味覚センサの出力データに基づく原料・ブレンド比の最適化

カテゴリ: 論文誌(論文単位)

グループ名: 【E】センサ・マイクロマシン部門

発行日: 2015/02/01

タイトル(英語): Optimization of Food Ingredients and their Blend Ratios Based on Taste Sensor Output

著者名: 佐藤　雅子（(株)インテリジェントセンサーテクノロジー），佐藤　仁樹（公立はこだて未来大学 システム情報科学部），池崎　秀和（(株)インテリジェントセンサーテクノロジー）

著者名(英語): Masako Satoh (Intelligent Sensor Technology, Inc.), Hideki Satoh (School of Systems Information Science, Future University Hakodate), Hidekazu Ikezaki (Intelligent Sensor Technology, Inc.)

キーワード: 味覚センサ，食品，原料，ブレンド比，遺伝的アルゴリズム，最適化　　taste sensor，food，ingredient，blend ratio，genetic algorithm，optimization

要約(英語): Food ingredients' tastes were measured by a taste sensor and a optimization problem for food ingredients and their blend ratios was solved using a genetic algorithm(GA) to fit the food taste vector to a target taste one. First, the tastes of food ingredients were measured by a taste sensor. Next, chromosomes used by GA were set using genes defined by the serial numbers on the ingredients. Third, the problem was reduced to blend ratio optimization problems for the ingredients with the serial numbers given by the chromosomes, and the reduced problems were solved to fit the food taste vector to a target taste one. Using the fitness function of the chromosome defined by the taste error of the reduced problem, the chromosomes were improved using GA. Approximate sparse solutions of the taste optimization problem for more than thousand food ingredients were thus derived. Using this algorithm, optimum food ingredients and their blend ratios were obtained for a target taste vector.

本誌: 電気学会論文誌E（センサ・マイクロマシン部門誌） Vol.135 No.2 （2015） 特集：味覚センサの現状と発展

本誌掲載ページ: 57-64 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/ieejsmas/135/2/135_57/_article/-char/ja/