JPH075138A - Grain taste evaluation method - Google Patents

Abstract

PURPOSE:To ensure accuracy in the measurement without requiring any complicated analytic means by correcting the electrical characteristic values of a sample grain to be measured based on the moisture content thereof. CONSTITUTION:Sample grains placed in a sample container 1 are irradiated with infrared rays emitted from a light source 5 and reflected on a reflector 10. The reflection light is detected 14 through a quantity of light detecting circuit section 15 and inputted to the operation control section of a computor. On the other hand, a high frequency power supply 2 connected with the outer part 1a of the container 1 delivers a sample grain measurement signal to the operational control section through a high frequency resistance measuring circuit 3. The optical detector 14 and the circuit section 15 constitute a near infrared analyzer for calculating the moisture content of sample grain based on a preset working curve for calculating the moisture. The logarithmic value of high frequency resistance is proportional to the taste evaluation value and the relationship susceptible to the variation of moisture, is corrected based on the measurement of moisture. in other words, the relational lines of moisture are predetermined for high, standard, and low stages and relational formulas are stored in a computor. A relational formula is selected based on the detected moisture content and a taste evaluation value is calculated.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a grain texture evaluation method.

[0002]

2. Description of the Related Art Conventionally, in evaluating the taste of cereals, various components are measured by, for example, a near infrared analyzer, and the taste is judged based on the measurement results. Therefore, a high-performance analyzer is required, which is expensive.

[0003]

Therefore, the present invention is a method for evaluating the taste of a grain based on the electrical characteristic value of the sample grain, wherein the electrical characteristic value is corrected by the moisture value of the sample grain to be measured. The method of evaluating the taste of grains is defined.

[0004]

The effects of the present invention have hitherto been obtained by calculating the ratio of the factors affecting the taste by the component analysis of the sample grain and calculating the taste evaluation value from this ratio, so that the analyzer for the above component analysis tends to be expensive. However, in the method of the present invention, the taste can be obtained from the relationship between the electric characteristic value and the taste evaluation value by simply collectively obtaining the electric characteristic value of the sample grain, and a complicated analysis means is provided. It is inexpensive and does not require.

With respect to the influence of water, the accuracy can be secured by grasping the degree of influence of the moisture value of the sample grain on the taste value in advance and correcting it by detecting the moisture content.

[0006]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS An embodiment of the present invention will be described with reference to the drawings. FIG. 1 shows an outline of the apparatus. A high frequency electrode 2 is connected to an outer portion 1a of a sample container 1 composed of an outer portion 1a and an inner portion 1b, and a high frequency resistance measuring circuit portion 3 is connected to the electrode 2 to form a computer. 4 in the arithmetic and control unit
This is a configuration in which the measurement signal of the inner sample grain is input.

The high-frequency electrode 2 can electrically convert the damping vibration applied to the sample grain, for example, brown rice, and capture it as an electrical characteristic value. The specific means is the same as the means for measuring grain moisture by high frequency resistance. The logarithmic value of the high-frequency resistance value R, which is the electrical characteristic value, and the taste value of the grain have a constant relationship as shown in FIG. 3, that is, the logarithm of the resistance value and the taste evaluation value have a proportional relationship. It has gained. Table 1 shows some of the data that serves as the basis. The higher the score evaluation value, the better the eating quality.

[0008]

[Table 1]

On the other hand, the sample grain in the sample container 1 is irradiated with light from the light source 5. That is,
The light from the light source 5 is irradiated with the light amount or wavelength adjusted by the lens 6, the slit 7, the chopper wheel 8, and the filter wheel 9. Further, the direction of this irradiation light is changed to irradiate the sample grain in the sample container 1 with the reflecting mirror 10,
A light projecting lens 11 is provided. The sample container 1 is configured on the window glass 1c corresponding to the light irradiation side of the sample grain, and the reflected light reaches the photodetector 14 via the converging concave mirror 12 and the converging convex mirror 13, and the detection is performed. The light is configured so that a signal is input to the arithmetic control unit of the computer 4 via the light amount detection circuit unit 15.

The light source 5 is of the near infrared radiation type, and the photodetector 1
3, by using the light amount detection circuit unit 15 as a near-infrared analyzer, based on a preset calibration curve for moisture value calculation,
The moisture value of the sample grain can be calculated from the relationship with the light amount detection spectrum. As described in Figure 3 above,
Although the logarithm of the high frequency resistance value and the taste evaluation value have a constant proportional relationship, they also vary depending on the water content and must be corrected in consideration of this water content variation. That is, the moisture value is divided into three stages of high, standard and low, and the respective relational straight lines are obtained in advance and the computer 4
The relational expression expressing this relational straight line is stored in the ROM.
The relational expression is selected according to the detected moisture value, and the taste evaluation value is calculated from the electrical characteristic value.

In the above embodiment, the high-frequency electric resistance type was described for measuring the electric characteristic value. However, as a measuring device for detecting the electric characteristic value, there is a high-frequency capacitance type, and a direct current resistance type. , AC resistance type, etc. may be used. Reference numeral 16 is a motor for the chopper wheel 8, 17 is a motor for the filter wheel 9, and in the block circuit, 1
Reference numeral 8 is a storage unit composed of ROM / RAM for storing the calibration curve, 19
Is a display unit for displaying the calculated taste value in points. 20, 20
Is an input / output interface, 21 is a measurement start switch,
22 is a stop switch.

[Brief description of drawings]

FIG. 1 is a schematic diagram of an apparatus.

FIG. 2 is a block diagram.

FIG. 3 is a high frequency resistance-tasting evaluation value relationship graph.

[Explanation of symbols]

 1 sample container 2 high-frequency electrode 3 high-frequency resistance measuring circuit section 4 computer 5 light source 6 lens 7 slit 8 chopper wheel 9 filter wheel 10 reflecting mirror 11 light projecting lens 11 12 converging concave mirror 13 converging convex mirror 14 photodetector 15 light intensity Detection circuit section

Claims (1)

[Claims] 1. A method for evaluating the taste of a grain based on the electrical characteristic value of a sample grain, which is a method of evaluating the taste of a grain by correcting the electrical characteristic value with the moisture value of the measured sample grain.