抄録
This paper proposes a sensing method to evaluate food textures quantitatively by physical measurement. Based on the pressure distribution during compression and breaking of a nursing-care jelly the values of sensory evaluation are estimated. For jellies whose values of sensory evaluation have been obtained, we measure the pressure distribution by using an experimental model where two gripper plates are regarded as a tongue and a palate, respectively. Based on the texture analysis for image, we extract feature values of the pressure distribution. We then derive the regression equation modeling the relationship between the feature values and the values of sensory evaluation. By giving the pressure distribution of an unknown jelly to this model, we can estimate its value of sensory evaluation. Experimental results show that values of sensory evaluation of nine kinds of jellies are accurately estimated.
