Yasuyuki Sagara | The University of Tokyo (original) (raw)

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Papers by Yasuyuki Sagara

Research paper thumbnail of 食の官能評価と感性 食感性工学のパラダイムと実用技術への展開―食感性モデリングによるヒット商品の開発手法―

Journal of Japan Association on Odor Environment, 2007

Research paper thumbnail of Sorting Systems of Fresh Fruits and Vegetables and Needs for Food "Kansei" Measurement

J Jpn Soc Food Sci Technol, 2009

Research paper thumbnail of STRUCTURAL MODELS RELATED TO TRANSPORT PROPERTIES FOR THE DRIED LAYER OF FOOD MATERIALS UNDERGOING FREEZE-DRYING

Research paper thumbnail of Advanced Technologies for Mesurement and Evaluation of Food Preference. A Proposal of Food KANSEI Engineering

Research paper thumbnail of Consumer-oriented design to upgrade the palatability of functional dressings based on food “kansei” modeling

Research paper thumbnail of Paradigm of Food Kansei Model and Its Evolution to Actual Technologies-Methodology Development of Hit Products by Modeling Five Senses Communications

Journal of Japan Association on Odor Environment

Research paper thumbnail of Development of Measurement System for Three-Dimensional Structure of Ice Crystals in Raw Beef Samples

Micro-Slicer Image Processing System (MSIPS) has been developed for measuring the three-dimension... more Micro-Slicer Image Processing System (MSIPS) has been developed for measuring the three-dimensional(3-D) structure and distribution of ice crystals formed in biological materials. The system has functions to reconstruct the 3-D image based on the image data of exposed cross sections obtained by multi-slicing of a frozen sample with the minimum thickness of 1μm and to display the internal structure as well as an arbitrary cross section of the sample choosing observation angles. The effects of freezing conditions on the morphology and distribl1tion of ice crystals were demonstrated quantitatively from the observations of raw beef stained by fluorescent indicator. The 3-D image of the sample demonstrated that the growth of ice columns was restricted by the intrinsic structure of muscle fibers. The proposed method provided a new tool to investigate the effects of freezing conditions on the size, morphology and distribution of ice crystals.

Research paper thumbnail of 光センシングによる青果物選別システムの開発動向

NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1996

Research paper thumbnail of 葉タバコへの揮発性保湿剤‐水蒸気系の２成分吸収平衡

NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1996

Research paper thumbnail of 食感性モデルによる「おいしさ」の評価法

Nippon Shokuhin Kagaku Kogaku Kaishi, 2009

Research paper thumbnail of 食品の力学的物性とテクスチャーの感性計測法

Nippon Shokuhin Kagaku Kogaku Kaishi, 2009

Research paper thumbnail of 青果物選別システムと食感性計測のニーズ

Nippon Shokuhin Kagaku Kogaku Kaishi, 2009

Research paper thumbnail of Viscoelastic properties of frozen-thawed agar/agar-gelatin gels based on binary-phase virtual structure

International Journal of Refrigeration, 2012

ABSTRACT A binary-phase finite element method (FEM) model was developed to determine the viscoela... more ABSTRACT A binary-phase finite element method (FEM) model was developed to determine the viscoelastic properties of frozen-thawed agar/agar-gelatin gels by treating the tissues as quadrilateral macro columns. The columns of the FEM geometric model consist of the shell grain boundary and a matrix. The mechanical properties of the shell were assumed to remain constant during freezing and thawing, while those of matrix portion were influenced by thermal and morphological changes. Stress-relaxation tests were carried out for three types of frozen-thawed agar gels with varying gelatin concentrations. The stress-relaxation behavior of the gels was simulated with two sets of viscoelastic parameters, one determined by nonlinear regression (NR) analysis and the other by FEM optimization, and the results compared with reference to experimental data. The prediction errors fell within 12.5% for NR analysis and 3.1% for FEM optimization, confirming the validity of the binary-phase FEM model developed in this research.

