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filingDate 2007-02-02-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationDate 2009-07-16-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber JP-2009526222-A
titleOfInvention Methods for calculating qualitative parameters of food
abstract A method for calculating a range of qualitative parameters such as color, pigment content, fat and / or moisture content of foodstuffs, in particular foodstuffs of animals such as fish and mammalian meat, Providing a representative individual of the food; determining the individual's characteristic size, eg, length, area, volume and / or weight; representing the qualitative parameters of the measuring lens of the instrument that measures color Measuring the surface L * , a *, and b * values (Chroma and Hue values); and measuring the size of the individual and the colorimetric data to the set of species of the individual A multivariate model given in advance for representatives of colorimetric data formed and measured by chemical analysis results, visual color assessment and mathematical processing of individual size against a set Comparing to a multivariate model comprising a correlation factor between the measured and qualitative parameter ranges; and as a result, obtaining an individual qualitative parameter in a standardized unit of measurement. Method. [Selection] Figure 2
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