研究発表

  • ■学会発表(国内)

    化学工学会第89年会, 2024.3.18(月)-3.20(水)

    PC263　グリシンの冷却晶析での冷却モードとオゾン濃度の組合わせが結晶形状に及ぼす効果
    (千葉工大) ○(学)今関 結実・(正)工藤翔慈（ポスター発表）

  • 化学工学会第54回秋季大会, 2023.9.11(月)-9.13(水)

    G318　冷却晶析でのスケール形成の動的過程に懸濁結晶の特性および懸濁量が及ぼす影響
    (千葉工大) ○(正)工藤 翔慈・(群馬高専) (学)諸田 有希奈・ 太田 道也（口頭発表）

  • 分離技術会年会2022，2022.11.17（木）-11.18(金)

    S6-P4 非球形粒子の粒子形状と濾過性および固液分離性に関する一考察
    （千葉工大・工）〇工藤翔慈，（群馬高専・専）（学）木村一輝（オンライン、ポスター発表）

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    化学工学会第53回秋季大会, 2022.9.14(水)-9.16(金)

    DI117　冷却晶析でのスケール形成への懸濁結晶の粒径および形状と懸濁量の影響
    (群馬高専) ○(学)諸田 有希奈・ 太田 道也・ (千葉工大) (正)工藤 翔慈（口頭発表）


    ■学会発表（学生研究発表会）

    日本海水学会若手会 第15回学生研究発表会, 2024年3月6～7日、だて歴史の杜カルチャーセンター（北海道伊達市）

  • O/P-08 NaCl結晶の蒸発晶析での凝集と純度に結晶懸濁密度及びカリウムイオン，マグネシウムイオンの共存が及ぼす影響
    （千葉工大・工）◎新井瑠菜，工藤翔慈
  • O/P-09 NaCl結晶の蒸発晶析での凝集と純度に結晶懸濁密度およびマグネシウムイオン濃度が及ぼす影響
    （千葉工大・工）吉村駿佑，◎舛永　昇，工藤翔慈
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  • 日本海水学会若手会 第14回学生研究発表会, 2023年3月8～9日、ホテルアトールエメラルド宮古島（沖縄県宮古島市）

  • O/P-25 懸濁型冷却晶析でのスケール形成抑制のための種晶条件の検討
    （群馬高専・環境工学専攻）〇諸田有希奈，（群馬高専・物質工）太田道也，（千葉工大・工）工藤翔慈
  • O/P-28 晶析操作でのオゾン添加のタイミングと添加時間が結晶粒子群特性に及ぼす効果
    （千葉工大・工）○今関結実，工藤翔慈
  • O/P-33 高懸濁密度下の製塩蒸発晶析での食塩の凝集の評価
    （千葉工大・工）○新井瑠菜，（群馬高専）佐々木真道，（千葉工大・工）工藤翔慈
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  • ■国際会議

    The 12th International Conference on Separation Science and Technology (ICSST 2023), 15th-17th, November, 2023 (Okinawa, Japan)

    How do characteristics of crystal particles affect the initiation of scale formation in suspended-type crystallization?
    Shoji KUDO

  • The 22nd International Symposium on Industrial Crystallization (ISIC) , 5th-8th, September, 2023 (Glasgow, Scotland)

    The effect of size, shape and the number of suspended crystals on scale formation dynamics
    Shoji KUDO, Yukina MOROTA, Michiya OTA

  • The 14th Japan-Korea Symposium on Materials and Interfaces, 1st-4th, November, 2022 (Kanazawa, Japan)

    Invited lecture 4
    The Effect of Crystal’s Size and Shape on Initiation of Scale Formation
    Shoji KUDO

