{"created":"2023-05-15T09:59:14.240372+00:00","id":3330,"links":{},"metadata":{"_buckets":{"deposit":"ce34a668-e6d0-487d-a484-f558ee4f4edd"},"_deposit":{"created_by":5,"id":"3330","owner":"5","owners":[5],"pid":{"revision_id":0,"type":"depid","value":"3330"},"status":"published"},"_oai":{"id":"oai:miyazaki-u.repo.nii.ac.jp:00003330","sets":["74","74:46","74:46:349","74:46:349:359"]},"author_link":["7168","17476","17478"],"item_10002_alternative_title_1":{"attribute_name":"その他（別言語等）のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"キンセキガイセン ブンコウホウ ニ ヨル ウンシュウミカン (Citrus unshiu Marc.) ノ トウド ケイソクホウ ニ カンスル キソテキ ケンキュウ"}]},"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2005-03-23","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"8","bibliographicPageStart":"1","bibliographicVolumeNumber":"51","bibliographic_titles":[{"bibliographic_title":"宮崎大学農学部研究報告","bibliographic_titleLang":"ja"},{"bibliographic_title":"Bulletin of the Faculty of Agriculture University of Miyazaki","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"農産物の品質や安全性に対する消費者の要求は高く,収穫や選果段階での品質検査が重要な課題になってきている.特に,外観からは判断できない内部の品質検査が重要であり,高度化・多様化する食の消費者ニーズに応えるために,より精度の高い計測が求められる.本研究は,近赤外分光法によるウンシュウミカンの高精度な糖度予測を行うために,ウンシュウミカンのスペクトル計測法ついて検討を行った.その結果,ファイバープローブの計測距離は果実から3mm離した位置での非接触型による測定,測定ポイントはファイバープローブを赤道部に設置した半透過光型,照射光量は照射穴径15rhmの測定条件が最も良好な糖度予測ができた.","subitem_description_language":"ja","subitem_description_type":"Abstract"},{"subitem_description":"Recently, consumers are demanding for higher quality and better safety of agricultural produce. While external food quality inspection is now more commonly done during post-harvest processing, the measurement of internal quality such as sugar content and firmness is becoming more important. Thus, in order to better respond to changing consumer preferences, more accurate quality measurement techniques are needed. This research is based on NIR spectrophotometry for non-destructive measurement of sugar content of Citrus unshiu fruit. The main goals are to develop fundamental techniques to accurately measure the NIR spectra using transmittance mode, and to develop calibration equation that relates the sugar content (Brix) to the spectra. The results showed higher precision of measurement of sugar content with the fiber-optic probe at a distance of about 3 mm, and from measurement points taken from the equatorial part of the fruits, and with a 15 mm aperture because of higher incidence of light.","subitem_description_language":"en","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"宮崎大学農学部","subitem_publisher_language":"ja"},{"subitem_publisher":"Faculty of Agriculture, University of Miyazaki","subitem_publisher_language":"en"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00236503","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"05446066","subitem_source_identifier_type":"ISSN"}]},"item_10002_version_type_20":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"小林, 太一","creatorNameLang":"ja"},{"creatorName":"コバヤシ, タイチ","creatorNameLang":"ja-Kana"},{"creatorName":"KOBAYASHI, Taichi","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorAffiliations":[{"affiliationNameIdentifiers":[{"affiliationNameIdentifier":"","affiliationNameIdentifierScheme":"ISNI","affiliationNameIdentifierURI":"http://www.isni.org/isni/"}],"affiliationNames":[{"affiliationName":"","affiliationNameLang":"ja"}]}],"creatorNames":[{"creatorName":"タラダ, ジャスパ","creatorNameLang":"ja"},{"creatorName":"タラダ, ジャスパ","creatorNameLang":"ja-Kana"},{"creatorName":"Tallada, Jasper","creatorNameLang":"en"}],"familyNames":[{},{},{}],"givenNames":[{},{},{}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"永田, 雅輝","creatorNameLang":"ja"},{"creatorName":"ナガタ, マサテル","creatorNameLang":"ja-Kana"},{"creatorName":"NAGATA, Masateru","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorAffiliations":[{"affiliationNameIdentifiers":[{"affiliationNameIdentifier":"","affiliationNameIdentifierScheme":"ISNI","affiliationNameIdentifierURI":"http://www.isni.org/isni/"}],"affiliationNames":[{"affiliationName":"","affiliationNameLang":"ja"}]}],"creatorNames":[{"creatorName":"タラダ, ジャスパ","creatorNameLang":"ja"},{"creatorName":"タラダ, ジャスパ","creatorNameLang":"ja-Kana"},{"creatorName":"Tallada, Jasper","creatorNameLang":"en"}],"familyNames":[{},{},{}],"givenNames":[{},{},{}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2020-06-21"}],"displaytype":"detail","filename":"KJ00004192555.pdf","filesize":[{"value":"875.5 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00004192555.pdf","url":"https://miyazaki-u.repo.nii.ac.jp/record/3330/files/KJ00004192555.pdf"},"version_id":"7c6a1aee-1596-4e74-b66e-0c957afb4e04"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"近赤外分光法, 非破壊計測, 品質検査, 糖度, ウンシュウミカン","subitem_subject_language":"ja","subitem_subject_scheme":"Other"},{"subitem_subject":"Near Infrared Spectrophotometry, Non-Destructive, Quality Evaluation, Sugar Content, Citrus unshiu Marc.","subitem_subject_language":"en","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"近赤外分光法によるウンシュウミカン(Citrus unshiu Marc.)の糖度計測法に関する基礎的研究","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"近赤外分光法によるウンシュウミカン(Citrus unshiu Marc.)の糖度計測法に関する基礎的研究","subitem_title_language":"ja"},{"subitem_title":"Basic Study on Measurement of Sugar Content for Citrus unshiu fruit using NIR Spectrophotometer","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"5","path":["74","46","349","359"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2007-06-28"},"publish_date":"2007-06-28","publish_status":"0","recid":"3330","relation_version_is_last":true,"title":["近赤外分光法によるウンシュウミカン(Citrus unshiu Marc.)の糖度計測法に関する基礎的研究"],"weko_creator_id":"5","weko_shared_id":2},"updated":"2023-11-10T08:18:19.625047+00:00"}