Fundamental Study on the Evaluation of Food Texture for Developing Non-Destructive Inspection Devices Utilizing Infrared Absorption

Miho Sase

Presentation information

Oral presentation

D 食品工学、加工、保蔵、バイオテクノロジー (Food Engineering, Process, Storage, and Biotechnology)

[3Lp] Physical property of food

Sat. Aug 31, 2024 2:30 PM - 4:30 PM Room L (2F N205)

座長:藤井修治(東洋大学)、小川剛伸(京都大学)

3:15 PM - 3:30 PM

[3Lp-04] Fundamental Study on the Evaluation of Food Texture for Developing Non-Destructive Inspection Devices Utilizing Infrared Absorption

*Miho Sase¹, Hiroki Okawa¹, Takenobu Ogawa³, Mitsuru Tanaka⁴, Yukio Kawano^2,1 (1. KISTEC, 2. Fac. Sci. & Engn., Chuo Univ., 3. Grad. Sch. Agr., Kyoto Univ., 4. Grad. Sch. Agr., Kyushu Univ.)

Keywords:Food Texture, Infrared Spectroscopy, Non-destructive Inspection

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