Development of Food Texture Sensor Using Two Magnetic Sensing Elements
Development of Food Texture Sensor Using Two Magnetic Sensing Elements
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DOI：
10.1109/ssci.2015.27
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发表时间：
2015-12
期刊：
影响因子：
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通讯作者：
Hiroyuki Nakamoto;Daisuke Nishikubo;F. Kobayashi;F. Kojima
中科院分区：
文献类型：
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作者：
Hiroyuki Nakamoto;Daisuke Nishikubo;F. Kobayashi;F. Kojima
食品开发需要一种有效的食品质地评价方法。传统的评价方法是基于感官测试的评价。感官测试虽然直接评价食物的质地，但测试对象多，成本高。另一种评价方法是使用食物质地仪器。这些仪器量化了食物的质地。然而，它的传感器具有测量负载的简单功能。其评价性能不足以用于食品质地评价。在本文中，我们提出了一种食物质地传感器。该传感器基于人的牙齿，具有由接触器、弹性体膜和底座组成的结构。两种传感元件检测接触器的位移。传感元件作为快速和慢速适应受体工作。本文首先介绍了人类牙齿的结构和功能。其次，对传感器的结构进行了说明，并对其工作原理进行了说明。最后，展示了一个制作好的原型。此外，通过样机和食品的实验，验证了传感器的有效性。
An effective evaluation method of food texture is required for food development. A conventional evaluation method is sensory test-based evaluation. Although the sensory test directly evaluates food texture, it requires many subjects and high cost. Another evaluation method is a use of food texture instruments. The instruments quantify food texture. However, its sensor has the simple function which measures load. Its evaluation performance is not enough for food texture evaluation. In this paper, we propose a food texture sensor. The sensor is based on a human tooth, and has the structure which is composed of a contactor, an elastomer membrane and a base. Two kinds of sensing elements detect displacement of the contactor. The sensing elements work as fast and slow adaptive receptors. In this paper, first the structure and function of human tooth are described. Second, the structure of the sensor is illustrated, and the principle is explained. Finally, a fabricated prototype is demonstrated. In addition, the effectiveness of the sensor is confirmed through experiments using the prototype and foods.