Determination of optical coefficients of tofu using spatially resolved diffuse reflectance at 633 nm
Determination of optical coefficients of tofu using spatially resolved diffuse reflectance at 633 nm
复制标题
使用 633 nm 空间分辨漫反射率测定豆腐的光学系数
DOI：
10.1016/j.eaef.2017.12.001
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发表时间：
2018
影响因子：
--
通讯作者：
N. Kondo
中科院分区：
文献类型：
--
作者：
Yoshito Saito;Keiji Konagaya;Tetsuhito Suzuki;N. Kondo
采用空间分辨漫反射光谱法测定了不同凝固温度下豆腐在633 nm处的吸收系数和约化散射系数。采用添加吸收体的方法，即在子样品中添加油墨，分别测定两种光学系数。将这两个系数与粘度进行了比较。约化散射系数随凝固温度的升高而增大，而吸收系数无明显变化。由于吸收系数的阶数远小于约化散射系数的阶数，因此在豆腐中散射比吸收更占主导地位。此外，由于约化散射系数和粘度之间的相关性观察，它可以用来评价豆腐的质量。
The absorption coefficient and reduced scattering coefficient of tofu were determined at 633 nm by spatially resolved diffuse reflectance at different soymilk coagulation temperatures. Added absorber method, in which ink is added to a sub-sample, was used to determine the two optical coefficients separately. The two coefficients were compared with viscosity. The reduced scattering coefficient increased with coagulation temperature, while the absorption coefficient showed no significant change. Since the order of the absorption coefficient was much smaller than that of the reduced scattering coefficient, scattering was more dominant than absorption in tofu. Also since the correlation between the reduced scattering coefficient and viscosity was observed, it can be used to evaluate the quality of tofu.
DOI：
10.3136/nskkk.55.39
发表时间：
2008-01-01
影响因子：
0.2
作者：
Ono, Tomotada
通讯作者：
Ono, Tomotada