コーヒー豆のばい煎度測定光センサー An Optical Sensor for Measuring the Degree of a Parched Coffee Berry
An optical sensor system has been proposed for measuring the degree of parched coffee berry. The principle of the method is based on a scattering intensity of the light on parched coffee berry. The system consists of a sensor head including light source and light receiver, an amplifier, an A/D converter, a computer and a display. The results show that the optimum degree berry can be obtained when the scattering intensity is about 83% of the maximum intensity and that the scattering intensity depends only on the degree of parched coffee berry and does not depend on the wavelength of the light source.
レーザー研究 25(7), 529-530, 1997-07-15