PS13 Biomechanical Study of Food Texture : Feature values of load history in fracture relating to internal structure of fabricated foods

Food texture is one of the most important factor in eating quality, and also affects value of the food. If mechanism of food texture such as firmness and sounds in mastication is clarified, the knowledge will be useful for developing new tasty foods. This study focuses on crunchy snack foods because they have various types of food texture. We examine mechanical properties by compression tests and density of the foods by an image processing technique. This paper proposes two feature quantities about food texture and shows a scatter plot locating the snack foods.