LAVER QUALITY EVALUATION METHOD AND LAVER QUALITY EVALUATION DEVICE
To provide a method for evaluating in non destructive manner, quality of laver.SOLUTION: There is provided a laver quality evaluation method comprises: a step (step S11) for radiating excitation light to laver; a step (step S21, 22) for detecting Raman scattering light of the laver with respect to t...
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| creator | UNNO MASASHI FUJISAWA TOMOTSUMI KAWAMURA YOSHIMASA KIMURA KEI |
| description | To provide a method for evaluating in non destructive manner, quality of laver.SOLUTION: There is provided a laver quality evaluation method comprises: a step (step S11) for radiating excitation light to laver; a step (step S21, 22) for detecting Raman scattering light of the laver with respect to the excitation light, detecting first Raman scattering light detected in a wave number area selected from 500 cm-1 to 1700 cm-1, and second Raman scattering light detected in a wave number area selected from 2500 cm-1 to 3300 cm-1; a step (step S31) for calculating a Raman scattering light relative strength ratio related to a strength ratio between the first Raman scattering light and the second Raman scattering light; and a step (step S41) for evaluating quality of the laver, on the basis of the Raman scattering light relative strength ratio.SELECTED DRAWING: Figure 2
【課題】海苔の品質を非破壊で評価する方法を提供する。【解決手段】海苔に、励起光を照射する工程（ステップＳ１１）と、前記海苔の前記励起光に対するラマン散乱光を検出するものであり、５００ｃｍ-1〜１７００ｃｍ-1の範囲から選択される波数領域で検出される第一のラマン散乱光と、２５００ｃｍ-1〜３３００ｃｍ-1の範囲から選択される波数領域で検出される第二のラマン散乱光とを検出する工程（ステップＳ２１，２２）と、前記第一のラマン散乱光と前記第二のラマン散乱光との強度比に関するラマン散乱光相対強度比を算出する工程（ステップＳ３１）と、前記ラマン散乱光相対強度比に基づいて、前記海苔の品質を評価する工程（ステップＳ４１）とを、有する海苔の品質評価方法。【選択図】 図２ |
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【課題】海苔の品質を非破壊で評価する方法を提供する。【解決手段】海苔に、励起光を照射する工程（ステップＳ１１）と、前記海苔の前記励起光に対するラマン散乱光を検出するものであり、５００ｃｍ-1〜１７００ｃｍ-1の範囲から選択される波数領域で検出される第一のラマン散乱光と、２５００ｃｍ-1〜３３００ｃｍ-1の範囲から選択される波数領域で検出される第二のラマン散乱光とを検出する工程（ステップＳ２１，２２）と、前記第一のラマン散乱光と前記第二のラマン散乱光との強度比に関するラマン散乱光相対強度比を算出する工程（ステップＳ３１）と、前記ラマン散乱光相対強度比に基づいて、前記海苔の品質を評価する工程（ステップＳ４１）とを、有する海苔の品質評価方法。【選択図】 図２</description><language>eng ; jpn</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIRCHEMICAL OR PHYSICAL PROPERTIES ; MEASURING ; PHYSICS ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; TESTING ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2021</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20211213&DB=EPODOC&CC=JP&NR=2021185876A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,777,882,25545,76296</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20211213&DB=EPODOC&CC=JP&NR=2021185876A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>UNNO MASASHI</creatorcontrib><creatorcontrib>FUJISAWA TOMOTSUMI</creatorcontrib><creatorcontrib>KAWAMURA YOSHIMASA</creatorcontrib><creatorcontrib>KIMURA KEI</creatorcontrib><title>LAVER QUALITY EVALUATION METHOD AND LAVER QUALITY EVALUATION DEVICE</title><description>To provide a method for evaluating in non destructive manner, quality of laver.SOLUTION: There is provided a laver quality evaluation method comprises: a step (step S11) for radiating excitation light to laver; a step (step S21, 22) for detecting Raman scattering light of the laver with respect to the excitation light, detecting first Raman scattering light detected in a wave number area selected from 500 cm-1 to 1700 cm-1, and second Raman scattering light detected in a wave number area selected from 2500 cm-1 to 3300 cm-1; a step (step S31) for calculating a Raman scattering light relative strength ratio related to a strength ratio between the first Raman scattering light and the second Raman scattering light; and a step (step S41) for evaluating quality of the laver, on the basis of the Raman scattering light relative strength ratio.SELECTED DRAWING: Figure 2
