JP2022120668A - Freshness management device, freshness management method, and information processing program - Google Patents

Abstract

To provide a freshness management device, a freshness management method, and an information processing program that allow the freshness of food to be appropriately managed.SOLUTION: In an information processing system 100, a server 1 includes an acquisition unit 110, a determination unit 112, and an output unit 114. The acquisition unit 110 acquires, from another electronic apparatus via a communication interface 14, information including a freshness value relating to food freshness associated with each of distribution points in a plurality of stages in a food distribution route. The determination unit 112 determines a freshness level of food based on the information including the freshness value associated with each of the distribution points of the plurality of stages acquired by the acquisition unit 110. The output unit 114 outputs different notifications based on a determination result of the determination unit 112.SELECTED DRAWING: Figure 1

Description

TECHNICAL FIELD Embodiments of the present invention relate to a freshness management device, a freshness management method, and an information processing program.

In order to ensure the safety and security of foods distributed in the market, it is necessary to appropriately maintain freshness in the distribution route from the production area to the store. Therefore, it is desired to evaluate the freshness of each distribution point such as production area, market, distribution center, store, etc. in the food distribution route and appropriately maintain the freshness of the food throughout the distribution route.

Japanese Patent Publication No. 2009-543076

A problem to be solved by the embodiments of the present invention is to provide a technology that enables appropriate management of food freshness.

In one embodiment, an information processing device includes an acquisition unit, a determination unit, and an output unit. The acquisition unit acquires information including freshness values related to the freshness of food associated with each of distribution points in a plurality of stages in a food distribution route from another electronic device via a communication interface. The determination unit determines the freshness level of the food based on the information including the freshness value associated with each of the plurality of stages of distribution points acquired by the acquisition unit. The output unit outputs different notifications based on the determination result of the determination unit.

FIG. 1 is a block diagram illustrating an information processing system according to an embodiment. FIG. 2 is a diagram showing an example of the configuration of the freshness measuring system according to the embodiment. FIG. 3 is a diagram showing the decomposition process of nucleic acid-related substances. 4 is a plan view of the phosphor unit in FIG. 2. FIG. FIG. 5 is a perspective view schematically showing the phosphor structure in FIG. 4. FIG. FIG. 6 is an enlarged cross-sectional view of the phosphor structure shown in FIG. FIG. 7 is a diagram for explaining the quenching mechanism of the aggregation-inducing fluorescent substance. FIG. 8 is a diagram summarizing images obtained in Examples in which acetic acid was the target component. FIG. 9 is a diagram summarizing images obtained in Examples in which triethylamine was used as a target component. FIG. 10 is a graph showing an example of the relationship between the storage time of a mackerel and the fluorescence intensity of a phosphor unit. FIG. 11 is a diagram including a cross-sectional view along line AA of FIG. 2 and a diagram for explaining the optical sensor in FIG. FIG. 12 is a diagram including a cross-sectional view taken along line AA in FIG. 2 and a diagram for explaining the optical sensor in FIG. 13 is a flowchart illustrating an example of processing by a terminal according to the embodiment; FIG. FIG. 14 is a diagram illustrating an example of freshness level determination criteria according to the embodiment. FIG. 15 is a diagram illustrating a freshness information database according to the embodiment; FIG. 16 is a flowchart illustrating an information processing procedure according to the embodiment. FIG. 17 is a diagram illustrating an example of freshness level determination criteria of a modified example according to the embodiment. FIG. 18 is a diagram exemplifying a freshness information database of a modified example according to the embodiment.

Embodiments will be described below with reference to the drawings. In each drawing, the same constituent elements are denoted by the same reference numerals as much as possible, and overlapping descriptions are omitted.

[Information processing system]
FIG. 1 is a block diagram illustrating an information processing system 100 according to an embodiment.
The information processing system 100 includes a server 1, measuring devices 21-24, and terminals 31-34. The server 1, measuring devices 21 to 24, and terminals 31 to 34 are communicatively connected to each other via a network. For example, the network is implemented by at least one or more networks such as the Internet, a mobile network, and a LAN (Local Area Network). Each of the measurement devices 21-24 is communicatively connected to the corresponding terminals 31-34 via a network. For example, the network is LAN. The network may be a wireless network or a wired network. The information processing system 100 may also refer to a system including at least two of the server 1, the measuring devices 21-24, and the terminals 31-34. In this example, the information processing system 100 includes four measuring devices 21-24 and four terminals 31-34, but is not limited to this. The number of measuring devices and terminals is at least one or more, and may be any number.

The server 1 is an electronic device that collects data and processes the collected data. The server 1 is communicably connected to terminals 31 to 34 via a network. Each corresponding pair of measuring devices 21-24 and terminals 31-34 is used, for example, at distribution points of multiple stages in the food distribution channel. Foodstuffs are, for example, fresh foods such as fish or meat. The food may be other marine products, livestock products, or the like. The multiple stages are stages such as the production stage, the treatment/processing stage, the distribution stage, and the sales stage along the time axis of the food distribution channel. Distribution points in a plurality of stages are distribution points such as production areas, markets, distribution centers, and stores in each stage. Food or information moves through multiple stages of distribution points in the order of production area, market, distribution center, and store along the passage of time. The movement of food or information over time corresponds to the trace-forward direction of logistics. Conversely, the movement of food or information in a plurality of stages of distribution points in chronological order corresponds to the traceback direction of physical distribution. Here, the stage traced back in the traceback direction when viewed from the reference distribution point is referred to as the previous stage or previous stage.

The server 1 receives various data from each of the terminals 31-34 and outputs data processing results to each of the terminals 31-34. The server 1 is an example of an information processing device. A configuration example of the server 1 will be described later.

Each of the measuring devices 21-24 is communicatively connected to each of the corresponding terminals 31-34. A configuration example of the measuring device 21 will be described later. Each of the measuring devices 22 to 24 has the same configuration as the measuring device 21 .

Terminals 31 to 34 are electronic devices that can communicate with other electronic devices. Each of the terminals 31-34 is communicatively connected to each of the corresponding measuring devices 21-24. For example, each of the terminals 31 to 34 is a smart phone, a tablet terminal, a PC (personal computer), or the like. A configuration example of the terminal 31 will be described later. Each of the terminals 31 to 34 has the same configuration as the terminal 31 . Each of the terminals 31-34 is, for example, an electronic device used by a user at each distribution point. The user may read producer, manager, person in charge, store clerk, or person. Each of the terminals 31-34 is an example of an information processing terminal. The terminals 31-34 are examples of electronic equipment. Terminals 31 to 34 are also examples of other electronic devices for server 1 .

A configuration example of the server 1 will be described.
The server 1 is electronic equipment including a processor 11 , a main memory 12 , an auxiliary storage device 13 and a communication interface 14 . Each unit constituting the server 1 is connected so as to be able to input and output signals to each other. In FIG. 1, the interface is described as "I/F".

The processor 11 corresponds to the core part of the server 1 . For example, the processor 11 is a CPU (Central Processing Unit), but is not limited to this. Processor 11 may be configured with various circuits. The processor 11 expands a program pre-stored in the main memory 12 or the auxiliary storage device 13 into the main memory 12 . The program is a program that causes the processor 11 of the server 1 to implement or execute each unit described later. The processor 11 executes various operations by executing programs developed in the main memory 12 .

The main memory 12 corresponds to the main memory portion of the server 1 . Main memory 12 includes a non-volatile memory area and a volatile memory area. The main memory 12 stores an operating system or programs in a non-volatile memory area. The main memory 12 uses a volatile memory area as a work area in which data is appropriately rewritten by the processor 11 . For example, the main memory 12 includes a ROM (Read Only Memory) as a nonvolatile memory area. For example, the main memory 12 includes RAM (Random Access Memory) as a volatile memory area. The main memory 12 stores programs.

The auxiliary storage device 13 corresponds to the auxiliary storage portion of the server 1 . The auxiliary storage device 13 is EEPROM (registered trademark) (Electric Erasable Programmable Read-Only Memory), HDD (Hard Disc Drive), SSD (Solid State Drive), or the like. The auxiliary storage device 13 stores the programs described above, data used by the processor 11 to perform various processes, and data generated by the processes performed by the processor 11 . Auxiliary storage device 13 stores the aforementioned program.

The auxiliary storage device 13 stores a freshness information database (DB) 131 .
The freshness information DB 131 includes records that constitute data in which food identification information, user identification information, freshness information, freshness level information, and notification modes are associated with each other. The food identification information is unique identification information assigned to each measurement food in order to individually identify the measurement food whose fluorescence value is to be measured. Measurement food is also simply referred to as food. Food identification information is also called food ID. User identification information is unique identification information assigned to each user to individually identify the user. User identification information is also called a user ID. Freshness information includes distribution point, date and time, and fluorescence value. A distribution point is a place of production, a market, a distribution center, a store, or the like in a food distribution route. The date and time is the date and time when the freshness information of each food item was acquired by the acquiring unit 110, which will be described later. The fluorescence values are values acquired by each of the measuring devices 21-24 and calculated by the terminals 31-34. The fluorescence value is a numerical value related to the freshness of food. The fluorescence value may be the fluorescence value itself, or may be a value calculated based on the fluorescence value. The higher the fluorescence value, the better the freshness of the food, and the lower the fluorescence value. Fluorescence values correspond to freshness values. Freshness information corresponds to information that includes a freshness value. The freshness level information is information indicating the freshness level of food. The freshness level is any one of a plurality of first levels based on the edibility of the food classified according to the freshness of the food and the safety of the food classified according to the freshness of the food is a level that is combined with any second level of a plurality of second levels based on. The edibility of food includes the method of preparation of the food. For example, the plurality of first levels include, in descending order of freshness, a level that can be eaten raw, a level that requires heating, and a level that cannot be eaten. The first level based on food edibility is not limited to these. The number of multiple first levels is not limited to three. The plurality of second levels includes a safe level and a caution level in descending order of freshness. The second level based on food safety is not limited to these. The number of multiple second levels is not limited to two. Each of the plurality of first levels may include a plurality of second levels or any one of the plurality of second levels. Each of the one or more second levels other than the second level associated with the lowest freshness among the plurality of second levels may include a plurality of second levels. The second level associated with the lowest freshness among the plurality of second levels may include any one second level of the plurality of second levels. For example, the raw edible level includes a safe level and a caution level. The required heating level includes a safe level and a caution level. Inedible levels include caution levels only. For example, the freshness level is "Eatable raw: safe", "Eatable raw: caution", "Heat required: safe", "Heat required: caution", "Not edible: caution required", and the like. The freshness level is determined based on the freshness level determination criteria described later. The notification mode is the type of notification corresponding to the freshness level. The notification modes are, for example, “Eatable raw: preservation condition OK”, “Eatable raw: enhanced preservation required”, “Not edible raw: enhanced preservation required”, “Heat required: enhanced preservation required”, “Not edible: improved preservation required”. etc. The notification mode is determined based on the freshness level determination criteria described later.

