九州大学 · 材料科学
Fumina Tanaka教授の研究室では、非破壊イメージング技術を活用し、野菜の内部構造と物理的特性の変化を高精度に評価する研究を進めています。特にX線CTを用いた三次元イメージングにより、キュウリの保存中に生じる組織の不均一な変化を可視化し、密度・多孔率・弾性率との相関関係を解明しています。この研究は、農産物の品質管理や鮮度保持技術の開発に貢献するものです。
Figures are computed from collected data and may differ slightly.
In this study, X-ray computed tomography (CT) was used as a non-destructive technique to characterize and quantify the internal structure of cucumber fruit during storage. The physical properties of cucumber fruit were also measured destructively and related to X-ray absorptivity, and also changes in three-dimensional heterogeneous internal structure were visualized during storage at 15 °C and 25 °C and 90% RH for 7 days. As a result, the average gray scale (GS) value calculated from X-ray CT sc
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