Art

J-GLOBAL ID：201802257818348695   Reference number：18A1934625

Development of the visualization and quantification method of the rice soaking process by using the digital microscope

デジタル顕微鏡を用いた米浸漬プロセスの可視化と定量化法の開発【JST・京大機械翻訳】

Author (5)： Tomita Haruo (Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Konan 4-chome, Minato, Tokyo, 108-8477, Japan) ,  Tomita Haruo (Energy Technology Laboratories, Osaka Gas Co., Ltd. 6-19-9, Torishima, Konohana-ku, Osaka, 554-0051, Japan) ,  Fukuoka Mika (Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Konan 4-chome, Minato, Tokyo, 108-8477, Japan) ,  Takemori Toshikazu (Energy Technology Laboratories, Osaka Gas Co., Ltd. 6-19-9, Torishima, Konohana-ku, Osaka, 554-0051, Japan) ,  Sakai Noboru (Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Konan 4-chome, Minato, Tokyo, 108-8477, Japan)
Material： Journal of Food Engineering  (J Food Eng)
Volume： 243  Page： 33-38  Publication year： 2019 
JST Material Number： C0838B  ISSN： 0260-8774  Document type： Article
Article type： 原著論文  Country of issue： United Kingdom (GBR)  Language： ENGLISH (EN)

Abstract/Point： When grains of rice are heated...

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Thesaurus term： water absorption ,  luminance ,  rate of absorption ,  polarized light ,  NMR imaging ,  lens(optics) ,  gelatinization ,  image analysis ,  moisture ,  *dipping ,  *visualization ,  analytical instrument ,  infrared radiation
Semi thesaurus term： 実時間 , 【Automatic Indexing@JST】

Author keywords (5)： Digital microscope ,  Image analysis ,  Rice grain ,  Water absorption ,  MRI

JST classification (1)： General  (FJ04010T)

Terms in the title (7)： デジタル顕微鏡 ,  米 ,  浸漬 ,  プロセス ,  可視化 ,  定量化 ,  開発