The communication interface 14 includes various interfaces that communicatively connect the server 1 with other electronic devices via a network according to a predetermined communication protocol.

Note that the hardware configuration of the server 1 is not limited to the configuration described above. The server 1 allows omission and modification of the above components and addition of new components as appropriate.

Each unit implemented in the processor 11 described above will be described.
The processor 11 implements an acquisition unit 110 , a storage control unit 111 , a determination unit 112 , a comparison unit 113 and an output unit 114 . Each unit implemented in the processor 11 can also be called each function. It can also be said that each unit implemented in the processor 11 is implemented in a control unit including the processor 11 and the main memory 12 .

Acquisition unit 110 acquires freshness information from each of terminals 31 to 34 via communication interface 14 . For example, the acquiring unit 110 acquires information including fluorescence values related to the freshness of food associated with distribution points in a plurality of stages from each of the terminals 31 to 34 .

The storage control unit 111 stores the information acquired by the acquisition unit 110 in the auxiliary storage device 13 in association with the food identification information and the user identification information. The storage control unit 111 stores the freshness level determined by the determination unit 112 in the auxiliary storage device 13 in association with the food identification information and the user identification information. The storage control unit 111 associates the notification mode corresponding to the determination result by the determination unit 112 with the food identification information and the user identification information and stores them in the auxiliary storage device 13 . The storage control unit 111 associates the notification mode according to the comparison result by the comparison unit 113 with the food identification information and the user identification information and stores them in the auxiliary storage device 13 . Here, "acquisition" includes the meaning of reception.

The determination unit 112 determines the freshness level of each food based on the freshness information acquired by the acquisition unit 110 . For example, the determination unit 112 determines the freshness level of each food item based on information including fluorescence values associated with distribution points in a plurality of stages acquired by the acquisition unit 110 . The judging unit 112 judges the freshness level according to the freshness level judging criteria described later.

The comparison unit 113 compares the determination result associated with each of the plurality of stages of distribution points with the determination result associated with the distribution point of the immediately preceding stage among the plurality of stages of distribution points. For example, the comparison unit 113 compares the determination results associated with distribution points in multiple stages for foods specified by the same food identification information. Here, the determination result associated with distribution points at multiple stages to be compared is the determination result associated with the reference distribution point and the judgment associated with the distribution point at the stage immediately preceding the reference distribution point. This is the result. A reference distribution point is a distribution point associated with the latest freshness information obtained by the obtaining unit 110 . The reference distribution point is also referred to as a reference distribution point below. The determination results to be compared may include a determination result associated with the reference distribution point and a determination result associated with a distribution point at a stage prior to the reference distribution point.

For example, it is assumed that the comparison unit 113 compares the determination results of the fish with the food ID "0001". Distribution points in a plurality of stages are a fishing port, a market, a distribution center, and a store. If a store is taken as a reference distribution point, the distribution point in the immediately preceding stage is a distribution center. In this case, the determination results to be compared are the determination result associated with the store and the determination result associated with the distribution center for the food ID "0001". For the food item ID "0001", the determination result associated with the fishing port or market, which is the distribution point in the previous stage from the store, may be used as a comparison target.

The output unit 114 outputs notifications to the terminals 31 to 34 via the communication interface 14 based on the determination result of the determination unit 112 . For example, the output unit 114 outputs different notifications to the terminals 31 to 34 based on the determination result. The output unit 114 outputs a notification to the terminals 31 to 34 via the communication interface 14 based on the comparison result by the comparison unit 113. FIG. For example, the output unit 114 changes the notification output mode according to the comparison result. The output unit 114 changes the output mode of the notification to the terminals corresponding to the terminals 31 to 34 associated with each of the one or more previous-stage distribution points, based on the output mode of the notification. In the following description, "output" may be read as "transmission".

Acquisition unit 110, storage control unit 111, determination unit 112, comparison unit 113, and output unit 114 have been described as being implemented in processor 11 by executing programs, but are not limited to this.

[Freshness measurement system]
FIG. 2 is a diagram showing an example of the configuration of the freshness measuring system according to the embodiment. The freshness measurement system includes measurement device 21 , measurement container 400 , phosphor unit 500 and terminal 31 . The terminal 31 includes a processing device 310 , a display device 320 and an input device 330 .

The measurement device 21 measures or measures the fluorescence intensity of the fluorescent structures 520 included in the phosphor unit 500 . The measurement device 21 includes, as an example, a control circuit 210 , an excitation light source 220 , an optical sensor 230 , a cut filter 240 , an ADC (analog-to-digital converter) 250 , a processing interface 260 and a power supply 270 . In FIG. 2, the interface is described as "I/F".

The control circuit 210 is, for example, a circuit board including a drive circuit for driving the excitation light source 220 and the like. Also, the control circuit 210 is, for example, a circuit board including wiring that connects each part of the measuring device 21 . Also, the control circuit 210 is, for example, a circuit board including an IC (integrated circuit) used for controlling each part of the measuring device 21 . Also, the control circuit 210 may include at least one of an amplifier and an AD conversion circuit as needed. The AD conversion circuit converts the analog signal output by the photosensor 230 into a digital signal. The amplifier amplifies the signal output by the photosensor 230 .

The excitation light source 220 is a light source that emits light that excites the fluorescent structures 520 . Typically, excitation light source 220 primarily emits ultraviolet radiation. In this specification and claims, "light" includes light (electromagnetic waves) having a wavelength outside the visible light range. As described above, the excitation light source 220 is an example of an irradiation unit that irradiates the phosphor with excitation light.

Optical sensor 230 is a sensor for measuring the fluorescence intensity of fluorescent structure 520 . Fluorescence intensity corresponds to fluorescence value. The optical sensor 230 is a sensor capable of measuring the intensity of light having the same wavelength as the fluorescence emitted by the fluorescent structure 520 . Optical sensor 230 may be, for example, a photodiode, photoresistor, phototransistor, phototube, photoconductive cell, photovoltaic cell, camera, or the like. If the optical sensor 230 is a camera, the camera comprises an image sensor, such as a charge-coupled device (CCD) image sensor or a complementary metal-oxide-semiconductor (CMOS) image sensor. The optical sensor 230 outputs, as the intensity of light, a signal based on, for example, light intensity [W (watts)] or visibility such as luminous intensity, luminance, or illuminance. Moreover, when the optical sensor 230 is a camera, the optical sensor 230 outputs an image signal, for example. As described above, the optical sensor 230 is an example of a measurement unit that measures the fluorescence intensity emitted by the fluorescent structure 520 .

The cut filter 240 is a filter that cuts light in the wavelength band of light emitted by the excitation light source 220 . The cut filter 240 is typically a UV (ultraviolet) cut filter that cuts light in a wavelength range including ultraviolet rays. The cut filter 240 prevents the light emitted by the excitation light source 220 from entering the optical sensor 230 by cutting ultraviolet rays.

The ADC 250 converts an input analog signal into a digital signal and outputs the digital signal. Note that the ADC 250 may be built in the optical sensor 230 .

The processing interface 260 outputs the signal output by the ADC 250 to the processing device 310 .

A power supply 270 supplies power to each part of the measuring device 21 .

Measurement container 400 includes tray 410 and film 420 as an example. Also, the measurement container 400 is used to contain food 430 and the like.

Tray 410 is, for example, a food tray for placing food 430 and the like.

Film 420 is a film that wraps tray 410 on which food 430 is placed. The measurement container 400 wrapped with the film 420 is sealed.

Food 430 is an inspection target for freshness measurement. Food 430 is, for example, fresh food such as fish or meat.

The food 430 releases specific chemical components (hereinafter referred to as target components) as it loses its freshness. The freshness of the food 430 can be evaluated by using the concentration of this target component. Target components are, for example, organic acids and amine compounds.

Here, the target component will be described in detail. Perishable foods may release one or more components of interest into the gas phase as they spoil or deteriorate. Examples of target components include acidic components such as aldehydes and carboxylic acids, alcohols, basic components such as ammonia and amines, esters, and ketones. Aldehydes include, for example, hexanal, 3-methylbutanal, nonanal, isovaleraldehyde and the like. Carboxylic acids include, for example, formic acid, acetic acid, isovaleric acid, etc., or mixtures thereof. Amines include, for example, trimethylamine, dimethylamine, 1,2-ethylenediamine, 1,3-propanediamine, 1,4-butanediamine, 1,5-pentanediamine, 1,6-hexanediamine, spermidine, spermine, histamine , tryptamine or mixtures thereof. Alcohols include, for example, ethanol, isopropyl alcohol, 3-methyl-1-butanol, 1-pentanol, 1-butanol, or mixtures thereof. Esters include, for example, ethyl acetate, methyl acetate, ethyl propionate, and the like. Ketones include, for example, methyl ethyl ketone, acetone, mercaptoacetone, and the like.

