Establishment of a Method for Measuring the Brittleness of Mustard Based on the Bionic Technique
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Abstract:
A method was established for the determination of brittleness of mustard, based on the bionic technique. The process by which human experts conduct sensory evaluations of the brittleness of mustard was simulated, and a bionic system consisting of a bionic chewing device, a bionic periodontal ligament pressure sensor, a bionic eardrum sound sensor, and test software to measure the brittleness was designed and manufactured. This system was used to test the brittleness of five different mustard samples, and the characteristic values of the embrittling force signals and embrittling sound signals were determined and used for correlation analysis and multiple regression analysis of the scores of sensory evaluation on brittleness, to establish a prediction model for the brittleness of mustard. The results showed significant correlations between sensory evaluation scores and the values measured by the bionic technique, including the maximum value, peak-trough difference, mean difference, and amplitude difference, with correlation coefficients of 0.997, 0.993, 0.975, and 0.968, respectively. The average relative error between the prediction equation and sensory evaluation was less than 10%, and the relative standard deviation was less than 2%. Besiseds, the significance level was greater than 0.05 by t-tests. There were no significant differences between the predicted values and measured values. This method was accurate, objective, and rapid, might be used for replacing human experts in the analysis of mustard brittleness.
