SYSTEM AND METHOD FOR EVALUATING TEXTURE OF FOOD

• Main Authors: TAKAHASHI RYOMA, INOUE YOSHIMI, KIMURA ISAO, NAGAHATA YUYA, SHIBATA AKIHIDE, HIGASHIMORI MITSURU, HOTTA MARIKO, SHIMIZU RINA
• Format: Patent
• Language: English; Japanese
• Published: 31.08.2020
• Subjects: INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIRCHEMICAL OR PHYSICAL PROPERTIES; MEASURING; PHYSICS; TESTING

To provide a system and a method for evaluating the texture of food more accurately.SOLUTION: A texture evaluation system 10 includes: a pressure distribution sensor 13; first artificial teeth 17, 18, 19; second artificial teeth 27, 28, 29; an artificial tongue 33; and texture evaluation means for evaluating a texture based on occlusion force data obtained in a manner that the pressure distribution sensor 13 measures changes with time of a pressing force on the first artificial teeth when a measurement target sample is pressed between the first and second artificial teeth several times and based on and tongue pressure data obtained in a manner that the pressure distribution sensor 13 measures changes with time of a pressing force on the artificial tongue 33 when the measurement target sample is pressed between the artificial tongue 33 and the pressure distribution sensor 13 several times.SELECTED DRAWING: Figure 1 【課題】より実際の食感に近い評価を行うことができる、食感評価システム及び食感評価方法を提供する。【解決手段】この食感評価システム１０は、圧力分布センサ１３と、第１人工歯１７，１８，１９と、第２人工歯２７，２８，２９と、人工舌３３と、両人工歯の間で被測定試料を複数回押圧したときに、第１人工歯にかかる押圧力の経時的変化を、圧力分布センサ１３によって測定して得られる咬合力データ、及び、人工舌３３と圧力分布センサ１３との間で被測定試料を複数回押圧したときに、人工舌３３にかかる押圧力の経時的変化を、圧力分布センサ１３によって測定して得られる舌圧データに基づいて、食感を評価する食感評価手段とを備えている。【選択図】図１