JPH1130612A - Aroma component measuring apparatus for agricultural product - Google Patents

Abstract

PROBLEM TO BE SOLVED: To judge the correct aromatic component quantity by grinding a sample to store it in a storage container, transferring the sample immediately after grinding to a closable measuring chamber to detect the volatile component quantity, and detecting the aroma component quantity in the volatile component quantity. SOLUTION: A grain sample (a) is ground by a grinding device 5, and a ground sample (b) is received and stored in a storage container 16. The ground sample (b) immediately after grinding is transferred to a nearly closable measuring chamber 20, and the volatile component quantity is detected by a detecting means 34 in the measuring chamber 20. The ground sample (b) stored in the storage container 16 is heated by a heating device. The heated sample is transferred to the measuring chamber, and the volatile component quantity is detected by the detecting means 34 in the measuring chamber 20. The aroma component quantity is judged by a judging means from the detected quantity of the volatile component quantity. The taste value of a sample (a) detected by another device is corrected with this aroma component quantity. The temperature of the ground sample (b) in the storage container 16 and the temperature in the measuring chamber 20 are respectively detected by temperature sensors 41a, 41b, and the judged aroma component quantity is corrected on the basis of the temperature difference.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for determining the amount of a fragrance component from a volatile component of a pulverized sample immediately after pulverization of a sample by a pulverizer or of a heated sample heated by a heating device. The present invention relates to a scent component measuring device that corrects an amount of a scent component by a correction unit based on a temperature difference between a temperature and a measurement room temperature.

[0002]

2. Description of the Related Art For example, rice grains, brown rice,
When detecting fragrance components such as white rice, wheat, barley, soybeans, red beans, corn, etc., these grains are detected by a detection means without crushing, and the amount of volatile components is detected. , The amount of the scent component is determined. The taste value detected by another device is corrected based on the determined scent component amount.

[0003]

When judging the amount of the fragrance component from the detection of the amount of the volatile component such as the grain, this grain is
By detecting in a non-pulverized state, it is possible to solve the problem that it was not possible to accurately determine the amount of the fragrance component when the grain had a small amount of the fragrance component.

[0004]

For this purpose, the present invention provides a crushing device 5 for crushing a sample (a), a storage container 16 for storing a crushed sample (b), and a crushed sample (b) immediately after crushing. ) Is transferred to the measurement chamber 20 which can be substantially closed, or the heating device 45 for heating the sample (a), and the heated sample (c) is transferred to the measurement chamber 20 and the sample (a) is transferred. A temperature sensor 41a for detecting the temperature of the sample and a detecting means 3 for transferring the sample (a) to the measurement chamber 20 and detecting the amount of volatile components
4 and a temperature sensor 41 for detecting the temperature in the measuring chamber 20
b, and determining the amount of the fragrance component by the determination means from the detected volatile component amount, and providing a correction means for correcting the scent component amount based on the temperature difference between the detected sample temperature and the measurement chamber temperature. It is a configuration of a fragrance component measuring device for agricultural products.

[0005]

When judging the fragrance components such as grain, such as unhulled rice, brown rice, wheat, barley, soybean, red bean, corn, etc., a sample (a) of these grains is supplied to the pulverizer 5, The pulverized sample (b) pulverized by the pulverizer 5 is received and stored in the storage container 16, and the storage container 16 immediately after the pulverization is pulverized.
The crushed grains (b) are transferred into a substantially hermetically sealable measurement chamber 20 for measuring components, and the volatile component amount is detected by a detection means 34 provided in the measurement chamber 20 for detecting the volatile component amount. Is done.

[0006] The sample (a) stored in the storage container 16 is heated by a heating device 45, and the heated sample (c) is transferred into the measurement chamber 20 and provided therein. The amount of the volatile component is detected by the detecting means 34 for detecting the amount of the volatile component. The amount of the fragrance component is determined by the determination means from the detected amount of the volatile component detected. The taste value of the sample (a) detected by another device is corrected by the determined scent component.

