[PA-92] Fundamental Study on the Evaluation of Food Texture for Developing Non-Destructive Inspection Devices Utilizing Infrared Absorption
Purpose: Texture evaluation is important in the food industry. The correlations between infrared absorption spectra and food texture were analyzed in order to develop a non-destructive texture quantification device.
Methods: Various types of foods, such as breads, confections, meats, solid fat foods, and gel-like foods, were analyzed using an infrared spectrophotometer and a texture analyzer. The analysis included estimating the texture from infrared absorption peak intensities corresponding to food components and regression using linear models with full-band and absorbance ratios.
Results: Through these analyses, it was suggested that textural information can be interpreted from these spectra. These findings show promise for application in non-destructive texture quantification devices.
Methods: Various types of foods, such as breads, confections, meats, solid fat foods, and gel-like foods, were analyzed using an infrared spectrophotometer and a texture analyzer. The analysis included estimating the texture from infrared absorption peak intensities corresponding to food components and regression using linear models with full-band and absorbance ratios.
Results: Through these analyses, it was suggested that textural information can be interpreted from these spectra. These findings show promise for application in non-destructive texture quantification devices.