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Food texture measurement based on flexibility and receptive characteristics of periodontal membrane

Research Project

Project/Area Number 25350094
Research Category

Grant-in-Aid for Scientific Research (C)

Allocation TypeMulti-year Fund
Section一般
Research Field Eating habits
Research InstitutionKobe University

Principal Investigator

Nakamoto Hiroyuki  神戸大学, システム情報学研究科, 助教 (30470256)

Project Period (FY) 2013-04-01 – 2016-03-31
Project Status Completed (Fiscal Year 2015)
Budget Amount *help
¥5,070,000 (Direct Cost: ¥3,900,000、Indirect Cost: ¥1,170,000)
Fiscal Year 2015: ¥1,560,000 (Direct Cost: ¥1,200,000、Indirect Cost: ¥360,000)
Fiscal Year 2014: ¥1,950,000 (Direct Cost: ¥1,500,000、Indirect Cost: ¥450,000)
Fiscal Year 2013: ¥1,560,000 (Direct Cost: ¥1,200,000、Indirect Cost: ¥360,000)
Keywords食感センサ / フードテクスチャ / 食感知覚 / 食感計測 / 咀嚼運動
Outline of Final Research Achievements

In this study, a food texture system composed of a magnetic food texture sensor, a mastication mechanism and a receptive processing method was proposed. Human has periodontal membrane which mainly includes two different kinds of receptors. Food texture perception is based on the firing patterns of the two receptors. To realize a food texture system using human receptive characteristics, a proposed food texture sensor had magnetoresistive elements and an inductor. The sensor measured displacement and vibration that were applied to a tooth part. A mastication mechanism generated mastication motion like human's motion. In addition, a food texture classification method using a neural network model was proposed. Their effectiveness was confirmed through laboratory experiments.

Report

(4 results)
  • 2015 Annual Research Report   Final Research Report ( PDF )
  • 2014 Research-status Report
  • 2013 Research-status Report
  • Research Products

    (9 results)

All 2016 2015 2014 2013

All Journal Article (2 results) (of which Peer Reviewed: 2 results,  Acknowledgement Compliant: 1 results,  Open Access: 1 results) Presentation (7 results) (of which Int'l Joint Research: 2 results)

  • [Journal Article] ヒトの歯の構造を持つ食感センサ2016

    • Author(s)
      西久保大輔、中本裕之、小林太、小島史男
    • Journal Title

      日本食品科学工学会誌

      Volume: 6

    • NAID

      130005253874

    • Related Report
      2015 Annual Research Report
    • Peer Reviewed / Acknowledgement Compliant
  • [Journal Article] Estimation of Displacement and Rotation by Magnetic Tactile Sensor Using Stepwise Regression Analysis2014

    • Author(s)
      Hiroyuki Nakamoto, Taketo Wakabayashi, Futoshi Kobayashi, and Fumio Kojima
    • Journal Title

      Journal of Sensors

      Volume: 2014 Pages: 1-7

    • DOI

      10.1155/2014/459059

    • NAID

      120005647291

    • Related Report
      2014 Research-status Report
    • Peer Reviewed / Open Access
  • [Presentation] Food Texture Classification Using Magnetic Sensor and Principal Component2016

    • Author(s)
      Hiroyuki Nakamoto, Daisuke Nishikubo, Shuhei Okada, Futoshi Kobayashi. Fumio Kojima
    • Organizer
      The Third International Conference on Computing Measurement Control and Sensor Network - 2016
    • Place of Presentation
      島根県立産業交流会館(島根県・松江市)
    • Year and Date
      2016-05-20
    • Related Report
      2015 Annual Research Report
    • Int'l Joint Research
  • [Presentation] 2種類の異なる検出素子をもつ食感センサの神経回路モデルによる識別2016

    • Author(s)
      中本裕之, 岡田崇平, 西久保大輔, 小林太, 小島史男
    • Organizer
      第43回知能システムシンポジウム
    • Place of Presentation
      室蘭工業大学(北海道・室蘭市)
    • Year and Date
      2016-03-10
    • Related Report
      2015 Annual Research Report
  • [Presentation] Development of Food Texture Sensor Using Two Magnetic Sensing Elements2015

    • Author(s)
      Hiroyuki NAKAMOTO, Daisuke NISHIKUBO, Futoshi KOBAYASHI, Fumio KOJIMA
    • Organizer
      2015 IEEE Symposium on Robotic Intelligence in Informationally Structured Space
    • Place of Presentation
      Cape Town International Convention Centre (Cape Town ・South Africa)
    • Year and Date
      2015-12-08
    • Related Report
      2015 Annual Research Report
    • Int'l Joint Research
  • [Presentation] 磁気抵抗素子とインダクタを有する食感センサの応答評価2015

    • Author(s)
      西久保大輔, 中本裕之, 小林太, 小島史男
    • Organizer
      第32回センシングフォーラム
    • Place of Presentation
      大阪電気通信大学(大阪府・寝屋川市)
    • Year and Date
      2015-09-10
    • Related Report
      2015 Annual Research Report
  • [Presentation] 磁気式食感センサを用いたフードテクスチャ計測の研究2015

    • Author(s)
      西久保大輔, 中本裕之, 小林太, 小島史男
    • Organizer
      日本食品科学工学会第62回大会講演会
    • Place of Presentation
      京都大学(京都府・京都市)
    • Year and Date
      2015-08-27
    • Related Report
      2015 Annual Research Report
  • [Presentation] 歯の構造に基づいた食感センサの開発2013

    • Author(s)
      初瀬仁志, 小島史男, 小林太, 中本裕之
    • Organizer
      第57回システム制御情報学会研究発表講演会(SCI'13)
    • Place of Presentation
      兵庫県民会館
    • Related Report
      2013 Research-status Report
  • [Presentation] 歯の構造に基づいた食感センサの開発2013

    • Author(s)
      初瀬仁志, 中本裕之, 小林太, 小島史男
    • Organizer
      日本食品科学工学会第60回記念大会講演会
    • Place of Presentation
      実践女子大学
    • Related Report
      2013 Research-status Report

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Published: 2014-07-25   Modified: 2019-07-29  

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