Crispness contributes to the pleasantness and enjoyment of eating foods and is popular with people of wide ages in many countries. Hence, a quantitative evaluation method for crispness is required ...for food companies developing new food products. In this study, the effects of different sensory combinations on crispness were investigated through sensory evaluation, and a Gaussian process regression model was used to predict the evaluation values of crispness. First, four crispness descriptors in Japanese were selected, and sensory evaluations were conducted with ten participants using commercially available snack foods under three different sensory combinations of force, vibration, and sound to confirm the effects of the three senses. An instrumental system also measured force, vibration, and sound for snack foods under the same conditions. The Gaussian process regression model determined the relationship between the sensory and measurement data and predicted the sensory evaluation values from the measurement data. Cross-validation verified that the Gaussian process regression model accurately predicted the food texture evaluation values from the measurement data even in conditions with different sensory components.
Celotno besedilo
Dostopno za:
DOBA, IZUM, KILJ, NUK, PILJ, PNG, SAZU, SIK, UILJ, UKNU, UL, UM, UPUK
2.
Joint angle measurement by stretchable strain sensor Nakamoto, Hiroyuki; Yamaji, Tokiya; Hirata, Ichiro ...
Journal of ambient intelligence and humanized computing,
11/2023, Letnik:
14, Številka:
11
Journal Article
Food texture is one of the important quality indicators in foodstuffs, along with appearance and flavor, contributing to taste and odor. This study proposes a novel magnetic food texture sensor that ...corresponds to the tactile sensory capacity of the human tooth. The sensor primarily consists of a probe, linear slider, spring, and circuit board. The probe has a cylindrical shape and includes a permanent magnet. Both sides of the spring are fixed to the probe and circuit board. The linear slider enables the smooth, single-axis motion of the probe during food compression. Two magnetoresistive elements and one inductor on the circuit board measured the probe’s motion. A measurement system then translates the measurement data collected by the magnetoresistive elements into compression force by means of a calibration equation. Fundamental experiments were performed to evaluate the range, resolution, repetitive durability of force, and differences in the frequency responses. Furthermore, the sensor was used to measure seven types of chicken nuggets with different coatings. The difference between the force and vibration measurement data is revealed on the basis of the discrimination rate of the nuggets.
Humans perceive mainly three stimuli when masticating food: taste, aroma, and texture. Food texture is a physical factor and has a significant impact on the palatability of food. Since good food ...texture contributes to the sales of food, food companies require a method to qualitatively evaluate and develop food texture. This study proposes using force, vibration, and sound to evaluate food texture. The measurement system used in this study consists of a magnetic food texture sensor and a microphone, which are used to measure force, vibration, and sound data simultaneously. Feature values are calculated from the measurement data. The Gaussian process regression was used to clarify the relationship between feature values and sensory evaluation values. In an experiment, if the sound data included unique feature values of a food sample, then the use of force, vibration, and sound more accurately estimated food texture than force and vibration alone.
Although the influence of continuous-flow left ventricular assist device (CF-LVAD) support on peripheral circulation has been widely discussed, its monitoring modalities are limited. The aim of this ...study was to assess the peripheral circulation using the laser speckle flowgraph (LSFG) which can quantitatively measure the ocular blood flow. We implanted a centrifugal CF-LVAD (EVAHEART
®
; Sun Medical Technology Research Corporation, Nagano, Japan) in five adult goats (body weight 44.5 ± 2.9 kg) under general anesthesia. The waveform of the central retinal artery using the mean blur rate (MBR) for ocular blood velocity and fluctuations as a parameter of pulsatility were obtained before LVAD implantation and after LVAD full-bypass support. The MBR waveform and LSFG fluctuation data were compared with the waveform and pulsatility index of the external carotid artery using an ultrasonic flow meter to evaluate circulatory patterns at different levels. The MBR waveform pattern of the central retinal artery was pulsatile before LVAD implantation and less pulsatile under LVAD full bypass. The fluctuation was 14.7 ± 1.86 before LVAD implantation and 3.85 ± 0.61 under LVAD full bypass (
p
< 0.01), respectively. The fluctuations of LSFG showed a strong correlation with the pulsatility index of the external carotid artery meaning that similar changes in circulatory pattern were observed at two different levels. Measuring the ocular blood flow using LSFG has potential utility for the assessment of the status of the peripheral circulation and its pulsatility during CF-LVAD.
A food texture evaluation method using a magnetic food texture sensor is proposed for the visualization of food texture. The food texture sensor measures two time-series waves, one of force and one ...of vibration, during fracture of a food sample. Twenty profiles were extracted from the two waves. The evaluation method selected the profiles to use in the logistic model and determined the coefficients of the model based on the results of sensory tests. Laboratory experiments confirmed that the logistic model evaluated the food textures as radar charts. In addition, the model can potentially evaluate the food textures of unknown foods.
