| Project/Area Number |
24658221
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| Research Category |
Grant-in-Aid for Challenging Exploratory Research
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| Allocation Type | Single-year Grants |
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| Research Field |
Agricultural information engineering
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| Research Institution | National Agriculture and Food Research Organization |
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Principal Investigator |
IKEHATA Akifumi 独立行政法人農業・食品産業技術総合研究機構, 食品総合研究所・食品分析研究領域, 主任研究員 (40342745)
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| Co-Investigator(Kenkyū-buntansha) |
WADA Yuji 独立行政法人農業・食品産業技術総合研究機構・食品総合研究所, 食品機能研究領域, 主任研究員 (30366546)
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| Co-Investigator(Renkei-kenkyūsha) |
TSUTA Mizuki 独立行政法人農業・食品産業技術総合研究機構・食品総合研究所, 食品工学研究領域, 主任研究員 (80425553)
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| Project Period (FY) |
2012-04-01 – 2014-03-31
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| Project Status |
Completed (Fiscal Year 2013)
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| Budget Amount *help |
¥3,900,000 (Direct Cost: ¥3,000,000、Indirect Cost: ¥900,000)
Fiscal Year 2013: ¥1,950,000 (Direct Cost: ¥1,500,000、Indirect Cost: ¥450,000)
Fiscal Year 2012: ¥1,950,000 (Direct Cost: ¥1,500,000、Indirect Cost: ¥450,000)
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| Keywords | 鮮度 / 画像統計 / 感性評価 / ハイパースペクトルイメージング / 近赤外 |
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| Research Abstract |
Digitization for freshness of food has been defined from two different approaches, digital image and near-infrared hyperspectral image (HSI). Taking images of cut cabbage leaves in a drying process were done by a digital camera and an HSI camera together with a balance to know water contents. The skewness and kurtosis of the luminance distribution of the visual images had a linear relation to the freshness determined by human visual perception as well as to water content. The near-infrared spectra given by the HSI also had a correlation to the water content. Consequently, the feasibility of a new digitization for freshness of food by imaging techniques was established.
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