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  • ■投稿論文

  • Shoji Kudo, Yukina Morota, Michiya Ota, "Seeding Condition Strategy for Mitigating the Scale Formation and Enhancing the Yield in Suspension-Type Cooling Crystallization," Crystal Growth and Design, 24, 1935-1940, (2024). https://doi.org/10.1021/acs.cgd.3c01165
  • Shuntaro Amari, Ai Okude, Shoji Kudo, Hiroshi Takiyama, "Operation Strategy for Avoiding Oiling‐Out During the Anti‐Solvent Crystallization Based on Ternary Phase Diagram," ChemistrySelect, 7, e202203181, (2022). https://doi.org/10.1002/slct.202203181
  • Shoji Kudo, "How do size and shape of crystal particles affect the initiation of scale formation in suspended-type cooling crystallization?," Chemical Engineering Research and Design, 186, 198-205, (2022). https://doi.org/10.1016/j.cherd.2022.08.001
  • Shuntaro Amari, Chinami Sugawara, Shoji Kudo, Hiroshi Takiyama, "Investigation of Operation Strategy Based on Solution pH for Improving the Crystal Quality Formed during Reactive Crystallization of l-Aspartic Acid", ACS Omega, 7, 2989-2995, (2022) https://doi.org/10.1021/acsomega.1c06015
  • Shuntaro Amari, Chinami Sugawara, Ryo Harada, Shoji Kudo, Hiroshi Takiyama, "Investigating the effect of operation points on crystal quality in reactive crystallization using continuous flow with high shear stress," Chemical Engineering Research and Design, 176, 116-122, (2021) https://doi.org/10.1016/j.cherd.2021.09.030
  • Mana Koyama, Shoji Kudo, Shuntaro Amari, Hiroshi Takiyama, "Development of novel cascade type crystallizer for continuous production of crystalline particles," Journal of Industrial and Engineering Chemistry, 89, 111-114, (2020) https://doi.org/10.1016/j.jiec.2020.06.021
  • Gemgui Otgonnyam, Yoshimitsu Kamakura, Shoji Kudo, Hiroshi Takiyama, "Effect of Initial Temperature and Slurry Density on Stable Crystallization Process of Xylitol Melt Containing Sorbitol," Food Science and Technology Research, 26, 235-238, (2020) https://doi.org/10.3136/fstr.26.235
  • Kentaro Atsukawa, Shoji Kudo, Shuntaro Amari, Hiroshi Takiyama, "Increase of solidification rate to improve quality of productivity for xylitol/sorbitol crystalline candy products," Journal of Food Engineering, 268, 109738, (2020)
    https://doi.org/10.1016/j.jfoodeng.2019.109738
  • Soichiro Urai, Shoji Kudo, Hiroshi Takiyama, "Development of Rebaudioside D Polymorphs with Improved Solubility," Food Science and Technology Research, 26, 17-23, 2020
    https://doi.org/10.3136/fstr.26.17
  • Mitsuki Ohyama, Shoji Kudo, Shuntaro Amari, Hiroshi Takiyama, "Production of crystalline particles with high homogeneity in reaction crystallization by using pH-solubility-profile," Journal of Industrial and Engineering Chemistry, 75, 38-43, (2019) https://doi.org/10.1016/j.jiec.2019.03.003
  • Momoko Nishimaru, Shoji Kudo, Hiroshi Takiyama, "Effect of Two Kind of Supersaturation on Crystal Qualities during Cocrystallization," Journal of Chemical Engineering of Japan, 52(6) 579-585, (2019)
    https://doi.org/10.1252/jcej.18we281
  • Eriko Sato, Shoji Kudo, Hiroshi Takiyama, "Study on Control of pH-Modulation Crystallization Utilizing Concept of Dissociation Equilibrium," Chemical and Pharmaceutical Bulletin, 67(5) 461-466, (2019)
    https://doi.org/10.1248/cpb.c18-01004
  • Shoji Kudo, Hiroshi Takiyama, "Solubility Determination for Carbamazepine and Saccharin in Methanol/Water Mixed Solvent: Basic Data for Design of Cocrystal Production by Antisolvent Crystallization," Journal of Chemical and Engineering Data, 63(2), 451-458, (2018)
    https://doi.org/10.1021/acs.jced.7b00920
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