1P1-J01 Food Texture Evaluating System Considering Oral Temperature for Gel Foods(Tactile and Force Sensing (1))

Abstract

This paper discusses a food texture evaluating system for gel foods. Considering the relationship between oral temperature and melting temperature, we propose a method to estimate value of sensory evaluation by using the experimental system with heating function. Experimental results show that the values of sensory evaluation in four kinds of food texture are accurately estimated, and the temperature dependency is different between four kinds of food texture.