Food Property Sensing Heads: Shinichi Hirai Contact: Takahiro Matsuno Date: 2017 - Mailing address: Dept. Robotics, Ritsumeikan Univ. Kusatsu, Shiga 525-8577, Japan Supported by: Associated lab/group:

Project Description

This research aims at non-destructive measurement of food physical properties. Providing vibration to a food material, we measure its viscoelastic nature.

2021/5/11	Ritsumeikan University Kiyukai Degital News No. 38 "Research on Pudding !?"
2018/10/3	Introducing Private University Research Branding Project of MEXT Quantifying food texture

Personnel

	Name	Title	Degree
	Takahiro Matsuno		Ph.D
	Nagata Tomoaki	Graduated	Master of Eng.

Publications

• 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, 10.18178/ijfe.4.4.283-287, Dec., 2018

• Takahiro Matsuno, Shinichi Hirai, and Zhongkui Wang, Vibration analysis of food material for noncontact viscoelasticity measurement, 2018 5th Int. Conf. on Chemical and Food Engineering (ICCFE 2018), Cinnamon Lakeside Colombo, Colombo, Sri Lanka, Apr. 4-6, 2018

Notes

Measuring viscoelastic properties of pudding using vibration

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