Search Results (57)

Tactile sensation across the whole hand, including the fingers and palm, is essential for manipulation and, therefore, is expected to be similarly useful for enabling dexterous robot manipulation. Tactile sensation would ideally be distributed (over large surface areas), have a high precision, and provide measurements in multiple axes, allowing for effective manipulation and interaction with objects of varying shapes, textures, friction, and compliance. Given the complex geometries and articulation of state-of-the-art robotic grippers and hands, they would benefit greatly from their surface being instrumented with a thin, curved, and/or flexible tactile sensor technology. However, the majority of current sensor technologies measure tactile information across a planar sensing surface or instrument-curved skin using relatively bulky camera-based approaches; proportionally in the literature, thin and flexible tactile sensor arrays are an under-explored topic. This paper, presents a thin, flexible, non-camera-based optical tactile sensor design as an investigation into the feasibility of adapting our novel LiVec sensing principle to curved and flexible surfaces. To implement the flexible sensor, flexible PCB technology is utilized in combination with other soft components. This proof-of-concept design eliminates rigid circuit boards, creating a sensor capable of providing localized 3D force and 3D displacement measurements across an array of sensing units in a small-thickness, non-camera-based optical tactile sensor skin covering a curved surface. The sensor consists of 16 sensing units arranged in a uniform 4 × 4 grid with an overall size of 30 mm × 30 mm × 7.2 mm in length, width, and depth, respectively. The sensor successfully estimated local XYZ forces and displacements in a curved configuration across all sixteen sensing units, the average force bias values ($\overline{\mu }$) were −1.04 mN, −0.32 mN, and −1.31 mN, and the average precision ($\overline{SD}$) was 54.49 mN, 55.16 mN and 97.15 mN, for the X, Y, Z axes, respectively, the average displacement bias values ($\overline{\mu }$) were 1.58 μm, 0.29 μm, and −1.99 μm, and the average precision values ($\overline{SD}$) were 221.61 μm, 247.74 μm, and 44.93 μm for the X, Y, and Z axes, respectively. This work provides crucial insights into the design and calibration of future curved LiVec sensors for robotic fingers and palms, making it highly suitable for enhancing dexterous robotic manipulation in complex, real-world environments. Full article

This study evaluated outdoor thermal comfort in commercial and residential mixed-use blocks in hot and humid climates. A subjective survey questionnaire examined thermal environment metrics, individual data, and 141 pedestrian responses. The findings indicated that the average air temperature (31.8 °C) and relative humidity (65.8%) of the four mixed-use blocks were considerably high. The thermal environment differed between each block owing to the influence of block texture and building form. In addition, subjective sensation scores differed among the blocks, aligning with subjective preferences, though subjective acceptability remained largely within a “neutral” range across all blocks. The relationship between thermal environment and subjective perception was intricate, as their patterns of variation were not merely characterized by simple positive or negative correlations but were influenced by a multitude of factors. Multiple linear regression analysis indicated that air temperature, relative humidity, and mean radiant temperature were crucial factors affecting subjective acceptability, all demonstrating statistical significance at p-value < 0.05. Furthermore, this study examined the effect of morphological features on thermal comfort, identifying texture density, street height-to-width ratio (D/H), and orientation strategy as significant factors. The research provides valuable insights into outdoor thermal comfort in mixed-use blocks and provides recommendations for enhancing thermal environment management. Full article

This paper presents the development of “MateREAL Touch”, a tactile display system that reproduces the sensation of stroking various material textures. The system can store up to 30 samples of material, which are connected via a continuous piece of tape. When not touching, the material switches seamlessly, and the tape moves in sync with the user’s finger, dynamically replicating the feeling of stroking. Additionally, the device simulates transitions between contact and non-contact states by adjusting the grip mechanism based on virtual interactions. As fundamental performance assessments, the material’s switching time was measured. In addition, a discrimination task compared users’ ability to distinguish eight materials under static and dynamic touch conditions in both real and virtual environments. The results showed comparable discrimination accuracy, demonstrating the effectiveness of the system in reproducing real-world material textures in VR. These findings confirm the system’s ability to enable realistic texture perception in virtual environments. Full article

