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Infrared analyser for food samples using light reflected from the sample and detected by a photocell
Patent Report ing the steps of applying light to the objects while they pass an observation position, detecting light reflected from the object and having a particular wavelength or a range of wavelengths, and discriminating between the objects on the basis of an integrated value obtained by integrating the light reflected from the object during its transit of the observation position 099-93 by means of an integrating circuit. Reflective electro-luminescent measurement adaptor for quality control of food goods uses controlled light source and sensor with precise control of angle and distance between source and sensor Anderson J. D.
US 5157254; 20 October 1992 The adapter is used with a light source and a light meter. The adapter establishes a controlled environment for measuring the light reflected from the surface of goods by providing and interconnecting a controlled light source, a light sensing meter having a light sensor essentially perpendicular to the surface being measured. The perpendicularity is defined as a line from the light sensor perpendicular to the surface being measured. The system gives precise distances from the light source to the surface being measured and from the surface being measured to the light sensor. The adapter provides a precise angle of reflection between the light source and the light sensor. Incident and reflective light exit and enter the adapter through a common opening. loo-93 Determination of fat content in an emulsion containing fat particles involves determination from infrared absorption peaks at a wave number of 1440 Jalkanen L.
Determination of fat content in an emulsion containing fat particles involves determination from infrared absorption peaks at a wave number of 1160-1190 and does not require milk homogenization prior to the determination Jalkanen L.
WO 9217767; 15 October 1992 Emulsion containing fat particles has its fat content determined on the basis of a specific peak in the infrared absorption spectrum with any error effects caused by other constituents of the emulsion eliminated. The determination is carried out from the absorption peak at a wave number of approximately 1160-l 190 of single carbon-oxygen bonds of the ester groups of the fat molecules. Preferably determination of fat content of milk with particle size of 0.5-5 pm. The fat content can be determined from a continuous spectrum ranging from 1050-1350 or 1160-1350 or measurements at 1050 or 1200 or 1300-1350 to provide a reference, e.g. to 102-93 compensate for the lactose peak. Infrared analyser for food samples using light reflected from the sample and detected by a photocell Perthen P.
EP 511184; 28 October 192 An infrared analyser for food samples in which certain wavelengths of infrared radiation are directed towards the sample and reflected from it, the reflected light being detected by means of a photocell. Light wavelengths within the range 1050-1400nm are used and an analysis figure is obtained from the mean of at least 30 different sample configurations. A photocell detector of the lead sulphide type is used and measurements are carried out within 10s. 103-93
WO 9217766; 15 October 1992 Emulsion containing fat particles has its fat content determined on the basis of a specific peak of the infrared absorption spectrum, with any error effects caused by other constitutents of the emulsion eliminated. The determination is carried out from the absorption peak of the fat molecule carbon-carbon bonds at a wave number of approximately 1440 (1 cm-‘). Preferably absorption peaks, at wave numbers of approximately 1550 and 1050, of the protein and lactose present in the milk are determined to allow the contribution of those substances to the peak at 1440 to be compensated. The emulsion may be homogenized to ensure fat particles are all less than 3pm. In an alternative arrangement, peaks of the carbon-oxygen double bond at 1750 and/or single carbon-oxygen bond at 1160-l 190 and/or carbon-hydrogen bond at 2870 are measured together with the carbon-carbon bond at 1440, with the fat determined carried out on the basis of two or more measurements. 101-93
23% Food Control 1993 Volume 4 Number 4
Measurement of numbers of living yeast fungi in especially liquid foods by filtering with a membrane filter, culturing, dyeing with fluorescent dye and measuring using a fluorescent microscope system H&eta Shoyu KK
JP 04271798; 28 September
1992
Measurement comprises (1) filtering the sample through a membrane filter, preferably of l-20pm in thickness and composed of porous polycarbonate, to separate the yeast fungi, (2) culturing on the filter to allow them to form a microcolony, (3) dyeing it with a fluorescent dye and (4) measuring the numbers of living fungi of yeast with the fluorescent microscope system. The fluorescent dye is preferably e.g. rhodamine 6G, rhodamine B, acridine orange, fluorescein, eosin, thioflavine or diaminostilbene. The membrane filter preferably has pore size of 0.5-l .5 pm. 104-93
US 5157254; 20 October 1992 The adapter is used with a light source and a light meter. The adapter establishes a controlled environment for measuring the light reflected from the surface of goods by providing and interconnecting a controlled light source, a light sensing meter having a light sensor essentially perpendicular to the surface being measured. The perpendicularity is defined as a line from the light sensor perpendicular to the surface being measured. The system gives precise distances from the light source to the surface being measured and from the surface being measured to the light sensor. The adapter provides a precise angle of reflection between the light source and the light sensor. Incident and reflective light exit and enter the adapter through a common opening. loo-93 Determination of fat content in an emulsion containing fat particles involves determination from infrared absorption peaks at a wave number of 1440 Jalkanen L.
