2013 年 31 巻 8 号 p. 780-787
This paper proposes a sensing method to evaluate the food texture which is associated to human's impression in mastication. Nursing-care jelly foods, which can be masticated by tongue, are treated. An experimental mastication model are utilized to measure the pressure distribution response of a food in the compression and the fracture. Based on the texture analysis for image, feature values of the pressure distribution are extracted. Testing known foods whose impression levels are obtained by the sensory test, the regression equation modeling the relationship between the feature values and the impression level is derived. By giving the pressure distribution of an unknown food to this model, its impression level can be estimated. Experimental results show that impression levels of three different jelly foods are appropriately estimated.