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Volume 28 (1997 - 199･･･
- Issue 4 Pages 193-
- Issue 3 Pages 125-
- Issue 2 Pages 53-
- Issue 1 Pages 3-
Volume 28, Issue 1
Displaying 1-4 of 4 articles from this issue
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Katsuyo KUROSU, Takaaki MAEKAWA, Mitsuru ABE1997 Volume 28 Issue 1 Pages 3-11
Published: June 25, 1997
Released on J-STAGE: September 05, 2011
JOURNAL FREE ACCESSThe experimental study on a low-temperature (25-5°C) methane fermentation using mesophilic methanogenesis, shows that the treatment of synthetic media by methane fermentation with the organic acid of 1g/L/d loading at 15°C is possible.
An appropriate 2-phase methane fermentation system was made with the bench-scale, and examined the flow pattern in the fermentor. In this bench-scale plant, soluble materials flew at the upper level of the liquid and unsoluble fraction precipitated at the bottom to be shoved out. Referring to this observation, we determined to install the feeder at the upper level of the liquid so that the substrates can be fully dispersed in the acid fermentor, and the retention period in the methane fermentor can be sustained.
Using this system we studied a low-temperature methane fermentation of swine wastes with mesophilic methanogenesis, and found that the gas generated after 10 days in 18°C starting temperature, and then the system ran smoothly at 15°C.View full abstractDownload PDF (2774K) -
Development of Whole Image Data Collecting System and Detection of Injured ApplesKazuhiro NAKANO, Ken-ichi TAKIZAWA1997 Volume 28 Issue 1 Pages 13-20
Published: June 25, 1997
Released on J-STAGE: September 05, 2011
JOURNAL FREE ACCESSColor grading methods of apple were discussed in this study by two types of neural networks used image processing systems instead of the human eye. The whole image data collecting system consisted of a turn table, a stage controller and a mono-axle driver was developed in this study. The results are summarized as follows:
1. Whole image data collecting system is useful to get a whole image of an apple, which is rolled out as one scene on a computer monitor like the perspective projections from the divided images. This system is proven to be useful in recognizing the size and the number of injured surfaces of apple.
2. Surface conditions can be classified into “normal red”, “injured colored red”, “poor colored red”, “vine” and “upper or lower background color” by the developed neural network. Judgement ratios classifying into these conditions, using this neural network under the three types of lamps, are more than 90%.
3. Another neural network was developed to grade the surface color of apple into “super excellent”, “excellent”, “good”, “poor colored” and “injured”. Grade judgement ratios for “super excellent”, “poor colored” and “injured” are very high, but for “excellent” and “good”, the ratios are not so high.
4. The special lamp, making the red color more clear, is helpful and useful to detect the injured apples easier.View full abstractDownload PDF (2384K) -
Gab-Soo DO, Yasuyuki SAGARA, Ken-ichi KUDOH, Hideo YOKOTA, Toshiro HIG ...1997 Volume 28 Issue 1 Pages 21-29
Published: June 25, 1997
Released on J-STAGE: September 05, 2011
JOURNAL FREE ACCESSA microslicer-image data processing system (MSIPS) has been developed to observe the external appearance and internal structure as well as color distribution and also to obtain the quantitative information on the morphology of agricultural products having complex forms. From the performance tests using an broccoli as the sample to be measured, it was demonstrated that the MSIPS had the functions to reconstruct the 3-dimensional image based on the image data of exposed cross sections obtained by multislicing of the sample with a thickness of 30μm, and display the external appearance and the internal geometrical structure as well as color distribution of a arbitrary cross section of the sample choosing the free observation angles.
A prediction method was proposed to determine the surface area as well as volume of an broccoli from the mass of it, based on the 2-dimensional quantitative information such as the periphery and area of exposed cross sections for the specimens separated from an broccoli. These results indicated that the MSIPS was a useful new system for the quantitative morphological measurement of agricultural products having the complex forms. It had been difficult to measure such quantities in the past.View full abstractDownload PDF (4457K) -
Characterization of the cooked rice adhesion behavior of indica type and japonica type ricesNaoto SHIMIZU, Toshinori KIMURA, Ken'ichi OHTSUBO, Takaaki MAEKAWA, Sh ...1997 Volume 28 Issue 1 Pages 31-38
Published: June 25, 1997
Released on J-STAGE: September 05, 2011
JOURNAL FREE ACCESSThe purpose of this study was to clarify adhesion properties of cooked rice in indica type and japonica type rices. The adhesion of cooked rice was measured in condition which decided peeling properties of probe. cooked rice interface. As the results, the cooked rice of indica type provided lower adhesion than that of japonica type. The varietal difference in japonica type could be distinguished by the adhesion of cooked rice. The value of Total solid (TS) increased with increase of cooked rice adhesion. Therefore, it was found that cooked rice adhesion is affected by the properties of residual cooking liquid. For above reasons, the adhesion properties of cooked rice could be characterized with the physicochemical properties of residual cooking liquid.View full abstractDownload PDF (2629K)
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