Mapping of Physical Properties of Fruit and Vegetables Using Multi-X-ray CT Analysis and Simulation Technology

2021 Fiscal Year Final Research Report

• Project/Area Number: 19K15791
• Research Category: Grant-in-Aid for Early-Career Scientists
• Allocation Type: Multi-year Fund
• Review Section: Basic Section 38050:Food sciences-related
• Research Institution: Kyushu University
• Principal Investigator: Tanaka Fumina 九州大学, 農学研究院, 助教 (80817263)
• Project Period (FY): 2019-04-01 – 2022-03-31
• Keywords: 青果物 / 熱伝導率 / ガス拡散係数 / Ｘ線ＣＴ / シミュレーション

Outline of Final Research Achievements

Using two types of X-ray CT systems with different resolution, continuous slice images of cellular tissue and whole fruit of persimmon fruit were acquired to clarify the structural characteristics of each region and storage period, and porosity was extracted by image analysis and its relationship with CT values was clarified. In addition, a three-dimensional structural model was reconstructed, and heat transfer and gas transfer analyses were performed using a solver. In addition to clarifying the relationship between structural characteristics such as porosity and each property value, the relationship between CT value and porosity, porosity and thermal conductivity, and gas diffusion coefficient were quantified, and the obtained equations were applied to normal resolution X-ray CT images to visualize the distribution of physical properties inside fruit and vegetables.

Free Research Field

ポストハーベスト工学

Academic Significance and Societal Importance of the Research Achievements

青果物の収穫後の品質低下の抑制やロスの低減のため、最適な貯蔵条件に関する研究が多くなされているが、青果物を構成する微小空間構造は複雑であり、このスケールにおける諸物性値の計測は困難であるため、青果物の諸物性値分布を可視化した例は稀少である。
光学技術や画像処理技術を駆使することによって不均質な食材等の微細構造を明らかにし、品質の劣化に伴い“青果物の内部で何が起こっているのか？”を細胞組織レベルで解析・可視化することにより、より適切な鮮度保持技術の開発が可能となると考える。