3D Scanner for nondestructive analysis of food nutrition

2017 Fiscal Year Final Research Report

• Project/Area Number: 25712013
• Research Category: Grant-in-Aid for Young Scientists (A)
• Allocation Type: Partial Multi-year Fund
• Research Field: Food science
• Research Institution: Gunma University
• Principal Investigator: TAKAHASHI Rheo 群馬大学, 大学院理工学府, 助教 (30375563)
• Co-Investigator(Renkei-kenkyūsha): NISHINARI Katsuyoshi 上海交通大学, 化学・化学工学部, 客員教授 (10254426)
• Research Collaborator: Murayama Mami
• Project Period (FY): 2013-04-01 – 2018-03-31
• Keywords: 食品分析

Outline of Final Research Achievements

The aim of this study is try to build a new nondestructive analyzer for food nutrition, that is, the 3D food scanner. Typical nondestructive testing method of food evaluation are using ultrasound, near infrared spectroscopy, mid-infrared spectroscopy, Raman spectroscopy, hyperspectral imaging systems, magnetic resonance imaging, electronic nose, z-nose, biosensors, microwave absorption, and nanoparticles and colloids as sensors. On the other hand, our food scanner is a nondestructive analyzer based on the principle of optical computed tomography. In this study, we demonstrated the 3D distribution of moisture for a wheat rehydratable noodle (Udon).

Free Research Field

食品科学