Development of Magnetic Food Texture Sensor with Spring and Sliding Mechanism

Kusumi, Kento; Nakamoto, Hiroyuki; Kobayashi, Futoshi; Nagahata, Yuya

doi:10.1109/sensors47125.2020.9278861

Cited by 5 publications

(2 citation statements)

References 13 publications

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“…This implies an investment of human and economic resources, raw materials, and/or time. This limitation has motivated researchers to generate technologies to identify and quantify some sensory characteristics of foods with greater precision ( Akimoto et al , 2017 ; Kusumi et al , 2020 ; Pascual et al , 2018 ).…”

Section: Introductionmentioning

confidence: 99%

“…Such developments search to mimic the functioning of the five senses, such is the case of electronic noses (e-noses) and tongues (e-tongues), which upon contact with food, generate an electronic response from a chemical interaction, which is interpreted by a digital information processing system ( Banerjee et al , 2019 ; Bonah et al , 2020 ). Similarly, image analysis through devices such as cameras seek to simulate the sense of eyesight ( Ansari et al , 2021 ; Barbon et al , 2017 ; Kakani et al , 2020 ; Khojastehnazhand & Ramezani, 2020 ); concerning touch and hearing, some reports show various technological tools that measure force and sound, seeking to imitate the behavior of these senses ( Akimoto et al , 2019 ; Kato et al , 2017 ; Kusumi et al , 2020 ).…”

Section: Introductionmentioning

confidence: 99%

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Technological tools for the measurement of sensory characteristics in food: A review

Martinez-Velasco,

Filomena-Ambrosio,

Garzón-Castro

2024

F1000Res

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The use of technological tools, in the food industry, has allowed a quick and reliable identification and measurement of the sensory characteristics of food matrices is of great importance, since they emulate the functioning of the five senses (smell, taste, sight, touch, and hearing). Therefore, industry and academia have been conducting research focused on developing and using these instruments which is evidenced in various studies that have been reported in the scientific literature. In this review, several of these technological tools are documented, such as the e-nose, e-tongue, colorimeter, artificial vision systems, and instruments that allow texture measurement (texture analyzer, electromyography, others). These allow us to carry out processes of analysis, review, and evaluation of food to determine essential characteristics such as quality, composition, maturity, authenticity, and origin. The determination of these characteristics allows the standardization of food matrices, achieving the improvement of existing foods and encouraging the development of new products that satisfy the sensory experiences of the consumer, driving growth in the food sector. However, the tools discussed have some limitations such as acquisition cost, calibration and maintenance cost, and in some cases, they are designed to work with a specific food matrix.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Technological tools for the measurement of sensory characteristics in food: A review

Martinez-Velasco,

Filomena-Ambrosio,

Garzón-Castro

2024

F1000Res

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show abstract

A single-axis force sensor based on a 3D-printed elastic ring

Yang,

Xin,

Dang

2024

Measurement

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Technological tools for the measurement of sensory characteristics in food: A review

2023

View full text Add to dashboard Cite

The use of technological tools, in the food industry, has allowed a quick and reliable identification and measurement of the sensory characteristics of food matrices is of great importance, since they emulate the functioning of the five senses (smell, taste, sight, touch, and hearing). Therefore, industry and academia have been conducting research focused on developing and using these instruments. In this review, several of these technological tools are documented, such as the e-nose, e-tongue, artificial vision systems, and instruments that allow texture measurement (texture analyzer, electromyography, others). These allow us to carry out processes of analysis, review, and evaluation of food to determine essential characteristics such as quality, composition, maturity, authenticity, and origin. The determination of these characteristics allows the standardization of food matrices, achieving the improvement of existing foods and encouraging the development of new products that satisfy the sensory experiences of the consumer, driving growth in the food sector.

show abstract

Development of Magnetic Food Texture Sensor with Spring and Sliding Mechanism

Cited by 5 publications

References 13 publications

Technological tools for the measurement of sensory characteristics in food: A review

Technological tools for the measurement of sensory characteristics in food: A review

A single-axis force sensor based on a 3D-printed elastic ring

Technological tools for the measurement of sensory characteristics in food: A review

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