Acoustic vibration method for food texture evaluation using an accelerometer sensor

Measurement of vertical and horizontal vibrations of a probe for acoustic evaluation of food texture

“…The wedge‐type probe was used to mimic the front teeth. The piezo electric sensor was used to simulate the vibrotactile sense under the tooth, although it was later replaced with an accelerometer (Iwatani, Akimoto, & Sakurai, 2013). Since the vibrotactile sense can perceive vibrational stimuli, it essentially senses the changes in acceleration.…”

“…Since the vibrotactile sense can perceive vibrational stimuli, it essentially senses the changes in acceleration. Therefore, an accelerometer sensor is superior to a piezo sensor as it produces an output consisting of a complex signal of displacement, velocity, and acceleration force (Iwatani et al, 2013). The acoustic vibration signals emitted upon the rupture of food were passed through a half‐octave band‐pass filter.…”

Prediction of Firmness and pH for “Golden Delicious” Apple Based on Elasticity Index from Modal Analysis

“…The experimental modal analysis based on excitation‐response is a versatile vibration technology to identify the modal parameters, and has also been frequently used for nondestructive quality assessment of fresh fruit (Abbaszadeh et al., ; Hosoya, Mishima, Kajiwara, & Maeda, ; Mayorga‐Martínez, Olvera‐Trejo, Elías‐Zúñiga, Parra‐Saldívar, & Chuck‐Hernández, ; Sakurai, Terasaki, & Akimoto, ; Tantisopharak, Bunya‐athichart, & Krairiksh, ). The natural frequency of the fruit, as an easily tested modal parameter, was usually identified from the vibration signals acquired by the piezoelectric sensor (Iwatani, Akimoto, & Sakurai, ; Iwatani, Yakushiji, Mitani, & Sakurai, ), laser Doppler vibrometer (LDV) (Zhang, Cui, & Ying, ), laser ultrasound (Hitchman et al., ), or acceleration sensors (Xu et al., ) to calculate the elasticity index ( f 2 m 2/3 , where f is the natural frequency and m is the mass of the sample) for quality assessment. The acceleration sensors are usually adopted for creating a modal test system to extract the modal parameters in most vibration test process to identify the apple natural frequency, due to the powerful anti‐interference ability and strong signal acquirement capacity at the sample surface through the parallel digital data acquisition system.…”

An Acoustic Study on the Texture of Cellular Brittle Foods

“…Vickers (1985) suggested that the relationship between the crispness of a product and the auditory density of the sound produced should be studied. Iwatani et al (2013) demonstrated that a new energy texture index, which expresses the vibration energy per unit time of a wedge-type probe inserted into a food sample, was a better index to the texture of cellular brittle. The sound emission is the result of a sudden release of energy, while the force curve is a reflection of the energy applied to the material (Varela et al, 2008).…”