電気インピーダンス解析に基づくカットレタスの鮮度評価

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: 2016/10/01

タイトル(英語): Evaluation of Freshness of Fresh-cut Lettuce based on Electrical Impedance Analysis

著者名: 安藤　泰雅（農業・食品産業技術総合研究機構 食品研究部門），前田　祐佳（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 (Food Research Institute, NARO), Yuka Maeda (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，等価回路モデル，鮮度，カットレタス，細胞膜　　electrical impedance spectroscopy，equivalent circuit model，freshness，fresh-cut lettuce，cell membrane

要約(英語): The impedance of the fresh-cut lettuce over a frequency range of 10 Hz-1 MHz were analyzed in order to obtain the fundamental knowledge for the application of electrical impedance spectroscopy (EIS) to the evaluation of freshness of vegetables. The measured impedance characteristics were analyzed with two equivalent circuit models: the Hayden model that represents a cell structure and the model modified with constant phase element (CPE). As a result of comparison of goodness of the equivalent circuit model fitting, the modified model showed significantly higher accuracy of fitting than the Hayden model. The mass ratio and CO2 and O2 concentrations in the film package containing the samples greatly changed during storage at the temperature of 20℃, indicating the loss of freshness. Also, the extracellular resistance Re and the intracellular resistance Ri that are the parameters in the modified model decreased with decreasing freshness during storage at 20℃, while Re and Ri did not change during the storage at 5℃ and 10℃. The decreases of Re and Ri are attributed to the decline in osmoregulatory function of cell membranes and the increase in concentration of electrolyte of cell fluid due to the physiological changes during storage. Therefore, the present results suggested that the EIS has the potential use in evaluation of freshness of vegetables.

本誌: 電気学会論文誌A（基礎・材料・共通部門誌） Vol.136 No.10 （2016）

本誌掲載ページ: 613-620 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/136/10/136_613/_article/-char/ja/