電気インピーダンス法を用いる玄米の含水率計測およびカビ発生の検出

カテゴリ: 論文誌(論文単位)

グループ名: 【A】基礎・材料・共通部門

発行日: 2013/12/02

タイトル(英語): Measurement of Moisture Content and Detection of Fungi on Brown Rice using Electrical Impedance Spectroscopy

著者名: 安藤　泰雅（筑波大学 大学院システム情報工学研究科），藤田　務（筑波大学 大学院システム情報工学研究科），甘利　奈緒美（筑波大学 大学院システム情報工学研究科），海老原　格（筑波大学 システム情報系），水谷　孝一（筑波大学 システム情報系），若槻　尚斗（筑波大学 システム情報系）

著者名(英語): Yasumasa Ando (Graduate School of Systems and Information Engineering, University of Tsukuba), Tsutomu Fujita (Graduate School of Systems and Information Engineering, University of Tsukuba), Naomi Amari (Graduate School of Systems and Information Engineering, University of Tsukuba), Tadashi Ebihara (Faculty of Engineering, Information and Systems, University of Tsukuba), Koichi Mizutani (Faculty of Engineering, Information and Systems, University of Tsukuba), Naoto Wakatsuki (Faculty of Engineering, Information and Systems, University of Tsukuba)

キーワード: 電気インピーダンス，等価回路，玄米，カビ，含水率　　electrical impedance，equivalent circuit，brown rice，fungi，moisture content

要約(英語): Purpose of this paper is to investigate the impact of changes of moisture content and growth of fungi on the electrical impedance characteristics of brown rice. Brown rice was stored in the constant temperature and humidity chamber (30℃, 90% RH) in order to change the moisture content of brown rice. During the storage, the electrical impedance of the sample was monitored by using insertion type electrodes. As a result, the electrical impedance characteristics of brown rice were modeled by the parallel circuit model composed of resistance and constant phase element (CPE). Focusing on the relationship between moisture content and model parameters, resistive component R decreased and capacitive component C increased with increasing moisture content. Especially R has a strong exponential correlation with the moisture content. The moldy brown rice was prepared by 40 days storage under the condition of 30℃, 90% RH. As is the case with the ordinary brown rice, R decreased and C increased at higher moisture content. However, variations of these parameters with respect to the moisture content were quite small compared to the ordinary brown rice. It was considered that the changes of electrical characteristics were due to the shedding of the aleurone layer caused by the growth of fungal filament and changes in composition of brown rice by metabolism of fungi. These findings obtained from above results would be useful in evaluating the quality of brown rice.

本誌: 電気学会論文誌A（基礎・材料・共通部門誌） Vol.133 No.12 （2013）

本誌掲載ページ: 630-635 p

原稿種別: 論文／日本語

電子版へのリンク: https://www.jstage.jst.go.jp/article/ieejfms/133/12/133_630/_article/-char/ja/