Morita, A., Araki, T., Ikegami, S., Okaue, M., Sumi, M., Ueda, R., and Sagara, Y. 2015. Coupled stepwise PLS-VIP and ANN modeling for identifying and ranking aroma components conforming palatability of cheddar cheese ⇒_pdf ⇒CiNii ⇒J-STAGE Food Science and Technology Research 21: 175-186. （査読有） Abstract A consumer-oriented methodological approach for the quality evaluation of Cheddar cheese as a typical fermented food was developed. Datasets were obtained from gas chromatography/olfactometry (GC/O) analysis and sensory evaluation of 10 Cheddar cheese samples. The GC/O analysis identified 43 aroma components under the categories of 14 aroma descriptors. Consumer evaluation of palatability was performed by 59 housewives. Factor analysis of the GC/O data identified aroma descriptors that have positive or negative correlations with palatability scores. Twelve aroma components were prioritized using stepwise partial least-squares regression with variable importance in projection (PLS-VIP). An artificial neural network (ANN) model was constructed to demonstrate the nonlinear relationships among the raw GC/O data of the samples and the palatability scores. Coupling stepwise PLS-VIP and ANN resulted in successful identification and ranking of aroma components contributing to the palatability of Cheddar cheese, and in modeling their nonlinear relationships.
Coupled stepwise PLS-VIP and ANN modeling for identifying and ranking aroma components conforming palatability of cheddar cheese
Three-dimensional measurement of ice crystals in frozen materials by near-infrared imaging spectroscopy
Gabsoo Do, Tetsuya Araki, Yeonghwan Bae, Ko Ishikura & Yasuyuki Sagara, 2015. Three-dimensional measurement of ice crystals in frozen materials by near-infrared imaging spectroscopy ⇒Taylor & Francis Online Drying Technology vol. 33 issue 13: 1614-1620. （査読有） Abstract A novel technique was developed to recognize ice crystals in biological materials and to analyze their three-dimensional morphology using a Cryogenic Micro-Slicer Spectral Imaging System with a micro-slicer unit and a near-infrared spectral imaging unit. Consecutive cross-sections of a frozen sample were exposed by the multi-slicing operations with a minimum thickness of 1 µm, and their images were taken by the imaging unit. Spectroscopic analysis using a near-infrared spectrum meter showed an absorption peak at 1460 nm for pure water. Based on the observations of the absorption band of ice crystals in the wavelength range of 1450–1570 nm and its peak at 1495 nm, a commodity-type bandpass filter with a central wavelength of 1500 nm was adopted to identify ice crystals in near-infrared images. The absorption peak of water exhibited a tendency to move toward longer wavelengths with decreasing sample temperature from 25 °C to −15 °C. The filtered images of ice crystals in frozen …
Optimum storage temperature of frozen cooked rice predicted by ice crystal measurement, sensory evaluation and artificial neural network
Kono, S., Kawamura, I., Yamagami, S., Araki, T., and Sagara, Y. 2015. Optimum storage temperature of frozen cooked rice predicted by ice crystal measurement, sensory evaluation and artificial neural network. ⇒ScienceDirect ⇒ResearchGate International Journal of Refrigeration 56: 165-172. （査読有） Highlights • A fluorescence staining method was used for the measurement of ice crystals. • Freezing and storage temperatures significantly affected the ice crystal morphology. • The ice crystal size varied inversely with the palatability scores. • The model provides a useful methodology to identify the quality of frozen cooked rice. Abstract Optimum temperature conditions of frozen cooked rice during storage have been predicted by artificial neural network (ANN) using the dataset of ice crystal measurement and sensory evaluation. Cooked rice samples were frozen and preserved at −5, −15, −30, and −45 °C for 1, 5, 10, 30 and 90 days. Then the cross-sectional images of the samples were captured using a fluorescence staining method to measure the equivalent diameters of ice crystals in the samples. Textural and sensory attributes of the samples thawed by microwave heating and air at room temperature were evaluated by 690 consumer panelists. The equivalent diameters of ice crystals were …
Development of a quantification method of the gluten matrix in bread dough by fluorescence microscopy and image analysis
Maeda, T., Kokawa, M., Nango, N., Miura, M., Araki, T., Yamada, M., Takeya, K., and Sagara, Y. 2015. Development of a quantification method of the gluten matrix in bread dough by fluorescence microscopy and image analysis. ⇒Springer Link ⇒ResearchGate Food and Bioprocess Technology vol. 8, Issue 6, pp 1349–1354 （査読有） Abstract The gluten matrix in bread dough develops through the mixing process, and its microstructure is known to greatly affect the quality of the end product. In this study, a novel method to quantify the gluten matrix was developed by applying image analysis methods used in the area of bone histomorphometry to fluorescence images of dough. Acquisition of clear images of the gluten matrix and the incorporated starch has been made possible by a novel fluorescence visualization method using acid magenta and the blue fluorescent filter. The images with high contrast between gluten, starch, and other constituents allowed accurate binarization between gluten and background. Bread dough at four mixing stages was made to observe gluten development. Three parameters were extracted from the gluten area: gluten thickness, total length of gluten per area, and average length of gluten. At the final …
Estimating the possible range of recycling rates achieved by dump waste pickers: The case of Bantar Gebang in Indonesia.
