CN113945691A - Friction vibration measuring device and method for food taste evaluation based on touch inspiration - Google Patents
Friction vibration measuring device and method for food taste evaluation based on touch inspiration Download PDFInfo
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Abstract
The invention discloses a friction vibration measuring device and method for food taste evaluation based on touch inspiration. The friction vibration measuring device comprises a temperature control module, a mechanical measuring module and a vibration measuring module, wherein the temperature control module is used for controlling the working temperature, a friction cavity for evaluating the food quality structure is formed by a friction table clamping groove, a skin-imitated friction plate and a heat transfer plate so as to simulate the human oral environment, the mechanical measuring module is used for measuring mechanical signals in the food friction movement, and the vibration measuring module is used for measuring vibration signals in the food friction movement. According to the food taste evaluation method based on the measuring device, the traction platform controls the friction sliding block to contact with a food sample in the friction cavity and make friction motion, the force sensor and the acceleration sensor are used for respectively acquiring a force signal and a vibration signal in the sample friction motion, a characteristic value is extracted after information processing, and the food taste evaluation is realized by integrating two signal forms of force and vibration.
Description
Technical Field
The invention belongs to the technical field of food quality measurement, and relates to a measuring device and method for food taste evaluation.
Background
The mouthfeel and texture of the food are related, and the food is a comprehensive sensory feeling in the oral cavity of a human body and has important influence on the preference and acceptance of consumers. A sensory evaluation method (GB/T16860-. Texture analyzer and rheometer are two other common objective food mouthfeel evaluation methods, but the methods both belong to mechanical methods and cannot well evaluate the mouthfeel related to the surface of the food such as slippery feeling, slippery feeling and the like. In recent years, tribology methods have been proposed for evaluating the mouthfeel of food products, for example CN200880101735.6 discloses a method for predicting the mouthfeel of food products using a friction device, and CN201811008974.9 discloses a soft friction device for food mouthfeel analysis, both of which evaluate the mouthfeel of food products from tribology data. However, the conventional tribology method only uses the friction coefficient and the friction curve to evaluate the mouthfeel of the food, and the evaluation effect on mouthfeel related to food geometry such as granular mouthfeel, fine mouthfeel and the like is not good. Therefore, it is necessary to provide a measuring device or method capable of objectively evaluating the texture of food.
Studies have shown that food mouthfeel is mainly perceived by the touch, while human tactile functions are mainly derived from mechanoreceptors on human skin. Mechanoreceptors are further divided into slow-and fast-adaptation receptors, which receive static or quasi-static force signals and dynamic vibration signals, respectively. It is considered that human evaluation of food mouthfeel is mainly achieved by two signal forms of force and vibration in tactile perception. Therefore, the invention is inspired by the tactile perception principle, and provides a frictional vibration measuring device and a frictional vibration measuring method which are suitable for food taste evaluation, so as to realize objective evaluation of the food taste.
Disclosure of Invention
The invention aims to overcome the problems in the prior art and provides a friction vibration measuring device and method for food taste evaluation based on touch inspiration.
The technical scheme adopted by the invention for solving the technical problem is as follows:
a friction vibration measuring device based on touch inspiration and used for food taste evaluation comprises a temperature control module, a mechanical measuring module and a vibration measuring module;
the temperature control module comprises a friction table clamping groove, a skin-imitated friction plate, a heat transfer plate, a constant temperature heater and a friction table base; the constant temperature heater is arranged on the friction table base and used for heating a friction cavity formed by the heat transfer sheet, the skin-imitated friction sheet and the friction table clamping groove; the heat transfer sheet is positioned between the constant temperature heater and the lower surface of the skin-imitated friction sheet, and the upper surface of the skin-imitated friction sheet is circumferentially compressed by the friction table clamping groove;
the mechanical measurement module comprises a traction platform, a force sensor and a traction wire; the traction platform is connected with the vibration measuring module through a traction wire, and the force sensor is fixed on the traction platform and used for measuring the traction friction force;
the vibration measuring module comprises a fixed knob, an acceleration sensor, a friction sliding block and a friction ball; the acceleration sensor is arranged at the top of the friction sliding block; the friction balls are uniformly distributed at the bottom of the friction sliding block, the friction sliding block is arranged in the clamping groove of the friction table, the width of the friction sliding block is smaller than the groove width of the clamping groove of the friction table, and the friction balls at the bottom are in contact with the upper surface of the skin-imitated friction sheet; one side of the friction sliding block, which is close to the mechanical measurement module, is connected with a traction wire, and the tightness degree of the traction wire is adjusted through a fixing knob on the friction sliding block; the traction friction direction of the friction sliding block is parallel to the groove direction of the friction table clamping groove.
