Measurement of the Visual Characteristics of Cooked Rice Using Image Analysis.

• YANAGIHARA Tetsuji

  Central Agricultural Experiment station

Bibliographic Information

Other Title

• 画像解析による炊飯米の外観評価
• ガゾウ カイセキ ニ ヨル スイハン マイ ノ ガイカン ヒョウカ

Abstract

We attempted to measure the visual characteristics of cooked rice using image analysis. In this study, measurement parameters were defined by luminance analysis to examine correlations of measurement data with a sensory test. In addition, experimental conditions were determined by estimation of scatter on data. More specific results were described below. To describe the visual characteristics of cooked rice, the characteristics were divided into brightness and the amount of luster. Average luminance was defined as a parameter for brightness of cooked rice. Threshold (= digital number 185) to extract the luster on cooked rice was determined, and the cumulative number of pixels above the threshold was defined as a parameter of the amount of luster. Since measurement data were closely related to sensory test, it was considered that those parameters were valid for estimating the visual characteristics of cooked rice. In the examination of cooking conditions, the amount of added water was required remain constant and that amount was determined to be 1.5 times the rice weight. According to this method, it is able to efficiently measure 100 samples per a day.

Journal

• Nippon Shokuhin Kagaku Kogaku Kaishi

  Nippon Shokuhin Kagaku Kogaku Kaishi 47 (7), 516-522, 2000

  Japanese Society for Food Science and Technology

Keywords

• Food Science

Details

• CRID: 1390282681386849664
• NII Article ID: 10007575826
• NII Book ID: AN10467499
• DOI: 10.3136/nskkk.47.516
• ISSN: 18816681
• ISSN: 1341027X
• ISSN: http://id.crossref.org/issn/1341027X
• NDL BIB ID: 5460258
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I5460258
• Text Lang: ja
• Data Source:
  • JaLC
  • NDL
  • Crossref
  • CiNii Articles
• Abstract License Flag: Disallowed