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

提出了一种基于近红外分析的甜瓜截面含糖量分布测量方法。波长902和874 nm可用于标定各波长的糖含量和吸光度。利用CCD相机结合4个带通滤波器对甜瓜进行截面成像，并根据得到的校正曲线确定甜瓜含糖量的彩色图。结果表明，该方法为果蔬内部化学成分或品质分级新设备的研究和开发提供了工具。在原有力学和流变测量的基础上，提出了评价苹果质感感官测试结果的新指标。苹果的弹性、硬度、脆度、嚼劲等质地参数与应力-应变曲线和蠕变特性指标及4元粘弹性模型系数有关。结果表明，新参数可以作为信息输入到用于预测感官评价结果的神经网络模型中。提出了标准的感官评价方法，并成功地应用于番茄冷库保鲜1周后乙烯脱除装置的保鲜性能评价。对味觉刺激的脑电图（EEG）进行了测量，以评估情绪的变化，发现苦味和甜味分别引起紧张和放松的感觉。

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.