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首页> 外文期刊>Journal of texture studies >A swing arm device for the acoustic measurement of food texture
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A swing arm device for the acoustic measurement of food texture

机译：用于食品质地声学测量的摆臂装置

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摘要

We developed a swing arm device for acoustic measurement of food texture, which resolved difficulties of food texture evaluation. The device has a structure of balance-style and a probe in the device is moved downward along with motion of swing arm according to the balance of weights at both ends of the swing arm. The probe was inserted into a food sample. The device measured displacement and acceleration of the probe on food fracture by probe insertion with high precision until the probe stops inserting into a food sample. Using the displacement and acceleration of the probe on fracture, we calculated three parameters to determine food texture. Energy texture index (ETI) which is probe kinetic energy of acoustic vibration was evaluated by the vibration on food fracture. Audible energy texture index (aETI) could be introduced as food texture perceived by human sense of hearing, which was obtained by multiplying ETI by human hearing sensitivity. It was found that the ETI and aETI can be used for measurement of characteristic food texture detected at a tooth and perceived in brain, respectively. Food friction index (FFI) to explain the friction strength of a probe against a food sample was theoretically formulated under the condition of probe motion in the device. FFI was found to be useful not only for crispy food like biscuit but for soft food. The measured FFI indicated characteristic of smoothness of probe insertion into food sample. Practical applications The swing arm device can be used to estimate food texture by measuring probe vibration energy on food fracture. Energy texture index (ETI) and Audible energy texture index (aETI) are introduced into measurements of food with crispness which emits sounds on fracture by probe insertion. ETI is an index to estimate probe vibration energy, while aETI is one to estimate food texture by human sense of hearing that was corrected by human hearing sensitivity as human hearing sensitivity is highest around sound frequency ranging from 1,000 to 4,000 Hz. Food friction index (FFI) was also obtained by the device to evaluate smoothness of probe insertion into a food sample. ETI, aETI, and FFI can be useful parameters for food texture of water melon, pear, persimmon, apple, cookie, potato chips, and biscuit. FFI is especially suitable for evaluation of soft food such as banana, avocado, mango, melon, peach, pudding, or bread.
机译：我们开发了用于食品质地声学测量的摆臂装置，解决了食品质地评估的难题。该装置具有平衡式的结构，并且该装置中的探针根据摆臂两端的重量平衡而随着摆臂的运动而向下移动。将探针插入食物样品中。该设备通过插入探针直至探针停止插入食物样品中，来测量探针在食物破裂时的位移和加速度。使用探针在骨折处的位移和加速度，我们计算了三个参数来确定食物质地。通过食物破裂的振动评价作为声振动的探针动能的能量质地指数（ETI）。声音能量质地指数（aETI）可以作为人类听觉感知的食物质地而引入，通过将ETI乘以人类的听觉敏感性来获得。已经发现，ETI和aETI可以分别用于测量在牙齿处检测到和在大脑中感知到的特征食物质地。理论上，在设备中探针运动的条件下，制定了解释探针对食物样品摩擦强度的食物摩擦指数（FFI）。人们发现FFI不仅适用于饼干等脆性食品，而且适用于软食品。测得的FFI表示探针插入食品样品时的平滑度。实际应用摆臂装置可用于通过测量探针对食物破裂的振动能量来估计食物质地。能量质地指数（ETI）和可听能量质地指数（aETI）被引入具有脆性的食品测量中，该脆性通过插入探针在断裂时发出声音。 ETI是评估探头振动能量的指标，而aETI是通过人的听觉估算食物质地的指标，该指标已通过人的听觉灵敏度进行了校正，因为人的听觉灵敏度在1,000至4,000 Hz的声频附近最高。还可以通过该设备获得食品摩擦指数（FFI），以评估探针插入食品样品中的光滑度。 ETI，aETI和FFI可以作为西瓜，梨，柿子，苹果，饼干，薯片和饼干的食物质地的有用参数。 FFI特别适合评估诸如香蕉，鳄梨，芒果，瓜，桃，布丁或面包之类的软食品。

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