QUALITY DETERMINING METHOD FOR GEL FORMING FOOD

摘要

PROBLEM TO BE SOLVED: To remedy defects (inspection oversights, product loss and time lag) of sampling inspection or destructive measurement in quality evaluation of a gel forming food by using spectral analysis, three dimensional measurement, and image analyzing technique and realizing a nondestructive or non-contact total inspection method using light of a particular wavelength (a range of 400 nm to 50,000 nm) with permeability in an interior, and to evaluate quality (components, texture, physical properties, shape or the like) in a two-dimensional or three-dimensional position of a gel forming food interior, particularly a physical property change not accompanying a component content change and its uniformity. SOLUTION: The quality (the components and physical properties) of the gel forming food is determined by a spectral analysis measuring system using light of a particular wavelength region of an infrared region (400-50,000 nm) from visible light. In the quality determining method, a quality determining device is composed taking in a two-dimensional distribution of absorbance of transmission light or reflected light as an image by using a three-dimensional shape measuring system by the so-called light-section method, converting it into absorbance in a depth direction of an object, and determining properties of the object in the two-dimensional or three-dimensional position while the object is moving.