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1. 发明授权

US06276536B1 Method of measuring ripeness and texture of vegetable or fruit and measuring instrument 失效
标题翻译：测量蔬菜或水果和测量仪器的成熟度和质地的方法
公开(公告)号：US06276536B1
公开(公告)日：2001-08-21
申请号：US09424639
申请日：2000-03-03
申请人： Shoji Terasaki , Naoki Wada
发明人： Shoji Terasaki , Naoki Wada
IPC分类号： B07C534
CPC分类号： G01N29/46 , G01N29/045 , G01N29/12 , G01N33/025 , G01N2291/02466
摘要： A method for measuring the ripeness and the texture of a fruit, the method comprising a step for applying a vibration having sequentially hanging frequencies to a fruit to be measured, a step for measuring the intensity of the vibration applied to the fruit and the intensity of the vibration of the fruit, a step for measuring the weight of the fruit, a step for finding the transfer functional characteristic of the fruit by performing frequency analysis based on the intensity of the vibration applied to the fruit and the intensity of the vibration of the fruit, and computing the secondary resonance frequency f0 (i.e., frequency of secondary resonance peak) of the fruit and the frequencies f1 and f2 which represent the resonance frequencies of the fruit, at which respective gains are 3 dB lower than the gain at the frequency f0 of the secondary resonance peak, based on the transfer functional characteristic of the fruit, a step for computing the damping ratio &eegr; and the elasticity value E of the fruit based on the weight of the fruit and the frequencies f0, f1 and f2, a step for determining the ripeness of the fruit by using the elasticity value E when the elasticity value E is larger than a predetermined value, and by using the damping ratio &eegr; when the elasticity value E is not larger than the predetermined value, a step for computing the viscosity value c and the elasticity value E of the fruit based on the weight of the fruit and the frequencies f0, f1 and f2, and a step for determining the texture and the ripeness of the fruit from the relation between the viscosity value c and the elasticity value E. The above method enables timely shipment of fruits to the market.
摘要翻译：一种测定水果成熟度和质地的方法，该方法包括将具有顺序悬挂频率的振动施加到待测果实的步骤，测量施加于水果的振动强度的步骤和水果的振动，水果重量的测定步骤，通过基于施加于果实的振动强度和水果的振动强度进行频率分析，找到果实的转移功能特征的步骤水果，并计算果实的次级共振频率f0（即次谐波峰值的频率）和表示果实的共振频率的频率f1和f2，其各自的增益比频率增益低3dB f0，基于果实的转移功能特征，计算阻尼比ηa和弹性值的步骤根据水果的重量和频率f0，f1和f2的果实的E，当弹性值E大于预定值时，通过使用弹性值E来确定水果的成熟度的步骤，以及使用当弹性值E不大于预定值时的阻尼比eta;基于果实重量和频率f0，f1和f2计算果实的粘度值c和弹性值E的步骤，以及从粘度值c和弹性值E之间的关系确定果实的质地和成熟度的步骤。上述方法能够将果实及时运送到市场。

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