書誌事項
- タイトル別名
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- 107 Non Destructive Evaluation Method about the Texture of puffers Meat Based on its Response
抄録
Delicious taste of puffer meat has been determined by texture and its degree of freshness in Japan. If more exact estimation method of delicious taste is desired, the method associated with nondestructive method is most suitable. The texture of puffer meats is defined as its stiffness associated with mechanical dynamics. This paper experimentally proposes new estimation method on texture of raw puffer meat. Proposed method has been exercised by the measurement about frequency response function based on added vibration to puffer meat. This estimation method is characterized by nondestructive, quantitative, speedy and concise procedure. In this research, determination parameter on texture of puffer meat has been composed by applied non dimensional parameters called area ratio which is obtained from frequency response function of raw puffer meat.
収録刊行物
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- 評価・診断に関するシンポジウム講演論文集
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評価・診断に関するシンポジウム講演論文集 2009.8 (0), 36-39, 2009
一般社団法人 日本機械学会
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詳細情報 詳細情報について
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- CRID
- 1390001205889410432
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- NII論文ID
- 110008009900
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- ISSN
- 24243027
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可