FOOD TEXTURE AND TASTE: A REVIEW

The subjective measurement of food texture and the objective measurement based on a rheological model are described to clarify the relationship between texture and taste. The authors suggest that the most important sensory property is texture in foods which have relatively low flavor intensity. Additionally, from the fact that the multidimensional evaluation of palatability of foods is strongly influenced by properties requiring physical measurement, they propose the introduction of a new concept, physical taste, for making effective evaluations of food palatability. More quantitative texture studies related to food quality are required as well as research on the traditional four or five basic tastes.     

Development of Magnetic Levitation System for Science and Technology Education: Magnetic Levitation Control by Using a Hall Element Displacement Sensor with Neural Network

In this study, we developed a magnetic levitation system using a Hall element displacement sensor with neural network for science and technology education. The sensor configured with three Hall elements was devised in order to measure displacement from an electromagnet to a levitated object with a permanent magnet. Use of the Hall element displacement sensor achieves a lower cost magnetic levitation system. Furthermore, three‐layered feedforward neural network was utilized in order to improve the precision of the Hall element displacement sensor. Finally, operation verification of the developed magnetic levitation system was conducted by designing state feedback regulator with observer.     

FREEZE CONCENTRATION BY DIRECTIONAL COOLING

ABSTRACT— It is generally assumed that as food materials are frozen, soluble solids move ahead of the "ice front.' Under conditions tested in these studies the above was true only when the ice front moved in a descending direction. Thus, when foods were frozen in an ascending direction (as on a plate freezer) there was little, if any, movement of solids. When the freezing surface was placed above the material to be frozen, there was a rapid downward movement of solids. This "solids descent' was most apparent in true solutions such as drinks, and less apparent in structural cellular foods such as pieces of meat or potatoes. It is suggested that this phenomenon may be utilized for more efficient freeze drying or concentrating, or for the simultaneous production of low-solids and concentrated foods, particularly beverages.