Japan Journal of Food Engineering最新文献_第6页

Machine Learning in Analyses of the Relationship between Japanese Sake Physicochemical Features and Comprehensive Evaluations 机器学习在日本清酒理化特征与综合评价关系分析中的应用

Japan Journal of Food Engineering Pub Date : 2020-03-15 DOI: 10.11301/jsfe.19560

Satoru Shimofuji, Motoko Matsui, Yukari Muramoto, Hironori Moriyama, Reina Kato, Yoshiro Hoki, H. Uehigashi

{"title":"Machine Learning in Analyses of the Relationship between Japanese Sake Physicochemical Features and Comprehensive Evaluations","authors":"Satoru Shimofuji, Motoko Matsui, Yukari Muramoto, Hironori Moriyama, Reina Kato, Yoshiro Hoki, H. Uehigashi","doi":"10.11301/jsfe.19560","DOIUrl":"https://doi.org/10.11301/jsfe.19560","url":null,"abstract":"We investigated the contributions of physicochemical features to a comprehensive evaluation of the Japanese sake known as ‘ Junmai Ginjo ’ by applying machine learning. We used 173 samples of the commercial Japanese sake. The sensory evaluation was conducted by 35 panelists. The panel conducted the evaluation of each sample using five statements for the comprehensive evaluation of the sample. General analysis, substance-related nucleic acid, volatile components and simplified analyses were measured as physicochemical analyses. We performed regression analyses using a multiple regression analysis (MRA), partial least squares regression (PLS) and machine learning employing a support vector machine (SVM), an artificial neural network (ANN), and random forest (RF). The results of these five analysis methods have demonstrated that machine learning (especially RF) provides comparable or higher prediction accuracy and better fitting than MRA. We also discuss the contribution of each physicochemical feature to the evaluation scores based on the regression coefficients obtained by MRA and the features’ importance obtained in RF. The analysis of the individual scores indicated that ethyl caproate and isoamyl acetate make large contributions to influence the sake evaluation.","PeriodicalId":39399,"journal":{"name":"Japan Journal of Food Engineering","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42782194","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 3

Preparation of Powdered Seasoning with Shrimp-like Flavor from the Aqueous Residue of Isada Krill by Subcritical Water Treatment and Spray-drying 用亚临界水处理和喷雾干燥法从伊萨达磷虾的水渣中制备虾味粉状调味料

Japan Journal of Food Engineering Pub Date : 2019-12-15 DOI: 10.11301/jsfe.19562

S. Adachi, J. A. Jiménez, H. D. Ariyanto, Y. Miyagawa, H. Yoshii

引用次数: 0

Methods for Thermodynamic Analysis of Temperature Dependence of Distribution Coefficients in Chromatography Separations 色谱分离中分配系数温度依赖性的热力学分析方法

Japan Journal of Food Engineering Pub Date : 2019-09-15 DOI: 10.11301/jsfe.19550t

João M. S. Cardoso, N. Yoshimoto, Shuichi Yamamoto

引用次数: 0

Concentration of Aqueous Residue from Isada Krill Using Freezing-Thawing Technique 冷冻解冻技术浓缩磷虾水分残留

Japan Journal of Food Engineering Pub Date : 2019-09-15 DOI: 10.11301/jsfe.19558t

S. Adachi, Y. Miyagawa, H. Yoshii

引用次数: 0

Simplified Mechanistic Models for Food Processes-Drying and Chromatography 食品加工的简化机理模型——干燥和色谱

Japan Journal of Food Engineering Pub Date : 2019-09-15 DOI: 10.11301/jsfe.19557c

Shuichi Yamamoto

{"title":"Simplified Mechanistic Models for Food Processes-Drying and Chromatography","authors":"Shuichi Yamamoto","doi":"10.11301/jsfe.19557c","DOIUrl":"https://doi.org/10.11301/jsfe.19557c","url":null,"abstract":"Mechanistic modeling/simulation is quite important and useful for understanding, designing and operating various food processes. However, the rigorous mathematical/mechanistic models are complicated. It is also difficult and time-consuming to determine the parameter values needed for the simulation. Simplified mechanistic models are useful both for the process understanding and for the parameter value determination. In this paper, simplified mechanistic models for two food processes, drying of liquid foods and chromatography of proteins and food materials, are presented. Both of them are dif fusion-controlled processes. A short-cut method for determining the waterconcentration dependent dif fusion coefficient from isothermal drying rates is described. Factors affecting the drying rates and the inactivation of enzyme are explained based on the simplified model. For chromatography separation processes, a method for determining HETP from linear gradient elution (LGE) curves is explained. Then, how to tune separation performance in LGE is described based on the non-dimensional group (Yamamoto number). The productivity calculation methods based on the simplified model is also explained. The usefulness of a non-dimensional group for describing the dynamic binding capacity of the breakthrough curve for capture chromatography is also discussed.","PeriodicalId":39399,"journal":{"name":"Japan Journal of Food Engineering","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.11301/jsfe.19557c","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47156942","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Preparation of Seasoning with Shrimp-like Flavor from the Aqueous Residue of Isada Krill under Subcritical Water Conditions 亚临界水条件下用伊萨达磷虾水渣制备虾香调味料