The temperature of the sample (a) stored in the storage container 16 is detected by a temperature sensor 41a, and the temperature-detected sample (a) is transferred into the measuring chamber 20, and The amount of the volatile component is detected by a detecting means 34 provided in the measuring chamber 20 for detecting the amount of the volatile component.
The temperature inside is detected by the temperature sensor 41b, and the amount of the fragrance component is determined by the determination means from the detected amount of the volatile component. Further, the determined scent component amount is corrected based on the detected temperature difference between the sample temperature and the measurement chamber temperature. The taste value of the sample (a) detected by another device is corrected by the determined and corrected scent component.

The sample (a) is supplied to a pulverizing device 5,
The pulverized sample (b) pulverized by the pulverizer 5 is received and stored in the storage container 16, and the temperature of the pulverized grains (b) in the storage container 16 immediately after the pulverization is detected by the temperature sensor 41a. The volatile component is transferred to the measuring chamber 20 and detected by the detecting means 34 provided in the measuring chamber 20 for detecting the volatile component. The temperature in the measuring chamber 20 is measured by the temperature sensor 41b. To detect.

The sample (a) stored in the storage container 16 is heated by a heating device 45, and the temperature of the heated sample (c) is detected by a temperature sensor 41a and is transferred into the measurement chamber 20. After being transferred, the volatile component amount is detected by the detecting means 34 provided in the measurement chamber 20 for detecting the volatile component amount, and the temperature in the measurement chamber 20 is measured by the temperature sensor 41b.
To detect.

The amount of the scent component is determined by the determining means from the detected amount of the volatile component. Further, the determined scent component amount is corrected based on the detected temperature difference between the sample temperature and the measurement chamber temperature. The taste value of the sample (a) detected by another device is corrected by the determined and corrected scent component.

[0011]

The sample (a) for detecting the amount of volatile components is crushed or heated, and the crushed sample (b) or the heated sample (c) is transferred into the measuring chamber 20 immediately after the crushing or heating. Then, the sample is detected in the measurement chamber 20. By paying attention to the fact that the scent component is volatile, and increasing the chance of coming into contact with air, a sample with a small scent component (a)
Can also be detected, and by detecting in the measuring chamber 20 immediately after grinding and immediately after grinding or heating and immediately after heating, it is possible to improve the measurement accuracy of the amount of the scent component even for a weak scent. it can.

[0012]

An embodiment of the present invention will be described below with reference to the drawings. The example of the figure shows a crushing unit that determines the amount of aroma components from the amount of volatile components detected in samples (a) of agricultural products such as paddy, brown rice, wheat, barley, soybeans, red beans, corn, and other seeds. 2 shows a scent component measuring device 1 including a transfer unit 3, a detecting unit 4, and the like. The scent component measuring device 1 will be described.

The pulverizing section 2 comprises a lower pulverizer 5, a funnel-shaped input hopper 6 for inputting a sample (a) above the pulverizer 5, and a pulverized sample (b) on the side of the pulverizer 5.
And the like. The pulverizing device 5 is provided with a pulverizing motor 9 in a lower box-shaped box 8, and a pulverized particle transfer chamber 10 is formed on the upper side of the box 8. Wire mesh 1 in a circular shape
The crushing chamber 12 is formed in the crushing chamber 1, and the crushing motor 9 shaft 13 is provided in the crushing chamber 12 in a protruding state. The shaft end of the shaft 13 is supplied into the charging hopper 6 and flows down. In this configuration, an impeller 14 for receiving and pulverizing a sample (a) to be ground is pivotally supported.

The impeller 14 in the crushing chamber 12
The pulverized pulverized sample (b) is discharged from the wire mesh 11 into the pulverized particle transfer chamber 10, transferred to the cyclone 7 via the pulverized particle transfer chamber 10, and stored. The transfer unit 3 includes a transfer device 15 and the transfer device 15.
And a storage container 16 for receiving and storing the pulverized sample (b) transferred from the cyclone 7.

