1996 Fiscal Year Final Research Report Summary
Study on Automation for Bio-Infomation Measurements.
| Project/Area Number |
06452373
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| Research Category |
Grant-in-Aid for Scientific Research (B)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
農業機械学
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| Research Institution | Kinki University |
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Principal Investigator |
YAMASHITA Ritsuya Kinki University, Faculty of Biology-Oriented Science and Technology, Professor, 生物理工学部, 教授 (30026463)
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| Co-Investigator(Kenkyū-buntansha) |
ITOH Hiromichi Kinki University, Faculty of Biology-Oriented Science and Technology, Assistant, 生物理工学部, 助手 (00258063)
WATANABE Toshiaki Kinki University, Faculty of Biology-Oriented Science and Technology, Instructor, 生物理工学部, 講師 (50201207)
HIGASHIMOTO Akemi Kinki University, Faculty of Biology-Oriented Science and Technology, Professor, 生物理工学部, 教授 (90181073)
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| Project Period (FY) |
1994 – 1996
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| Keywords | Bio-Information Measurements / Automation / Optical Instrumentation / Electro-Magnetic Instrumentation / non-destructive test |
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| Research Abstract |
This research consists of two fields. One is a determination of the Bio-Information, another is its instrumentation. Considering a systematization of the Bio-Information Measurements as a certain study field, main objects to measure are processing foods which an instrumentation is not sufficient. This research made the Bio-Information Measurements systematize in accordance with the classification in quality certification system by non-destructive test for the processing food. Furthermore, this research increase a measurement accuracy, by inspecting and improving an instrument currently in use. Followings are results of this research.
1) A systematization of the Bio-Information Measurement : Unifying the previous works that are the "Study on physical property of processing food (from Vol.1 to Vo.2)", physical measurement methods were combined with the quality certification system. Then, a classification system for the Bio-Information Measurement was established.
2) Focused point ot the sy
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stematization : *investigations of effective measurement range in relation to instruments, *consideration of a precision and error in relation to instruments, *determination of the accuracy of sensors, *effect estimation of an improving technology coming from the new measuring system.
3) A research for the classification in quality certification : A new brown rice separator was developed. High precision separation which is based upon the traditional test criterion was realized by measuring a spectrum ratio and a transparent light through a brown rice. Stones and glasses mixed in rice gain were separated by the near-infrared reflectance spectroscope. As for the shape separation, the image processing method was adopted. Three dimensional size of a grain was measured accurately by two monochromatic CCD cameras.
4) A research for a grain drying property : This research is to analyze relationships between grain moisture and the quality maintenance or the storage quality. Followings are clarified. A peeling load in relation to a potato increased with decreasing the epidermis moisture. A storage quality increased with a pre-drying as for a citrus fruit. A pre-drying could restrain an occurrence of black speckles on epidermis of persimmon with drops of water. Less
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