Prediction of food texture changes using force data in simulations of repetitive chewing

• Published in: FOOD SCIENCE AND TECHNOLOGY RESEARCH Vol. 30; no. 6; pp. 635 - 645
• Main Authors: Nakamoto, Hiroyuki, Aoki, Takahiro, Kobayashi, Futoshi
• Format: Journal Article
• Language: English
• Published: Tsukuba Japanese Society for Food Science and Technology 01.01.2024; The Japanese Society for Food Science and Technology; Japan Science and Technology Agency
• Subjects: Chewing; Dominance; Food; Food processing; food texture; Mastication; Palatability; Physical properties; prediction; repetitive chewing; Sensory evaluation; State space models; state-space model; Texture

Food texture is a major factor contributing to the palatability of solid foods. The physical properties of food change due to crushing in the chewing process, hence the texture also changes. Food companies need to evaluate food texture in the chewing process. This study proposes a method to predict...