| 摘要 |
<p>PURPOSE:To accurately measure the taste of rice, by detecting the quantity of reflected light obtained by irradiating a specimen being ground so as to have a particle size of 500mum or less with near infrared rays. CONSTITUTION:The contents of protein and amylose or amylopectin among principal components exerting effect on the taste of rice are measured by a reflecting type near infrared spectroscopic analyser. At this time, a rice specimen to be subjected to the measurement of taste is ground at first so s to have a particle size of 500mum or less and a specimen container is filled with the ground specimen to be mounted on a measuring part 11. Next, the light emitted from a light source 4 is allowed to pass through a filter 6 and the obtained near infrared rays are allowed to irradiate the ground specimen and the quantity of reflected rays detected is detected by light receiving elements 9A, 9B. Subsequently, the detected values are operated at every principal components, and the measured values and the specific coefficient values of taste judgement at every principal components are operated in a control unit and the taste value being calculated is displayed on a display device 55. By this method, the taste of rice can be measured accurately.</p> |
