Influence of bionic indenter on food texture based on electromyographic signal

被引：0

作者：

Chen, Li ^{[1
]}

Sun, Yonghai ^{[1
]}

Liu, Jingjing ^{[2
]}

Xie, Gaopeng ^{[1
]}

机构：

[1] College of Biological and Agricultural Engineering, Jilin University, Changchun

[2] School of Automation Engineering, Northeast Dianli University, Jilin

来源：

Nongye Jixie Xuebao/Transactions of the Chinese Society for Agricultural Machinery | 2014年 / 45卷 / 08期

关键词：

Bionic indenter; Electromyography; Food texture;

D O I：

10.6041/j.issn.1000-1298.2014.08.040

中图分类号：

R318 [生物医学工程];

学科分类号：

0831 ;

摘要：

Bionic indenter was developed and used for food texture testing, and the characteristics of the masseter EMG in chewing process was obtained. The research found that the measurement results of bionic indenter and characteristics of the masseter EMG were significantly correlated. The correlation coefficients between the total energy of the first time compression and masseter activity, and between the hardness and the peak of masseter signal were 0.866 and 0.934, and the datas were bigger than the coefficients between the results of universal indenter and characteristics of the masseter EMG (0.740, 0.907). The results showed that the average closeness between food texture measured by bionic indenter and the variation of masseter activity was 9.3% higher than universal indenter, and the bionic indenter was better in reflection of actual food texture.

引用

页码：248 / 253and281

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