Photoacoustic Quantitative Texture Measurement for Non-Invasive Snack Testing
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Solution Overview
Problem
Existing texture measurement methods for food products are invasive, time-consuming, and lack accurate correlation with sensory perception, failing to replicate human mastication and providing weak correlations with taste panel scores.
Innovation Solution
A non-invasive photoacoustic system using a laser to excite food samples, capturing acoustic signals across a broad frequency range, and processing them to develop a quantitative texture model correlated with expert panel scores.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Measurement precision
If sensory evaluation is used to assess texture, then accurate consumer preference data is obtained, but the process becomes time-consuming and expensive
Solution Approach 1:
The patent replaces the mechanical/sensory evaluation system with a photoacoustic measurement system. A laser beam interacts with the food sample to generate acoustic signals that correlate with texture properties, eliminating the need for human sensory panels while maintaining measurement accuracy and enabling rapid assessment.
2Measurement precision
If invasive texture measurement instruments are used, then quantitative data is obtained, but the method becomes destructive and fails to correlate well with sensory perception
Solution Approach 1:
The patent replaces invasive mechanical probes with non-invasive photoacoustic measurement. A laser beam interacts with the sample to generate acoustic signals without physical contact or destruction, preserving the sample while obtaining quantitative texture data that correlates with sensory perception.
Solution Approach 2:
The patent introduces acoustic signals as an intermediary between the laser energy and the texture measurement. The photoacoustic effect converts optical energy to acoustic signals that carry information about the sample's mechanical properties, enabling indirect but accurate texture assessment without mechanical contact.
3Measurement precision
If conventional texture analyzers are used, then force measurements are obtained, but the results do not adequately replicate human mastication and show weak correlation with taste panel scores
Solution Approach 1:
The patent replaces mechanical compression tests with photoacoustic measurement that captures the sample's response to laser-induced vibration. This approach better replicates the dynamic nature of human mastication and produces results with strong correlation to sensory evaluation.
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
Provides accurate, shape-independent, and reproducible texture measurements with high correlation (R² > 0.9) and minimal sample requirements, offering instant results and reduced costs.
Implementation Method 1
directing electromagnetic wave (energy) such as a laser to strike the food snack; generating an acoustic signal from the snack food
Data Source
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AI summary
A photo acoustic non-destructive measurement apparatus and method for quantitatively measuring texture of a food snack is disclosed. The apparatus includes a laser generating tool, an acoustic capturing device, and a data processing unit. The laser generating tool directs a laser towards a food snack placed on a surface and creates pressure waves that propagate through the air and produce an acoustic signal. The acoustic capturing device records and forwards the signal to a data processing unit. The data processing unit further comprises a digital signal processing module that processes the received acoustic signal. A statistical processing module further filters the acoustic signal from the data processing unit and generates a quantitative acoustic model for texture attributes such as hardness and fracturability. The quantitative model is correlated with a qualitative texture measurement from a descriptive expert panel. Texture of food snacks are quantitatively measured with the quantitative acoustic model.