| 摘要 |
<p>PROBLEM TO BE SOLVED: To enhance the precision improvement of taste evaluation of rice in consideration of a mixing rate of unripe rice, concerning a taste evaluation device of rice. SOLUTION: A spectroscopic device for analyzing components or quality of a rice sample is formed so that the wavelength of light ranging from a visible region to a near-infrared region can be irradiated, and that the absorbance of a chlorophyll absorption band is added to the absorbance of a wavelength which becomes an index of taste evaluation of rice in the near- infrared region. And, a spectroscopic means in the spectroscopic device is formed by a diffraction grating 26 for diffracting spectrally the continuous wavelength ranging from the visible region to the near-infrared region.</p> |
