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Electrical assessment methods for qualities of processed fruit and vegetables

Research Project

Project/Area Number 17K15352
Research Category

Grant-in-Aid for Young Scientists (B)

Allocation TypeMulti-year Fund
Research Field Agricultural environmental engineering/Agricultural information engineering
Research InstitutionNational Agriculture and Food Research Organization

Principal Investigator

Watanabe Takashi  国立研究開発法人農業・食品産業技術総合研究機構, 食品研究部門, 研究員 (60760767)

Project Period (FY) 2017-04-01 – 2020-03-31
Project Status Completed (Fiscal Year 2019)
Budget Amount *help
¥4,290,000 (Direct Cost: ¥3,300,000、Indirect Cost: ¥990,000)
Fiscal Year 2019: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000)
Fiscal Year 2018: ¥1,040,000 (Direct Cost: ¥800,000、Indirect Cost: ¥240,000)
Fiscal Year 2017: ¥2,080,000 (Direct Cost: ¥1,600,000、Indirect Cost: ¥480,000)
Keywords電気インピーダンス / テクスチャー / リンゴ / 低温スチーム加熱 / インピーダンス / 力学特性 / ジューシネス / 青果物 / 加工 / Cole-Cole plot / 農業工学 / ポストハーベスト工学 / 電気化学
Outline of Final Research Achievements

The objective of this study is development of electrical impedance methods to assess the qualities of processed fruit and vegetables. Cole-Cole plot was obtained from the relationships between real and imaginary parts of electrical impedance data in apple tissues. Based on the application theory of cell-tissue based equivalent circuit model analysis, we culclated an electrical parameter, LTO (the length of the coordinate at the top on circular arc of Cole-Cole plot from the origin) as an indicator of electrical resistance values outside the cells. Using the LTO, we monitored the leaking of intracellular fluids to the outside, i.e., cell destructions in apple tissues during heating at 40-80 °C. When the LTO was decreased, mechanical and juiciness properties of apple tissues were also changed. From the results, these property changes during heating may be estimated using electrical impedance methods and the LTO values.

Academic Significance and Societal Importance of the Research Achievements

青果物のおいしさには、咀嚼時のかたさなどの品質が大きく影響する。特に青果物の加工過程においては、それらの品質が大きく変化するため、そのモニタリングが可能となれば、高品質な青果物の加工条件選定に有用である。本研究では、簡易な方法で細胞の破壊を推定できる電気的手法を応用し、細胞破壊が力学特性とジューシネスに影響する結果を示すことで、咀嚼時に感じうる青果物の品質が、電気的に推定できる可能性を示すことができた。電気的手法を用いた、加熱青果物の力学特性、ジューシネスの推定については、これまでに例が少ないため、学術的な新規性が高く、農業工学・食品工学、両分野においてトップクラスの国際誌へ掲載された。

Report

(4 results)
  • 2019 Annual Research Report   Final Research Report ( PDF )
  • 2018 Research-status Report
  • 2017 Research-status Report
  • Research Products

    (3 results)

All 2019 2018

All Journal Article (3 results) (of which Peer Reviewed: 3 results,  Open Access: 1 results)

  • [Journal Article] Electric and mechanical detection of changes in heated apple flesh2019

    • Author(s)
      Watanabe Takashi、Ando Yasumasa、Nakamura Nobutaka、Orikasa Takahiro、Shiina Takeo、Nagata Masayasu
    • Journal Title

      Journal of Food Engineering

      Volume: 261 Pages: 26-31

    • DOI

      10.1016/j.jfoodeng.2019.05.004

    • Related Report
      2019 Annual Research Report
    • Peer Reviewed
  • [Journal Article] An electrical discrimination method for rot in fresh cut apples using Cole-Cole plots2019

    • Author(s)
      Watanabe Takashi、Nakamura Nobutaka、Ota Nobuyoshi、Tomita Satoru、Ando Yasumasa、Orikasa Takahiro、Shiina Takeo、Nagata Masayasu
    • Journal Title

      JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION

      Volume: 13 Pages: 2130-2135

    • Related Report
      2019 Annual Research Report
    • Peer Reviewed
  • [Journal Article] Estimation of Changes in Mechanical and Color Properties from the Weight Loss Data of “Shine Muscat” Fruit during Storage2018

    • Author(s)
      Watanabe Takashi、Nakamura Nobutaka、Ota Nobuyoshi、Shiina Takeo
    • Journal Title

      Journal of Food Quality

      Volume: 2018 Pages: 1-6

    • DOI

      10.1155/2018/7258029

    • Related Report
      2018 Research-status Report
    • Peer Reviewed / Open Access

URL: 

Published: 2017-04-28   Modified: 2021-02-19  

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