Scott C. Hutchings

Human Jaw Motion Measurement, Analysis, and Robotic Reproduction

This paper describes the reproduction of human mastication movements on a chewing robot of six degrees of freedom. Motion is recorded using an Articulograph AG500 while a subject chews on a controlled food sample. Articulograph accuracy considerations, data filtering, and the establishment of reference frames on the human subject are discussed in detail. A teeth mapping technique using the Articulograph is used to allow molar movements of the subject to be inferred from the recorded jaw motion. The significance of aligning the reference frames on human and robot are shown and a land-marking method is described to ensure the reference frames are aligned as closely as possible. Recorded molar movements are implemented on the chewing robot and detailed descriptions of the molar movements during the movement are given.

Novel techniques to understand consumer responses towards food products: A review with a focus on meat

Consumer evaluation has been used extensively over the past decades to evaluate acceptability and quality of food products. New methods have been developed to overcome some biases of traditional techniques. Testing with meat is challenging due to the high variability of the meat samples. This review outlines (a) the traditional consumer-based techniques for assessing food, and available methods to link consumer responses to sensory properties (b) qualitative measurements, (c) past and current methods for evaluating meat sensory characteristics and the development of the Meat Standard Australia (MSA) protocol, and (d) psychological and physiological factors affecting consumers. Conclusions from this review are: (1) Traditional consumer testing provides important information regarding acceptability but may miss important unconscious responses of consumers (2) Qualitative methods can obtain more holistic responses from consumers, (3) The Meat Standard Australia (MSA) protocol delivers consistent scores of meats juiciness/tenderness/flavour and overall acceptability from consumers, and (4) Physiological responses may help to understand the unbiased emotions of consumers.

Sugar reduction without compromising sensory perception. An impossible dream

ABSTRACT Sugar reduction is a major technical challenge for the food industry to address in response to public health concerns regarding the amount of added sugars in foods. This paper reviews sweet taste perception, sensory methods to evaluate sugar reduction and the merits of different techniques available to reduce sugar content. The use of sugar substitutes (non-nutritive sweeteners, sugar alcohols, and fibres) can achieve the greatest magnitude of sugar and energy reduction, however bitter side tastes and varying temporal sweet profiles are common issues. The use of multisensory integration principles (particularly aroma) can be an effective approach to reduce sugar content, however the magnitude of sugar reduction is small. Innovation in food structure (modifying the sucrose distribution, serum release and fracture mechanics) offers a new way to reduce sugar without significant changes in food composition, however may be difficult to implement in food produced on a large scale. Gradual sugar reduction presents difficulties for food companies from a sales perspective if acceptability is compromised. Ultimately, a holistic approach where food manufacturers integrate a range of these techniques is likely to provide the best progress. However, substantial reduction of sugar in processed foods without compromising sensory properties may be an impossible dream.