在体外机器人研究中,食过程中的食物质感变化
Xudong Wang1, Bangxiang Chen1,2, Jaspreet Dhupia1
1Department of Mechanical & Mechatronics Engineering, The University of Auckland, Auckland, New Zealand.
Journal of texture studies
|August 27, 2025
概括
这项研究使用机器人系统分析食物质感变化. 花生硬度随着周期显著下降,而面包硬度则随着周期显著下降.
科学领域:
- 食品科学与技术
- 生物力学
- 病理学
背景情况:
- 了解食过程中的食物质感变化对于食品设计和口服加工至关重要.
- 涉到食物特性,机制和唾液之间的复杂相互作用.
- 之前的研究通常依赖于简化模型或体内人体试验,限制了对变量的控制.
研究的目的:
- 调查不同的行为对烤花生和白面包的质感转变的影响.
- 使用机器人系统量化食物质感变化,并分析与参数的相关性.
- 阐明模拟过程中纹理修改的基本机制.
主要方法:
- 一个机器人系统模拟了各种轨迹,塞力和唾液流量.
- 烤花生和白面包被到0%,25%,50%,75%,和100%的测定吞周期.
- 质地分析 (TPA) 用主要成分分析 (PCA) 和部分最小平方回归 (PLSR) 分析了9个食物质地变量.
主要成果:
- 烤花生显示硬度,粘合力,凝聚力和周期之间有很强的相关性,平均硬度降低了81.5%.
- 白面包的质地变化不那么明显;硬度最初由于压缩而增加,然后变软.
- 唾液流量显著影响了花生和面包的弹性和粘合力,而的轨迹影响了面包的凝聚力.
结论:
- 过程中的食物质感转化高度依赖于食物类型和特定的参数.
- 机器人系统提供了一个可控的环境来研究动力学和食物分解机制.
- 结果突出了花生和面包的明显纹理变化,受阶段,唾液和机械的影响,尽管参与者样本的限制要求谨慎解释.
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