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Vibration Analysis of Food Material for Non-contact Viscoelasticity Measurement

Takahiro Matsuno, Shinichi Hirai, and Zhongkui Wang
Department of Robotics, Ritsumeikan University, Shiga, Japan
Abstract—Viscoelastic properties of food material significantly influence the texture of diet articles. Therefore, there are some methods to measure the viscoelastic properties of food materials. However, extant methods require contact with or breakage of a food material. In this study, a novel method for measuring the viscoelastic properties of food material by using a forced vibration device is presented. In the measurement method, viscoelastic properties of food material are estimated from the amplification ratio and phase difference of food material when forced vibration is applied. The method does not require contact with a food material. 
 
Index Terms—Measurement of food property, Viscoelastic properties of food, Forced vibration device

Cite: Takahiro Matsuno, Shinichi Hirai, and Zhongkui Wang, "Vibration Analysis of Food Material for Non-contact Viscoelasticity Measurement," International Journal of Food Engineering, Vol. 4, No. 4, pp. 283-287, December 2018. doi: 10.18178/ijfe.4.4.283-287
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