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    • 5. 发明申请
    • METHOD AND APPARATUS FOR DETECTING DEGREE OF SPOILAGE OF FOOD
    • 检测食物的程度的方法和装置
    • US20140300891A1
    • 2014-10-09
    • US14309598
    • 2014-06-19
    • ROBERT R. ALFANOYang PuWubao Wang
    • ROBERT R. ALFANOYang PuWubao Wang
    • G01N33/02G01N21/27G01N21/33
    • G01N21/27G01N21/6486G01N33/12
    • A method detects the degree of spoilage of food by exposing a food sample to an excitation wave having a first wavelength of about 340 nm or about 380 nm, wherein the excitation wave has a bandwidth of 40 nm or less. The excitation wave is permitted to interact with the food sample and return emission spectra. A detector detects the emission spectra. A predetermined threshold value is established which defines when a food sample is or is not spoiled. The emission spectra is analyzed at a second wavelength of about 400 nm, about 450 nm or about 530 nm to provide a test or measured value of the emission spectra indicative of the degree of spoilage of the food sample. Whether or not a food sample is spoiled beyond the predetermined threshold is determined by comparing the measured value to the predetermined threshold value.
    • 一种方法通过将食物样品暴露于第一波长为约340nm或约380nm的激发波来检测食物的变质程度,其中激发波具有40nm或更小的带宽。 激发波被允许与食物样品相互作用并返回发射光谱。 检测器检测发射光谱。 建立了一个预定的阈值,其定义何时食物样本是否被损坏。 在约400nm,约450nm或约530nm的第二波长处分析发射光谱,以提供指示食物样品的变质程度的发射光谱的测试值或测量值。 通过将测量值与预定阈值进行比较来确定食物样品是否损坏超过预定阈值。
    • 6. 发明授权
    • Method and apparatus for detecting degree of spoilage of food
    • 检测食品腐败程度的方法和装置
    • US09322769B2
    • 2016-04-26
    • US14309598
    • 2014-06-19
    • Robert R. AlfanoYang PuWubao Wang
    • Robert R. AlfanoYang PuWubao Wang
    • G01J3/00G01N21/27G01N33/12G01N21/64
    • G01N21/27G01N21/6486G01N33/12
    • A method detects the degree of spoilage of food by exposing a food sample to an excitation wave having a first wavelength of about 340 nm or about 380 nm, wherein the excitation wave has a bandwidth of 40 nm or less. The excitation wave is permitted to interact with the food sample and return emission spectra. A detector detects the emission spectra. A predetermined threshold value is established which defines when a food sample is or is not spoiled. The emission spectra is analyzed at a second wavelength of about 400 nm, about 450 nm or about 530 nm to provide a test or measured value of the emission spectra indicative of the degree of spoilage of the food sample. Whether or not a food sample is spoiled beyond the predetermined threshold is determined by comparing the measured value to the predetermined threshold value.
    • 一种方法通过将食物样品暴露于第一波长为约340nm或约380nm的激发波来检测食物的变质程度,其中激发波具有40nm或更小的带宽。 激发波被允许与食物样品相互作用并返回发射光谱。 检测器检测发射光谱。 建立了一个预定的阈值,其定义何时食物样本是否被损坏。 在约400nm,约450nm或约530nm的第二波长处分析发射光谱,以提供指示食物样品的变质程度的发射光谱的测试值或测量值。 通过将测量值与预定阈值进行比较来确定食物样品是否损坏超过预定阈值。