Sasaki, S. and Araki, T. 2014. Estimating the possible range of recycling rates achieved by dump waste pickers: The case of Bantar Gebang in Indonesia. ⇒SAGE Journals ⇒ResearchGate Waste Management & Research 32: 474-481. Abstract This article presents informal recycling contributions made by scavengers in the surrounding area of Bantar Gebang final disposal site for municipal solid waste generated in Jakarta. Preliminary fieldwork was conducted through daily conversations with scavengers to identify recycling actors at the site, and then quantitative field surveys were conducted twice. The first survey (n = 504 households) covered 33% of all households in the area, and the second survey (n = 69 households) was conducted to quantify transactions of recyclables among scavengers. Mathematical equations were formulated with assumptions made to estimate the possible range of recycling rates achieved by dump waste pickers. Slightly over 60% of all respondents were involved in informal recycling and over 80% of heads of households were waste pickers, normally referred to as live-in waste pickers and live-out waste pickers at the site. The largest percentage of their spouses were family workers, followed by waste pickers and housewives. Over 95% of …
Household income, living and working conditions of dumpsite waste pickers in Bantar Gebang: Toward integrated waste management in Indonesia.
Sasaki, S., Araki, T., Tambunan, A. H., and Prasadja, H. 2014. Household income, living and working conditions of dumpsite waste pickers in Bantar Gebang: Toward integrated waste management in Indonesia. ⇒ScienceDirect ⇒ResearchGate Resources, Conservation and Recycling 89: 11-21. 査読有 Highlights •The average monthly income of waste pickers in Bantar Gebang was US 216 dollars. •The incomes of waste pickers were equivalent to minimum wages in Jakarta in 2013. •Living and conditions of the scavengers at the site were horrible and dangerous. •Special attentions are required because scavengers cannot easily change their jobs. •Indonesian national waste laws and regulations should be properly applied. Abstract This paper clarifies household income, living and working conditions of dumpsite waste pickers at Bantar Gebang final disposal site for municipal solid waste generated in Jakarta, and investigates the feasibility of integrating the informal sector into formal waste management in Indonesia. The first author did fieldwork for totally 16 months at the site and quantitative field surveys were conducted twice during the period. All respondents in the first round quantitative survey (n = 1390) were categorized as follows: waste pickers, family workers, wage labors, bosses, family of …
Employer–employee and buyer–seller relationships among waste pickers at final disposal site in informal recycling
Sasaki, S., Araki, T., (2013). Employer–employee and buyer–seller relationships among waste pickers at final disposal site in informal recycling: The case of Bantar Gebang in Indonesia. Habitat International, 40(0), 51-57. Abstract This paper presents an informal recycling system managed by scavengers in Bantar Gebang final disposal site for municipal solid waste generated in Jakarta. Data were obtained through daily conversations with scavengers who deal with recyclables in the site. Seven processing steps of informal recycling were observed at the site. Scavengers at the site were referred to as their managerial names in their community, and then at least 8 types of recycling actors were identified: 1) big boss, 2) small boss, 3) big middleman, 4) small middleman, 5) live-in waste picker, 6) live-out waste picker, 7) independent waste picker, and 8) daily worker. Live-in and live-out waste pickers were continuously employed by their bosses, while independent waste pickers and daily workers depended on temporary employer–employee relationships. The positions of the recycling actors were not always fixed and there were many paths of career tracks and setbacks mainly due to individual economic status. All big bosses and big middlemen have built direct connections …
Image analysis of bread crumb structure in relation to mechanical properties.
Shibata, M., Tsuta, M., Sugiyama, J., Fujita, K., Kokawa, M., Araki, T., & Nabetani, H. (in press). Image analysis of bread crumb structure in relation to mechanical properties. International Journal of Food Engineering. http://www.degruyter.com/view/j/ijfe.2013.9.issue-1/ijfe-2012-0163/ijfe-2012-0163.xml
Fluorescence fingerprint imaging of gluten and starch in wheat flour dough with consideration of total constituent ratio
Kokawa, M., Sugiyama, J., Tsuta, M., Yoshimura, M., Fujita, K., Shibata, M., Araki, T., Nabetani, H., Fluorescence fingerprint imaging of gluten and starch in wheat flour dough with consideration of total constituent ratio, Food Science and Technology Research (in press) https://www.jstage.jst.go.jp/article/fstr/19/6/19_933/_article
Development of a Novel Staining Procedure for Visualizing the Gluten–Starch Matrix in Bread Dough and Cereal Products.
Maeda, T., Kokawa, M., Miura, M., Araki, T., Yamada, M., Takeya, K., Sagara, Y. (2013). Development of a Novel Staining Procedure for Visualizing the Gluten–Starch Matrix in Bread Dough and Cereal Products. Cereal Chemistry Journal, 90(3), 175-180.