A Magnetic Food Texture Sensor and Comparison of the Measurement Data of Chicken Nuggets
Food texture is one of the important quality indicators in foodstuffs, along with appearance and flavor, contributing to taste and odor. This study proposes a novel magnetic food texture sensor that corresponds to the tactile sensory capacity of the human tooth. The sensor primarily consists of a pr...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-05-01
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| Series: | Sensors |
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| Online Access: | https://www.mdpi.com/1424-8220/21/10/3310 |
| _version_ | 1797534675948797952 |
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| author | Hiroyuki Nakamoto Yuya Nagahata Futoshi Kobayashi |
| author_facet | Hiroyuki Nakamoto Yuya Nagahata Futoshi Kobayashi |
| author_sort | Hiroyuki Nakamoto |
| collection | DOAJ |
| description | Food texture is one of the important quality indicators in foodstuffs, along with appearance and flavor, contributing to taste and odor. This study proposes a novel magnetic food texture sensor that corresponds to the tactile sensory capacity of the human tooth. The sensor primarily consists of a probe, linear slider, spring, and circuit board. The probe has a cylindrical shape and includes a permanent magnet. Both sides of the spring are fixed to the probe and circuit board. The linear slider enables the smooth, single-axis motion of the probe during food compression. Two magnetoresistive elements and one inductor on the circuit board measured the probe’s motion. A measurement system then translates the measurement data collected by the magnetoresistive elements into compression force by means of a calibration equation. Fundamental experiments were performed to evaluate the range, resolution, repetitive durability of force, and differences in the frequency responses. Furthermore, the sensor was used to measure seven types of chicken nuggets with different coatings. The difference between the force and vibration measurement data is revealed on the basis of the discrimination rate of the nuggets. |
| first_indexed | 2024-03-10T11:33:48Z |
| format | Article |
| id | doaj.art-8a598ac262394eb8bb7c8f2b9b0c2aba |
| institution | Directory Open Access Journal |
| issn | 1424-8220 |
| language | English |
| last_indexed | 2024-03-10T11:33:48Z |
| publishDate | 2021-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Sensors |
| spelling | doaj.art-8a598ac262394eb8bb7c8f2b9b0c2aba2023-11-21T19:05:14ZengMDPI AGSensors1424-82202021-05-012110331010.3390/s21103310A Magnetic Food Texture Sensor and Comparison of the Measurement Data of Chicken NuggetsHiroyuki Nakamoto0Yuya Nagahata1Futoshi Kobayashi2Graduate School of System Informatics, Kobe University, 1-1 Rokkodai-cho, Nada-ku, Kobe 657-8501, JapanJ-Oil Mills, Inc., 8-1, Akashi-cho, Chuo-ku, Tokyo 104-0044, JapanGraduate School of System Informatics, Kobe University, 1-1 Rokkodai-cho, Nada-ku, Kobe 657-8501, JapanFood texture is one of the important quality indicators in foodstuffs, along with appearance and flavor, contributing to taste and odor. This study proposes a novel magnetic food texture sensor that corresponds to the tactile sensory capacity of the human tooth. The sensor primarily consists of a probe, linear slider, spring, and circuit board. The probe has a cylindrical shape and includes a permanent magnet. Both sides of the spring are fixed to the probe and circuit board. The linear slider enables the smooth, single-axis motion of the probe during food compression. Two magnetoresistive elements and one inductor on the circuit board measured the probe’s motion. A measurement system then translates the measurement data collected by the magnetoresistive elements into compression force by means of a calibration equation. Fundamental experiments were performed to evaluate the range, resolution, repetitive durability of force, and differences in the frequency responses. Furthermore, the sensor was used to measure seven types of chicken nuggets with different coatings. The difference between the force and vibration measurement data is revealed on the basis of the discrimination rate of the nuggets.https://www.mdpi.com/1424-8220/21/10/3310food textureforcevibrationmagnetoresisitivemagnetic sensor |
| spellingShingle | Hiroyuki Nakamoto Yuya Nagahata Futoshi Kobayashi A Magnetic Food Texture Sensor and Comparison of the Measurement Data of Chicken Nuggets Sensors food texture force vibration magnetoresisitive magnetic sensor |
| title | A Magnetic Food Texture Sensor and Comparison of the Measurement Data of Chicken Nuggets |
| title_full | A Magnetic Food Texture Sensor and Comparison of the Measurement Data of Chicken Nuggets |
| title_fullStr | A Magnetic Food Texture Sensor and Comparison of the Measurement Data of Chicken Nuggets |
| title_full_unstemmed | A Magnetic Food Texture Sensor and Comparison of the Measurement Data of Chicken Nuggets |
| title_short | A Magnetic Food Texture Sensor and Comparison of the Measurement Data of Chicken Nuggets |
| title_sort | magnetic food texture sensor and comparison of the measurement data of chicken nuggets |
| topic | food texture force vibration magnetoresisitive magnetic sensor |
| url | https://www.mdpi.com/1424-8220/21/10/3310 |
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