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Development of KANSEI Information Models to Evaluate the Preference for Fresh Fruits and Vegetables

开发感性信息模型来评估对新鲜水果和蔬菜的偏好

基本信息

批准号：
10306016
负责人：
SAGARA Yasuyuki
金额：
$ 5.76万
依托单位：
THE UNIVERSITY OF TOKYO
依托单位国家：
日本
项目类别：
Grant-in-Aid for Scientific Research (A).
财政年份：
1998
资助国家：
日本
起止时间：
1998 至 2000
项目状态：
已结题

项目摘要

A new technique has been developed to measure the sugar content distribution for a cross section of a melon based on near infrared analysis. The wave length 902 and 874 nm were found to be useful for calibrating the sugar content and absorbency at each wave length. The cross sectional image of a melon was taken with a CCD camera combined with four band pass filters, and then the color map of sugar content was determined by applying the calibration curve obtained. The results indicated that the proposed method provide a tool to study and develop the new equipments for grading fresh fruits and vegetables depending on their internal chemical components or quality. The new indexes were proposed to evaluate the results of sensory test for the texture of apples based on the former mechanical and rheological measurements. The textural parameters for apple such as elasticity, hardness, crispness and chewiness were related with the indexes obtained from the curves of stress-strain as well as creep behaviors and also the coefficients of a 4-elements viscoelastic model. The results demonstrated that the new parameters were useful as information to input to a neural network model designed for predicting the results of sensory evaluation. The standard sensory evaluation method was presented and successfully applied to evaluate the performance of ethylene removing apparatus to maintain the freshness of tomato, which was stored in cold storage room for one week. The Electroencephalogram (EEG) against the stimulation of taste was measured to evaluate the variation of emotion, and the bitter and sweet tastes were found to provoke the feelings of stress and relaxation, respectively.

提出了一种基于近红外分析的甜瓜横截面糖度分布检测新技术。发现波长902和874 nm可用于校准每个波长处的糖含量和吸光度。用CCD相机结合四个带通滤光片拍摄甜瓜的横截面图像，然后应用获得的校准曲线确定糖度的彩色图。结果表明，该方法提供了一个工具，研究和开发新的设备，新鲜水果和蔬菜，根据其内部的化学成分或质量分级。在原有的力学和流变学测试的基础上，提出了新的苹果质构感官评价指标。苹果的弹性、硬度、脆度和咀嚼性等质构参数与应力-应变曲线、蠕变曲线以及四元件粘弹性模型的系数有关。结果表明，新的参数是有用的信息输入到一个神经网络模型设计用于预测感官评价的结果。提出了一种标准的感官评价方法，并成功地应用于评价乙烯脱除装置对冷藏室贮藏一周的番茄的保鲜效果。通过对味觉刺激的脑电图（EEG）的检测，发现苦味和甜味分别引起应激和放松的感觉。