In the transfer device 15, a transfer belt 19 is stretched over a transfer pulley 18a supported by a transfer shaft 17a at a transfer start end and a transfer pulley 18b supported by a transfer shaft 17b at a transfer end. The transfer belt 19
The transfer start end is located below the cyclone 7 to receive the pulverized sample (b) discharged from the cyclone 7 into the storage container 16 placed on the transfer belt 19 and the transfer end. The unit is a front chamber 3 of a detection unit 4 described later.
It is configured to be inserted into the measurement chamber 20 after passing through 0 and positioned in the measurement chamber 20.

The detecting section 4 has a box-shaped box body 21. The box body 21 has a front wall plate 23 provided with a front insertion opening 22 for inserting the transfer device 15 at a lower portion, and a middle insertion opening 24. A middle wall plate 25 provided at a lower portion, a rear wall plate 26, a ceiling plate 27,
It is configured to include a bottom wall plate 28, a partition wall plate 29, and the like. A front wall plate 23 of the box body 21, a middle wall plate 25,
A front room 30 is formed by the ceiling plate 27 and the bottom wall plate 28. Above the front wall plate 23, a blower fan 31 for filtering air in the measurement chamber 20, which will be described later, is rotatably provided, and a wire mesh 31a is provided on the front side of the blower fan 31. A sliding plate 32 is provided at the front lower portion of the middle wall plate 25 so as to be vertically slidable, and the sliding plate 32 is configured to be controlled by a sliding motor (not shown).

The middle wall plate 25 of the box 21 and the rear wall plate 26
, The partition wall plate 29 and the bottom wall plate 28 form a closed measurement chamber 20. This measurement chamber 20
The sliding movement of the middle wall plate 25 to the lower portion of the sliding plate 32 and the closed state of the opening / closing plate 33 which can be freely opened and closed at the exhaust port 33a at the substantially central portion of the rear wall plate 26 in the vertical direction. , And a wire net 33b is stretched outside the air outlet 33a. The opening / closing plate 33 is configured to be opened / closed by an opening / closing motor (not shown). The transfer belt 19 of the transfer device 15 is provided below the rear wall plate 26.
Storage container 1 placed on top and storing the pulverized sample (b)
An outlet 34a for taking out the nozzle 6 is provided.
A take-out opening / closing plate 35a which is manually opened / closed is provided outside of a, so that the storage container 16 can be taken out.

A detecting means for detecting the amount of volatile components of the pulverized sample (b) immediately after pulverization in the storage chamber 16 is transferred to the partition wall plate 29 above the measurement chamber 20. When the amount of the volatile component is detected by the detection means 34, the measurement chamber 20 is substantially closed to detect the amount. The detecting means 34 includes a semiconductor sensor using a metal oxide (SnO ₂ , ZnO ₂ , Fe ₂ O _3, etc.), a sensor using a bimolecular decoated quartz oscillator, or a C60 fullerene carbon molecule. A sensor using soot and the like has been devised, and the configuration is such that these deviations may be used.

A control room 35 is provided above the partition wall plate 29.
In the control room 35, there is provided a control device 36 which is a box-shaped correcting means which also serves as a judging means. The control device 36 is provided with an AMP 37 to which the volatile component amount detected by the detection means 34 is input.
Is input to the CPU 39 via the A / D converter 38, and the scent component amount is determined from the volatile component amount input by the CPU 39. The scent component amount determined by the CPU 39 is:
The configuration is output to the DISP 40. The determined scent component amount is, for example, configured as one material for correcting the taste value of the sample (a) detected by other devices (not shown), and configured to detect a highly accurate taste value. I have.

After the detection of the volatile component amount is completed,
The blowing fan 31 is started, and the blast generated by the blowing fan 31 is inserted into the open state by the sliding movement control from the front chamber 30 to the upper part of the sliding plate 32 of the middle wall plate 25. Air is blown into the measurement chamber 20 through the port 24, and from the measurement chamber 20, the open state of the opening / closing plate 33 of the air outlet 33 a is exhausted from the opened air outlet 33 to the outside of the machine. The inside of the measuring chamber 20 is filtered to remove the measured volatile components in the measurement chamber 20 and not to be mixed with the volatile components to be measured next time.

