Pseudo Food Texture Device Using Pneumatic Jamming Control
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Solution Overview
Problem
Existing technologies fail to effectively control the density of powder or granular materials to simulate food texture changes based on user actions such as chewing, licking, rolling, or applying pressure, which limits the realistic presentation of food hardness and shape using the jamming transition phenomenon.
Innovation Solution
A mock food texture presenting apparatus that includes an enclosing body with a powder or granular material, sensors to measure user actions, and control mechanisms to adjust the density of the material based on these actions, allowing for dynamic changes in hardness and shape through varying air pressure and sensor data analysis.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If the density of powder or granular material is controlled to simulate food texture changes, then the realism of food texture presentation is improved, but the device complexity increases due to need for sensors and control mechanisms
Solution Approach 1:
The patent changes the physical parameter of air pressure inside the enclosing body to control the density of powder or granular material. By adjusting air pressure, the system simulates different food textures (hardness, softness) without complex mechanical structures. The air pressure control mechanism is simpler than alternative approaches involving moving parts or complex actuation systems.
Solution Approach 2:
The patent uses pneumatic control (air pressure) to adjust the density of the powder or granular material inside the enclosing body. This approach replaces complex mechanical density control mechanisms with a simpler pneumatic system that can dynamically adjust material properties in response to user actions.
2Adaptability or versatility
If sensors and control mechanisms are added to adjust material density based on user actions, then the interactivity and immersion are improved, but the ease of operation deteriorates
Solution Approach 1:
The system performs self-service by automatically detecting user actions (chewing, licking, rolling, pressing) through sensors and autonomously adjusting the air pressure and material density accordingly. The user does not need to manually operate controls; the system responds automatically to their natural actions, maintaining ease of operation while providing high interactivity.
Solution Approach 2:
The patent implements feedback loops where sensors detect user actions and the control mechanism adjusts material density in real-time based on this feedback. This automatic feedback system enhances interactivity without requiring user intervention, as the system self-regulates based on detected actions.
3Adaptability or versatility
If the enclosing body structure is designed to enclose powder or granular material with variable density, then the food texture simulation capability is improved, but the manufacturing precision requirements increase
Solution Approach 1:
Instead of requiring precise manufacturing of the enclosing body to achieve different textures, the patent uses parameter changes (air pressure) to dynamically adjust material density. This approach shifts the complexity from manufacturing precision to operational control, allowing the same enclosing body structure to simulate various food textures through pneumatic adjustment.
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 the realistic simulation of food texture by adjusting the density of the material within the enclosing body in response to user actions, providing a dynamic and immersive experience by mimicking the hardness changes associated with different food textures during chewing, licking, rolling, or pressing.
Implementation Method 1
There is a conventional technology that uses a physical phenomenon called jamming transition to present hardness and the shape. The jamming transition is a physical phenomenon in which a powder or granular material behaves differently depending on the density, i.e., behaves like a solid when the density of the powder or granular material is high and behaves like a fluid when the density is low.
Data Source
AI summary
The number n of times of chewing is counted by chewing number of times calculation means (13b2) based on a change in the distance l from a photoreflector (50), which is received together with time t by measurement value receiving means (13b1). To vary hardness h of a bag (30) to a stage that can be sensed, according to the number n of times of chewing, a required air pressure is set according to the current number n of times, based on a hardness/air pressure correspondence recording unit (13g) in which stages that have a significant difference therebetween and are stored in association with the number n of times of chewing are recorded. To realize the set air pressure inside the bag (30), the amount of sucking performed using a vacuum pump 20 is controlled by air pressure control means (13b4).