目次

Foreword
Preface for Vol. 1
Preface for Vol. 2

1 Physical Properties of Agricultural Products

1.1 What are physical properties of agricultural products?
1.1.1 Meaning of studying physical properties
1.1.2 Specialty of physical properties of agricultural products
1.2 Describing method of physical properties of agricultural products
1.2.1 Physical properties of agricultural products and function
1.2.2 Quantity expressing physical properties of agricultural products
Exercise

2 Structural Characteristics Related to Physical Properties

2.1 Structure of plants and harvested products
2.1.1 Basic structure of plants: root, stem, leaf
2.1.2 Branching pattern of plants
2.1.3 Leaf arrangement
2.1.4 Morphology of reproductive organs; the flower and infl orescence
2.1.5 Roots and stems as storage organs
2.1.6 Simplification of plants by shape models
2.2 Structure of harvested products
2.2.1 Grains
2.2.2 Bean variety
2.2.3 Fruit (Fruit trees, fruits and vegetables)
2.2.4 Leaf vegetables
2.2.5 Root vegetables and potatoes
2.2.6 Flowers and Ornamental Plants
2.3 Plant structure and its component tissues related to physical properties
2.3.1 Structure and function
2.3.2 System theory
2.3.3 Dermal tissue system
2.3.4 Fundamental tissue system
2.3.5 Vascular bundle system
2.3.6 Inclusions in the cell
Exercise

3 Fundamental Physical Properties

3.1 Fundamental physical properties
3.1.1 Size and shape
3.1.2 Volume and density
3.2 Measuring method
3.2.1 Size and shape
3.2.2 Volume and density
3.3 Examples of application
3.3.1 Differentiation of rice brand by shape profile
3.3.2 Standard of sorting fruits
3.3.3 Management of genetic resource of tea leaves
Exercise

4 Thermal Properties

4.1 Characteristics of thermal operation
4.2 Form of heat transfer and related physical properties
4.2.1 Conductive heat transfer
4.2.2 Unsteady heat conduction
4.2.3 Convective heat transfer
4.2.4 Radiant heat transfer
4.2.5 Features of needs for physical properties
4.3 Specific heat
4.3.1 Definition
4.3.2 Measurement method
4.3.3 Estimation method and application method
4.4 Thermal conductivity
4.4.1 Definition
4.4.2 Measurement method
4.4.3 Typical model
4.4.4 Thermal conductivities of various materials
4.5 Thermal diffusivity
4.5.1 Definition
4.5.2 Method of measurement
4.5.3 Thermal diffusivity of various materials
4.5.4 Summary
Excercise

5 Mechanical Properties

5.1 Strength of material
5.1.1 Stress and strain
5.1.2 Shear stress and shear strain
5.1.3 Stress and strain relationship
5.2 Elastic modulus
5.2.1 Young’s modulus and shearing modulus
5.2.2 Impact stress
5.2.3 Viscosity
5.3 Mechanical properties of agricultural products
5.3.1 Test method
5.3.2 Stress-strain diagram
5.3.3 Effects of pericarp
5.3.4 Effects of loading speed
5.4 Viscoelasticity
5.4.1 What is the rheology?
5.4.2 Measurement of viscosity
5.4.3 Application for agricultural products
5.5 Friction
5.5.1 Definition
5.5.2 Measuring method of frictional property value and the examples
Exercise

6 Acoustic and Vibrational Properties

6.1 Acoustics and vibration engineering
6.1.1 Vibration Engineering
6.1.2 Acoustics
6.2 Sound velocity
6.2.1 Definition and characteristics
6.2.2 Ultrasound
6.3 Coefficient of damping
6.3.1 Definition and characteristics
6.3.2 Measurement method and caution
6.3.3 Applications
6.4 Resonant frequency
6.4.1 Definition and characteristics
6.4.2 Measurement method
6.4.3 Applications
Exercises

7 Electric Characteristics

7.1 Electromagnetics
7.1.1 Maxwell’s equations
7.1.2 Relationship between charge and electric field
7.1.3 Relationship between magnetic field and electric field
7.1.4 Conservation of magnetic field
7.1.5 Relationship between current and magnetic field
7.2 Electric conductivity
7.2.1 Definition and characteristics
7.2.2 Measurement method
7.2.3 Applications
7.3 Dielectric constant
7.3.1 Definition and characteristics
7.3.2 Measurement method
7.3.3 Applications
7.4 Microwave
7.4.1 Definition and characteristics
7.4.2 Measurement method
7.4.3 Applications
Exercises

8 Optical Properties

8.1 Optics and color science
8.1.1 Basics of optics
8.1.2 Types of electromagnetic wave and their characteristics
8.1.3 Color specification
8.2 X-ray
8.2.1 Definition and characteristics
8.2.2 Measurement method
8.2.3 Applications
8.3 Ultraviolet rays
8.3.1 Definition and characteristics of ultraviolet rays
8.3.2 Measurement method (reflection, fluorescence)
8.3.3 Applications
8.3.4 Delayed light emission and fluorescence, and phosphorescence
8.4 Visible light
8.4.1 Definition and characteristics
8.4.2 Measurement method
8.4.3 Applications
8.5 Infrared rays
8.5.1 Definition and characteristics
8.5.2 Measurement method
8.5.3 Applications
8.6 Terahertz wave
8.6.1 Definition and characteristics
8.6.2 Measuring device and technologies of light source and detection
8.6.3 Examples of applied research of terahertz waves
Exercises

9 Biochemical Property

9.1 Taste
9.1.1 Definition of taste and measuring objective
9.1.2 Measurement method
9.1.3 Applications
9.2 Odor
9.2.1 Definition of odor and measurement of odor
9.2.2 Method of measurement
9.2.3 Applications
9.3 Data analysis (chemometrics)
9.3.1 What is chemometrics?
9.3.2 Analysis method
9.3.3 Applications

Exercises
Reference
Appendix
Answers to the exercise problems
Index

Coffee break
Let’s present color differences of the stem, leaf, and petal for a cut rose on a xy chromaticity diagram
LMedS estimator
Image sensing by SFS method
Shape from silhouette method
What is green fl uorescent protein?
Toxin and honey of plants