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近赤外分光法による搾乳時乳質の連続測定(第2報) : 搾乳時の乳質の測定精度

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Title: 近赤外分光法による搾乳時乳質の連続測定(第2報) : 搾乳時の乳質の測定精度
Other Titles: Near-Infrared Spectroscopy for Online Real-Time Monitoring of Milk Quality during Milking (Part 2) : Precision and Accuracy of Calibration Models to Assess Milk Quality during Milking
Authors: 川崎, 正隆1 Browse this author
川村, 周三2 Browse this author →KAKEN DB
中辻, 浩喜3 Browse this author
夏賀, 元康4 Browse this author
Authors(alt): KAWASAKI, Masataka1
KAWAMURA, Shuso2
NAKATSUJI, Hiroki3
NATSUGA, Motoyasu4
Keywords: 乳脂肪
乳タンパク質
乳糖
オンラインリアルタイム測定
搾乳1回分乳成分
fat
protein
lactose
online real-time monitoring
milk constituents of whole one milking
Issue Date: 2009
Publisher: 農業食料工学会
Journal Title: 農業機械学会誌
Journal Title(alt): JOURNAL of the JAPANESE SOCIETY of AGRICULTURAL MACHINERY
Volume: 71
Issue: 3
Start Page: 63
End Page: 69
Publisher DOI: 10.11357/jsam.71.3_63
Abstract: 第1報にて,試作した乳質測定装置を用いて静置した状態で生乳の乳成分を高い精度で測定できることがわかった。本報では実際の搾乳時に本装置を用いて,乳質(乳成分 : 乳脂肪,乳タンパク質,乳糖)の測定を行った。その結果,乳脂肪の測定精度は決定係数r2=0.94,標準誤差SEP=0.55%,乳タンパク質の測定精度はr2=0.80,SEP=0.13%,乳糖の測定精度はr2=0.83,SEP=0.09%と,いずれも良好であった。さらに,試作した装置により搾乳時の乳成分をリアルタイムに測定することができた。また,乳質測定装置で測定した乳成分と搾乳時の乳量から搾乳1回分の乳成分を算出したところ,実測値と良く一致した。
We previously showed in part 1 that a near-infrared spectroscopic sensing system constructed on an experimental basis can be used to assess milk quality in the laboratory. In this study, we developed calibration models for predicting three major milk constituents (fat, protein and lactose) during milking by the sensing system and validated the precision and accuracy of the models. Coefficient of determination (r2) and standard error of prediction (SEP) of the validation set for fat were 0.94 and 0.55%, respectively. The values of r2 and SEP for protein were 0.80 and 0.13%, respectively, and the values of r2 and SEP for lactose were 0.83 and 0.09%, respectively. These results indicate that the sensing system can be used to assess milk quality in real-time during milking. From the data of milk constituents measured by the sensing system and milk flow rate during milking, we calculated milk constituents of whole one milking. The calculated values of milk constituents well agreed with the reference values.
Rights: © 2009 農業機械学会
© 2009 The Japanese Society of Agricultural Machinery
Type: article
URI: http://hdl.handle.net/2115/71031
Appears in Collections:農学院・農学研究院 (Graduate School of Agriculture / Faculty of Agriculture) > 雑誌発表論文等 (Peer-reviewed Journal Articles, etc)

Submitter: 川村 周三

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