Japan Journal of Food Engineering Pub Date : 2019-09-15 DOI: 10.11301/jsfe.19559

S. Adachi, Y. Miyagawa, H. Yoshii

{"title":"Preparation of Seasoning with Shrimp-like Flavor from the Aqueous Residue of Isada Krill under Subcritical Water Conditions","authors":"S. Adachi, Y. Miyagawa, H. Yoshii","doi":"10.11301/jsfe.19559","DOIUrl":"https://doi.org/10.11301/jsfe.19559","url":null,"abstract":"Conditions were examined to prepare a seasoning with shrimp-like flavor from the aqueous residues formed after the recovery of oil-soluble functional components in Isada krill caught from the Sanriku coast in 2017 and 2018 upon treatment under subcritical water conditions. Treatment at 160 ℃ increased the amount of insoluble material and decreased the concentration of soluble matter. The color of the aqueous residue depended on the year of the catch, and the color after treatment under subcritical water conditions was also different. However, when treated under subcritical water conditions, both aqueous residues obtained from the 2017 and 2018 catches showed a decrease in the fishy odor and an increase in fragrant and burnt aromas. The preference score obtained for the residue obtained from the 2017 catch increased after the treatment process. On the other hand, the aqueous residue obtained from the 2018 catch, which did not show any improvement in the preference score upon treatment, was improved when diluted 2 or 4 times after the treatment process. GC-MS analysis revealed that pyridines and pyrazines related to shrimp-like flavor were produced in both aqueous residues obtained from the 2017 and 2018 catches upon treatment under subcritical water conditions.","PeriodicalId":39399,"journal":{"name":"Japan Journal of Food Engineering","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48263556","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Application of IoT to the Analysis of Food Constituents and Sensing Using a Sigle-Board Computer 物联网在食品成分分析和Sigle Board计算机传感中的应用

Japan Journal of Food Engineering Pub Date : 2019-09-15 DOI: 10.11301/jsfe.19553

Takashi Kobayashi

引用次数: 0

Freeze–thaw-induced Structural Destruction and Generation of γ-aminobutyric Acid in Water-soaked Soybeans 冻融对浸泡大豆结构的破坏及γ-氨基丁酸的产生

Japan Journal of Food Engineering Pub Date : 2019-06-15 DOI: 10.11301/JSFE.19548

S. Ueno, Natsuko Iryo, S. Sasao, Hsiuming Liu, K. Atsuzawa, Y. Kaneko, R. Shimada

引用次数: 1

Preference Evaluation Method by Using Viscoelastic Properties and Sensory Evaluated Scores for Japanese Soup Stock “Dashi” Flavored Jelly 日本汤料“大石”风味果冻的粘弹性和感官评价评分偏好评价方法

Japan Journal of Food Engineering Pub Date : 2019-06-15 DOI: 10.11301/JSFE.19545

Airi Morita

{"title":"Preference Evaluation Method by Using Viscoelastic Properties and Sensory Evaluated Scores for Japanese Soup Stock “Dashi” Flavored Jelly","authors":"Airi Morita","doi":"10.11301/JSFE.19545","DOIUrl":"https://doi.org/10.11301/JSFE.19545","url":null,"abstract":"The correlations between physical properties and sensory evaluated scores of Japanese soup stock (Dashi) added jelly were analyzed using statistical analysis methods. Five kinds of sample jellies were tested for their viscoelastic properties by texture test to obtain 3 parameters of hardness[Pa], cohesiveness [-] and adhesiveness[J/m]. Sensory evaluation by 29 female student panelists were conducted to obtain sensory evaluated scores of preference, hardness of jelly, aroma and taste intensity of Dashi, cohesiveness, ease of swallowing and persistence in mouth. High correlations were found between sensory preference, hardness of jelly, aroma and taste intensity of Dashi by partial correlation analysis. Partial Least Square (PLS) regression analysis were conducted to preference and sensory evaluated scores which assumed to having a linear relationship, and then successfully obtained a regression equation showing R=0.99. From the ranking of Variable Impor tance in Projection (VIP) values obtained from PLS, it was found that preference of the jelly has a higher contribution to taste and aroma terms than terms related to its mouthfeel. However, in the case of a data set in a nonlinear relationship, it was considered necessary to examine the statistical analysis which having flexibility to model the nonlinear relationship and the substitution parameters.","PeriodicalId":39399,"journal":{"name":"Japan Journal of Food Engineering","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48032860","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Study of Moisture Transfer and Reaction Kinetics in Food Processing 食品加工过程中水分传递与反应动力学研究

Japan Journal of Food Engineering Pub Date : 2019-06-15 DOI: 10.11301/JSFE.19549

M. Fukuoka

引用次数: 0