In addition, as shown in FIG. 3, adenosine triphosphate (ATP) contained in perishable foods such as food 430 converts from ATP to adenosine diphosphate (ADP) and from ADP to adenosine monophosphate (AMP). AMP to inosine monophosphate (IMP), IMP to inosine (HxR (hypoxanthine riboside)), and HxR to hypoxanthine (Hx (hypoxanthine)). ATP, ADP, AMP, and IMP are substances contained in fresh foods, and HxR and Hx are substances contained in less fresh foods.

FIG. 4 is a plan view of the phosphor unit 500. FIG. The phosphor unit 500 includes a base 510, a phosphor structure 520, a white standard plate 530 and a black standard plate 540, for example. The phosphor unit 500 includes a base 510 , a phosphor structure 520 and a white standard plate 530 .

The base 510 has a phosphor structure 520, a white standard plate 530 and a black standard plate 540 attached. The material of the base 510 preferably has water resistance, acid resistance, and alkali resistance. In addition, it is preferable that the base portion 510 itself does not emit fluorescence. The base 510 is, for example, a transparent sheet-shaped resin or the like.

Fluorescent structure 520 changes its fluorescent intensity in response to the component of interest emitted from food 430 . The fluorescence intensity of the fluorescence structure 520 becomes weaker, for example, as the concentration of the target component in the gas G in the measurement container 400 becomes higher. That is, the fluorescent structure 520 indicates that the stronger the fluorescence intensity, the better the freshness of the food 430 , and the weaker the fluorescence intensity, the worse the freshness of the food 430 . Alternatively, the fluorescent structure 520 may have a fluorescent intensity that increases as the concentration of the target component in the gas G increases. That is, the fluorescent structure 520 may indicate that the stronger the fluorescence intensity, the worse the freshness of the food 430 , and the weaker the fluorescence intensity, the better the freshness of the food 430 . The gas G may be a mixed gas containing the target component, or may be an aerosol containing the target component as a dispersoid.
Fluorescent structure 520 is an example of a fluorescent material whose fluorescence intensity changes according to the concentration of the target component emitted by the test object.

An example of the fluorescent structure 520 will be described below.

FIG. 5 is a perspective view schematically showing a phosphor structure according to the embodiment. A phosphor structure 520 shown in FIG. 5 includes a substrate 521 and a phosphor layer (not shown). FIG. 6 is an enlarged cross-sectional view of the phosphor structure shown in FIG. A fluorescent structure 520 shown in FIGS. 5 and 6 is an example using filter paper as the substrate 521 . The phosphor layer 522 is carried on the fibers 5211 of the substrate 521 . The phosphor layer 522 includes aggregation-inducing phosphors 5221 adhered to fibers 5211 of the substrate 521 .

The base material 521 is not limited in its shape, material, etc., as long as it can be impregnated with water. The base material 521 is, for example, a porous body or a network structure. The shape of the base material 521 may be circular as shown in FIG. 5, or may be polygonal. The thickness of the base material 521 is, for example, 0.1 mm or more and 1.0 mm or less. This is not particularly limited as long as the amount of fluorescence emitted from the aggregation-inducing phosphor can be ensured, and on the contrary, it is to the extent that it is not too thick to hinder the reaction between the aggregation-inducing phosphor and the spoilage component inside the base material. I wish I had.

Substrate 521 includes, for example, synthetic fibers, inorganic fibers, natural fibers, or mixtures thereof. Examples of synthetic fibers include polyolefin-based fibers and cellulosic fibers. Examples of inorganic fibers include glass fibers, metal fibers, alumina fibers, and activated carbon fibers. Examples of natural fibers include wood pulp and hemp pulp. Base material 521 is preferably a layer made of glass fiber.

The phosphor layer 522 contains the aggregation-inducing phosphor 5221, and preferably consists of the aggregation-inducing phosphor 5221 only. Phosphor layer 522 is supported by substrate 521 . The phosphor layer 522 is preferably supported in a thin layer on the surface of the fiber 5211 of the substrate 521 or the like.

The thickness of the phosphor layer 522 is preferably such that the fluorescence intensity becomes sufficiently small when left in an environment of 25° C. and 100% relative humidity. Here, when the fluorescence intensity becomes sufficiently small, for example, the fluorescence intensity when left in an environment of 25° C. and a relative humidity of 100% is reduced to an environment of 10° C. and a relative humidity of 20%. When calculated as a relative value with the fluorescence intensity in the case of 100%, it is 30% or less.

The thickness of phosphor layer 522 can affect the fluorescence intensity of phosphor structure 520 . That is, when the phosphor layer 522 is appropriately thickened, the fluorescence intensity of the phosphor structure 520 tends to increase. On the other hand, if the phosphor layer 522 is excessively thick, the change in fluorescence intensity corresponding to the change in freshness becomes small. The thickness of the phosphor layer 522 is preferably 30 nm or less, more preferably 20 nm or less. The thickness of the phosphor layer 522 is desirably adjusted within a range in which the change in freshness can be easily checked according to the release amount of the target component released due to spoilage or deterioration of perishable food. The thickness of the phosphor layer 522 can be confirmed by, for example, a transmission electron microscope (TEM).

The aggregation-inducing phosphor 5221 may form the phosphor layer 522 as a granular layer as shown in FIG. 6, or may form the phosphor layer 522 as a continuous film without gaps. . In the phosphor layer 522 as a granular layer, each particle contains a plurality of molecules of the aggregation-inducing phosphor 5221, and the number of molecules of the aggregation-inducing phosphor 5221 located on the shortest straight line connecting each position in the particle to the particle surface is is, for example, 10 or less.

The aggregation-inducing phosphor 5221 preferably has a polar functional group. The aggregation-inducing phosphor 5221 containing a polar functional group easily reacts with the target component, and the accuracy of freshness evaluation using the phosphor unit can be enhanced. In addition, they tend to have high solubility or dispersibility in water. The polar functional group may be an acidic functional group or a basic functional group. Examples of acidic functional groups include carboxyl groups and sulfo groups. Basic functional groups include hydroxyl groups and amino groups. The aggregation-inducing phosphor 5221 may contain a plurality of types of acidic functional groups or basic functional groups. The aggregation-inducing fluorescent substance 5221 preferably contains two or more carboxyl groups in one molecule.

As the aggregation-inducing phosphor 5221, one having a tetraphenylethylene skeleton represented by Structural Formula (2), a silole skeleton represented by Structural Formula (3), or a phosphoroxide skeleton represented by Structural Formula (4) can be used. can. Each of these compounds may be a cis isomer, a trans isomer, or a mixture of cis and trans isomers.

The aggregation-inducing phosphor 5221 preferably contains a tetraphenylethylene derivative represented by general formula (I) below. The compound represented by the following general formula (I) has excellent reactivity with target components.

(Wherein R ₁ , R ₂ , R ₃ and R ₄ are each independently -L ₁ M ₁ , -(CH ₂ ) _m -L ₂ M ₂ , -X-(CH ₂ ) _n -L ₃ M ₃ , -Y-(CH ₂ ) _o -Z-(CH ₂ ) _p -L ₄ M ₄
(Here, L ₁ , L ₂ , L ₃ and L ₄ each independently represent —CO ₂ — or —SO ₃ —; M ₁ , M ₂ , M ₃ and M ₄ each independently represent represents a hydrogen atom or a cation, X, Y and Z independently represent -O-, -NH- or -S-, m, n, o and p independently represent represents an integer of 1 to 6), hydrogen atom, halogen atom, hydroxyl group, nitro group, carbamoyl group, alkyl group having 1 to 6 carbon atoms, haloalkyl group having 1 to 6 carbon atoms, alkenyl group having 2 to 6 carbon atoms, carbon a cycloalkyl group having 3 to 10 carbon atoms, an alkyloxy group having 1 to 6 carbon atoms, an acyl group having 2 to 6 carbon atoms, an amino group, an alkylamino group having 1 to 6 carbon atoms, an aryl group having 6 to 10 carbon atoms, and a heteroaryl group having 5 to 10 carbon atoms, and at least two of R ₁ , R ₂ , R ₃ and R ₄ are each independently -L ₁ M ₁ , - (CH ₂ ) _m -L ₂ M ₂ , -X-(CH ₂ ) _n -L ₃ M ₃ , and -Y-(CH ₂ ) _o -Z-(CH ₂ ) _p -L ₄ M ₄ (where , L ₁ , L ₂ , L ₃ , L ₄ , M ₁ , M ₂ , M ₃ , M ₄ , X, Y, Z, m, n, o, and p are as described above). selected. )
Specific examples of tetraphenylethylene derivatives include compounds represented by structural formulas (5), (7), (9), and (10) below.

This fluorescent structure 520 is manufactured, for example, by the following method.

First, a treatment liquid is prepared by dissolving the aggregation-inducing phosphor 5221 in an organic solvent. Any kind of organic solvent may be used as long as it can dissolve the aggregation-inducing phosphor 5221, and a low evaporation temperature is preferable. Ethanol, for example, is used as the organic solvent. The concentration of the aggregation-inducing phosphor 5221 in the treatment liquid is, for example, 50 μM (weight mol) or more and 1 mM (weight mol) or less when the compound represented by the structural formula (7) is used.

Next, after the base material 521 is immersed in the treatment liquid to be impregnated with the treatment liquid, the base material 521 is lifted out of the treatment liquid and dried. Note that the base material 521 may be impregnated with the treatment liquid by dripping the treatment liquid using a dropper or the like. Thus, a fluorescent structure 520 is obtained. The phosphor structure 520 is typically free of organic solvents.

The white standard plate 530 and the black standard plate 540 serve as references for fluorescence intensity measurement of the fluorescent structure 520 .

The white standard plate 530 is a white plate, sheet, or the like that diffusely reflects light. The higher the reflectance of the white standard plate 530, the better. An ideal white standard plate 530 has a reflectance of 100%. The black standard plate 540 is a black plate, sheet, or the like. The lower the reflectance of the black standard plate 540, the better. An ideal black standard plate 540 has a reflectance of 0%.

