| Project/Area Number |
26350093
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Multi-year Fund |
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| Section | 一般 |
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| Research Field |
Eating habits
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| Research Institution | Kochi University |
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Principal Investigator |
MURAI Masauki 高知大学, 教育研究部自然科学系農学部門, 教授 (00166240)
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| Co-Investigator(Kenkyū-buntansha) |
河野 俊夫 高知大学, 教育研究部自然科学系農学部門, 教授 (60224812)
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| Project Period (FY) |
2014-04-01 – 2017-03-31
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| Project Status |
Completed (Fiscal Year 2016)
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| Budget Amount *help |
¥4,810,000 (Direct Cost: ¥3,700,000、Indirect Cost: ¥1,110,000)
Fiscal Year 2016: ¥650,000 (Direct Cost: ¥500,000、Indirect Cost: ¥150,000)
Fiscal Year 2015: ¥650,000 (Direct Cost: ¥500,000、Indirect Cost: ¥150,000)
Fiscal Year 2014: ¥3,510,000 (Direct Cost: ¥2,700,000、Indirect Cost: ¥810,000)
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| Keywords | 品質推定 / 炊飯米 / ニューラルネット / 村井79号 / ヒノヒカリ / 玄米 / 炊飯 / 物性 |
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| Outline of Final Research Achievements |
For optimizing cooking condition of rice grains, a neural network estimation model, that relates cooking process patterns with the cooked rice quality, was proposed. In construction of neural network model for estimating quality index, hardness of boil-cooked rice samples, water adsorption and DSC curve patterns were used for inputs of the model. After training the neural network model by back-propagation learning method, the accuracy of the estimated values to the measured data not used for the training was checked. As the result, it was found that relative error of the estimated values to the measured was within 20%.
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