| 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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| 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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