Also, the phosphor unit 500 retains water. For example, phosphor structure 520 retains water. Alternatively, phosphor structure 520 and base 510 retain water. In the phosphor unit 500, the mass of water with respect to the mass of the aggregation-inducing phosphor 5221 is, for example, 0.5 or more.

When manufacturing the phosphor unit 500, first, the phosphor structure 520 is immersed in water to be impregnated with water, and then pulled out of the water. Note that the fluorescent structure 520 may be impregnated with water by dripping water using a dropper or the like, or may be impregnated with water by exposing the fluorescent structure 520 to water vapor. Distilled water, pure water, ion-exchanged water, or a mixture thereof can be used as the type of water.

The fluorescent structure 520 pulled up from the water is attached to the base 510 using a bonding member such as an adhesive or adhesive tape. Alternatively, a notch or a through hole may be provided in a portion of the base 510, and the phosphor structure 520 may be fitted and fixed in the notch or the through hole. Thus, phosphor unit 500 is obtained. Alternatively, the phosphor unit 500 may be obtained by immersing the phosphor structure 520 and the base 510 in water after integrating them.

As described above, the phosphor unit 500 according to the embodiment includes the phosphor structure 520 and water carried on the base material 521 . The amount of water to be contained should be such that the fluorescence of the phosphor unit 500 becomes weak or non-fluorescent. That is, the fluorescent structure 520 contains water, so that the fluorescence is weak or non-fluorescent.

11 and 12 are diagrams including a cross-sectional view taken along the line AA of FIG. 2 and a diagram for explaining the optical sensor 230. FIG. 2 is a cross-sectional view of the measurement container 400 and the phosphor unit 500. FIG. 11 and 12 are partially omitted cross-sectional views taken along the line AA of FIG. The target component X is also shown in FIGS. 11 and 12 .

The phosphor unit 500 is adhered to the film 420 so that the phosphor structure 520 faces the food 430 side, as shown in FIGS. This is because the fluorescent structure 520 needs to be exposed to or in contact with the gas G in the measurement container 400 to contact the component X of interest. 11 and 12, the white standard plate 530 and the black standard plate 540 are preferably on the opposite side of the fluorescent structure 520 with the base 510 interposed therebetween. That is, the white standard plate 530 and the black standard plate 540 are preferably on the opposite side of the food 430 with the base 510 interposed therebetween. This is to prevent the white standard plate 530 and the black standard plate 540 from being exposed to the gas G. This prevents the white standard plate 530 and the black standard plate 540 from being degraded and soiled by being exposed to the gas G. FIG.

Note that the phosphor unit 500 may be placed in the measurement container 400 without being adhered to the film 420 . However, the phosphor unit 500 is placed so that the phosphor layer 522 can be seen from outside the measurement container 400 .

The phosphor unit 500 can quantify the freshness of the food 430 by irradiating excitation light such as ultraviolet rays and measuring the fluorescence intensity (brightness). Here, as an example, it is assumed that the target component generated as the food 430 deteriorates in freshness is an acidic component, and the aggregation-inducing phosphor 5221 contains an acidic functional group as a polar functional group.

When the food 430 is fresh, the concentration of the target component in the gas G is low. In this case, the effect of the target component on the molecular arrangement of the aggregation-inducing phosphor 5221 is small. Therefore, in this case, the aggregation-inducing phosphor 5221 does not emit fluorescence with high intensity even when irradiated with excitation light.

When the food 430 becomes less fresh, the concentration of the target component in the gas G increases. As the concentration of the target component in the gas G increases, part of it dissolves in the water contained in the phosphor unit 500 . Since this aqueous solution has the same polarity as the polar functional groups of the aggregation-inducing phosphor 5221, the affinity or solubility of the aggregation-inducing phosphor 5221 in the aqueous solution decreases when the concentration of the target component in this aqueous solution increases. Therefore, when the concentration of the target component in the gas G increases, the molecular arrangement of the aggregation-inducing phosphor 5221 approaches a state where water does not exist. Therefore, it is considered that when the freshness of the food 430 decreases, the intensity of the fluorescence emitted by the aggregation-inducing phosphor 5221 due to irradiation with the excitation light increases.

An ultraviolet (UV) lamp, for example, is used to irradiate the phosphor unit 500 with excitation light. The wavelength of the ultraviolet light varies depending on the type of aggregation-inducing phosphor 5221, but according to one example, it is 350 nm or more and 530 nm or less. Moreover, for the measurement of the fluorescence intensity, for example, a photodetector or an imaging device is used as described above. For example, first, while irradiating the phosphor unit 500 with a UV lamp, a fluorescence image is captured using a digital camera or the like.

As described above, when a substance having an acidic functional group is used as the aggregation-inducing phosphor 5221 and the target component is an acidic component, the fluorescence of the phosphor unit 500 becomes higher as the concentration of the target component increases. .

As described above, the use of the phosphor unit 500 makes it possible to quantify the freshness of the food 430 by a simple method of irradiating excitation light such as ultraviolet rays and measuring the fluorescence intensity. Moreover, this quantification of freshness can be performed with high accuracy.

Next, another method of using the phosphor unit 500 according to the embodiment will be described. Phosphor unit 500 may further include an acid. The phosphor unit 500 further containing acid is hereinafter referred to as phosphor unit 501 . Phosphor unit 501 has the same structure as phosphor unit 500 without further acid, except that it further contains acid. That is, the phosphor unit 501 includes a phosphor structure 520, a base 510, and water and acid (not shown). The fluorescent structure 520 carries water and acid (not shown). In other words, the phosphor structure 520 carries an acidic aqueous solution. Examples of acids include formic acid, hydrochloric acid, acetic acid, and mixtures thereof. From the viewpoint of safety, it is preferable to use acetic acid as the acid. Also, the polar functional group of the aggregation-inducing phosphor 5221 is preferably an acidic functional group. Here, as an example, it is assumed that the polar functional group of the aggregation-inducing phosphor 5221 is an acidic functional group.

Phosphor unit 501 is obtained, for example, by exposing phosphor unit 500 further free of acid to a vapor containing a high concentration of acid. The acid content in the phosphor unit 501 can be adjusted according to the desired fluorescence intensity.

Since the phosphor unit 501 contains an acid, the molecular arrangement of the aggregation-inducing phosphor 5221 is close to a state in which water is not included, or the conformation of the aggregation-inducing phosphor 5221 changes due to the presence of the acid component. It is conceivable that Therefore, this phosphor unit 501 exhibits strong fluorescence compared to the phosphor unit 500 which does not further contain acid.

The fluorescence intensity of the phosphor unit 501 decreases when in contact with a basic target component, and becomes non-fluorescent when in contact with a basic target component of a certain amount or more. The phosphor unit 500 may be distributed without containing water or the like, and may be filled with water or the like at the site where it is enclosed in a sealed container together with the food 430, for example. In this case, the phosphor unit 500 is distributed as a phosphor unit kit containing the phosphor unit 500 and one or more liquids to be contained therein, namely water, acid, or a combination of water and acid. You may let When a combination of water and acid is included in the phosphor unit kit, the water and acid may be contained in separate containers, or may be mixed and contained in a single container as an aqueous solution.

Alternatively, a phosphor unit obtained by impregnating the phosphor unit 500 with water or the like may be distributed and enclosed in a sealed container together with food.

The phosphor structure according to the embodiments described above includes a phosphor layer fixed to a substrate. Therefore, the phosphor unit can be prepared by impregnating the phosphor structure with water. Phosphor units containing water are less susceptible to the effects of water in the gas phase, so they can evaluate the freshness of food with higher accuracy than phosphor units containing organic solvents.

An example of the phosphor unit 500 is shown below.

1. Example Using Acetic Acid as Target Component A phosphor unit 500 was prepared by the following method. First, the aggregation-inducing phosphor 5221 was dissolved in ethanol to prepare a treatment liquid. After the base material 521 was immersed in this treatment liquid, the base material 521 was pulled out from the treatment liquid, placed on a glass plate, and dried. As the aggregation-inducing phosphor 5221, the compound represented by the structural formula (5) was used. A circular glass fiber filter was used as the base material 521 . Thus, a phosphor structure 520 shown in FIG. 5 was obtained. When the phosphor layer 522 provided on the surface of the glass fiber in the phosphor structure 520 was observed with a TEM, its thickness was 20 nm. Observing the fluorescent structure 520 while irradiating it with ultraviolet light from a UV lamp, it was confirmed that strong fluorescence was emitted. The wavelength of the ultraviolet rays irradiated by the UV lamp was 365 nm. In addition, the fluorescent structure 520 at this time was photographed using a digital camera, and digital image data was recorded.

Next, this fluorescent structure 520 was immersed in pure water and then pulled out of the pure water to impregnate the substrate 521 with water. Thus, a phosphor unit 500 was obtained. The base 510 has been omitted. This phosphor unit is hereinafter referred to as phosphor unit 501 . Observation of the phosphor unit 501 while irradiating it with ultraviolet light from a UV lamp confirmed that it was non-fluorescent. Further, the phosphor unit 501 at this time was photographed using a digital camera, and digital image data was recorded.

Next, the two phosphor units 501 were placed in a sealed container of acetic acid water vapor and in a sealed container of pure water vapor, respectively, and exposed to the acetic acid water vapor and the pure water vapor. As acetic acid water, a mixed solution of 20 μL of acetic acid and 200 μL of water was used. In addition, 1 g of pure water was accommodated in both closed containers for moisturizing. The container is a sealed plastic container with a capacity of about 100 mL. A circular phosphor unit 501 having a diameter of 21 mm was placed in the container with a gap so as not to be directly wetted with acetic acid water or water.

