RELATIVE EVALUATION METHOD OF HARDNESS, TEXTURE, AND ATTRIBUTE OF FOOD BY PATTERN RECOGNITION

摘要

PROBLEM TO BE SOLVED: To exactly grasp difference in hardness, texture, and attribute of food in mastication.;SOLUTION: A sample specimen (A) of the food is pressed by a plunger, weight and distortion rate are continuously measured, a distortion rate-weight curve of a multidimensional approximation curve such as five or more dimensional approximation curve which considers an X axis as the distortion rate, and a Y axis as the weight by a least square method based on values of the weight and the distortion rate, and the maximum value (MaxA) in the multidimensional approximation curve is calculated. A distortion rate-weight curve of the multidimensional approximation curve of the same dimension is created for a test specimen (B) of the food, and the maximum value (MaxB) in the multidimensional approximation curve is calculated. After that, a corrected multidimensional approximation curve in which weight values on the multidimensional approximation curve is integrally corrected is created for each of the multidimensional approximation curves so that the weight values of the maximum value (MaxA) and the maximum value (MaxB) become the same value, a difference between the two created corrected multidimensional approximation curves is integrated, and a distinction in the hardness, texture and attribute between the sample specimen (A) of the food and the sample specimen (B) of the food is evaluated from the integrated value.;COPYRIGHT: (C)2012,JPO&INPIT