•A food texture sensor obtains time-series force and vibration data during fracture.•Feature quantities are extracted from the two waves to determine a logistic model.•The logistic models evaluate food textures and visualize them as a radar chart.•The proposed method can potentially be used to evaluate the textures of unknown foods.
Food texture is one of the most important factors in determining the personal palatability of foods, so food companies require food texture measurement and evaluation in developing novel food ...products. However, instruments are not fast enough or strong enough to imitate human mastication. To measure the textures of different foods, this study proposes a sensor stand that uses a rod-type actuator. The target speed and force of the sensor stand are 100 mm/s and 100 N, respectively. A food texture sensor that imitates the structure of a human tooth is attached to the sensor stand. The sensor stand and a desktop computer make up the measurement system. Using the system, the fundamental characteristics of the sensor stand with the texture sensor are demonstrated. Verification experiments confirm that the sensor stand satisfies the target values of speed and force. Experiments on actual food items also demonstrate the effectiveness of the measurement system in evaluating food textures.
Conventional strain sensors measure strains exerted on solid metals and have been widely applied. Stretch measurements of flexible objects require strain sensors with wide dynamic range (stretch ...exceeding 100%) that can also measure areal changes. Flexible strain sensors are expected to realize a wide range of technologies, such as human interfaces, smart clothes, skin-motion monitoring, and robotic skin. Recently, carbon nanotubes (CNTs) have been assembled into stretchable conductors, and are potential base materials for various flexible sensors. Herein, we construct a flexible stretching sensor from urethane elastomer and conductive electrodes from singlewalled CNTs. This sensor is extremely thin (thickness: 150 μm), and characterized by high elasticity (up to 100%), low stress (0.8 MPa at 100%), durability (1000 cycles at 50%), light weight (approx. 1.1 g/cm3), and sensitivity (1 pF/mm2). The strain sensor is tested on a cloth fabric, and is confirmed to measure the stretch area of flexible materials.
Background
A heart failure (HF) model using coronary microembolization in large animals is indispensable for medical research. However, the heterogeneity of myocardial response to microembolization ...is a limitation. We hypothesized that adjusting the number of injected microspheres according to coronary blood flow could stabilize the severity of HF. This study aimed to evaluate the effect of microsphere injection based on the left coronary artery blood flow in an animal model.
Methods
Microembolization was induced by injecting different numbers of microspheres (polystyrene, diameter: 90 μm) into the left descending coronary artery of the two groups of sheep (400 and 600 times coronary blood flow ml/min). Hemodynamic parameters, the pressure–volume loop of the left ventricle, and echocardiography findings were examined at 0.5, 1.5, 3.5, and 6.5 h after microembolization.
Results
End‐diastolic pressure and normalized heart rate increased over time, and were significantly higher in 600 × coronary blood flow group than those in 400 × coronary blood flow group (p = 0.04 and p < 0.01, respectively). The maximum rate of left‐ventricular pressure rise and normalized stroke volume decreased over time, and were significantly lower in 600 × coronary blood flow group than those in 400 × coronary blood flow group (p < 0.01 and p < 0.01, respectively). The number of microspheres per coronary blood flow was significantly correlated with the decrease in stroke volume and the maximum rate of left ventricular pressure rise in 6.5 h (r = 0.74, p = 0.01 and r = 0.71, p = 0.02, respectively).
Conclusions
Adjusting the number of injected microspheres based on the coronary blood flow enabled the creation of HF models with different degrees of severity.
In large animal models of coronary microembolization, the heterogeneity of myocardial response to microembolization is a limitation. We demonstrated that adjusting the number of injected microspheres based on the left coronary blood flow enabled the creation of heart failure models with different degrees of severity. CBF, coronary blood flow; LV dP/dt max, maximum rate of left ventricular pressure rise; LVEDP, left ventricular end‐diastolic pressure; ME, microembolization; SV, stroke volume.
Food texture is an important characteristic related to food preferences. Food texture instruments are used to determine the physical profiles of foods; however, they are not sufficient for detailed ...evaluation of food texture. In this study, a novel method for the quantitative evaluation of food texture is proposed. The proposed method records time-series data of force and vibration in fractures for different foods that have been estimated to have a similar food texture. Then, the dynamic time warping barycenter averaging algorithm is used to determine the standard data based on the recorded time-series data. Finally, the dynamic time warping algorithm is used to calculate the similarity between the measured data and the standard data, which is regarded as the quantitative food texture. The effectiveness of the method was confirmed with experimental results.
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