Preferably, the skin-imitated friction plate is made of organic silicon or polydimethylsiloxane.
Preferably, the number of the friction balls is 3, the friction balls are fixedly arranged on the bottom surface of the friction sliding block in an isosceles triangle shape, and the 3 friction balls are symmetrical about a traction line.
Preferably, the friction ball is a stainless steel hemisphere with a diameter of 6-12 mm.
Preferably, the force sensor has a measurement range of 0-500N.
Preferably, the acceleration sensor is a single-axis or multi-axis acceleration sensor, at least one axial direction is used for measuring the acceleration in the vertical direction, and the measuring range is 0-5000 Hz.
A food taste evaluation method using the friction vibration measuring device comprises the steps that a temperature control module heats a friction cavity formed by a skin-imitated friction plate, a heat transfer plate and a friction table clamping groove through a constant temperature heater and controls the temperature to be constant, a food sample is placed in the friction cavity, and a uniform thin layer is formed on the upper surface of the skin-imitated friction plate;
after the temperature of the food sample is constant, the friction slide block is placed in the clamping groove of the friction table, so that the bottom friction ball is directly contacted with the food sample; the tightness degree of the traction wire is adjusted through the fixing knob, the friction sliding block is pre-tightened, then the traction platform pulls the friction sliding block to do friction motion at a constant speed, a friction force signal and a vibration signal in the friction motion are respectively collected through the force sensor and the acceleration sensor, a signal characteristic value representing the taste is extracted from the friction force signal and the vibration signal, and the taste of the food is evaluated.
Furthermore, the traction speed of the friction slide block is controlled to be constant by the traction platform, and the speed range is 0.01-41 mm/s.
Furthermore, the heating temperature is controlled to be constant by a constant temperature heater, and the temperature range is 30-50 ℃.
Furthermore, the characteristic values of the force signal for representing the mouthfeel comprise extreme force, mean force and friction work, and the characteristic values of the vibration signal comprise peak mean value, peak proportion, power spectrum gravity center and shannon entropy.
The device and the method for measuring the friction vibration for evaluating the food taste are inspired on the basis of the tactile perception principle, utilize a friction cavity formed by connecting a friction table clamping groove, a skin-imitated friction plate and a heat transfer plate to simulate the human oral environment, control the friction motion of the food taste evaluation by a traction platform, control the temperature of the simulated environment by a constant temperature heater, respectively collect a force signal and a vibration signal in the friction motion by a force sensor and an acceleration sensor, and realize the evaluation of the food taste by integrating two signal forms of force and vibration.
Drawings
The invention is further illustrated with reference to the following figures and examples.
FIG. 1 is a schematic structural diagram of a frictional vibration measuring device for food taste evaluation;
FIG. 2 is a front view of the frictional vibration measuring device;
FIG. 3 is a schematic view of a vibration measuring module of the frictional vibration measuring device;
fig. 4 is a schematic view of a friction slider and a friction ball of the frictional vibration measuring apparatus.
In the figure: the device comprises a traction platform 1, a force sensor 2, a traction wire 3, an L-shaped support 4, a pulley 5, a fixing knob 6, an acceleration sensor 7, a friction slider 8, a friction table clamping groove 9, an artificial skin friction plate 10, a heat transfer plate 11, a constant temperature heater 12, a friction table base 13 and a friction ball 14.
Detailed Description
The invention is further illustrated with reference to the following figures and examples.
As shown in fig. 1, 2 and 3, the friction vibration measuring device for food mouthfeel evaluation based on touch inspiration comprises a temperature control module, a mechanical measuring module and a vibration measuring module.
The temperature control module is mainly used for controlling the working temperature of the device and comprises a friction table clamping groove 9, an imitated skin friction plate 10, a heat transfer plate 11, a constant temperature heater 12 and a friction table base 13. The friction table clamping groove 9 is connected with the skin-imitated friction plate 10, the skin-imitated friction plate 10 is connected with the heat transfer plate 11, and the above structures are connected to form a friction cavity for food quality structure evaluation and used for simulating the human oral environment; the heat transfer sheet 11 is connected with the constant temperature heater 12, the constant temperature heater 12 is connected with the friction table base 13, and the friction table base 13 is stably fixed on the working table.