After one hour had passed, the phosphor unit 501 was taken out from each container and observed while being irradiated with ultraviolet rays from a UV lamp to confirm the fluorescence intensity. As a result, the phosphor unit 501 installed in the container in which the vapor of the acetic acid water was sealed exhibited a fluorescence intensity equivalent to that of the phosphor structure 520 . On the other hand, the phosphor unit 501 placed in the container in which pure water vapor was sealed remained non-fluorescent. Further, the phosphor unit 501 at this time was photographed using a digital camera, and digital image data was recorded.

FIG. 8 is a table summarizing images obtained in Examples in which acetic acid was the target component. From FIG. 8, it can be seen that the fluorescence intensity of the phosphor unit 501 is not affected by pure water, but is affected only by acetic acid water. Therefore, when the phosphor unit 501 is used, freshness can be quantified with high accuracy when acetic acid is the target component.

2. Example Using Trimethylamine as Target Component First, a phosphor unit 501 was produced in the same manner as described above. The phosphor unit 501 was enclosed in a container sealed with vapor of acetic acid water and exposed to the vapor of acetic acid water for a sufficient time to obtain a phosphor unit 500 . This phosphor unit 500 is hereinafter referred to as phosphor unit 502 . As acetic acid water, a mixed solution of 20 μL of acetic acid and 200 μL of water was used. For moisturizing, 1 g of pure water was placed in the sealed container. Observing the phosphor unit 502 while irradiating it with ultraviolet light from a UV lamp, it was confirmed that strong fluorescence was emitted. Further, the phosphor unit 502 at this time was photographed using a digital camera, and digital image data was recorded.

Next, the two phosphor units 502 were placed in a sealed container of trimethylamine water vapor and a sealed container of pure water vapor, respectively, and exposed to the trimethylamine water vapor and the pure water vapor. As trimethylamine water, a mixed solution containing 10 μL of trimethylamine, 30 μL of ethanol, and 160 μL of water was used. Moreover, 1 g of pure water was accommodated in both sealed containers for moisturizing.

After one hour had passed, the phosphor unit 502 was taken out from each container and observed while being irradiated with ultraviolet rays from a UV lamp to confirm the fluorescence intensity. As a result, the fluorescence intensity of the phosphor unit 502 installed in the container in which the trimethylamine water vapor was sealed was remarkably lowered compared to before the test. On the other hand, the fluorescence intensity of the phosphor unit 502 installed in the container in which pure water vapor was sealed was almost the same as the fluorescence intensity before the test. Further, the phosphor unit 502 at this time was photographed using a digital camera and recorded using digital image data.

FIG. 9 is a table summarizing images obtained in Examples in which triethylamine was used as a target component. It can be seen from FIG. 9 that the fluorescence intensity of the phosphor unit 502 is not affected by pure water, but is only affected by trimethylamine water. Therefore, when the phosphor unit 502 is used, freshness can be quantified with high accuracy when trimethylamine is the target component.

3. Example Using Fresh Fish First, a measurement container 400 containing food 430 was prepared. As the food 430, a horse mackerel was used. As the phosphor unit 500, the phosphor unit 502 was used. This measurement container 400 was stored in an environment of 25° C., and the fluorescence intensity of the phosphor unit 502 was measured for each storage time shown in Table 1 below. Fluorescence intensity is obtained by calculating the RGB (red, green, and blue) gradation values using image processing software based on the image data obtained when irradiating ultraviolet rays with a UV lamp, and calculating the arithmetic mean. It was quantified by The results are shown in FIG.

FIG. 10 is a graph showing an example of the relationship between the storage time of a mackerel and the fluorescence intensity of a phosphor unit. In addition, when the odor components of the horse mackerel samples used in the test were confirmed using gas chromatography, trimethylamine was detected from the samples in which the freshness of the horse mackerel had deteriorated.

The optical sensor 230 will be further described with reference to FIGS. 11 and 12. FIG.

The optical sensor 230 is movable, for example, in the horizontal direction H as shown in FIG. Optical sensor 230 measures the brightness of fluorescent structure 520 , white standard plate 530 , and black standard plate 540 by moving. Alternatively, the optical sensor 230 may be oriented for measurement, such as by being rotated. In this case, the optical sensor 230 measures the brightness of each of the fluorescent structure 520, the white standard plate 530, and the black standard plate 540 by changing the direction of measurement.

Alternatively, the measurement device 21 comprises three photosensors 230, photosensor 230-1, photosensor 230-2 and photosensor 230-3. Optical sensor 230 - 1 measures the brightness of fluorescent structure 520 . Optical sensor 230 - 2 measures the brightness of white standard plate 530 . Optical sensor 230 - 3 measures the brightness of black standard plate 540 .

Alternatively, if the optical sensor 230 is a camera, the measuring device 21 measures the brightness of each of the fluorescent structure 520, the white standard plate 530 and the black standard plate 540 using one fixed optical sensor 230. FIG.

As described above, the optical sensor 230 measures the brightness of each of the fluorescent structure 520 , the white standard plate 530 and the black standard plate 540 . Note that the brightness of the fluorescent structure 520 indicates the fluorescence intensity of the fluorescent structure 520 .

The operation of the freshness measurement system according to the embodiment will be described below with reference to FIG. 13 and the like. It should be noted that the contents of the processing in the following description of the operation are examples, and various processing that can obtain similar results can be used as appropriate.
FIG. 13 is a flowchart showing an example of processing by the processing device 310. As shown in FIG. The processing device 310 executes this process based on a program stored in, for example, a ROM or an auxiliary storage device.

The processing device 310, for example, starts the processing shown in FIG. 13 along with execution of the freshness measurement application.

The processing device 310 generates a measurement screen (not shown) (ACT11). The processing device 310 then instructs the display device 320 to display the generated image. Upon receiving the display instruction, the display device 320 displays the measurement screen.

The processing device 310 determines whether or not to start measurement (ACT12). The processing device 310 determines to start measurement in response to an operation for starting measurement on the measurement screen. When the processing device 310 does not determine to start measurement (ACT12: NO), the process transitions from ACT12 to ACT13.

The processor 310 determines whether or not the type of food to be measured has been selected (ACT 13). The processing device 310 determines that the type of food to be measured has been selected, for example, when the food to be measured has been selected by operating the measurement screen. If the processing device 310 does not determine that the type of measurement food has been selected (ACT13: NO), the process returns from ACT13 to ACT12. Thus, the processing device 310 repeats ACT12 and ACT13 until it determines to start measurement or determines that the type of food to be measured has been selected.

When the processing device 310 is in the standby state of ACT12 and ACT13 and the type of food to be measured is selected (ACT13: YES), the process transitions from ACT13 to ACT14.

The processor 310 acquires data corresponding to the selected food item to be measured from the auxiliary storage device (ACT14). In addition, the processing device 310 controls the display device 320 to update the measurement screen according to the type of the selected measurement food.

The processing device 310 determines whether or not the fluorescence intensity has been measured (ACT15). If the processing device 310 has not measured the fluorescence intensity (ACT15: NO), the process returns from ACT15 to ACT12.

When the processing device 310 determines to start measurement while in the standby state of ACT12 and ACT13 (ACT12: YES), the process transitions from ACT12 to ACT16.

The processing device 310 controls the measurement device 21 to turn on the excitation light source 220 (ACT16). Based on this control, the control circuit 210 of the measuring device 21 turns on the excitation light source 220 . When the excitation light source 220 is turned on, the fluorescent structure 520 emits fluorescence.

Processing device 310 controls measurement device 21 to measure the brightness of each of fluorescent structure 520, white standard plate 530, and black standard plate 540 (ACT 17). Based on this control, the control circuit 210 of the measuring device 21 measures the brightness of each of the fluorescent structure 520 , the white standard plate 530 and the black standard plate 540 with the optical sensor 230 . Optical sensor 230 outputs a signal indicative of the measurement result. This signal enters processing unit 310 via ADC 250 and processing interface 260 .

It should be noted that when the optical sensor 230 is a camera, the image signal input to the processing device 310 is, for example, an image signal. In this case, the processing device 310 calculates the fluorescent structure 520, the white standard plate 530, and the black standard plate 540 based on the gradation value such as brightness or luminance, respectively, from the image. The brightness of each standard plate 540 is obtained. If the optical sensor 230 is a camera using a color-type imaging device, the processing device 310 obtains the fluorescence intensity as an average or weighted average of brightness gradation values of each color component such as RGB. In this case, the fluorescence intensity may be a value obtained by normalizing the average or weighted average of the gradation values.

The processing device 310 controls the measurement device 21 to turn off the excitation light source 220 (ACT18). Based on this control, the control circuit 210 of the measuring device 21 turns off the excitation light source 220 .

The processing device 310 obtains the fluorescence intensity ratio Ip [%] as the fluorescence intensity of the fluorescent structure 520 from the measured brightness values of the fluorescent structure 520, the white standard plate 530, and the black standard plate 540 (ACT19). For example, the processor 310 obtains the fluorescence intensity ratio Ip by the following formula (B). The fluorescence intensity ratio Ip is an example of a value indicating fluorescence intensity.
IP = (Sp-Sk)/(Sw-Sk) (B)
Sp: phosphor emission intensity (measurement of brightness of phosphor structure 520)
Sk: White reflection intensity (measured value of brightness of white standard plate 530)
Sw: Black reflection intensity (measured value of brightness of black standard plate 540)

Processing device 310 instructs display device 320 to display the fluorescence intensity (ACT 20). Upon receiving the display instruction, the display device 320 displays the fluorescence intensity.

[Freshness Level Judgment Criteria]
FIG. 14 is a diagram showing an example of freshness level determination criteria in the server 1 according to the embodiment.