Research paper thumbnail of Analysis of Mechanical Properties of Whole Apple Using Finite Element Method Based on Three-Dimensional Real Geometry

Food Science and Technology Research, 2008

Research paper thumbnail of Modified Food Kansei Model to Integrate Differences in Personal Attributes between In-house Expert Sensory Assessors and Consumer Panels

Food Science and Technology Research, 2008

The food kansei model has been modified to integrate differences in personal attributes between i... more The food kansei model has been modified to integrate differences in personal attributes between in-house expert sensory assessors and consumer panels for sensory evaluation in the food industry. Three selection tests for expert sensory assessors revealed that the percentage of questions answered correctly on the tests had not significantly changed over the last three decades. Several characteristics of the expert sensory assessors as a surrogate consumer panel have been identified through four sensory tests for comparing the assessors. Applying correspondence analysis to the results of a questionnaire survey on the level of understanding sensory descriptors was found effective to investigate the differences and similarities in personal attributes between the expert sensory assessors and consumer panel. The modified food kansei model provides a practical path diagram to further investigate the effects of cognitive factors on sensory scores using structural equation modeling.

Research paper thumbnail of Industrial Sensory Evaluation for Developing Ready-to-eat Cup-soup Product Based on Food Kansei Model

Food Science and Technology Research, 2008

... The quality characteristic evaluation corresponded to the route of cognition in the food kans... more ... The quality characteristic evaluation corresponded to the route of cognition in the food kansei model, while the image evaluation corresponded to the route of perception as well as the ... Ikeda, G., Tomizawa, A., Imayoshi, Y., Iwabuchi, H., Hinata, T., and Sagara, Y. (2006). ...

Research paper thumbnail of Advances in Transport Phenomena during Freeze-Drying of Food Materials: Fundamentals and Applications

Food Science and Technology Research, 2001

Research paper thumbnail of Flavor Design of Sesame-flavored Dressing Using Gas Chromatography/Olfactometry and Food Kansei Model

Food Science and Technology Research, 2006

Research paper thumbnail of Simulation of Water and Flavor Migration during Storage of Tobacco Products

Food Science and Technology International, Tokyo, 1997

Research paper thumbnail of Permeation of Water and Volatile Flavors through Packaging Films

Food Science and Technology International, Tokyo, 1996

Research paper thumbnail of 食の官能評価と感性 食感性工学のパラダイムと実用技術への展開―食感性モデリングによるヒット商品の開発手法―

Journal of Japan Association on Odor Environment, 2007

Research paper thumbnail of Sorting Systems of Fresh Fruits and Vegetables and Needs for Food "Kansei" Measurement

J Jpn Soc Food Sci Technol, 2009

Research paper thumbnail of STRUCTURAL MODELS RELATED TO TRANSPORT PROPERTIES FOR THE DRIED LAYER OF FOOD MATERIALS UNDERGOING FREEZE-DRYING

Research paper thumbnail of Advanced Technologies for Mesurement and Evaluation of Food Preference. A Proposal of Food KANSEI Engineering

Research paper thumbnail of Consumer-oriented design to upgrade the palatability of functional dressings based on food “kansei” modeling

Research paper thumbnail of Paradigm of Food Kansei Model and Its Evolution to Actual Technologies-Methodology Development of Hit Products by Modeling Five Senses Communications

Journal of Japan Association on Odor Environment

Research paper thumbnail of Development of Measurement System for Three-Dimensional Structure of Ice Crystals in Raw Beef Samples

Micro-Slicer Image Processing System (MSIPS) has been developed for measuring the three-dimension... more Micro-Slicer Image Processing System (MSIPS) has been developed for measuring the three-dimensional(3-D) structure and distribution of ice crystals formed in biological materials. The system has functions to reconstruct the 3-D image based on the image data of exposed cross sections obtained by multi-slicing of a frozen sample with the minimum thickness of 1μm and to display the internal structure as well as an arbitrary cross section of the sample choosing observation angles. The effects of freezing conditions on the morphology and distribl1tion of ice crystals were demonstrated quantitatively from the observations of raw beef stained by fluorescent indicator. The 3-D image of the sample demonstrated that the growth of ice columns was restricted by the intrinsic structure of muscle fibers. The proposed method provided a new tool to investigate the effects of freezing conditions on the size, morphology and distribution of ice crystals.

