書誌事項
- タイトル別名
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- 1P1-J01 Food Texture Evaluating System Considering Oral Temperature for Gel Foods(Tactile and Force Sensing (1))
抄録
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.
収録刊行物
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- ロボティクス・メカトロニクス講演会講演概要集
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ロボティクス・メカトロニクス講演会講演概要集 2014 (0), _1P1-J01_1-_1P1-J01_2, 2014
一般社団法人 日本機械学会
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詳細情報 詳細情報について
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- CRID
- 1390001205939467392
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- NII論文ID
- 110009968712
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- ISSN
- 24243124
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可