The freshness level criterion is a criterion for judging the freshness level based on the fluorescence value. Each of the plurality of first levels is associated with a fluorescence value range corresponding to freshness. The raw edible level is associated with the fluorescence value range of "75% or more and 100% or less". The heating required level is associated with a range of "50% or more and less than 75%" for fluorescence values that are lower in freshness than the raw edible level. The inedible level is associated with a range of "less than 50%" of fluorescence values that are lower in freshness than the heating required level. Each of the plurality of second levels is associated with a fluorescence value range corresponding to freshness. The safety level included in the raw edible level is associated with the fluorescence value range of "80% or more and 100% or less". The caution level included in the raw edible level is associated with the range of "75% or more and less than 80%" for the fluorescence value of freshness lower than the safe level. The safety level included in the heating required level is associated with the range of "60% or more and less than 75%" for the fluorescence value of freshness lower than the caution level included in the raw edible level. The caution level included in the heating required level is associated with a range of "50% or more and less than 60%" for fluorescence values with freshness lower than the safe level. The caution level included in the inedible level is associated with a range of "less than 50%" of the fluorescence value of freshness lower than the caution level included in the heating required level. The freshness level criteria are stored in the auxiliary storage device 13 . The freshness level criteria may be updated accordingly.

As shown in FIG. 14, the determination unit 112 determines the freshness level based on the fluorescence value. Specifically, when the fluorescence value is "80% or more and 100% or less", the determination unit 112 determines that the freshness level is "eatable raw: safe". "Eatable raw: safe" indicates that the food can be eaten raw and that there is no problem with the freshness of raw food. When the fluorescence value is "75% or more and less than 80%", the determination unit 112 determines that the freshness level is "eatable raw: caution required". "Eatable raw: caution required" indicates that the food can be eaten raw, but the freshness of raw food is low and is close to the level that requires heating. When the fluorescence value is "60% or more and less than 75%", the determination unit 112 determines that the freshness level is "heating required: safe". "Heat required: safe" indicates that the food requires heat cooking and indicates a level of freshness that poses no problem on the premise of heat cooking. When the fluorescence value is "50% or more and less than 60%", the determination unit 112 determines that the freshness level is "heating required: caution required". "Heat required: caution required" indicates that the food requires heat cooking, and that the freshness on the premise of heat cooking is low and close to an inedible level. When the fluorescence value is "less than 50%", the determination unit 112 determines that the freshness level is "not edible: caution required". "Inedible: caution required" indicates that the level is not suitable for human consumption.

Furthermore, the determination unit 112 determines the notification mode of the notification output by the output unit 114 based on the freshness level. Specifically, when the freshness level is “Eatable raw: Safe”, the determination unit 112 determines that the notification mode is “Eatable raw: Storage state OK”. "Eatable raw: preservation condition OK" indicates that the food can be eaten raw and that the preservation condition for maintaining the freshness of the food is good. When the freshness level is “Eatable raw: Caution required”, the determining unit 112 determines that the notification mode is “Eatable raw: Reinforcement of preservation required”. "Eatable raw: enhanced preservation required" indicates that the food can be eaten raw, but because the freshness of raw food is low, it is necessary to strengthen preservation to maintain the freshness of the food. When the freshness level is "requires heating: safe", the determination unit 112 determines that the notification mode is "impossible to eat raw: enhanced preservation required". “Unable to eat raw: Enhanced preservation required” indicates that the food needs to be cooked with heat and cannot be eaten raw, so that it is necessary to strengthen preservation to maintain the freshness of the food. When the freshness level is "heating required: caution required", the determination unit 112 determines that the notification mode is "heating required: storage enhancement required". “Heat required: Preservation enhanced” indicates that the food needs to be cooked with heat, and the freshness of the food on the premise of cooking with heat is low, so that it is necessary to strengthen the preservation of the food. When the freshness level is "not edible: caution required", the determination unit 112 determines that the notification mode is "not edible: preservation improvement required". "Inedible: need improvement of preservation" indicates that the food is in an inedible state and that the preservation of the food needs to be improved. Here, the notification output by the output unit 114 corresponds to feedback for each distribution point regarding the freshness level of food. It should be noted that the determination unit 112 does not determine that the food can be eaten raw, depending on the type of food to be measured, regardless of the freshness of the food. In this case, the portion corresponding to the freshness level determination criteria "can be eaten raw" is updated as appropriate.

[Configuration example of freshness information DB 131]
FIG. 15 is a diagram illustrating the freshness information DB 131 according to the embodiment.
The freshness information DB 131 includes a "food ID" item, a "user ID" item, a "distribution point" item, a "date and time" item, a "fluorescence value" item, a "freshness level information" item, and a "notification mode" item. The "food ID" item is an item for setting a food ID that identifies each food. The "user ID" item is an item for setting a user ID that identifies each user. The "distribution point" item is an item for setting a distribution point name that identifies each distribution point. Distribution point names are, for example, A fishing port, B market, C delivery center, D supermarket, and the like. The “date and time” item is the date and time when the acquisition unit 110 acquired the freshness information of each food item from each distribution point. The "fluorescence value" item is an item for setting the fluorescence value of the food associated with each food ID. The "distribution point" item, the "date and time" item, and the "fluorescence value" item correspond to the freshness information. The "freshness level information" item is an item for setting the freshness level information of the food associated with each food ID. The freshness level information is information indicating the freshness level determined by the determination unit 112 according to the freshness level determination criteria. The "notification mode" item is an item for setting the notification mode for the food associated with each food ID. The notification mode is information indicating the notification mode determined by the determination unit 112 according to the freshness level determination criteria.

Each food ID is associated with a user ID, distribution point, date and time, fluorescence value, freshness level information, and notification mode as a freshness record by the freshness information DB 131 . The storage control unit 111 saves the freshness information in the freshness information DB 131 each time it acquires the freshness information from each of the terminals 31 to 34 . The freshness information DB 131 stores freshness information. The storage control unit 111 appropriately updates the freshness information DB 131 .

[Processing procedure by information processing system 100]
It should be noted that in the following description centering on the server 1 , the server 1 may be read as the processor 11 . Note that the processing procedure described below is merely an example, and each processing may be changed as much as possible. In addition, with respect to the processing procedure described below, steps can be omitted, replaced, and added as appropriate according to the embodiment.

Here, it is assumed that the freshness level of fresh fish with food ID "0001" is determined at a plurality of stages of distribution points. Distribution points in multiple stages are A fishing port, B market, C distribution center, and D supermarket. The fresh fish "0001" is distributed in the order of A fishing port, B market, C distribution center, and D supermarket according to the time axis of the distribution route. In this example, in fishing port A, market B, distribution center C, and supermarket D, a pair of measuring device 21 and terminal 31, a pair of measuring device 22 and terminal 32, a pair of measuring device 23 and terminal 33, and a pair of measuring device 24 and a pair of terminals 34 are installed. At fishing port A, market B, distribution center C, and supermarket D, the user acquires the fluorescence value of fresh fish "0001".

The server 1 performs the following information processing in response to the acquisition of the fluorescence value of the fresh fish "0001" by the user. The server 1 may perform the following information processing in response to the user's input of an instruction to determine the freshness level of the fresh fish "0001". "In response" may be read as "based on."

A procedure for information processing by the server 1 will be described.
FIG. 16 is a flowchart illustrating the procedure of information processing by the server 1 according to the embodiment.
The acquisition unit 110 acquires freshness information from the terminal 31 associated with fishing port A via the communication interface 14 (ACT 101). In ACT 101 , for example, the acquisition unit 110 acquires freshness information about the freshness of fresh fish “0001” associated with A fishing port from the terminal 31 . For example, the acquisition unit 110 acquires the fluorescence value of the fresh fish “0001” from the terminal 31 .

The determination unit 112 determines the freshness level of the fresh fish “0001” based on the freshness information acquired by the acquisition unit 110 (ACT 102). In ACT 102, for example, the determination unit 112 determines the freshness level of the fresh fish "0001" according to the freshness level determination criteria based on the fluorescence value of the fresh fish "0001". For example, when the fluorescence value of the fresh fish “0001” acquired by the acquisition unit 110 is “98%”, the determination unit 112 determines the freshness level as “Eatable raw: Safe”.

The output unit 114 outputs a notification to the terminal 31 via the communication interface 14 based on the determination result of the determination unit 112 (ACT 103). In ACT 103 , for example, the output unit 114 outputs a notification to the terminal 31 based on the freshness level determined by the determination unit 112 . For example, if the freshness level of the fresh fish “0001” determined by the determining unit 112 is “safe to eat raw”, the output unit 114 sends the notification “eatable raw: storage OK” to the terminal 31 according to the freshness level determination criteria. Output to

According to this example, the output unit 114 can output a notification regarding food freshness management according to the determination result of the determination unit 112 to the terminal of the distribution point based on the freshness information associated with the distribution point. . As a result, the server 1 can prompt the user to confirm whether the food freshness management is appropriate. Also, the user can appropriately manage the freshness of the food based on the notification.

The acquisition unit 110 acquires freshness information from the terminal 32 associated with Market B via the communication interface 14 (ACT 104). In ACT 104 , for example, the acquisition unit 110 acquires freshness information about the freshness of the fresh fish “0001” associated with the B market from the terminal 32 . For example, the acquisition unit 110 acquires the fluorescence value of the fresh fish “0001” from the terminal 32 .

The determination unit 112 determines the freshness level of the fresh fish “0001” based on the freshness information acquired by the acquisition unit 110 (ACT 105). In ACT 105, for example, the determination unit 112 determines the freshness level of the fresh fish "0001" according to the freshness level determination criteria based on the fluorescence value of the fresh fish "0001". For example, when the fluorescence value of the fresh fish “0001” acquired by the acquisition unit 110 is “95%”, the determination unit 112 determines the freshness level as “Eatable raw: Safe”.

The comparison unit 113 compares the determination result associated with the reference distribution point by the determination unit 112 with the determination result associated with the immediately preceding stage distribution point (ACT 106). In this example, the reference distribution point is Market B, and the distribution point in the previous stage is Fishing Port A. In ACT 106, for example, the comparison unit 113 compares the freshness level of the fresh fish “0001” associated with the B market determined by the determination unit 112 with the freshness level of the fresh fish “0001” associated with the A fishing port. The output unit 114 changes the output mode of notification according to the comparison result of the comparison unit 113 .

