Food Texture Determination via Vibrational Impact Analysis
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Solution Overview
Problem
Current methods for determining the texture of food materials are limited, as they either focus on gaseous or liquid materials, do not provide information on texture, or require destructive and invasive techniques, making it difficult to monitor texture changes and quality in real-time during food production.
Innovation Solution
A non-destructive and non-invasive method involving controlled vibrational impacts with varying frequencies applied to food materials, measuring their vibrational responses, and comparing them to reference values to determine texture, viscosity, density, and consistency, allowing for real-time monitoring of texture changes and quality assessment.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Loss of information
If vibration measurement techniques are used to determine mass flow of gas or liquid, then mass flow can be quantified, but the method is limited to gaseous or liquid materials and does not provide information on material texture
Solution Approach 1:
The patent changes the measurement parameters by applying vibrational impacts across a spectrum of frequencies (0-20 kHz) and measuring both the magnitude and frequency content of the response. This allows the same vibration-based approach to work for solids, liquids, and gases, while also extracting texture information from the frequency spectrum of the vibrational response.
Solution Approach 2:
The vibration measurement system is designed to be universally applicable to different material states (solid, liquid, gas) and to provide multiple types of information (mass flow, density, texture) simultaneously. The system uses a single excitation source and sensor arrangement to achieve these multiple measurement objectives.
2Measurement precision
If laser Doppler forced virology is applied to solid food products, then modulus of elasticity can be determined, but the method requires placing the product on a vibration generator and using complex measurement setups
Solution Approach 1:
The patent extracts the essential measurement function from complex vibration-based systems by using a simplified approach: a single vibrational impact source applied to the food material, with a sensor that measures the resulting vibrations. This eliminates the need for complex vibration generators and multi-component measurement setups while maintaining measurement precision.
Solution Approach 2:
The food material itself serves as the vibration generator in a sense, as the vibrational impacts cause the material to vibrate naturally, and these natural vibrations are what are measured. This eliminates the need for external complex vibration generation systems.
3Loss of information
If electromagnetic drive with magnet/coil pair is used to oscillate tube section, then liquid flow properties can be investigated, but the setup becomes complex and requires precise control of vibration frequency and response
Solution Approach 1:
The patent replaces complex electromagnetic drive systems with a simpler mechanical vibration impact approach. Instead of using magnet/coil pairs to precisely control vibrations, the system uses mechanical impacts (from drop hammers, vibrational tables, or other simple vibrational sources) to excite the liquid in the tube, and measures the resulting vibrations to infer flow properties.
4Measurement precision
If ultrasonic reflectance is used to characterise physical properties of fluids, then physical properties can be determined, but the method requires coupling a transducer to the fluid and detecting reflected waves
Solution Approach 1:
Instead of sending ultrasonic waves through a transducer into the fluid and detecting reflected waves (as in traditional ultrasonic reflectance), the patent inverts the approach by applying mechanical vibrational impacts directly to the fluid-containing tube and measuring the resulting vibrations of the tube and fluid system. This eliminates the need for transducer coupling while still providing physical property characterization.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
Enables accurate and non-invasive determination of food texture, allowing for immediate adjustments in production processes, preventing incomplete solidification, ensuring quality, and maintaining production line efficiency by detecting texture changes and gas inclusions without damaging the material.
Implementation Method 1
applying a plurality of vibrational impacts with varying predetermined frequencies and with a predetermined discrete time-interval to the food material, measuring the vibrational response of the food material to each of the vibrational impacts
Data Source
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AI summary
The invention relates to a method of determining the texture of food material, comprising the steps of applying a vibrational impact with a predetermined frequency to the food material, measuring the vibrational response of the food material to the vibrational impact, and comparing the vibrational response with at least one reference value, determined prior to the measurement. The food material is in a liquid or a semi-solid state and/or contained within a container body (16), such as a pipe. In a second aspect, the invention relates to an apparatus (10) for determining the texture of food material, wherein the apparatus comprises a device (12) for generating a vibrational impact, such as a piezo actuator, a device (14) for measuring vibrations, such as a vibrometer, a holding mechanism, comprising a container body (16) for containing the food material therein or a string to attach the food material thereto, and an analyser for comparing measured vibrations with at least one reference value, determined prior to the measurement.