基于肌电信号的仿齿压头对食品质地的影响

Influence of Bionic Indenter on Food Texture Based on Electromyographic Signal

利用设计的仿齿压头进行了食品质地测试,并提取了咀嚼过程中咬肌肌电图的特征值。研究表明:仿齿压头测试数据与特征值相关性显著;第1次压缩做功与咬肌活动量、硬度与咬肌信号峰值的相关系数分别为0.866、0.934,均大于普通压头的测试数据与特征值的相关系数(0.740、0.907)。利用仿齿压头测得的质地特性与咬肌活动变化规律的平均密切程度比普通压头高9.3%,仿齿压头能更好地反映食品的实际质地特性。

Bionic indenter was developed and used for food texture testing, and the characteristics of the masseter EMG in chewing process was obtained. The research found that the measurement results of bionic indenter and characteristics of the masseter EMG were significantly correlated. The correlation coefficients between the total energy of the first time compression and masseter activity, and between the hardness and the peak of masseter signal were 0. 866 and 0. 934, and the datas were bigger than the coefficients between the results of universal indenter and characteristics of the masseter EMG （0. 740, 0. 907 ）. The results showed that the average closeness between food texture measured by bionic indenter and the variation of masseter activity was 9.3% higher than universal indenter, and the bionic indenter was better in reflection of actual food texture.