For example, the freshness level of the fresh fish “0001” associated with Market B determined by the determination unit 112 is “Eatable raw: safe”, and the freshness level of the fresh fish “0001” associated with fishing port A is “Eatable raw: The case of "safety" will be explained. The comparison unit 113 compares the freshness level associated with market B with the freshness level associated with fishing port A, and determines that the freshness levels are the same. When the comparison unit 113 determines that the determination result associated with the reference distribution point is the same as the determination result associated with the distribution point at the immediately preceding stage (ACT106: YES), the process transitions from ACT106 to ACT108. . In this case, the output unit 114 does not output the notification.

For example, the freshness level of the fresh fish “0001” associated with Market B determined by the determination unit 112 is “Eatable raw: caution required”, and the freshness level of the fresh fish “0001” associated with Fishing port A is “Eatable raw. : safe" will be explained. The comparison unit 113 compares the freshness level associated with the B market with the freshness level associated with the A fishing port and determines that the freshness levels are not the same. When the comparison unit 113 determines that the determination result associated with the reference distribution point is not the same as the determination result associated with the immediately preceding distribution point (ACT106: NO), the process transitions from ACT106 to ACT107. In this case, the output unit 114 outputs the notification according to ACT107.

The output unit 114 outputs a notification to the terminal via the communication interface 14 based on the determination result associated with the reference distribution point determined by the determination unit 112 (ACT 107). In ACT 107, for example, the output unit 114 outputs a notification to the terminal 32 associated with the reference distribution point based on the freshness level associated with the reference distribution point. In the following description, notifications based on freshness levels associated with reference distribution points are also referred to as notifications about reference distribution points. Also, the output unit 114 outputs a notification of the reference distribution points to the terminal 31 associated with the distribution points in the previous stage.

For example, when the freshness level of the fresh fish “0001” associated with Market B determined by the determination unit 112 is “Eatable raw: Caution required”, the output unit 114 outputs the notification “Eatable raw: Reinforcement of storage required” is output to the terminal 32 . In addition, the output unit 114 outputs the notification “Raw food allowed: Preservation enhancement required” for the B market to the terminal 31 associated with the A fishing port.

According to this example, the output unit 114 compares the determination result based on the freshness information associated with the distribution point with the determination result associated with the distribution point in the previous stage of the distribution point, and determines the freshness of the food. A notification regarding management can be output to the terminal of the distribution point. As a result, the server 1 can prompt the user to confirm whether the food freshness management is appropriate. In addition, the output unit 114 can output a notification related to food freshness management to a terminal at a distribution point in the previous stage of the distribution point. As a result, the server 1 can prompt the user at the distribution point in the traceback direction to confirm whether the freshness management of the food is appropriate. Therefore, the user of the multi-level distribution point can appropriately manage the freshness of the food based on the notification. Furthermore, the output unit 114 can output a notification when the determination result associated with the distribution point in the previous stage is different from the determination result associated with the distribution point. As a result, the server 1 enables the user to identify changes in the storage state, and prompts the user to take measures such as improving and strengthening freshness management. Also, the output unit 114 can omit the output of the notification when the determination result associated with the distribution point in the previous stage is the same as the determination result associated with the distribution point. As a result, the server 1 can reduce processing steps.

The acquisition unit 110 acquires freshness information from the terminal 33 associated with the C delivery center via the communication interface 14 (ACT 108). In ACT 108 , for example, the acquisition unit 110 acquires freshness information about the freshness of the fresh fish “0001” associated with the C delivery center from the terminal 33 . For example, the acquisition unit 110 acquires the fluorescence value of fresh fish “0001” from the terminal 33 .

The determination unit 112 determines the freshness level of the fresh fish “0001” based on the freshness information acquired by the acquisition unit 110 (ACT 109). In ACT 109, for example, the determination unit 112 determines the freshness level of the fresh fish "0001" according to the freshness level determination criteria based on the fluorescence value of the fresh fish "0001". For example, when the fluorescence value of the fresh fish “0001” acquired by the acquisition unit 110 is “77%”, the determination unit 112 determines the freshness level as “Eatable raw: caution required”.

The comparison unit 113 compares the determination result associated with the reference distribution point by the determination unit 112 with the determination result associated with the immediately preceding stage distribution point (ACT 110). In this example, the reference distribution point is the C distribution center and the previous stage distribution point is the B market. In ACT 110, for example, the comparing unit 113 compares the freshness level of the fresh fish “0001” associated with the C distribution center determined by the determining unit 112 with the freshness level of the fresh fish “0001” associated with the B market. The output unit 114 changes the output mode of notification according to the comparison result of the comparison unit 113 .

For example, the freshness level of fresh fish “0001” associated with distribution center C determined by the determination unit 112 is “eatable raw: safe”, and the freshness level of fresh fish “0001” associated with market B is “eatable raw.” : safe" will be explained. Comparing unit 113 compares the freshness level associated with distribution center C with the freshness level associated with market B and determines that the freshness levels are the same. If the comparison unit 113 determines that the determination result associated with the reference distribution point is the same as the determination result associated with the immediately preceding distribution point (ACT110: YES), the process transitions from ACT110 to ACT112. . In this case, the output unit 114 does not output the notification.

For example, the freshness level of the fresh fish "0001" associated with the C distribution center determined by the determining unit 112 is "Eatable raw: caution required", and the freshness level of the fresh fish "0001" associated with the B market is "Eating raw Allowed: Safe” will be explained. Comparator 113 compares the freshness level associated with distribution center C with the freshness level associated with market B and determines that the freshness levels are not the same. When the comparison unit 113 determines that the determination result associated with the reference distribution point is not the same as the determination result associated with the immediately preceding distribution point (ACT110: NO), the process transitions from ACT110 to ACT111. In this case, the output unit 114 outputs a notification according to ACT111.

The output unit 114 outputs a notification to the terminal via the communication interface 14 based on the determination result associated with the reference distribution point determined by the determination unit 112 (ACT 111). In ACT 111, for example, the output unit 114 outputs a notification to the terminal 33 associated with the reference distribution point based on the freshness level associated with the reference distribution point. In addition, the output unit 114 outputs a notification of the reference distribution points to one or more terminals associated with each of the one or more previous-stage distribution points.

For example, when the freshness level of the fresh fish “0001” associated with the C delivery center determined by the determining unit 112 is “can be eaten raw: need attention”, the output unit 114 outputs the notification “can be eaten raw” according to the freshness level determination criteria. : Reinforcement of storage required” is output to the terminal 33 . In addition, the output unit 114 outputs the notification “Raw food allowed: Preservation enhancement required” for the C delivery center to the terminals 31 and 32 associated with the A fishing port and the B market, respectively.

According to this example, the output unit 114 can output notifications regarding food freshness management to the terminals of the reference distribution point and a plurality of previous-stage distribution points. As a result, the server 1 can prompt all users at the distribution points in the traceback direction to confirm whether the freshness management of the food is appropriate. Therefore, the user of the multi-level distribution point can appropriately manage the freshness of the food based on the notification.

The acquisition unit 110 acquires freshness information from the terminal 34 associated with the D-super via the communication interface 14 (ACT 112). In ACT 112 , for example, the acquisition unit 110 acquires freshness information about the freshness of the fresh fish “0001” associated with the D supermarket from the terminal 34 . For example, the acquisition unit 110 acquires the fluorescence value of fresh fish “0001” from the terminal 34 .

The determination unit 112 determines the freshness level of the fresh fish “0001” based on the freshness information acquired by the acquisition unit 110 (ACT 113). In ACT 113, for example, the determination unit 112 determines the freshness level of the fresh fish "0001" according to the freshness level determination criteria based on the fluorescence value of the fresh fish "0001". For example, when the fluorescence value of the fresh fish “0001” acquired by the acquisition unit 110 is “70%”, the determination unit 112 determines the freshness level as “heating required: safe”.

The comparison unit 113 compares the determination result associated with the reference distribution point by the determination unit 112 with the determination result associated with the immediately preceding stage distribution point (ACT 114). In this example, the reference distribution point is the D supermarket, and the immediately preceding stage distribution point is the C distribution center. In ACT 114, for example, the comparing unit 113 compares the freshness level of the fresh fish “0001” associated with the D supermarket determined by the determining unit 112 with the freshness level of the fresh fish “0001” associated with the C distribution center. The output unit 114 changes the output mode of notification according to the comparison result of the comparison unit 113 .

For example, the freshness level of the fresh fish "0001" associated with the D supermarket determined by the determining unit 112 is "raw edible: need attention", and the freshness level of the fresh fish "0001" associated with the C distribution center B market is A case of "Raw edible: caution required" will be described. Comparing unit 113 compares the freshness level associated with distribution center C with the freshness level associated with market B and determines that the freshness levels are the same. If the comparison unit 113 determines that the determination result associated with the reference distribution point is the same as the determination result associated with the immediately previous distribution point (ACT 114: YES), the process ends.

For example, the freshness level of the fresh fish “0001” associated with the D supermarket determined by the determining unit 112 is “heating required: safe”, and the freshness level of the fresh fish “0001” associated with the C delivery center is “can be eaten raw.” : Caution is required” will be explained. Comparing unit 113 compares the freshness level associated with D supermarket with the freshness level associated with C distribution center and determines that the freshness levels are not the same. If the comparison unit 113 determines that the determination result associated with the reference distribution point is not the same as the determination result associated with the immediately preceding distribution point (ACT 114: NO), the process transitions from ACT 114 to ACT 115. In this case, the output unit 114 outputs a notification according to ACT115.

The output unit 114 outputs a notification to the terminal via the communication interface 14 based on the determination result associated with the reference distribution point determined by the determination unit 112 (ACT 115). In ACT 115, for example, the output unit 114 outputs a notification to the terminal 34 associated with the reference distribution point based on the freshness level associated with the reference distribution point. In addition, the output unit 114 outputs a notification of the reference distribution points to one or more terminals associated with each of the one or more previous-stage distribution points.

