296 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /1, No. 1,,30 -- (,+) 22 * * * , ** * * * * Development of Quantitative Analysis for

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1 296 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /1, No. 1,,30-*- (,*+*) 22 * * * * **, ** ** * ** *** * ** *** Development of Quantitative Analysis for Relationships between Viscoelasticity and Air-bubble Structure of Bread Mario Shibata*, Junichi Sugiyama*, Mizuki Tsuta*, Kaori Fujita*, Takehiro Sugiyama**,, Mito Kokawa**, Tetsuya Araki**, Hiroshi Nabetani* ** and Yasuyuki Sagara*** * National Food Research Institute,, + +, Kan-nondai, Tsukuba-shi, Ibaraki -*/ 20., ** Graduate School of Agricultural and Life Sciences, The University of Tokyo, Yayoi, Bunkyo-ku, Tokyo ++-20/1 *** Food Kansei Communications, Toa Building +*-,.,. 1, Sendagi, Bunkyo-ku, Tokyo ++- **,, Viscoelasticity and air-bubble parameters were measured to estimate the texture of bread from Sudachi (air-bubble structure) and the relationship was quantified. A sampling size in cross-sectional surfaces of the slices of bread was optimized to quantify relationships between viscoelasticity and air-bubble parameters of bread. As a result, a cubic sample (,*,*,* mm) cut from the slices of bread was determined to be used to measure the viscoelasticity, and its central square area ( +*., +*., mm) was determined to be tested to measure the air-bubble image. Four viscoelastic moduli (instant elasticity, retardation elasticity, retardation viscosity, and permanent viscosity) of the bread samples were calculated by applying four-element Voigt model to the data acquired by creep test. Additionally, four bubble parameters (average air-bubble size, average air-bubble perimeter, the number of air-bubbles in a unit area, and the ratio of bubble area to the whole area of the bread samples) were also calculated by applying a bubble detection method using image processing on the data taken by an image scanner. Finally, significant correlations ( r*/3., p**/. ) were found between instant elasticity, retardation elasticity, permanent viscosity and the ratio of bubble area (the ratio of bubble area to the whole area). This indicates that crumb hardness increases as the ratio of air-bubble area increases. (Received Nov.,.,,**3 ; Accepted Mar.,0,,*+*) Keywords : bread, air-bubble structure, image scanner, viscoelastic properties : +, 3 Zghal * -*/ 20.,, + +, ** ++-20/ *** ++- **,,.,. 1 +*- + Corresponding author sugiyama@a# rc.go.jp -2

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8 29 : (,**1). 0 Lassoued, N., Babin, P., Valle, G.D., Devaux, M. and Réguerre. Granulometry of bread crumb grain : Contributions of, D and - D image analysis at di# erent scale. Food Res. Int.,.*, +*21 +*31 (,**1). 1 Gonzales-Barron, U. and Butler, F., Determination of crumb grain visual appearance of organic and nonorganic bread loaves by image texture analysis. J. Food Eng., 2.,.2*.22 (,**2). 2 /1,.-,/*,*+* 3 Zghal, M.C., Scanlon, M.G. and Sapirstein, H.D., Cellular structure of bread crumb and its influence on mechani- cal properties. J. Cereal Sci., -0, (,**,). +* Otsu, N., A threshold selection method from gray-level histograms. IEEE Transactions on Systems, Man, and Cybernetics, 3 (), + 0, 00 ( +313).,+ ++,.,, -,0 + + /32,**., Scanlon, M.G. and Zghal, M.C., Bread properties and crumb structure. Food Res. Int., -., (,**+). - Rogers, D.E., Day, D.D. and Olewnik, M.C., Development of an objective crumb-grain measurement. Cereal Foods World,.*,.32 /*+ ( +33/ ).. Gonzales-Barron, U. and Butler, F., A comparison of seven thresholding techniques with the k-means clustering algorithm for measurement of brad-crumb features by digital image analysis. J. Food Eng., 1.,,02,12 (,**0). / Brescia, M.A., Sacco, D., Sgaramella, A., Pasqualone, A., Simeone, R., Peri, G. and Sacco, A., Characterization of di# erent typical Italian breads by means of traditional, spectroscopic and image analyses. Food Chem., +*.,.,3

474 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /-, No.3,.1..2* (,**0) 24 Measurement of Deterioration of Frying Oil Using Electrical Properties Yoshio

474 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. / No.3.1..2 (0) 24 Measurement of Deterioration of Frying Oil Using Electrical Properties Yoshio Hagura Yoshihiro Sasaki and Kanichi Suzuki Graduate School