The mechanical measurement module is mainly used for measuring mechanical signals in food friction motion and comprises a traction platform 1, a force sensor 2 and a traction wire 3; the traction platform 1 is connected with the vibration measuring module through a traction wire 3, and the force sensor 2 is fixed on the traction platform 1 and used for measuring the traction friction force.
The vibration measuring module is mainly used for measuring vibration signals in food friction motion and comprises a traction wire 3, a fixed knob 6, an acceleration sensor 7, a friction sliding block 8 and a friction ball 14. The fixed knob 6 and the acceleration sensor 7 are respectively installed on the friction sliding block 8, the fixed knob 6 is used for adjusting the tightness degree of the traction wire 3, the acceleration sensor 7 is used for recording vibration acceleration signals, the friction ball 14 is installed on the bottom surface of the friction sliding block 8, the friction ball 14 is in contact with the skin-imitated friction plate 10 and makes friction motion after being in contact with a food sample in the friction cavity, one end of the traction wire 3 is connected with the force sensor 2, the other end of the traction wire is connected with the friction sliding block 8, and the friction sliding block 8 is controlled by the traction platform 1 to make friction motion.
In one implementation of the invention, the skin-imitated friction plate 10 is made of organic silicon or Polydimethylsiloxane (PDMS), has physical properties close to those of human skin, is connected with the friction table clamping groove 9 and the heat transfer plate 11 to form a friction cavity for food taste evaluation, and is used for simulating the human oral environment.
As shown in fig. 4, the friction ball 14 is 3 stainless steel hemispheres with the diameter of 6-12mm, is symmetrically and fixedly arranged on the bottom surface of the friction slide block 8 in an isosceles triangle shape, and is used for simulating the mechanical stimulation receptor on the skin of a human body to contact food and perform friction action with the oral cavity. The friction movement is controlled by the traction platform 1, the speed control range is 0.01-41mm/s, and the friction action and the movement process of food in the oral cavity of a human body can be simulated. The traction platform can be realized by a texture instrument or other equipment capable of providing traction force, and in the embodiment, the texture instrument is adopted to realize the force traction function and simultaneously play roles in controlling and measuring the traction speed. Because the traction direction of the texture analyzer is vertical, the traction direction is changed by designing an L-shaped support 4 and a pulley 5, wherein the texture analyzer is connected with a friction table base 13 and stably fixed on a working table surface, a force sensor 2 is fixed on the texture analyzer and used for recording traction friction force signals, the L-shaped support 4 is connected with a constant temperature heater 12, and the pulley 5 is arranged on the L-shaped support 4 to form a fixed pulley. In this process, the tension of the traction wire 3, i.e. the friction force in the friction movement of the sample, is measured with a force sensor, while the vibration signal is measured with an acceleration sensor 7. In this embodiment, the force measurement range of the force sensor 2 is 0-500N, which is higher than the mechanical signal perception threshold of human touch. The vibration measurement range of the acceleration sensor 7 is 0-5000Hz, which is higher than the vibration signal perception threshold of human touch; the acceleration sensor 7 may be a single-axis or multi-axis acceleration sensor, and an axial direction of the single-axis acceleration sensor or one of the axial directions of the multi-axis acceleration sensor needs to be perpendicular to the motion direction of the friction slider. When a multi-axis acceleration sensor is used, acceleration data (vibration data) in other directions, for example, vibration data in a horizontal plane parallel or perpendicular to the direction of the traction force, may additionally be introduced.
In the friction vibration measurement process, the temperature of the friction cavity is controlled by the constant temperature heater 12, for example, a water bath or metal bath heating mode can be adopted, the temperature control range is 30-50 ℃, and the normal temperature change of the human oral cavity is mainly simulated.