【課題】海苔の品質を非破壊で評価する方法を提供する。【解決手段】海苔に、励起光を照射する工程（ステップＳ１１）と、前記海苔の前記励起光に対するラマン散乱光を検出するものであり、５００ｃｍ-1〜１７００ｃｍ-1の範囲から選択される波数領域で検出される第一のラマン散乱光と、２５００ｃｍ-1〜３３００ｃｍ-1の範囲から選択される波数領域で検出される第二のラマン散乱光とを検出する工程（ステップＳ２１，２２）と、前記第一のラマン散乱光と前記第二のラマン散乱光との強度比に関するラマン散乱光相対強度比を算出する工程（ステップＳ３１）と、前記ラマン散乱光相対強度比に基づいて、前記海苔の品質を評価する工程（ステップＳ４１）とを、有する海苔の品質評価方法。【選択図】 図２</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIRCHEMICAL OR PHYSICAL PROPERTIES</subject><subject>MEASURING</subject><subject>PHYSICS</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>TESTING</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2021</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZHD2cQxzDVIIDHX08QyJVHANc_QJdQzx9PdT8HUN8fB3UXD0c1HAqcbFNczT2ZWHgTUtMac4lRdKczMoubmGOHvophbkx6cWFyQmp-allsR7BRgZGBkaWphamJs5GhOlCACahCwo</recordid><startdate>20211213</startdate><enddate>20211213</enddate><creator>UNNO MASASHI</creator><creator>FUJISAWA TOMOTSUMI</creator><creator>KAWAMURA YOSHIMASA</creator><creator>KIMURA KEI</creator><scope>EVB</scope></search><sort><creationdate>20211213</creationdate><title>LAVER QUALITY EVALUATION METHOD AND LAVER QUALITY EVALUATION DEVICE</title><author>UNNO MASASHI ; FUJISAWA TOMOTSUMI ; KAWAMURA YOSHIMASA ; KIMURA KEI</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_JP2021185876A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; jpn</language><creationdate>2021</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIRCHEMICAL OR PHYSICAL PROPERTIES</topic><topic>MEASURING</topic><topic>PHYSICS</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>TESTING</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>UNNO MASASHI</creatorcontrib><creatorcontrib>FUJISAWA TOMOTSUMI</creatorcontrib><creatorcontrib>KAWAMURA YOSHIMASA</creatorcontrib><creatorcontrib>KIMURA KEI</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>UNNO MASASHI</au><au>FUJISAWA TOMOTSUMI</au><au>KAWAMURA YOSHIMASA</au><au>KIMURA KEI</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>LAVER QUALITY EVALUATION METHOD AND LAVER QUALITY EVALUATION DEVICE</title><date>2021-12-13</date><risdate>2021</risdate><abstract>To provide a method for evaluating in non destructive manner, quality of laver.SOLUTION: There is provided a laver quality evaluation method comprises: a step (step S11) for radiating excitation light to laver; a step (step S21, 22) for detecting Raman scattering light of the laver with respect to the excitation light, detecting first Raman scattering light detected in a wave number area selected from 500 cm-1 to 1700 cm-1, and second Raman scattering light detected in a wave number area selected from 2500 cm-1 to 3300 cm-1; a step (step S31) for calculating a Raman scattering light relative strength ratio related to a strength ratio between the first Raman scattering light and the second Raman scattering light; and a step (step S41) for evaluating quality of the laver, on the basis of the Raman scattering light relative strength ratio.SELECTED DRAWING: Figure 2
【課題】海苔の品質を非破壊で評価する方法を提供する。【解決手段】海苔に、励起光を照射する工程（ステップＳ１１）と、前記海苔の前記励起光に対するラマン散乱光を検出するものであり、５００ｃｍ-1〜１７００ｃｍ-1の範囲から選択される波数領域で検出される第一のラマン散乱光と、２５００ｃｍ-1〜３３００ｃｍ-1の範囲から選択される波数領域で検出される第二のラマン散乱光とを検出する工程（ステップＳ２１，２２）と、前記第一のラマン散乱光と前記第二のラマン散乱光との強度比に関するラマン散乱光相対強度比を算出する工程（ステップＳ３１）と、前記ラマン散乱光相対強度比に基づいて、前記海苔の品質を評価する工程（ステップＳ４１）とを、有する海苔の品質評価方法。【選択図】 図２</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIRCHEMICAL OR PHYSICAL PROPERTIES MEASURING PHYSICS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL TESTING THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | LAVER QUALITY EVALUATION METHOD AND LAVER QUALITY EVALUATION DEVICE |
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