| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a technique capable of discriminating whether an object to be inspected is food or not. <P>SOLUTION: Spectroscopic information of the object to be inspected is acquired through a spectroscopic measuring instrument (step S210). Then, percentage contents of respective components occupied in the object to be inspected are calculated by analyzing the acquired spectroscopic information by using food feature spectroscopic information (step S220). Then, whether the object to be inspected is food or not is discriminated based on the calculated percentage contents of respective components (step S230). Concretely, when the total percentage content of respective components is 50% and more, the object to be inspected is discriminated as food, and when the total percentage content is less than 50%, discriminated as non-food. Finally, a discriminated result is outputted (displayed) by an output device (step S240). <P>COPYRIGHT: (C)2013,JPO&INPIT |