A food taste evaluation method based on the friction vibration measuring device is characterized in that a temperature control module heats a friction cavity formed by connecting a skin-imitated friction plate 10, a heat transfer plate 11 and a friction table clamping groove 9 through a constant temperature heater 12 and controls the temperature to be at the constant temperature of an oral cavity simulation environment, a food sample is placed in the friction cavity, a uniform sample thin layer is formed on the upper surface of the skin-imitated friction plate 10, and vacuum or bubbles are avoided; after the temperature of the sample reaches a constant temperature, the friction slide block 8 is arranged on one side of the friction cavity far away from the pulley 5, so that the friction ball 14 is in direct contact with a sample thin layer, the platform is pulled by the fixed knob 6 to adjust the tightness degree of the traction wire 3, the friction slide block 8 is pre-tightened, then the friction slide block 8 is pulled by the traction platform 1 at a constant speed to carry out friction motion, a friction signal and a vibration signal in the sample friction motion are respectively collected by the force sensor 2 and the acceleration sensor 7, a force signal and a vibration signal are obtained, the two signals reflect the taste touch perception of the food sample, and extreme values, stable values, area values, main frequencies, peak value ratios, power spectrum gravity centers and other characteristic values representing the taste of the two signals are extracted, so that the objective evaluation on the taste of the food is realized.
In this embodiment, the force signal characteristic values representing the mouthfeel include an extreme force, a mean force, and a friction work; the vibration signal characteristic values comprise peak value mean values, peak value proportion, power spectrum gravity centers and shannon entropy.
Wherein, peak-to-average value PA: rough-smooth dimensions for characterizing the mouthfeel of food products.
2. Peak ratio PR: used to characterize the sparse-fine dimension of food mouthfeel.
3. Power spectrum center of gravity SC: for characterizing the distribution of texture in the mouthfeel of the food product.
4. Shannon entropy SE: for characterizing the complex-uniform dimension of texture (complexity, richness, variability of texture) in the mouthfeel of food products.
The method can make up the deficiency that the mouthfeel of the food is evaluated by the traditional tribology method (friction coefficient mu), because the friction coefficient index is very limited, the food with the same friction coefficient does not necessarily have similar mouthfeel, besides the slippery feeling or slippery feeling which can be represented by the friction coefficient, the evaluation mouthfeel indexes of the food also comprise creaminess, astringency, graininess, sliminess and the like, although the creaminess and the astringency are surface characteristics related to the interface action, the evaluation is obviously incomplete only by the friction coefficient, in addition, the graininess, the sliminess and the like are not surface characteristics related to the interface action but geometric characteristics related to the food structure, the controlled mechanism of texture perception in the oral cavity is not completely friction mechanics, and more, the mouthfeel is obtained by the friction vibration information. The invention measures the force signal and the vibration signal in the friction motion by designing the friction vibration measuring device for evaluating the food mouthfeel, and realizes the evaluation of the food mouthfeel by integrating two signal forms of force and vibration, and the evaluation result is more comprehensive and objective.
In one embodiment of the invention, the food sample is in a semi-solid form, no special treatment is needed, and the food taste can be evaluated by integrating the characteristic results, for example, the characteristic values can be standardized to obtain standardized values, the weighted sum is calculated according to the standardized values, and the weighted sum is compared with the sensory evaluation results obtained by the sensory personnel experiment to verify the evaluation model, so that the optimization of each characteristic weight in the weighted sum can be realized in the verification process, the food taste evaluation can be directly realized according to the optimized evaluation model in the later period, and the universality is high.
The above is only one evaluation method that can be realized by the present invention, and it is obvious to those skilled in the art that several variations and modifications can be made, for example, more or less characteristic values of the force signal and the vibration signal are selected, or other forms of mathematical models (least squares, multiple logistic regression, etc.) are adopted, without departing from the teaching of the present invention, and without affecting the effect and the practicability of the present invention. The scope of the claims of the present application shall be determined by the contents of the claims, and the description of the embodiments and the like in the specification shall be used to explain the contents of the claims.
The food taste evaluation principle is inspired by human touch, the working process simulates the touch perception behavior of food in the human oral cavity, the traction platform 1 controls the frictional motion of food taste evaluation, the temperature control module controls the simulation environment temperature, the force sensor and the acceleration sensor collect force signals and vibration signals in the food taste touch perception, and the two signal forms of force and vibration are integrated to realize the evaluation of the food taste, so that the food taste evaluation method has the advantages of simplicity, convenience, objectivity, reality and the like.
