Authors: Shigeru Kato; Naoki Wada
Addresses: Department of Electrical Engineering and Information Science, Niihama College, National Institute of Technology, 7-1 Yagumo-cho, Niihama, Ehime, 792-8580, Japan ' Department of Electrical Engineering and Information Science, Niihama College, National Institute of Technology, 7-1 Yagumo-cho, Niihama, Ehime, 792-8580, Japan
Abstract: This paper discusses on a system which estimates food textures using hybrid model of neural network and fuzzy logic. The system consists of equipment which obtains a load change and a sound signal while a sharp probe is stabbing a food, and a computer system which estimates numerical degrees of the food textures. Firstly, the neural network assumes numerical membership degrees of the food. The fuzzy logic infers a numerical degree of the food texture considering the estimated membership degrees. In the experiment, the validity of our proposed system is discussed. Finally future prospect is mentioned.
Keywords: food texture; neural network; fuzzy logic.
International Journal of Space-Based and Situated Computing, 2018 Vol.8 No.2, pp.96 - 104
Available online: 22 Aug 2018 *Full-text access for editors Access for subscribers Purchase this article Comment on this article