As shown in FIG. 1, a temperature sensor 41a for detecting the temperature of the pulverized sample (b) in the storage container 16 or a temperature sensor 41b for detecting the temperature in the measuring chamber 20 is provided. Each of the temperature sensors 41a and 41b may be configured to use a thermistor or a thermocouple. The detection values of the temperature sensors 41a and 41b are input to the AMP 37. Further, when there is a certain temperature difference between the detection temperature of the pulverized sample (b) and the detection temperature in the measurement chamber 20, an infrared detection type sensor may be used. Further, when the detected temperature of the pulverized sample (b) and the detected temperature in the measuring chamber 20 are significantly different, for example, when the sample is taken out of a low-temperature storage or taken out of a cold storage, an ambient temperature sensor (not shown) is used. ) May be provided, and correction may be made by this detection.

The amount of the fragrance component is determined based on both the detection information of the volatile component detected by the detection means 34 and the detection temperature of the pulverized sample (b) detected by the temperature sensor 41a. It is configured to determine. In general,
The scent component is mainly composed of a low-molecular compound having a low boiling point, is contained in the object, and evaporates according to the content and the vapor pressure determined by the temperature.

In the process of storing agricultural products, the scent component is
Both quantity and quality change, and sometimes it is sometimes organoleptically preferable, and sometimes it is not.However, knowing them objectively and quantitatively means judging the use value of the agricultural product, which is used in various ways. You. It can be used for deterioration of rice, wheat, beans, etc. Therefore, in order to know the amount of the fragrance component, it is necessary to simultaneously measure the temperature of the pulverized sample (b) that regulates the transpiration, and to determine the temperature based on both.

That is, as shown in FIG. 2, when the room temperature is measured, the time response of the outputs of the three detecting means 34 (sensors) having large, medium, and small scent components is determined after a predetermined time has elapsed. It can be seen that it is at a possible level. However, FIG.
As shown in the figure, even after the lapse of a predetermined time at the time of measurement at normal temperature, even if the measurement at low temperature, even if it is said that there is a lot of scent, the scent is medium, and the scent is moderate , The scent is determined to be small.

Therefore, the determination level is changed according to the temperature of the pulverized sample (b). As an example, FIG.
By providing a level corresponding to the measurement temperature as shown by, stable determination can be made even if the temperature of the pulverized sample (b) changes. In addition, in the measurement in the winter season, it is determined that only a large amount of fragrance is determined, and an uncertain determination is not performed.
The configuration is such that a highly reliable determination can be made.

The temperature of the crushed sample (b) is measured, the judgment level or the detection output is corrected based on the measurement result, and the fragrance component is measured, thereby performing a measurement resistant to temperature fluctuation. Can be. When the volatile component is detected without grinding the sample (a), the temperature of the sample (a) may be directly measured. As shown in FIG. 5, the scent component measuring device 42 is provided with a box 43 formed in a box shape, and a transfer device for placing and transferring the storage container 16 storing the sample (a) in the box 43. 44 and a heating device 45 for heating the sample (a).

At a substantially center of one side wall of the box 43, an intake port 46 for taking in outside air is provided.
A wire mesh 46a is stretched on the outside, and a wind outlet motor 47a is rotatably driven by a wind outlet motor 47a at an upper portion of the other side wall to an air outlet 47c for sucking outside air from the air inlet 46 and discharging air. An exhaust fan 47 is provided, and a wire net 47b is stretched outside the exhaust fan 47. By suction of the exhaust fan 47, the inside of the box 43 is filtered, the measured volatile components in the box 43 are removed, and the volatile components to be measured next time are not mixed. A supply port 48 for supplying the storage container 16 to the transfer device 44 and placing the storage container 16 thereon is provided below the exhaust fan 47. A supply port opening / closing plate 48b is provided outside the supply port 48 so as to be openable and closable. The configuration is provided. An outlet 50 is provided below the outside air port 46, and an outlet opening / closing plate 50 a that is manually opened / closed is provided outside the outlet 50 so that the storage container 16 can be taken out.

