Food texture evaluation using logistic regression model and magnetic food texture sensor

被引：13
|
作者：
Nakamoto, Hiroyuki [1 ]
Nishikubo, Daisuke [1 ]
Kobayashi, Futoshi [1 ]
机构：
[1] Kobe Univ, Grad Sch Syst Informat, Nada Ku, 1-1 Rokkodai Cho, Kobe, Hyogo 6578501, Japan
来源：
JOURNAL OF FOOD ENGINEERING | 2018年 / 222卷
关键词：
Food texture; Magnetic sensor; Logistic regression model; Texture profile analysis; CRISPNESS; CHIP;
D O I：
10.1016/j.jfoodeng.2017.11.008
中图分类号：
TQ [化学工业];
学科分类号：
0817 ;
摘要：
A food texture evaluation method using a magnetic food texture sensor is proposed for the visualization of food texture. The food texture sensor measures two time-series waves, one of force and one of vibration, during fracture of a food sample. Twenty profiles were extracted from the two waves. The evaluation method selected the profiles to use in the logistic model and determined the coefficients of the model based on the results of sensory tests. Laboratory experiments confirmed that the logistic model evaluated the food textures as radar charts. In addition, the model can potentially evaluate the food textures of unknown foods. (C) 2017 Elsevier Ltd. All rights reserved.
引用
收藏
页码：20 / 28
页数：9
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