Kansei Engineering International Journal
Online ISSN : 2185-7865
ISSN-L : 1884-0841
10 巻, 2 号
選択された号の論文の3件中1~3を表示しています
ORIGINAL ARTICLE
  • Makoto NAKAMURA, Keisuke MATSUMOTO, Eiji MORIMOTO, Satoru EZOE, Toshim ...
    2011 年 10 巻 2 号 p. 99-107
    発行日: 2011年
    公開日: 2011/12/09
    ジャーナル フリー
    The knowledge of experienced auctioneers regarding the circulation of marine products is an essential skill and is necessary for evaluating product quality and managing aspects such as freshness. In the present study, the ability of an auctioneer to quickly evaluate the freshness of swordtip squid (Loligo edulis) at fish markets was analyzed. Evaluation characteristics used by an auctioneer were analyzed and developed using a fuzzy logic model. Forty boxes containing 247 swordtip squid with mantles measuring 220 mm that had been evaluated and assigned to one of five quality categories by an auctioneer were used for the analysis and the modeling. The relationships between the evaluations of appearance, body color, and muscle freshness were statistically analyzed. It was found that a total of four indexes of the epidermis color strongly reflected evaluations of appearance: dispersion ratio of the head, chroma on the head-end mantle and the difference in the chroma and brightness of the mantle. The fuzzy logic model used these indexes for the antecedent-part of the linguistic rules. The results of both simulation and evaluations demonstrate that the model is robust, with the predicted results corresponding with more than 96% of the quality assignments of the auctioneers.
  • Exploring Factors that Create Cognitive Diversity -1-
    InChan PARK, Hiroya IGARASHI, Toshimasa YAMANAKA
    2011 年 10 巻 2 号 p. 109-117
    発行日: 2011年
    公開日: 2011/12/09
    ジャーナル フリー
    The purpose of this research is to explore factors that create cognitive diversity. We studied two different ways of recognizing images in our preliminary experiment: attribute-oriented thoughts and relationship-oriented thoughts. We examined whether we could observe the divergences in recognition processes between Asian and European cultures. From the result, we found that European (Dutch and British) subjects had stronger tendencies in attribute-oriented thoughts than the Korean subjects. However, in spite of their regional similarity, the Japanese subjects had greater tendencies in attribute-oriented thoughts than Korean subjects when comparing two Asian countries. This result made us question if there would be any other factors that could create the cognitive differences. Through the consideration of the participants' educational background, we found a possibility that the mathematical thoughts of the European and Japanese subjects were greater than the Korean subjects. Furthermore, in our subsequent study, we discovered that mathematical minds (skill and interest) effected on creating attribute-oriented thoughts as factors. We found the interesting discovery of the Japanese male participants, who had different cognitive tendencies with their mathematical skills and interests; the male subjects who had high-leveled mathematical skills, and who liked mathematics showed stronger tendencies of Attribute-oriented thoughts than those who did not. Based on the result, a possibility was suggested that the Japanese males' strong mathematical minds might be one of the factors that create the cognitive difference between Japanese and Korean subjects in the preliminary experiment.
  • Takayuki KOIKE, Koji SHIMADA, Hironobu KAMIMURA, Noriaki KANEKI
    2011 年 10 巻 2 号 p. 119-124
    発行日: 2011年
    公開日: 2011/12/09
    ジャーナル フリー
    The aim of this study was to investigate whether food freshness and locality can be classified using a food evaluation system consisting four SnO2-semiconductor gas sensors and a solid phase column, into which collecting aroma materials. The temperature of sensors was periodically changed to be in unsteady state and thus, the sensor information was increased. The parameters (in quefrency band) were extracted from sensor information using cepstrum analysis that enable to separate superimposed information on sinusoidal wave. The quefrency was used as parameters for principal component and discriminant analyses (PCA and DCA) to detect food freshness and food localities. We used three kinds of strawberries, people can perceive its odors, passed from one to three days after harvest, and kelps and Ceylon tea, people are hardly to perceive its odor, corrected from five areas as sample. Then, the deterioration of strawberries and localities of kelps and Ceylon teas were visually evaluated using the numerical analyses. While the deteriorations were classified using PCA or DCA, the localities were classified only by DCA. The findings indicate that, although odorant intensity influenced the method detecting food quality, the quefrency obtained from odorant information using cepstrum analysis were available to detect the difference in the freshness and the localities of foods.
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