Inside the box 43, an intermediate wall plate 49 and an intermediate partition wall plate 49a are provided. At the transfer end of the transfer device 44, the heated sample (c) is volatilized on the intermediate partition wall plate 49a. A configuration is provided in which detection means 34 for detecting the amount of the sexual component is provided. A control chamber 35 is formed above the partition wall 49a, and a box-shaped control device 36 is provided in the control chamber 35.
In the control device 36, the amount of volatile components detected by the detection means 34 is transferred from the AMP 37 to the C / A
The configuration is such that the amount of the scent component is determined from the volatile component amount input to the PU 39 and input by the CPU 39 and input to the DISP 40. The amount of the scent component is used as one material for correcting the taste value.

As shown in FIG. 6, the scent component measuring device 42 transmits a measurement start signal, then the exhaust fan 47 is started, pre-purged for a predetermined time and stopped, and further started after a predetermined time has elapsed. The post-purge operates for a predetermined time and stops. Simultaneously with the start of the exhaust fan 47, the heating device 45
Also start, operate for a predetermined time and stop. This heating device 4
After a predetermined time after the stop of the transfer device 5, the transfer device 44 is started,
The operation is stopped for a predetermined time, the operation is restarted after the elapse of a predetermined time, the operation is stopped for a predetermined time, and the start and the stop are repeatedly performed. Volatile component detection and heated sample (c)
The temperature detection is performed during the stop period of the transfer device 44.

Thus, the accuracy of measuring the scent component can be improved by providing the heating means and the scent component detection means at different locations. As shown in FIG. 7, the scent component measuring device 51 is provided with a box 52 formed in a box shape, and in this box 52, a storage container 16 storing a sample (a).
A transfer device 53 for mounting and transferring the container is provided. A heater (not shown) for heating the lower surface of the storage container 16 on which a predetermined gap is provided is provided on the upper surface of the transfer belt 53a of the transfer device 53. ) Is mounted with a metal heat transfer body 54 in which is mounted.
Thus, the sample (a) is heated to a predetermined temperature level, and the fragrance component amount is determined from the detected volatile component amount of the heated sample (c) at the predetermined temperature. Instead of the metal heat transfer body 54, a configuration may be adopted in which a heating device 55 that emits near-infrared light from the upper surface is provided as shown in FIG. In addition, a heating device (not shown) such as high-frequency heating and microwave heating may be provided to heat to a predetermined temperature level.

The box 52 is provided with a detecting means 34 for detecting the amount of volatile components of the sample (a) and a temperature sensor 41b for detecting the temperature in the box 52. These detected values are input into the control device 36 to determine the amount of the scent component. The box 5
A supply port 48 and an outlet 50 are provided on the side wall of the second unit 2, and a supply port opening / closing plate 48a and an outlet opening / closing plate 50a are provided in these. A wire mesh 46a is provided on the outside for filtering the inside of the box 52, and an intake port 46 for sucking outside air and an exhaust port 47c for sucking outside air and exhausting air are provided with an exhaust fan 47. It has a configuration.

The detecting means 34 and the temperature sensor 41b are integrated with the detecting device 5 as shown in FIGS.
5a, the detecting device 55a has a configuration in which the temperature sensor 41b is provided at the center of the lower end, and a plurality of the detecting means 34 are provided near the outer peripheral portion of the lower end. The average value of the detected volatile components may be calculated, or the median of these detected values may be used as the detected value.

Thus, by heating the sample (a) to promote volatility, and thereafter detecting the heated sample (c), the accuracy of detecting the amount of the volatile component to be detected can be improved. As shown in FIG. 11, the scent component measuring device 56
It has a configuration including a rice milling section 57, a transfer section 3, a detection section 4, and the like.

In the rice milling section 57, the brown rice fed and supplied to the input hopper 58 is dropped and supplied between the whitening roller 59 and the whitening screen 59a, and is whitened while being transferred by the whitening roller 59. , And is discharged from the discharge port 60 to the outside of the machine. The blast generated by the fan 61a is exhausted from an exhaust hole (not shown) provided in the whitening roll 59, and the bran (d) generated during the whitening is removed from the whitening net 59a. The bran (d) leaks into the funnel 62, and is transferred and supplied to the cyclone 7 by the fan 61b to be stored.

