2018 Fiscal Year Final Research Report
Food texture quantification using food texture sensor with characteristics of receptors in the periodontal membrane
| Project/Area Number |
16K00813
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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) |
2016-04-01 – 2019-03-31
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| Keywords | 計測 / 食感センサ / 食感定量化 |
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| Outline of Final Research Achievements |
This study aimed to develop a food texture measurement system. The key device is a food texture sensor which has force and vibration measurement elements. The design of the food texture sensor improved accuracy and sensitivity. The sensor was attached to a multi-axis mastication system. This study also proposed a novel method to quantify food texture using neural network and logistic regression model. The method calculated a degree of food texture based on measurement data by the sensor.
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| Free Research Field |
計測工学
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| Academic Significance and Societal Importance of the Research Achievements |
人間の知覚する食感の定量化に対して、ニューラルネットワークやロジスティック回帰モデルが有用であること、サクサクやパリパリなどの食感表現にもとづいた定量化ができることを本研究により明らかにした。このことはいままで官能試験で主に評価してきた人間の食感の感覚を、食感センサやモデルを用いた方法によって推定が可能であることを示す。本研究により，食感の定量化の実用を求めている食品製造業とって有効な技術を見出した。
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