Development of method to estimating cooking properties by analyzing image monitoed with a digital camera

Research Project

Project/Area Number	26560045
Research Category	Grant-in-Aid for Challenging Exploratory Research
Allocation Type	Multi-year Fund
Research Field	Eating habits
Research Institution	Kyoto University
Principal Investigator	Adachi Shuji 京都大学, (連合)農学研究科(研究院), 教授 (90115783)
Project Period (FY)	2014-04-01 – 2016-03-31
Project Status	Completed (Fiscal Year 2015)
Budget Amount *help	¥3,640,000 (Direct Cost: ¥2,800,000、Indirect Cost: ¥840,000) Fiscal Year 2015: ¥910,000 (Direct Cost: ¥700,000、Indirect Cost: ¥210,000) Fiscal Year 2014: ¥2,730,000 (Direct Cost: ¥2,100,000、Indirect Cost: ¥630,000)
Keywords	調理特性 / 画像解析 / デジタルカメラ / パスタ / 小麦粉麺 / スパゲッティ / うどん / 画像処理
Outline of Final Research Achievements	A novel method was developed for dried spaghetti as an example to estimate surface roughness quantitatively by monitoring and analyzing the transmitted-light image through the spaghetti using a digital camera. The surface roughness evaluated by the method was strongly correlated with the initial amount per unit surface area of water sorbed by the spaghetti. Another method was also developed to estimate the degree of cracks existing within the spaghetti from the transmitted-light image. The effects of drying temperature and humidity on the properties of cooked spaghetti were elucidated. A method was proposed to quantify degree of starch retrogradation in the early stage of storage by measuring the transmitted-light strength. The method could be applied to estimate quantitatively the degree of retrogradation of starch in the cooked wheat noodle.