Kyushu University · Materials Science
Professor Fumina Tanaka's research lab specializes in non-destructive imaging and material characterization, focusing on the internal structural changes in agricultural products such as cucumber fruit during post-harvest storage. The lab employs X-ray computed tomography (CT) to quantitatively analyze physical properties like density, porosity, and elastic modulus, enabling real-time monitoring of quality deterioration. Their work bridges food science, materials science, and biomedical imaging, with applications in optimizing storage conditions and improving shelf-life prediction. The lab also explores the correlation between X-ray absorptivity and mechanical properties to support sustainable food preservation strategies.
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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