The Temporal Dominance of Sensations (TDS) method allows for the real-time tracking of changes in multiple sensory attributes, such as taste, aroma, and texture, during food tasting. Over the past decade, it has become an essential tool in sensory evaluation, offering novel insights into temporal sensory perception. When combined with the Temporal Liking (TL) method, TDS enables the investigation of how sensory changes influence instantaneous liking. Existing methods in time-series sensory evaluation have not simultaneously achieved the following two key objectives: (1) predicting TL curves from TDS curves and (2) identifying shared sensory–liking synergies across samples. In this study, we address this gap by applying supervised non-negative matrix factorization, which enables both precise prediction and interpretable synergy extraction. This novel approach has the potential to extend the applicability of TDS analysis to broader sensory evaluation contexts. We validated the method using the data for strawberries recorded in an earlier study. Our model, utilizing three latent synergy components accounting for 94% of the data variation, accurately predicted the TL curves from TDS curves with a median RMSE of 0.36 in cross-validation, approximately 1/16 of the maximum TL score. Moreover, these synergy components were highly interpretable, suggesting some key factors that explain individual variations in sensory perception. These findings highlight the effectiveness of synergy analysis in time-series sensory evaluation, leading to deeper understanding of the connections between temporal sensory and liking responses. Full article

Tactile aspects of the urban environment may be recognised through various capacities of human sensation, including cutaneous, kinaesthetic, and proprioceptive awareness. Haptic attributes often need intentional engagement for ultimate experience and information provision, but it is exactly this imprecision that initiates challenges when dealing with tactility in a space. Whilst tactile components can be experienced when stationary or through walking an identified space (a sensewalk), there is no standard method for tactile sensewalk implementation. We therefore critically discuss common methodologies, outlining benefits, disadvantages, and suitability for each identified sensewalk method. We find that immersive sensory enquiry approaches are well suited to reveal past experience of sensory perceptions, deeper understandings and rediscovery of places; the recording of dimensional measurements is appropriate when determining linkages and correlations between physical and perceptual dimensions; and interviews and post-data collection reflections provide an opportunity to explore sensory characteristics and experience, and for realisation of local heritages. Furthermore, unusual methods such as the visualisation of urban textures and multimodal post-processing techniques are identified and discussed. Full article

Scars may represent more than a cosmetic concern for patients; they may impose functional limitations and are frequently associated with the sensation of itching or pain, thus impacting both psychological and physical well-being. From an aesthetic perspective, scars display variances in color, thickness, texture, contour, and their homogeneity, while the functional aspect encompasses considerations of functionality, pliability, and sensory perception. Scars located in critical anatomic areas have the potential to induce profound impairments, including contracture-related mobility restrictions, thereby significantly impacting daily functioning and the quality of life. Conventional approaches to scar management may suffice to a certain extent, yet there are cases where tailored interventions are warranted. Autologous fat grafting emerges as a promising therapeutic avenue in such instances. Fundamental mechanisms underlying scar formation include chronic inflammation, fibrogenesis and dysregulated wound healing, among other contributing factors. These mechanisms can potentially be alleviated through the application of adipose-derived stem cells, which represent the principal cellular component utilized in the process of lipofilling. Adipose-derived stem cells possess the capacity to secrete proangiogenic factors such as fibroblast growth factor, vascular endothelial growth factor and hepatocyte growth factor, as well as neurotrophic factors, such as brain-derived neurotrophic factors. Moreover, they exhibit multipotency, remodel the extracellular matrix, act in a paracrine manner, and exert immunomodulatory effects through cytokine secretion. These molecular processes contribute to neoangiogenesis, the alleviation of chronic inflammation, and the promotion of a conducive milieu for wound healing. Beyond the obvious benefit in restoring volume, the adipose-derived stem cells and their regenerative capacities facilitate a reduction in pain, pruritus, and fibrosis. This review elucidates the regenerative potential of autologous fat grafting and its beneficial and promising effects on both functional and aesthetic outcomes when applied to scar tissue. Full article

