Food texture measurement based on flexibility and receptive characteristics of periodontal membrane
| Project/Area Number |
25350094
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Multi-year Fund |
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| Section | 一般 |
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| Research Field |
Eating habits
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| Research Institution | Kobe University |
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Principal Investigator |
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| Project Period (FY) |
2013-04-01 – 2016-03-31
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| Project Status |
Completed (Fiscal Year 2015)
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| 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)
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| 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 |
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| 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.
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Report
(4 results)
Research Products
(9 results)
