An estimation method for food freshness by visual perception and spectroscopic analysis

• Project/Area Number: 24658221
• Research Category: Grant-in-Aid for Challenging Exploratory Research
• Allocation Type: Single-year Grants
• Research Field: Agricultural information engineering
• Research Institution: National Agriculture and Food Research Organization
• 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)
• 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)
• 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)
• Project Period (FY): 2012-04-01 – 2014-03-31
• Project Status: Completed (Fiscal Year 2013)
• Budget Amount: ¥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)
• 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

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.

Research Products

• [Journal Article] 視覚と食 (2014)
  • Author(s): 和田有史
  • Journal Title: 食品総合研究所ニュース Volume: 31 Pages: 9-13
• [Journal Article] 食認知への心理学的アプローチ (2013)
  • Author(s): 和田有史
  • Journal Title: ソフト・ドリンク技術資料 Volume: 169 Pages: 19-34
• [Journal Article] Glossiness and perishable food quality: visual freshness judgment of fish eyes based on luminance distribution (2013)
  • Author(s): Takuma Murakoshi, Tomohiro Masuda, Ken Utsumi, Kazuo Tsubota, Yuji Wada
  • Journal Title: PLoS One Volume: 8(3) Issue: 3 Pages: 1-5
  • DOI: 10.1371/journal.pone.0058994
  • Peer Reviewed
• [Journal Article] Superiority of experts over novices in trueness and precision of concentration estimation of sodium chloride solutions (2013)
  • Author(s): Tomohiro Masuda, Yuji Wada, Masako Okamoto, Yasushi Kyutoku, Yui Yamaguchi, Atsushi Kimura, Tatsu Kobayakawa, Takayuki Kawai, Ippeita Dan, Fumiyo Hayakawa
  • Journal Title: Chemical Senses Volume: 38(3) Issue: 3 Pages: 251-258
  • DOI: 10.1093/chemse/bjs137
  • Peer Reviewed
• [Journal Article] Petal saturation affects visible flower senescence in cut lilies (2012)
  • Author(s): Hiroko Mochizuki-Kawai, Sanae Kishimoto, Yuji Wada, Tomohiro Masuda, Kazuo Ichimura
  • Journal Title: Journal of the Japanese Society for Horticultural Science Volume: 3(5) Pages: 350-356
  • NAID: 130004951671
  • Peer Reviewed
• [Journal Article] Luminance distribution modifies the perceived freshness of strawberries (2012)
  • Author(s): Carlos Arce-Lopera, Tomohiro Masuda, Atsushi Kimura, Yuji Wada, Katsunori Okajima
  • Journal Title: i-Perception Volume: 3(5) Issue: 5 Pages: 338-355
  • DOI: 10.1068/i0471
  • Peer Reviewed
• [Journal Article] 実験心理学で探る食の感性―多感覚知覚と社会的文脈- (2012)
  • Author(s): 和田有史
  • Journal Title: Food and Food Ingredients Journal of Japan Volume: 217(2) Pages: 177-183
  • NAID: 40019336789
• [Journal Article] 食品を感じる複合感覚の成り立ち (2012)
  • Author(s): 和田有史
  • Journal Title: 日本官能評価学会誌 Volume: 160(1) Pages: 25-27
• [Journal Article] 実験心理学で探る食の感性 ―多感覚知覚と社会的文脈― (2012)
  • Author(s): 和田有史
  • Journal Title: Food and Food Ingredients Journal of Japan Volume: 217(2) Pages: 177-183
  • NAID: 40019336789
• [Presentation] 両眼立体視がキャベツの鮮度知覚に与える影響 (2014)
  • Author(s): 松原和也・増田知尋・本田秀仁・和田有史
  • Organizer: 日本視覚学会2014年冬季大会
  • Place of Presentation: 工学院大学(東京都)
• [Presentation] 両眼立体視がキャベツの鮮度知覚に与える影響 (2014)
  • Author(s): 松原和也・増田知尋・本田秀仁・和田有史
  • Organizer: 日本視覚学会2014年冬季大会
  • Place of Presentation: 工学院大学（東京都）
• [Presentation] NIR Imaging for Predicting Freshness of Cabbage (2013)
  • Author(s): 羅せん,増田知尋,松原和也,和田有史,池羽田晶文
  • Organizer: 第29回近赤外フォーラム
  • Place of Presentation: 文部科学省研究交流センター(茨城県)
• [Presentation] Visual freshness judgment of fish eyes based on luminance distribution (2013)
  • Author(s): Yuji Wada, Takuma Murakoshi, Tomohiro Masuda, Ken Utsumi
  • Organizer: 10th Pangborn Sensory Science Symposium
  • Place of Presentation: Windsor Barra Hotel (Brazil)
• [Presentation] NIR Imaging for Predicting Freshness of Cabbage (2013)
  • Author(s): 羅せん，増田知尋，松原和也，和田有史，池羽田晶文
  • Organizer: 第29回近赤外フォーラム
  • Place of Presentation: 文部科学省研究交流センター（茨城県）
• [Presentation] 食品の質感視知覚 (2012)
  • Author(s): 和田有史
  • Organizer: 第42回千葉視覚研究会
  • Place of Presentation: 千葉大学(千葉県)
  • Year and Date: 2012-05-23
  • Invited
• [Presentation] チンパンジーにおける食物のテクスチャ知覚 (2012)
  • Author(s): 伊村知子,増田知尋,和田有史,岡嶋克典
  • Organizer: 日本動物心理学会第72回大会
  • Place of Presentation: 関西学院大学(兵庫県)
  • Year and Date: 2012-05-12
• [Presentation] チンパンジーにおける食物のテクスチャ知覚
  • Author(s): 伊村知子，増田知尋，和田有史，岡嶋克典
  • Organizer: 日本動物心理学会 第72回大会
  • Place of Presentation: 関西学院大学（兵庫県）
• [Presentation] 食品の質感視知覚
  • Author(s): 和田有史
  • Organizer: 第42回千葉視覚研究会
  • Place of Presentation: 千葉大学（千葉県）
  • Invited
• [Book] 認知心理学演習日常生活と認知行動 (2012)
  • Author(s): 和田有史,日下部裕子
  • Publisher: オーム社
• [Book] 認知心理学演習 日常生活と認知行動 (2012)
  • Author(s): 和田有史，日下部裕子
  • Total Pages: 211
  • Publisher: オーム社