Presentation Information

3:21 PM - 3:54 PM JST(6:21 AM - 6:54 AM UTC)

[SYC4-03]Non-destructive Evaluation of Fishery Products Using Sensing Technology

*Yuki Kimura¹, Takashi Kimiya², Masazumi Nishikawa³ (1. Shimokita Food Research Institute of Aomori Prefectural Industrial Technology Research Center, 2. Marine Fisheries Research and Development Center, Japan Fisheries Research and Education Agency, 3. School of Food Industrial Sciences, Miyagi University)

Keywords:

Near-Infrared spectroscopy,Non-destructive evaluation,Automated sorting system,Fat content,Hachinohe-maeoki mackerel

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