Food hardness and fracturability assessment by an electronic sensing system

Two texture properties of food, hardness and fracturability, were studied by an electronic sensing system (ESS) with 29 cereal-based foods that represented a range of textures. Three electrodes were used with one located on the cheekbone, one on the lower jaw bone, and the other one, a ground, on the ear lobe. Total energy, peak energy, and Fourier power of the first bite ESS signals were analyzed. The Fourier power of the muscle motion in biting was highly correlated to the muscle motion total energy. Sensory hardness and fracturability were correlated with the first bite ESS total energy and first bite ESS Fourier power (r = 0.82 and 0.74).