2024-03-29T10:24:50Zhttps://eprints.lib.hokudai.ac.jp/dspace-oai/requestoai:eprints.lib.hokudai.ac.jp:2115/710302022-11-17T02:08:08Zhdl_2115_20046hdl_2115_138近赤外分光法による搾乳時乳質の連続測定(第1報) : 乳質測定装置の精度および生乳の温度変動が精度に与える影響Near-Infrared Spectroscopy for Online Real-Time Monitoring of Milk Quality during Milking (Part 1) : Precision and Accuracy of Near-Infrared Spectroscopy for Determining Milk Constituent Contents and Influence of Milk Temperature on Performance of Calibration Models川崎, 正隆川村, 周三中辻, 浩喜夏賀, 元康乳脂肪乳タンパク質乳糖検量線の温度補償fatproteinlactosetemperature compensation614搾乳時における乳質の連続測定技術の開発を目標に,近赤外分光法を用いた乳質測定装置を試作した。乳成分を測定する検量線を作成し,装置の測定精度を検証した。その結果,乳成分を精度良く測定できた。また実用を想定し,生乳の温度変動が測定精度に与える影響を検証した。その結果,検量線作成に用いた試料の温度範囲内の生乳であれば,乳成分を高い精度で測定できた。よって様々な温度の試料を採取し検量線作成に用いる事で,検量線の温度補償が可能になる事がわかった。We constructed an online near-infrared spectroscopic sensing system on an experimental basis. Calibration models for determining three major milk constituents (fat, protein and lactose) were developed, and the precision and accuracy of the models were validated. The sensing system can be used to assess milk quality with sufficient precision and accuracy. Moreover we evaluated the influence of milk temperature on the performance of calibration models in practical use. When the temperature of the validation subset was in the temperature range of the calibration subset, the performance of calibration models was good. Therefore, temperature compensation of a calibration model was possible using calibration subset that covers a variation in temperature of the sample to be measured.農業食料工学会Journal Articleapplication/pdfhttp://hdl.handle.net/2115/71030https://eprints.lib.hokudai.ac.jp/dspace/bitstream/2115/71030/3/71_2_39.pdf0285-25431884-6025農業機械学会誌71239452009jpninfo:doi/10.11357/jsam.71.2_39© 2009 農業機械学会publisher