sakai (2018). Heat and mass transfer, shrinkage, and thermal protein denaturation of kuruma prawn (Marsupenaeus japonicas) during water bath treatment: A computational study with experimental validation. Journal of Food Engineering, 238, 30–43.
・Yvan Llave, Toshifumi Udo, Mika Fukuoka, Noboru Sakai (2018). Ohmic heating of beef at 20 kHz and analysis of electrical conductivity at low and high frequencies. Journal of Food Engineering, 228C, 91–101.
・Yvan Llave, Satoshi Fukuda, Mika Fukuoka, Naomi Shibata-Ishiwatari, Noboru Sakai (2018). Analysis of color changes in chicken egg yolks and whites based on degree of thermal protein denaturation during ohmic heating and water bath treatment. Journal of Food Engineering, 222, 151–161.
・Yvan Llave, Naomi Shibata-Ishiwatari, Mai Watanabe, Mika Fukuoka, Naoko Hamada-Sato, Noboru Sakai (2017). Analysis of the effects of thermal protein denaturation on the quality attributes of sous-vide cooked tuna. Journal of Food Processing and Preservation, 42(1), e13347, https://doi.org/10.1111/jfpp.13347
・Wen Guo, Yvan Llave, Yinzhe Jin, Mika Fukuoka, Noboru Sakai (2017). Mathematical modeling of ohmic heating of two-component foods with non-uniform electric properties at high frequencies. Innovative Food Science and Emerging Technologies, 39C, 63–78.
・Lei Liu, Yvan Llave, Yinzhe Jin, Da-yu Zheng, Mika Fukuoka, Noboru Sakai (2017). Electrical conductivity and ohmic thawing of frozen tuna at high frequencies. Journal of Food Engineering, 197, 68–77.
・Yvan Llave, Kenji Takemori, Mika Fukuoka, Toshikazu Takemori, Haruo Tomita, Noboru Sakai (2017). Analysis of browning of broiled foods by noncontact techniques: A case study for Japanese eggplant (Solanum melongena). Journal of Food Process Engineering, 40(1), e12347, https://doi.org/10.1111/jfpe.12347
・Yvan Llave, Kimihiko Morinaga, Mika Fukuoka, Noboru Sakai (2017). Ohmic heating application as an alternative to the sous-vide technique for fishery products. Congress proceedings, 1, 2-7, 8th Shelf Life International Meeting 2017, Bangkok, Thailand.
・Yvan Llave, Kenji Takemori, Mika Fukuoka, Toshikazu Takemori, Haruo Tomita, Noboru Sakai (2016). Mathematical modeling of shrinkage deformation in eggplant undergoing simultaneous heat and mass transfer during convection-oven roasting. Journal of Food Engineering, 178, 124–136.
・Yvan Llave, Katsuya Mori, Daichi Kambayashi, Mika Fukuoka, Noboru Sakai (2016). Dielectric properties and model food application of tylose water pastes during microwave thawing and heating. Journal of Food Engineering, 178, 20–30.
・Yvan Llave, Mika Fukuoka, Naoko Hamada-Sato, Noboru Sakai (2016). Analysis of quality changes of tuna (Thunnus macoyii) processed by Sous-vide cooking. Congress proceedings, 1, 122, 18th World Congress of Food Science and Technology (IUFoST), Dublin, Ireland.
・Yvan Llave, Wen Guo, Mika Fukuoka, Noboru Sakai (2016). Modeling of ohmic heating at high frequency of two-component solid foods. Congress proceedings, 1, 121, 18th World Congress of Food Science and Technology (IUFoST), Dublin, Ireland.
・Yvan Llave, Akiko Suzuki, Mika Fukuoka, Eiichi Umiuchi, Noboru Sakai (2015). Migration of smoke components into pork loin ham during processing and storage. Journal of Food Engineering, 166C, 221–229.
・Yvan Llave, Shixiong Liu, Mika Fukuoka, Noboru Sakai (2015). Computer simulation of radiofrequency defrosting of frozen foods. Journal of Food Engineering, 152(C), 32–42.
・Yvan Llave, Xingyi Yu, Mika Fukuoka, Noboru Sakai (2014). Analysis of the color developed during carbonization of grilled fish by kinetics and computer imaging. Food Science and Technology Research, 20(5), 1051–1061.
・Yvan Llave, Yuina Terada, Mika Fukuoka, Noboru Sakai (2014). Dielectric properties of frozen tuna and analysis of defrosting using a radio-frequency system at low frequencies. Journal of Food Engineering, 139, 1–9.
・Yvan Llave, Xingyi Yu, Genki Wakisaka, Mika Fukuoka, Noboru Sakai (2014). Visualization of browning color formation on grilled fish through a 2D simulation. Food Science and Technology Research, 20(3), 537–545.
・Xingyi Yu, Yvan Llave, Mika Fukuoka, Noboru Sakai (2014). Estimation of color changes in fish surface at the beginning of grilling based on the degree of protein denaturation. Journal of Food Engineering, 129, 12–20.
・Yvan Llave, Hiroki Matsuda, Mika Fukuoka, Noboru Sakai (2014). Comparison of browning colour formation on the surface of fish samples during grilling. Food Science and Technology Research, 20(1), 85–91.
・Haruna Kawakami, Yvan Llave, Mika Fukuoka, Noboru Sakai (2013). CFD analysis of the convection flow in the pan during induction heating and gas range heating. Journal of Food Engineering, 116(3), 726–736.
・Hiroki Matsuda, Yvan Llave, Mika Fukuoka, Noboru Sakai (2013). Color changes in fish during grilling – Influences of heat transfer and heating medium on browning color. Journal of Food Engineering, 116(1), 130–137.
・Yvan Llave, Tomoaki Hagiwara, Takaharu Sakiyama (2012). Effects of composition and temperature on the specific heat of Japanese anchovy (Engraulis japonicus) muscle. Netsu Bussei, 26(3), 122–127.
・Yvan Llave, Tomoaki Hagiwara, Takaharu Sakiyama (2012). Artificial neural network model for prediction of cold spot temperature in retort sterilization of starch-based foods. Journal of Food Engineering, 109, 553–560.
・Yvan Llave, Tomoaki Hagiwara, Takaharu Sakiyama (2011). Artificial neural network model flexibly applicable to retort processes under various operating conditions. Congress Proceedings, 1, 313-314, 11th International Congress on Engineering and Food iCEF11, Athens, Greece.

著書

・Yvan Llave, Noboru Sakai (2020). 加熱・冷却「4．熱交換器」.食品製造に役立つ食品工学事典、恒星社厚生閣、pp. 15-19. [in Japanese].
・Yvan Llave, Noboru Sakai (2018). Dielectric defrosting of frozen foods. In: A.M. Grumezescu, A.M. Holban (Eds.), Handbook of Food Bioengineering (Multi Volume Set – Volume XVIII: Food Processing for Increased Quality and Consumption). Elsevier, B.V., pp. 383–422. https://doi.org/10.1016/B978-0-12-811447-6.00013-8
・Yvan Llave, Noboru Sakai (2019) CFD modeling of convection flow in pan cooking. In: D.W. Sun (Ed.), Computational Fluid Dynamics in Food Processing. 2nd Edition, CRC Press Taylor & Francis Group, Boca Raton FL, 363–386.

氏名

ラベ ペレス イヴァン アントニオ 

読み

Llave-Perez-Yvan-Antonio

役職

准教授

所属部門

食品生産科学部門

研究室紹介

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