This study aimed to develop a product that closely replicates the texture and appearance of tripe. The effect of three different proteins (soy protein isolate (SPI), pea protein isolate (PPI), and whey protein isolate (WPI)) at different protein levels and processing conditions (heating (90 °C, 1 h) followed by cooling (4 °C, 12 h) and heating (90 °C, 1h) followed by freezing (−18 °C, 12 h)) of konjac glucomannan (KGM) was analyzed. The optimal formulations for simulating tripe were screened by examining their similarity to real tripe in terms of texture, color, and sensory experience. The screened formulations were also subjected to a preliminary mechanistic investigation. The results show that all three proteins improved the gel’s textural properties to varying degrees. At the same concentration, the hardness and chewiness of the KGM/WPI composite gel were significantly higher than those of the other two KGM/protein composite gels, among which the composite gel obtained by adding 8% WPI and 5% KGM heating-frozen (FWK4) had the greatest hardness and chewiness of 4338.07 g and 2313.76, respectively, and the springiness differences in all of the composite gels were small. In addition, the addition of protein increased the whiteness of the hybrid gels, with WPI having the most significant effect on the whiteness of the composite gels (whiteness increased from 30.25 to 62.80 as the concentration of WPI increased from 0 to 10%). Freezing increased composite gel hardness and chewiness, but reduced gel springiness and whiteness. Cluster analysis showed that the composite gel obtained by heating–cooling 8% WPI and 5% KGM (WK4) was very similar to the real tripe in terms of chewiness and whiteness, and WK4 had the highest sensory scores for color, tissue morphology, tactile sensation, taste, and odor. The acceptability score in terms of tissue morphology reached 4.3. Meanwhile, the characterization results of WK4 indicate the presence of large junction areas in the gel network. Fourier transform infrared spectroscopy (FTIR) analysis, X-ray diffraction, and intermolecular force contributions indicated that the incorporation of WPI promoted integral interactions, and that hydrophobic interactions and disulfide bonding played a key role in the WK4 composite gel system. Moreover, scanning electron microscopy (SEM) also showed that the combination of WPI and konjac glucan resulted in a more compact gel structure. This study is informative for the development of the field of bionic tripe processing. Full article

Ohmic heating (OH) is a sustainable heating technology with a high potential in terms of energy and time efficiency. However, its industrial application for solid or semi-solid foods is not widespread yet. This study evaluates the pilot-scale production of Bologna-style sausages (2.3 kg weight) via conventional heating (COV) and OH at an electrical frequency of 10 kHz. Sausages with a diameter of 110 mm heated via OH were produced in approximately 5% of the time (i.e., 10 min) needed to produce sausages heated via COV. OH-treated samples showed a higher moisture content and an increased water holding capacity. A texture profile analysis revealed OH sausages as possessing a lower hardness, springiness, and chewiness. The microbiological load of the samples was identical, regardless of the heating technology. Color measurements (L*a*b* values) showed OH-treated samples to be less red. However, this difference could not be confirmed during sensorial evaluation. Temporal sensation of dominance and descriptive sensory analyses were conducted and revealed a decreased solid consistency but an increased meat taste when sausages were heated via OH. The gel network structures obtained via scanning microscopic analysis showed an increased size of fat globules within OH-treated samples. The results indicated that OH can be used as an alternative heating method to produce Bologna-style sausages. Full article

Tactile texture sensors are designed to evaluate the sensations felt when a human touches an object. Prior studies have demonstrated the necessity for these sensors to have compliant ridges on their surfaces that mimic human fingerprints. These features enable the simulation of contact phenomena, especially friction and vibration, between human fingertips and objects, enhancing the tactile sensation evaluation. However, the ridges on tactile sensors are susceptible to abrasion damage from repeated use. To date, the healing function of abraded ridges has not been proposed, and its effectiveness needs to be demonstrated. In this study, we investigated whether the signal detection capabilities of a sensor with abraded epidermal ridges could be restored by healing the ridges using polyvinyl chloride plastisol as the sensor material. We developed a prototype tactile sensor with an embedded strain gauge, which was used to repeatedly scan roughness specimens. After more than 1000 measurements, we observed significant deterioration in the sensor’s output signal level. The ridges were then reshaped using a mold with a heating function, allowing the sensor to partially regain its original signal levels. This method shows potential for extending the operational lifespan of tactile texture sensors with compliant ridges. Full article