Claims (10)
1. A friction vibration measuring device based on touch inspiration and used for food taste evaluation is characterized by comprising a temperature control module, a mechanical measuring module and a vibration measuring module;
the temperature control module comprises a friction table clamping groove (9), a skin-imitated friction plate (10), a heat transfer plate (11), a constant temperature heater (12) and a friction table base (13); the constant temperature heater (12) is arranged on the friction table base (13) and is used for heating a friction cavity formed by the heat transfer sheet (11), the skin-imitated friction sheet (10) and the friction table clamping groove (9); the heat transfer sheet (11) is positioned between the constant temperature heater (12) and the lower surface of the skin-imitated friction sheet (10), and the upper surface of the skin-imitated friction sheet (10) is circumferentially compressed by the friction table clamping groove (9);
the mechanical measurement module comprises a traction platform (1), a force sensor (2) and a traction wire (3); the traction platform (1) is connected with the vibration measuring module through a traction wire (3), and the force sensor (2) is fixed on the traction platform (1) and used for measuring the traction friction force;
the vibration measuring module comprises a fixed knob (6), an acceleration sensor (7), a friction sliding block (8) and a friction ball (14); the acceleration sensor (7) is arranged at the top of the friction sliding block (8); the friction balls (14) are uniformly distributed at the bottom of the friction sliding block (8), the friction sliding block (8) is arranged in the friction table clamping groove (9), the width of the friction sliding block (8) is smaller than the groove width of the friction table clamping groove (9), and the friction balls (14) at the bottom are in contact with the upper surface of the skin-imitated friction plate (10); one side of the friction sliding block (8), which is close to the mechanical measurement module, is connected with the traction wire (3), and the tightness degree of the traction wire (3) is adjusted through a fixing knob (6) on the friction sliding block (8); the traction friction direction of the friction sliding block (8) is parallel to the groove direction of the friction table clamping groove (9).
2. The frictional vibration measurement device of claim 1, wherein the skin-like friction plate (10) is of silicone or polydimethylsiloxane material.
3. The frictional vibration measuring device of claim 1, wherein the number of the friction balls (14) is 3, the friction balls are fixedly arranged on the bottom surface of the friction slider (8) in an isosceles triangle shape, and the 3 friction balls (14) are symmetrical about the traction line (3).
4. A frictional vibration measuring device as set forth in claim 1, characterized in that said friction ball (14) is a stainless steel hemisphere with a diameter of 6-12 mm.
5. The frictional vibration measuring device according to claim 1, wherein the force sensor (2) has a measuring range of 0-500N.
6. The frictional vibration measuring device according to claim 1, characterized in that the acceleration sensor (7) is a single-axis or multi-axis acceleration sensor, at least one axis being used for measuring acceleration in the vertical direction, the measuring range being 0-5000 Hz.
7. A food taste evaluation method using the friction vibration measuring device according to any one of claims 1 to 6, wherein the temperature control module heats and controls a friction cavity formed by the skin-imitated friction plate (10), the heat transfer plate (11) and the friction table clamping groove (9) to a constant temperature through a constant temperature heater (12), a food sample is placed in the friction cavity, and a uniform thin layer is formed on the upper surface of the skin-imitated friction plate (10);
after the temperature of the food sample is constant, the friction slide block (8) is placed in a clamping groove (9) of a friction table, so that a bottom friction ball (14) is directly contacted with the food sample; the tightness degree of the traction wire (3) is adjusted through the fixed knob (6), the friction sliding block (8) is pre-tightened, then the traction platform (1) pulls the friction sliding block (8) to do friction motion at a constant speed, a friction force signal and a vibration signal in the friction motion are collected through the force sensor (2) and the acceleration sensor (7) respectively, a signal characteristic value representing the taste is extracted from the friction force signal and the vibration signal, and the taste of the food is evaluated.
8. The method for evaluating the mouthfeel of food according to claim 7, wherein the traction speed of the friction slide (8) is controlled to be constant by the traction platform (1), and the speed range is 0.01-41 mm/s.
9. The method for evaluating mouthfeel of a food according to claim 7, wherein the heating temperature is controlled to be constant by the constant temperature heater (12), and the temperature range is 30-50 ℃.
10. The food mouthfeel evaluation method according to claim 7, wherein the force signal characteristic values characterizing mouthfeel comprise extreme force, mean force, friction work, and the vibration signal characteristic values comprise peak-to-mean, peak proportion, power spectrum center of gravity, Shannon entropy.
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