Bran (d) stored in the cyclone 7
Some of the bran (d) is transferred from the cyclone 7 to the transfer device 1
The bran (d) supplied and stored in the storage container 16 placed on the transfer belt 19 of No. 5 is configured to immediately measure a predetermined measurement item. The box 21 has a blower fan 31, a front insertion port 22, a middle insertion port 24, and an exhaust port 3.
3a and an outlet 34a are provided. The rotation of the blower fan 31 draws in outside air and removes the air
In this configuration, the air is further exhausted and the inside of the measurement chamber 20 is filtered. or,
The storage container 16 is taken out of the machine from the outlet 34a.

The container 16 placed on the transfer belt 19 of the transfer device 15 and storing the bran (d) is transferred and supplied from the front chamber 30 of the box 21 into the measurement chamber 20 by the transfer belt 19. The amount of the volatile component of the bran (d) is detected by the detecting means 34 in the measurement chamber 20, and the detected amount of the volatile component is determined by the AM of the control device 36 provided in the control chamber 35.
P37 is input into the CPU 39 via the A / D converter 38. The CPU 39 determines the amount of the fragrance component of the brown rice from the volatile component amount, determines the degree of deterioration of the brown rice from the fragrance component amount, and outputs the result to the DISP 40. Configuration. The determined degree of deterioration is used as one material for correcting the taste value.

As shown in FIG. 12, the charging hopper 58 includes
Milling is performed by supplying and supplying both brown rice and a predetermined amount of paddy.
The transported material transferred and supplied into the cyclone 7 is such that a transported material (f) in which a predetermined amount of chaff flour (e) is mixed into the bran (d) is relatively quickly supplied into the storage container 16 and stored. Thus, a predetermined volatile component amount is detected. FIG.
In the configuration shown in FIG. 12, the amount of the fragrance component is determined from the detected volatile component amount, and the degree of deterioration of the brown rice is determined based on the determination value. The determined degree of deterioration is used as one material for correcting the taste value. Alternatively, the determination value may be directly displayed, or the rice from which the data is collected may be cooked, compared with sensory evaluation data, and displayed as a sensory evaluation value. In addition, store the same rice,
The time-varying data may be taken to indicate the degree of deterioration of rice.

Thus, the quality of the bran (d) is measured by measuring the bran (d) immediately after the polishing of the rice, and by measuring it promptly at a time when the lipolytic components in the bran (d) are highly volatile. It is possible to know the situation accurately and comprehensively, and to know the accuracy of rice deterioration accurately. As shown in FIG. 13, the scent component measuring device 63 has a configuration including a milled rice unit 57, a transfer unit 3, a detection unit 4, and an extraction unit 64 for polished white rice (g).

The brown rice supplied to the milling unit 57 is milled by the milling roller 59 and the milling screen 59a during transfer, and the milled white rice (g) is discharged out of the machine through the outlet 60. A part of the discharged white rice (g) is supplied to the metering device 65 of the take-out part 64, a predetermined amount is measured, and when the predetermined amount is reached, the opening / closing plate 66 provided below the metering device 65 is opened. Then, it is flowed down into the storage container 16 placed on the transfer belt 19 of the transfer device 15 via the downflow gutter 67,
The stored white rice (g) is configured to measure a predetermined measurement item immediately.

The blast generated by the fan 61a is exhausted from an exhaust hole (not shown) provided in the whitening roll 59, and the bran generated during the whitening is removed from the whitening mesh 59a into the bran funnel 62. The bran is transported and supplied into the cyclone 7 by the fan 61b to be stored. The box 21 has a blower fan 31 and a front insertion port 2.
2, the middle insertion port 24, the air outlet 33a, the outlet 34a, and the like are provided. By the rotation drive of the blower fan 31, the outside air is inserted and exhausted from the exhaust port 33 a to filter the inside of the measurement chamber 20. Further, the storage container 16 is taken out of the machine from the outlet 34a.

