Development of a non-destructive quality monitoring system for bread dough using dielectric spectroscopy

2022 Fiscal Year Final Research Report

• Project/Area Number: 20K02320
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Review Section: Basic Section 08030:Family and consumer sciences, and culture and living-related
• Research Institution: Saitama University
• Principal Investigator: Ueno Shigeaki 埼玉大学, 教育学部, 准教授 (80410223)
• Project Period (FY): 2020-04-01 – 2023-03-31
• Keywords: パン生地 / 誘電特性 / 力学特性

Outline of Final Research Achievements

Dielectric property measurements and numerical analysis were applied to bread dough. Intermolecular interactions such as those between water molecules and starch molecules and between water molecules and protein molecules could be monitored as relaxations at specific frequencies, reflecting the bound state of water molecules due to the hydration structure. In addition, high correlations were observed between the parameters obtained from dielectric and mechanical property measurements in several combinations.

Free Research Field

食品工学

Academic Significance and Societal Importance of the Research Achievements

誘電特性測定によってパン生地の品質を評価することができると予想され，経験からくる主観的な評価方法に頼ることのない，誰でも扱える簡便なパン生地の品質評価方法の開発に繋がる基礎的な知見が得られた．本研究では高価なネットワークアナライザを用いた．周波数を限定するとともに，同軸ケーブルを含めた測定系を改良することにより，パン生地の製造現場で簡便かつ汎用的に使用可能となることが期待される．