Measurement of vertical and horizontal vibrations of a probe for acoustic evaluation of food texture
Measurement of vertical and horizontal vibrations of a probe for acoustic evaluation of food texture
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DOI：
10.1111/jtxs.12559
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发表时间：
2020-09-23
影响因子：
3.2
通讯作者：
Takashima, Tatsuki
中科院分区：
文献类型：
--
作者：
Sakurai, Naoki;Akimoto, Hidemi;Takashima, Tatsuki
在食物破裂时，楔形探针的二维（垂直和水平）振动分别被评估，使用两个加速度计垂直放置在摆臂装置的导杆上，用于质地评估三种苹果和三种薯片的果肉。来自加速度计的电压信号使用半倍频带通滤波器进行滤波。基于垂直或水平探针振动动能的能量织构指数（ETI）在低至高频段（no. 2）内计算。21)。三个品种苹果果肉的光谱在第1波段有两个共同的垂直ETI峰。11 （1,120-1,600 Hz）和19 （17,920-25,600 Hz）和水平ETI。1 （0 ~ 10hz）和15 （4480 ~ 6400hz）。三种薯片的光谱在第1波段有一个共同的ETI峰。11 （1,120-1,600 Hz）为水平ETI；15 （4,480-6,400 Hz）用于垂直ETI。3个苹果品种产生了不同强度的垂直和水平eti，但保持了两个峰值。厚薯片型在大部分波段的垂直和水平eti均高于薄薯片型和软薯片型；然而，薄型仅在较低波段（0-200 Hz）具有最高的垂直eti。软型的垂直和水平ETI最低。上述结果表明，基于频带的探针插入食物样品的二维振动分析可以区分不同的食物质地。
Two-dimensional (vertical and horizontal) vibrations of a wedge-type probe upon food rupture were evaluated separately using two accelerometers placed perpendicular to a guide rod of a swing-arm device for texture evaluation of the flesh of three varieties of apples and three types of potato chips. Voltage signals from the accelerometers were filtered using a half-octave band-pass filter. The energy texture index (ETI), based on kinetic energy of the vertical or horizontal probe vibrations, was calculated over low to high frequency bands (no. 1-21). The spectra for the flesh of the three varieties of apples included two common peaks for vertical ETI at band no. 11 (1,120-1,600 Hz) and 19 (17,920-25,600 Hz) and horizontal ETI at band no. 1 (0-10 Hz) and 15 (4,480-6,400 Hz). The spectra for the three types of potato chips had a common ETI peak at band no. 11 (1,120-1,600 Hz) for horizontal ETI and at no. 15 (4,480-6,400 Hz) for vertical ETI. The three apple varieties gave rise to different intensities of vertical and horizontal ETIs while the two peaks were maintained. The thick potato chip type had higher vertical and horizontal ETIs than the thin and soft varieties in most bands; however, the thin type had the highest vertical ETIs only in lower bands (0-200 Hz). The soft type had the lowest vertical and horizontal ETI. The above results suggest that different food textures can be distinguished by two-dimensional vibration analyses of probe insertion into a food sample based on frequency bands.