Discrimination of cucumber cultivars using a multiple‐point sheet sensor to measure biting force

Abstract

To define the textural differences among three cucumber cultivars, we combined two different mechanical measurements: a direct measurement of mastication force using a multiple-point sheet sensor (MSS), and a uniaxial compression test. For mastication force measurement, subjects bit a sample placed on the sheet sensor with their upper and lower incisors. During a single bite, masticatory force was measured using a computerised MSS device called the ISCAN system with a TSCAN sheet sensor. Values of maximum bite force, the time at which maximum bite force appeared, area under the force-time curve, contact area and maximum pressure point for one cultivar were significantly higher than those for the other two. For all the parameters, lower values corresponded to crispness and higher values to toughness. Overall tendencies were the same in the compression test, though the compression test tends to yield smaller standard deviations. The MSS masticatory test is suitable for analysing masticatory properties with respect to each individual, while the instrument test is suitable for analysing physical properties inherent in each sample. Combination of the actual mastication test performed in the human oral cavity and conventional mechanical tests provides the most reliable objective analysis of food texture.

Effects of Cross-sectional Area on Human Bite Studied with Raw Carrot andSurimiGel

“…1 and Table 1), the force required to break raw carrot was much higher and the time to the first peak corresponded to the rupture deformation. 13,16,[18][19][20][21] The time to peak for the carrot was shorter than that for surimi gel. The slope of bite force-time curve before the rupture point was greater in raw carrot, as observed in the stress-strain curve (Fig.…”

“…Tel: +81-29-838-8031; Fax: +81-29-838-7996; E-mail: kaoruk@nfri.affrc.go.jp A multiple-point sheet sensing system (MSS) for dynamic measurement of bite force 11,[13][14][15][16][17][18][19][20][21] can conveniently be used for this purpose. The principle of the sensing device is similar to that of the T-scan sensor developed by Maness et al 22) but our system can provide absolute pressure values in Pa applied to each sensing point after calibration with a known load.…”

Combining ability analysis of fruit texture traits in cucumber by mechanical measurement

“…The difficulty in evaluating texture traits other than firmness is one of the main barriers to substantial progress. Recently, improvements in computer and instrument performance have allowed researchers to develop new quantitative methods of evaluating fruit texture on the basis of mechanical (Horie et al 2004, Yoshioka et al 2009), acoustic (Sakurai et al 2005), and biorheological (Dan et al 2003(Dan et al , 2004) measurements instead of subjective sensory evaluation. Notably, Yoshioka et al (2009) applied several methods based on analyses of puncture test data (force-deformation curves), which are normally used for quantifying the texture of breakfast cereals, to cucumber fruit texture.…”

Quantifying cucumber fruit crispness by mechanical measurement

“…However, firmness is only one component of texture, and other components, such as crispness and juiciness, also strongly influence fruit texture. Recent improvements in computer and instrument performance may allow researchers to develop new quantitative evaluation methods based on mechanical (Horie et al 2004), acoustic (Sakurai et al 2005), and bio-rheological (Dan et al 2003(Dan et al , 2004 measurements to replace subjective human judgments. Of the various methods, mechanical measurements such as compression and puncture tests appear to be most easily applied by many researchers and breeders, since these measurements can be performed with common instruments and do not require specially designed devices (Horie et al 2004).…”