Determination of fat content in an emulsion containing fat particles involves determination from infrared absorption peaks at a wave number of 1160-1190 and does not require milk homogenization prior to the determination Jalkanen L.
WO 9217767; 15 October 1992 Emulsion containing fat particles has its fat content determined on the basis of a specific peak in the infrared absorption spectrum with any error effects caused by other constituents of the emulsion eliminated. The determination is carried out from the absorption peak at a wave number of approximately 1160-l 190 of single carbon-oxygen bonds of the ester groups of the fat molecules. Preferably determination of fat content of milk with particle size of 0.5-5 pm. The fat content can be determined from a continuous spectrum ranging from 1050-1350 or 1160-1350 or measurements at 1050 or 1200 or 1300-1350 to provide a reference, e.g. to 102-93 compensate for the lactose peak. Infrared analyser for food samples using light reflected from the sample and detected by a photocell Perthen P.
EP 511184; 28 October 192 An infrared analyser for food samples in which certain wavelengths of infrared radiation are directed towards the sample and reflected from it, the reflected light being detected by means of a photocell. Light wavelengths within the range 1050-1400nm are used and an analysis figure is obtained from the mean of at least 30 different sample configurations. A photocell detector of the lead sulphide type is used and measurements are carried out within 10s. 103-93
WO 9217766; 15 October 1992 Emulsion containing fat particles has its fat content determined on the basis of a specific peak of the infrared absorption spectrum, with any error effects caused by other constitutents of the emulsion eliminated. The determination is carried out from the absorption peak of the fat molecule carbon-carbon bonds at a wave number of approximately 1440 (1 cm-‘). Preferably absorption peaks, at wave numbers of approximately 1550 and 1050, of the protein and lactose present in the milk are determined to allow the contribution of those substances to the peak at 1440 to be compensated. The emulsion may be homogenized to ensure fat particles are all less than 3pm. In an alternative arrangement, peaks of the carbon-oxygen double bond at 1750 and/or single carbon-oxygen bond at 1160-l 190 and/or carbon-hydrogen bond at 2870 are measured together with the carbon-carbon bond at 1440, with the fat determined carried out on the basis of two or more measurements. 101-93
23% Food Control 1993 Volume 4 Number 4
Measurement of numbers of living yeast fungi in especially liquid foods by filtering with a membrane filter, culturing, dyeing with fluorescent dye and measuring using a fluorescent microscope system H&eta Shoyu KK
JP 04271798; 28 September
1992
Measurement comprises (1) filtering the sample through a membrane filter, preferably of l-20pm in thickness and composed of porous polycarbonate, to separate the yeast fungi, (2) culturing on the filter to allow them to form a microcolony, (3) dyeing it with a fluorescent dye and (4) measuring the numbers of living fungi of yeast with the fluorescent microscope system. The fluorescent dye is preferably e.g. rhodamine 6G, rhodamine B, acridine orange, fluorescein, eosin, thioflavine or diaminostilbene. The membrane filter preferably has pore size of 0.5-l .5 pm. 104-93