Evaluation of the Hardness of Foods measured by The New Tactile Sensor for Detecting Hardness

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  • 硬さ測定用触覚センサによる食品の硬さの評価

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The purpose of this study was to measure and classify the hardness of different kinds of foods, using the New Tactile Sensor for Detecting Hardness. A total of 171 routinely eaten foods were selected as samples.<BR>The following results were obtained;<BR>1) The measured values of the hardness of foods were indicated from OHz to 3868 Hz and had a wide distribution. Pot-steamed hotchpotch indicated the minimun value and caramel indicated the maximum value.<BR>2) When the hardness of foods were divided into eight ranks, the distribution of the hardness of the foods appeared that 90% of all foods were concentrated from rank 1 to rank 4 which were soft foods.<BR>3) According to the distribution of the hardness of foods, a lot of potato, seed-bean, fruit, egg-dairy products and marine products were distributed between rank 1 and rank 2. These foods tend to be softer than cereals, meat and vegetables. Compared with the other food, confectionery had a wide distribution from rank 1 to rank 8.<BR>4) According to the hardness ranking of foods, the following typical foods were enumerated;<BR>rank 1: pudding, tofu<BR>rank 2: meat ball, boiled radish<BR>rank 3: udon, wiener<BR>rank 4: hamburg, white bread<BR>rank 5: rice cracker, dried cuttlefish<BR>rank 6 chocolate, lollipop<BR>rank 7: none<BR>rank 8: caramel, candy<BR>5) As the Nea Tactile Sensor for Detecting Hardness has a high sensitivity and a broad limits of measurement, it is possible to measure the hardness of a variety of foods and a large number of foods in a short time.

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