By combining pressure distribution and sensory evaluation, it can be applied to a variety of foods.
In traditional taste evaluation methods, there were the following issues: - The relationship with overall deliciousness is unclear. - Deliciousness cannot be directly evaluated. This technology allows for the judgment and prediction of deliciousness with a focus on texture. (Features of the technology) - "Quantification of deliciousness" using a database that incorporates sensory evaluations (taste and texture). - The only measurement required for evaluation is "pressure distribution." - Construction of a database tailored to specific foods. (Expected applications) - Expansion into new foods such as cultured meat. - Development as a sales standard for agricultural products. - Application in quality control and product development. You can check the introduction materials for the Food Visualization Project (Utsunomiya University Robotics and Agricultural Technology Research Institute) at the related links below.
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This technology is a research outcome from Utsunomiya University. We hope to engage in joint research and development for practical application with companies. If you have any requests for product development in collaboration with university technology, please feel free to contact us.
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(Patent Information) JP2021-15062 Deliciousness measurement device, deliciousness measurement system, and program for deliciousness measurement device
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