Visualization of porosity and thermal conductivity distributions of Japanese apricot and pear during storage using X-ray computed tomography

Poly Karmoker, Wako Obatake, Fumina Tanaka, Fumihiko Tanaka

研究成果: ジャーナルへの寄稿記事

抄録

Distributions of thermo-physical properties: such as porosity and thermal conductivity of Japanese apricot and pear during storage were determined based on X-ray CT image analysis. Japanese apricot was stored at 25 °C, whereas pear was stored at 25 °C and 5 °C. Average CT value was determined based on a series of X-ray CT images captured for each whole fruit. At the end of storage period, the average CT value decreased in Japanese apricot and pear at 25 °C, whereas it was the almost same as pear stored at 5 °C. Porosity increased, whereas thermal conductivity slightly decreased at 25 °C in Japanese apricot and pear. As a result of the experiment, it seemed that the internal structure of pear stored at 5 °C was well maintained during storage. Conversely, void space progressed in Japanese apricot and pear during storage at 25 °C. The porosity and thermal conductivity distributions were visualized based on the CT image during storage.

元の言語英語
ページ(範囲)505-510
ページ数6
ジャーナルEngineering in Agriculture, Environment and Food
12
発行部数4
DOI
出版物ステータス出版済み - 10 2019

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Prunus mume
Thermal Conductivity
Pyrus
X Ray Computed Tomography
Porosity
thermal conductivity
computed tomography
pears
porosity
Tomography
Thermal conductivity
X-radiation
Visualization
X rays
Fruits
Image analysis
Thermodynamic properties
Prunus armeniaca
Experiments
Fruit

All Science Journal Classification (ASJC) codes

  • Food Science
  • Chemical Engineering(all)
  • Industrial and Manufacturing Engineering

これを引用

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title = "Visualization of porosity and thermal conductivity distributions of Japanese apricot and pear during storage using X-ray computed tomography",
abstract = "Distributions of thermo-physical properties: such as porosity and thermal conductivity of Japanese apricot and pear during storage were determined based on X-ray CT image analysis. Japanese apricot was stored at 25 °C, whereas pear was stored at 25 °C and 5 °C. Average CT value was determined based on a series of X-ray CT images captured for each whole fruit. At the end of storage period, the average CT value decreased in Japanese apricot and pear at 25 °C, whereas it was the almost same as pear stored at 5 °C. Porosity increased, whereas thermal conductivity slightly decreased at 25 °C in Japanese apricot and pear. As a result of the experiment, it seemed that the internal structure of pear stored at 5 °C was well maintained during storage. Conversely, void space progressed in Japanese apricot and pear during storage at 25 °C. The porosity and thermal conductivity distributions were visualized based on the CT image during storage.",
author = "Poly Karmoker and Wako Obatake and Fumina Tanaka and Fumihiko Tanaka",
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AU - Karmoker, Poly

AU - Obatake, Wako

AU - Tanaka, Fumina

AU - Tanaka, Fumihiko

PY - 2019/10

Y1 - 2019/10

N2 - Distributions of thermo-physical properties: such as porosity and thermal conductivity of Japanese apricot and pear during storage were determined based on X-ray CT image analysis. Japanese apricot was stored at 25 °C, whereas pear was stored at 25 °C and 5 °C. Average CT value was determined based on a series of X-ray CT images captured for each whole fruit. At the end of storage period, the average CT value decreased in Japanese apricot and pear at 25 °C, whereas it was the almost same as pear stored at 5 °C. Porosity increased, whereas thermal conductivity slightly decreased at 25 °C in Japanese apricot and pear. As a result of the experiment, it seemed that the internal structure of pear stored at 5 °C was well maintained during storage. Conversely, void space progressed in Japanese apricot and pear during storage at 25 °C. The porosity and thermal conductivity distributions were visualized based on the CT image during storage.

AB - Distributions of thermo-physical properties: such as porosity and thermal conductivity of Japanese apricot and pear during storage were determined based on X-ray CT image analysis. Japanese apricot was stored at 25 °C, whereas pear was stored at 25 °C and 5 °C. Average CT value was determined based on a series of X-ray CT images captured for each whole fruit. At the end of storage period, the average CT value decreased in Japanese apricot and pear at 25 °C, whereas it was the almost same as pear stored at 5 °C. Porosity increased, whereas thermal conductivity slightly decreased at 25 °C in Japanese apricot and pear. As a result of the experiment, it seemed that the internal structure of pear stored at 5 °C was well maintained during storage. Conversely, void space progressed in Japanese apricot and pear during storage at 25 °C. The porosity and thermal conductivity distributions were visualized based on the CT image during storage.

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