Development of the BITE Master II and its application to the study of cheese hardness.
Instrumental methods to assess food texture are often used without considering parameters relevant to the sensory perception of food texture and without considering conditions occurring in the mouth during chewing. The objective of this research was to develop a sensory robot capable of closely mimicking the human bite and to conduct its preliminary testing with various cheeses.
Meullenet
J-F
JF
University of Arkansas, Department of Food Science, Fayetteville, AR, USA. jfmeull@uark.edu
Gandhapuneni
R K
RK
D002611:Cheese; D016287:Computer Peripherals; D005524:Food Technology / Q000295:instrumentation*; D006244:Hardness; D006801:Humans; D008409:Mastication / Q000502:physiology*; D012677:Sensation / Q000502:physiology*