For example, when the freshness level of the fresh fish “0001” associated with the D supermarket determined by the determination unit 112 is “requires heating: safe”, the output unit 114 outputs the notification “cannot be eaten raw: save” according to the freshness level determination criteria. Reinforcement required” is output to the terminal 34 . In addition, the output unit 114 outputs the notification “Raw food allowed: Preservation enhancement required” for the D supermarket to the terminals 31, 32, and 33 associated with the A fishing port, the B market, and the C distribution center, respectively.

According to this example, the output unit 114 can output notifications regarding food freshness management to the terminals of the reference distribution point and a plurality of previous-stage distribution points. As a result, the server 1 can prompt all users at the distribution points in the traceback direction to confirm whether the freshness management of the food is appropriate. Therefore, the user of the multi-level distribution point can appropriately manage the freshness of the food based on the notification.

Note that the notification output by the output unit 114 is not limited to text, and may be in any display mode such as numerical values, icons, symbols, and moving images. The output unit 114 may output the freshness level determined by the determination unit 112 in addition to or instead of outputting the notification. When the freshness level determined by the determining unit 112 is the “caution required” level, the output unit 114 may output an alert in addition to or instead of outputting the notification. The alert may be indicated by letters, marks, or colors as long as the predetermined change can be identified by the user. Also, the output unit 114 may output the alert using a moving image or sound.

In ACT 106, ACT 110, and ACT 114, even if the comparison unit 113 determines that the determination result associated with the reference distribution point is the same as the determination result associated with the immediately preceding stage distribution point, the reference distribution A notification about the points may be output to a terminal associated with the reference distribution point.

Modifications will be described below.

The freshness level criterion of a modification is demonstrated.
FIG. 17 is a diagram illustrating an example of freshness level determination criteria of a modified example according to the embodiment.

The freshness level determination criteria are criteria for determining the freshness level based on the fluorescence value, as in the above-described embodiments. The freshness level criteria are stored in the auxiliary storage device 13 . The freshness level criteria may be updated accordingly.

As shown in FIG. 17, the determination unit 112 determines the freshness level based on the fluorescence value. The method of determining the freshness level by the determining unit 112 is the same as in the above-described embodiment, so the description is omitted.

The determination unit 112 determines the notification mode of the notification output by the output unit 114 based on the freshness level. Consider the case where the first level includes a plurality of second levels. The determination unit 112 determines that the notification mode is "notified" for the second level associated with the fluorescence value range with the lowest freshness among the plurality of second levels. “With notification” indicates that the output unit 114 outputs a notification to the terminal. A second level associated with a fluorescence value range with the lowest freshness among the plurality of second levels is associated with a fluorescence value range with a lower freshness than the first level to which the second level belongs is the level immediately before another first level that is set. For the second levels other than the second level associated with the fluorescence value range with the lowest freshness among the plurality of second levels, the notification mode is determined to be "no notification". “No notification” indicates that the output unit 114 does not output notification to the terminal. When the first level includes a safe level and a caution level, the caution level is a second level associated with the lowest freshness fluorescence value range among the plurality of second levels. The safety level is a second level other than the second level associated with the lowest freshness fluorescence value range among the plurality of second levels. The caution level included in the raw edible level is the level immediately before the cooking level. The caution level included in the heat warning level is the level immediately preceding the inedible level. When the first level includes only one second level, the determination unit 112 determines that the notification mode for the first level is "notified". Specifically, when the freshness level is "Eat raw: safe", the determination unit 112 determines that the notification mode is "no notification". When the freshness level is “Eatable raw: Caution required”, the determining unit 112 determines that the notification mode is “Eatable raw: Reinforcement of preservation required”. The determination unit 112 determines that the notification mode is "no notification" when the freshness level is "heating required: safe". When the freshness level is "heating required: caution required", the determination unit 112 determines that the notification mode is "heating required: storage enhancement required". When the freshness level is "not edible: caution required", the determination unit 112 determines that the notification mode is "not edible: preservation improvement required".

A configuration example of the freshness information DB 131 of a modification will be described.
FIG. 18 is a diagram exemplifying the freshness information DB 131 of a modification according to the embodiment.
As in the above embodiment, the freshness information DB 131 includes a "food ID" item, a "user ID" item, a "distribution point" item, a "date and time" item, a "fluorescence value" item, a "freshness level information" item, and Contains the "Notification Mode" item. The notification mode is information indicating the notification mode determined by the determination unit 112 according to the freshness level determination criteria shown in FIG.

Each food ID is associated with a user ID, distribution point, date and time, fluorescence value, freshness level information, and notification mode as a freshness record by the freshness information DB 131 . The server 1 updates the freshness information DB 131 each time freshness information is acquired from each of the terminals 31 to 34 .

A procedure of information processing according to the modification by the server 1 will be described.

The output unit 114 outputs a notification to the terminal via the communication interface 14 based on the determination result of the determination unit 112 . The output unit 114 changes the output mode of the notification according to the determination result by the determination unit 112 . For example, when the notification mode corresponding to the determination result by the determination unit 112 is "no notification", the output unit 114 does not output the notification to the terminal.

According to this example, the output unit 114 can output a notification only when the freshness level is "need attention". Therefore, processing by the output unit 114 can be simplified. In addition, since the user receives the notification only when the freshness level is "need attention", it is possible to call attention to the notification.

Note that when the notification mode based on the freshness level of the food associated with the first distribution point is "no notification", the output unit 114 outputs the notification according to the notification mode based on the above-described embodiment. The output unit 114 outputs a notification based on the freshness level determined by the determination unit 112 . For example, when the determination unit 112 determines that the freshness level of the food associated with the fishing port A is “requires heating: safe”, the output unit 114 outputs to the terminal 31 a notification “cannot be eaten raw: enhanced preservation required”.

According to this example, the output unit 114 outputs the notification for the first distribution point regardless of the notification mode corresponding to the freshness level. Therefore, the output unit 114 can output a notification even when the food item associated with the first distribution point requires enhanced freshness control. In such a case, the server 1 can prompt the user to pay attention to the saving state.

Although this embodiment has been described using an example assuming a distribution route for fresh fish, it is not limited to this. The present embodiment can be applied to, for example, distribution routes of foods such as meat, fruits and vegetables, and processed foods whose freshness can be determined by fluorescence values.

Note that the number of distribution points in the distribution route should be at least one. The distribution point can be arbitrarily selected by the user. The user may select multiple distribution points at each stage of the distribution channel.

Note that the information processing device may be implemented by one device as described using the server 1 as an example, or may be implemented by a system in which functions are distributed to a plurality of devices.

The program may be transferred while stored in the electronic device, or may be transferred without being stored in the electronic device. In the latter case, the program may be transferred via a network, or may be transferred while being recorded on a recording medium. A recording medium is a non-transitory tangible medium. The recording medium is an electronic device readable medium. The recording medium may be a medium such as a CD-ROM, a memory card, etc., which can store the program and is readable by an electronic device, and the form is not limited.

Additionally, while several embodiments of the invention have been described, these embodiments have been presented by way of example and are not intended to limit the scope of the invention. These novel embodiments can be implemented in various other forms, and various omissions, replacements, and modifications can be made without departing from the scope of the invention. These embodiments and modifications thereof are included in the scope and gist of the invention, and are included in the scope of the invention described in the claims and equivalents thereof.

DESCRIPTION OF SYMBOLS 1... Server 11... Processor 12... Main memory 13... Auxiliary storage device 14... Communication interface 21-24... Measurement apparatus 31-34... Terminal 100... Information processing system 110... Acquisition part 111... Memory control unit 112 Determination unit 113 Comparison unit 114 Output unit 131 Freshness information database 210 Control circuit 220 Excitation light source 230 Optical sensor 230-1 Optical sensor 230-2 Optical sensor 230-3 Optical sensor 240 Cut filter 260 Processing interface 270 Power supply 310 Processing device 320 Display device 330 Input device 400 Measurement container 410 Tray 420 Film 430 Food 500 Phosphor unit 501 Phosphor unit 502 Phosphor unit 510 Base 520 Fluorescent structure 521 Substrate 5211 Fiber 522 Phosphor layer 5221... Aggregation-inducing phosphor, 530... White standard plate, 540... Black standard plate.

Claims (6)

an acquisition unit that acquires, from another electronic device via a communication interface, information including a freshness value related to the freshness of the food associated with each of distribution points in a plurality of stages in the distribution route of the food;
a determination unit that determines the freshness level of the food based on information including the freshness value associated with each of the plurality of stages of distribution points acquired by the acquisition unit;
an output unit that outputs different notifications based on the determination result of the determination unit;
Freshness control device with. The freshness value is a value based on a fluorescence value,
The freshness control device according to claim 1. a comparison unit that compares a determination result associated with each of the distribution points in the plurality of stages with a determination result associated with the distribution point in the immediately preceding stage among the distribution points in the plurality of stages;
The output unit changes the output mode of the notification according to the comparison result of the comparison unit.
The freshness control device according to claim 1 or 2. The output unit changes, based on the output mode of the notification, the output mode of the notification to one or more terminals associated with each of the one or more previous-stage distribution points among the plurality of stages of distribution points.
The freshness control device according to claim 3. obtaining from an electronic device via a communication interface information including freshness values relating to the freshness of the food associated with each of a plurality of stages of distribution points in a distribution channel of the food;
Determining the freshness level of the food product based on obtained information including the freshness value associated with each of the plurality of stages of distribution points;
outputting a different notification based on the determination result;
A freshness control method comprising: to the computer,
an acquisition function for acquiring, from an electronic device, via a communication interface, information including a freshness value related to the freshness of the food associated with each of distribution points in a plurality of stages in the distribution route of the food;
a judgment function for judging the freshness level of the food based on information including the freshness value associated with each of the distribution points of the plurality of stages acquired by the acquisition function;
an output function that outputs different notifications based on the determination result of the determination function;
Information processing program for executing

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