The storage container 16 which is placed on the transfer belt 19 of the transfer device 15 and stores white rice (g) is a box 21
Is transferred and supplied by the transfer belt 19 from the front chamber 30 to the measuring chamber 20 by the detecting means 34 in the measuring chamber 20.
The amount of the volatile component of the white rice (g) is detected, and the detected amount of the volatile component is input from the AMP 37 of the control device 36 provided in the control room 35 to the CPU 39 via the AD converter 38, The CPU 39 determines the amount of the fragrance component of the white rice (g) from the input volatile component amount, determines the degree of deterioration of the white rice (g) from the fragrance amount, and outputs the result to the DISP 40. The determined degree of deterioration is used as one data for correcting the taste value.

Although the determination value may be directly displayed, the rice from which the data is collected may be cooked, compared with the sensory evaluation data, and displayed by sensory evaluation. Further, the same rice may be stored, and time-dependent change data may be obtained to indicate the degree of deterioration of the rice. As a result, the white rice (g) that was left after the whitening had a weak fragrance component amount, and it was difficult to determine the fragrance amount. However, the white rice (g) immediately after the whitening evaporated a large amount of the fragrance component. In this situation, quick measurement under such circumstances makes it possible to accurately and accurately know the deterioration accuracy of white rice (g).

[Brief description of the drawings]

FIG. 1 is an overall front view showing a partial cross section of a scent component measuring device.

FIG. 2 is a diagram illustrating a relationship between a sensor output and an elapsed time at the time of measuring a normal temperature.

FIG. 3 is a diagram showing the relationship between sensor output and elapsed time during low-temperature measurement.

FIG. 4 is a relationship diagram between a sensor output and a measured temperature.

FIG. 5 is a view showing another embodiment, and is an entire front view of the scent component measuring device with a partial cross section.

FIG. 6 is a diagram showing another embodiment, and is a time chart.

FIG. 7 is a view showing another embodiment, and is an entire front view of the scent component measuring device with a partial cross section.

FIG. 8 is a view showing another embodiment, and is an entire front view of the scent component measuring device with a partial cross section.

FIG. 9 is a diagram showing another embodiment, and is an enlarged front view showing a cross section of the detection device.

FIG. 10 is a view showing another embodiment, and is a bottom plan view of the detection device.

FIG. 11 is a view showing another embodiment, and is an entire front view of the scent component measuring device with a partial cross section.

FIG. 12 is a view showing another embodiment, and is an entire front view of a fragrance component measuring device in a partial cross section.

FIG. 13 is a view showing another embodiment, and is an entire front view of the scent component measuring device with a partial cross section.

[Explanation of symbols]

 5 Crushing device 16 Storage container 20 Measuring chamber 34 Detecting means 36 Control device 41a Temperature sensor 41b Temperature sensor 45 Heating device (A) Sample (B) Crushed sample (C) Heated sample

──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. ⁶ Identification code FI G01N 27/00 G01N 27/12 A 27/12 1/28 T K

Claims (3)

[Claims] 1. A pulverizing device 5 for pulverizing a sample (b), a storage container 16 for storing the pulverized sample (b), and the pulverized sample (b) immediately after the pulverization are transferred to a measurement chamber 20 capable of being substantially sealed. A fragrance component measuring device for agricultural products, comprising: a detecting means 34 for detecting the amount of volatile components by using the detecting means 34; 2. A storage container 16 for storing a sample (a),
A heating device 45 for heating the sample (a), a detecting means 34 for transferring the heated sample (c) to the substantially sealable measurement chamber 20 and detecting the volatile component amount, and a fragrance based on the detected volatile component amount A fragrance component measuring device for agricultural products, comprising a determination means for determining a component amount. 3. A storage container 16 for storing a sample (a),
Temperature sensor 41 for detecting the temperature of the stored sample (a)
a detecting means 34 for transferring the sample (a) to the substantially sealable measurement chamber 20 and detecting the amount of volatile components;
A temperature sensor 41b for detecting a temperature within 0, a determination means for determining the amount of the scent component from the detected volatile component amount, and correcting the scent component amount by a temperature difference between the detected sample temperature and the measurement room temperature. A measuring device for aroma components of agricultural products, comprising a correction means.