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Device for acoustic measurement of food texture using a piezoelectric sensor
https://hiroshima.repo.nii.ac.jp/records/2006892
https://hiroshima.repo.nii.ac.jp/records/2006892d3f0e8a3-ba9a-45ae-a51c-7f84c113d6b9
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
FoodResInt_39_1099.pdf (3.0 MB)
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| Item type | デフォルトアイテムタイプ_（フル）(1) | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 公開日 | 2023-03-18 | |||||||||||
| タイトル | ||||||||||||
| タイトル | Device for acoustic measurement of food texture using a piezoelectric sensor | |||||||||||
| 言語 | en | |||||||||||
| 作成者 |
Taniwaki, Mitsuru
× Taniwaki, Mitsuru
× Hanada, Takanori
× Sakurai, Naoki
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| アクセス権 | ||||||||||||
| アクセス権 | open access | |||||||||||
| アクセス権URI | http://purl.org/coar/access_right/c_abf2 | |||||||||||
| 権利情報 | ||||||||||||
| 権利情報 | Copyright (c) 2006 Elsevier Ltd | |||||||||||
| 主題 | ||||||||||||
| 主題Scheme | Other | |||||||||||
| 主題 | acoustic measurement | |||||||||||
| 主題 | ||||||||||||
| 主題Scheme | Other | |||||||||||
| 主題 | food texture | |||||||||||
| 主題 | ||||||||||||
| 主題Scheme | Other | |||||||||||
| 主題 | piezoelectric sensor | |||||||||||
| 主題 | ||||||||||||
| 主題Scheme | NDC | |||||||||||
| 主題 | 610 | |||||||||||
| 内容記述 | ||||||||||||
| 内容記述 | We have developed a device that enables direct measurement of food texture. The device inserts a probe into a food sample and detects the vibration caused by the sample's fracture. A piezoelectric sensor was used to detect that vibration. The frequency response of the piezoelectric sensor was measured. Results showed that the sensor covered the full audio frequency range up to 20 kHz. The device probe was designed so that its resonance was not in the signal detection band. An octave multi-filter was used to analyze the obtained signals. Preliminary data were obtained and used to quantify the sample texture. Quantification of food texture was possible by using the device together with the analytical tool. We also discuss the application of the device to investigation of physical and structural aspects of food. | |||||||||||
| 言語 | en | |||||||||||
| 出版者 | ||||||||||||
| 出版者 | Elsevier Science Ltd. | |||||||||||
| 言語 | ||||||||||||
| 言語 | eng | |||||||||||
| 資源タイプ | ||||||||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||||||||
| 資源タイプ | journal article | |||||||||||
| 出版タイプ | ||||||||||||
| 出版タイプ | AO | |||||||||||
| 出版タイプResource | http://purl.org/coar/version/c_b1a7d7d4d402bcce | |||||||||||
| 関連情報 | ||||||||||||
| 識別子タイプ | DOI | |||||||||||
| 関連識別子 | 10.1016/j.foodres.2006.03.010 | |||||||||||
| 関連情報 | ||||||||||||
| 識別子タイプ | DOI | |||||||||||
| 関連識別子 | http://dx.doi.org/10.1016/j.foodres.2006.03.010 | |||||||||||
| 収録物識別子 | ||||||||||||
| 収録物識別子タイプ | ISSN | |||||||||||
| 収録物識別子 | 0963-9969 | |||||||||||
| 収録物識別子 | ||||||||||||
| 収録物識別子タイプ | NCID | |||||||||||
| 収録物識別子 | AA10841210 | |||||||||||
| 開始ページ | ||||||||||||
| 開始ページ | 1099 | |||||||||||
| 書誌情報 |
Food Research International Food Research International 巻 39, 号 10, p. 1099-1105, 発行日 2006-12 |
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| 旧ID | 25986 | |||||||||||
