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食品化学工学分野における「AI・数理データサイエンス」の基礎となる数理統計学~実験計画法を用いた操作条件の最適化の事例紹介と提言~_三浦 靖(2022-JA-25MP-05)

レベル:中級

 

【発表者】

国立大学法人岩手大学 農学部 応用生物化学科 教授 三浦 靖(みうら まこと)

 

【発表概要】

糖質は食品加工おいて幅広く利用されており,食品の風味や食感のみならず,水分活性の調節,着色性,浸透性,澱粉の老化抑制などの機能から食品の嗜好性や保存性を左右している。低糖質化は,食品中の糖質配合量の低減やショ糖代替素材による置換で対応しているが,風味や食品テクスチャーに望ましくない影響を及ぼすといった問題が残されている。そこで,血糖値の短時間での上昇の抑制,摂取エネルギーの低減に向けた低糖質化食品の製造を可能にする素材および製法の開発が求められている。演者らは,菓子で多用されている素材として小麦粉と甘味料に注目し,菓子の低糖質化を可能にする素材開発を進めている。本講演ではスポンジケーキに適用できる小麦粉代替素材の配合を最適化する際に回転可能中心複合計画法を適用した事例を紹介する。さて,大学で実施されている情報処理教育ではAI・数理データサイエンス教育が求められている。ところが,記述統計学や推測統計学に関連する授業科目の担当教員がいないことを理由に非常勤講師の採用や授業科目の削除を行っているのが実状である。そこで,AI・数理データサイエンス教育に向けた統計学の在り方を提言したい。

 

【発表者プロフィール】

三菱化成工業株式会社 総合研究所(1988年6月:三菱化成株式会社に社名変更,1994年4月:三菱化学株式会社が発足,2017年4月:三菱ケミカル株式会社が発足)への在職期間(1986年4月~1994年3月 )には糖質素材(マルトオリゴ棟,エリスリトール,イノシトールなど)および乳化剤(ショ糖脂肪酸エステル,ポリグリセリン脂肪酸エステルなど)の基本的機能の評価,機能発現の解明および用途開発に従事した。1994年からは現職で,澱粉の老化に及ぼす複数の操作条件(凍結速度,凍結貯蔵の温度と時間,解凍速度)の影響を検討し,老化を最も抑制する操作条件を探索する際に回転可能中心複合計画法法(Trial Run,IBM社)を適用したのが実験計画法との出会いである。その後は,製パンに適した米粉を調製するために,中心複合計画法法(Originを使用)を使用して粒子径分布を調整した。さらに,加工食品の低糖質化に向けたショ糖代替素材および小麦粉代替素材を開発するために,中心複合計画法法(Originを使用)を使用して構成素材の配合を最適化した。

 

Comments
Ch8

農学分野でDOEは活躍する場がたくさんあるはずですが、なぜか日本の(普通の)農学部の講義で(想像では1970年以降くらいから?)教わる機会がなかったのではないかと思います。自分が研究をすることになって、これからやろうとしている、あるいは先生や先輩から引き継いだ実験に強い疑問を感じ、計画から根本的に練り直すアクションを取る時に初めて知るのではないかと思います。しかもそう思ったとしても、21世紀になるまでは、ほぼ絶版になった和書、工学分野のカイゼン関係の本、あるいは専門の洋書を読まなくてはならなかったと思います。

今でも農学分野のDOEはまだマイナーかもしれませんが、このような機会に学部演習レベルから体験できる学生さんは幸せだと思います。時間がかかるとは思いますが、普及させていただければと思います。

Raaed

Great effort

Dear Sir

If you can, I want to review the full paper, and how to apply the scientific method using JMP, for use in future studies.

With Regards