Papers by Yasuyuki Sagara
Journal of Japan Association on Odor Environment, 2007
J Jpn Soc Food Sci Technol, 2009
Journal of Japan Association on Odor Environment
Micro-Slicer Image Processing System (MSIPS) has been developed for measuring the three-dimension... more Micro-Slicer Image Processing System (MSIPS) has been developed for measuring the three-dimensional(3-D) structure and distribution of ice crystals formed in biological materials. The system has functions to reconstruct the 3-D image based on the image data of exposed cross sections obtained by multi-slicing of a frozen sample with the minimum thickness of 1μm and to display the internal structure as well as an arbitrary cross section of the sample choosing observation angles. The effects of freezing conditions on the morphology and distribl1tion of ice crystals were demonstrated quantitatively from the observations of raw beef stained by fluorescent indicator. The 3-D image of the sample demonstrated that the growth of ice columns was restricted by the intrinsic structure of muscle fibers. The proposed method provided a new tool to investigate the effects of freezing conditions on the size, morphology and distribution of ice crystals.
NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1996
NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1996
Nippon Shokuhin Kagaku Kogaku Kaishi, 2009
Nippon Shokuhin Kagaku Kogaku Kaishi, 2009
Nippon Shokuhin Kagaku Kogaku Kaishi, 2009
International Journal of Refrigeration, 2012
ABSTRACT A binary-phase finite element method (FEM) model was developed to determine the viscoela... more ABSTRACT A binary-phase finite element method (FEM) model was developed to determine the viscoelastic properties of frozen-thawed agar/agar-gelatin gels by treating the tissues as quadrilateral macro columns. The columns of the FEM geometric model consist of the shell grain boundary and a matrix. The mechanical properties of the shell were assumed to remain constant during freezing and thawing, while those of matrix portion were influenced by thermal and morphological changes. Stress-relaxation tests were carried out for three types of frozen-thawed agar gels with varying gelatin concentrations. The stress-relaxation behavior of the gels was simulated with two sets of viscoelastic parameters, one determined by nonlinear regression (NR) analysis and the other by FEM optimization, and the results compared with reference to experimental data. The prediction errors fell within 12.5% for NR analysis and 3.1% for FEM optimization, confirming the validity of the binary-phase FEM model developed in this research.
Food Science and Technology Research, 2008
Food Science and Technology Research, 2008
The food kansei model has been modified to integrate differences in personal attributes between i... more The food kansei model has been modified to integrate differences in personal attributes between in-house expert sensory assessors and consumer panels for sensory evaluation in the food industry. Three selection tests for expert sensory assessors revealed that the percentage of questions answered correctly on the tests had not significantly changed over the last three decades. Several characteristics of the expert sensory assessors as a surrogate consumer panel have been identified through four sensory tests for comparing the assessors. Applying correspondence analysis to the results of a questionnaire survey on the level of understanding sensory descriptors was found effective to investigate the differences and similarities in personal attributes between the expert sensory assessors and consumer panel. The modified food kansei model provides a practical path diagram to further investigate the effects of cognitive factors on sensory scores using structural equation modeling.
Food Science and Technology Research, 2008
... The quality characteristic evaluation corresponded to the route of cognition in the food kans... more ... The quality characteristic evaluation corresponded to the route of cognition in the food kansei model, while the image evaluation corresponded to the route of perception as well as the ... Ikeda, G., Tomizawa, A., Imayoshi, Y., Iwabuchi, H., Hinata, T., and Sagara, Y. (2006). ...
Food Science and Technology Research, 2001
Food Science and Technology Research, 2006
Food Science and Technology International, Tokyo, 1997
Food Science and Technology International, Tokyo, 1996
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Papers by Yasuyuki Sagara