Research paper thumbnail of 光センシングによる青果物選別システムの開発動向

NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1996

Research paper thumbnail of 葉タバコへの揮発性保湿剤‐水蒸気系の２成分吸収平衡

NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1996

Research paper thumbnail of 食感性モデルによる「おいしさ」の評価法

Nippon Shokuhin Kagaku Kogaku Kaishi, 2009

Research paper thumbnail of 食品の力学的物性とテクスチャーの感性計測法

Nippon Shokuhin Kagaku Kogaku Kaishi, 2009

Research paper thumbnail of 青果物選別システムと食感性計測のニーズ

Nippon Shokuhin Kagaku Kogaku Kaishi, 2009

Research paper thumbnail of Viscoelastic properties of frozen-thawed agar/agar-gelatin gels based on binary-phase virtual structure

International Journal of Refrigeration, 2012

ABSTRACT A binary-phase finite element method (FEM) model was developed to determine the viscoela... more ABSTRACT A binary-phase finite element method (FEM) model was developed to determine the viscoelastic properties of frozen-thawed agar/agar-gelatin gels by treating the tissues as quadrilateral macro columns. The columns of the FEM geometric model consist of the shell grain boundary and a matrix. The mechanical properties of the shell were assumed to remain constant during freezing and thawing, while those of matrix portion were influenced by thermal and morphological changes. Stress-relaxation tests were carried out for three types of frozen-thawed agar gels with varying gelatin concentrations. The stress-relaxation behavior of the gels was simulated with two sets of viscoelastic parameters, one determined by nonlinear regression (NR) analysis and the other by FEM optimization, and the results compared with reference to experimental data. The prediction errors fell within 12.5% for NR analysis and 3.1% for FEM optimization, confirming the validity of the binary-phase FEM model developed in this research.

Research paper thumbnail of Analysis of Mechanical Properties of Whole Apple Using Finite Element Method Based on Three-Dimensional Real Geometry

Food Science and Technology Research, 2008

Research paper thumbnail of Modified Food Kansei Model to Integrate Differences in Personal Attributes between In-house Expert Sensory Assessors and Consumer Panels

Food Science and Technology Research, 2008

The food kansei model has been modified to integrate differences in personal attributes between i... more The food kansei model has been modified to integrate differences in personal attributes between in-house expert sensory assessors and consumer panels for sensory evaluation in the food industry. Three selection tests for expert sensory assessors revealed that the percentage of questions answered correctly on the tests had not significantly changed over the last three decades. Several characteristics of the expert sensory assessors as a surrogate consumer panel have been identified through four sensory tests for comparing the assessors. Applying correspondence analysis to the results of a questionnaire survey on the level of understanding sensory descriptors was found effective to investigate the differences and similarities in personal attributes between the expert sensory assessors and consumer panel. The modified food kansei model provides a practical path diagram to further investigate the effects of cognitive factors on sensory scores using structural equation modeling.

Research paper thumbnail of Industrial Sensory Evaluation for Developing Ready-to-eat Cup-soup Product Based on Food Kansei Model

Food Science and Technology Research, 2008

... The quality characteristic evaluation corresponded to the route of cognition in the food kans... more ... The quality characteristic evaluation corresponded to the route of cognition in the food kansei model, while the image evaluation corresponded to the route of perception as well as the ... Ikeda, G., Tomizawa, A., Imayoshi, Y., Iwabuchi, H., Hinata, T., and Sagara, Y. (2006). ...

Research paper thumbnail of Advances in Transport Phenomena during Freeze-Drying of Food Materials: Fundamentals and Applications

Food Science and Technology Research, 2001

Research paper thumbnail of Flavor Design of Sesame-flavored Dressing Using Gas Chromatography/Olfactometry and Food Kansei Model

Food Science and Technology Research, 2006

Research paper thumbnail of Simulation of Water and Flavor Migration during Storage of Tobacco Products

Food Science and Technology International, Tokyo, 1997

Research paper thumbnail of Permeation of Water and Volatile Flavors through Packaging Films

Food Science and Technology International, Tokyo, 1996