近赤外画像を用いた食品の成分分布解析手法(DIA推薦論文)

概要

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The components of the food related to the "deliciousness" are usually evaluated by the componential analysis. Component content and the kind of the component in the food are measured by this analysis. However, componential analysis is not able to analyze detailed measurement, and it needs long time to measure. We propose a method to measure two-dimensional distribution of the component in the food by using the near infrared ray (IR) image. An advantage of our method is to be able to make a visualized image of invisible components, because the component content is measured by taking subtraction of two wavelength of near IR light. Many components of the food have characteristics in the range of IR. In this paper, we describe a method to measure the component of the food by using near IR image processing, and we show an application to visualize the saccharose in the pumpkin.
社団法人精密工学会の論文
2009-02-05