Despite its importance as an undesirable food texture, the phenomenon of chalkiness remains understudied. Chalky sensations presumably arise from fine particulates found in foods, but semantic overlap with other common descriptors of small particles, like gritty or sandy, is unclear. Here, we compare the usage of Chalky with related descriptors, and determine the effect of particle size, concentration, and xanthan content on Chalky ratings in a model beverage. A 2³ factorial design with starch particle size (D₉₀ = 33.8 and 64.6 µm), starch concentrations (10 and 20% w/v), and xanthan content (0.075 and 0.15% w/v) was used. Participants’ salivary flow rate was also assessed. A multi-sip taste test was performed where naïve consumers (n = 82; 39% men, 60% women; age range = 18–79 years) rated the intensity of Chalky, Powdery, Gritty, Sandy, Mouthdrying, and Residual mouthcoating at 0, 30, and 60 s after each of three consecutive sips. All attribute ratings were highly correlated, with Chalky, Powdery, and Residual Mouthcoating being more closely correlated with each other than Gritty or Sandy. Although Chalky was still reported 60 s after consumption, no evidence of build-up was found with repeated sips. A larger size and higher concentration increased Chalky ratings, with the low-salivary-flow group reporting greater ratings for Chalky relative to the high-flow group. Our results suggest consumer percepts of small particles are overlapping but not entirely redundant. This suggests researchers and product developers should carefully distinguish between these descriptors when trying to understand consumer perception of food products containing fine particles. Full article

As a new form for supplying vitamin C, orally disintegrating films (ODFs) were developed C based on hyaluronic acid (HA) under varying casting conditions and the properties were analyzed. The films with different thicknesses (2, 3, and 8 mm, for CT2, CT4, and CT8, respectively) were produced by adjustments made to casting height. Two types of 8 mm thick ODFs produced by single or double casting (4 + 4 mm for CTD4+4) methods were also compared. As film thickness increased, water vapor permeability and tensile strength also increased. Even at equal thickness, manufacturing with double casting exhibited a stronger texture and reduced disintegration compared to single casting. All ODFs met the World Health Organization’s recommended daily vitamin C intake (45 mg/day) with a single sheet. Films showed over 80% dissolution in various solvents, adhering to the Hixson–Crowell cube root law, indicating vitamin C release occurred via porous penetration of the eluate. For CT2, CT4, and CTD4+4, vitamin C release was primarily governed by diffusion within the gel matrix and HA erosion. However, for CT8, HA erosion-induced release somewhat dominated. Based on the sensory test, it seems desirable to adjust the thickness of the film to 2 or 4 mm, because a thickness greater than that increased the foreign body sensation due to prolonged residence in the oral cavity. Full article

Foods containing tea could be widely utilized due to the addition of good tea ingredients, especially large-leaf yellow tea, which is rich with a good flavor. Applying this change to bread containing tea would improve its product quality. In this research, large-leaf yellow tea bread (LYB), possessing a special flavor, was developed using ultrafine large-leaf yellow tea powder and flour as the main raw materials. The amount of ultrafine large-leaf yellow tea powder added to bread was optimized using texture, sensation, and specific volume as comprehensive evaluation indicators. At the optimal dosage, the free amino acids, volatile flavor compounds, antioxidant activity, and in vitro starch digestibility of LYB were measured. Response surface optimization experimental results showed that the comprehensive score of bread was highest when the added amount of ultrafine large-leaf yellow tea powder was 3%. In particular, compared to blank bread (BB), adding ultrafine large-leaf yellow tea powder into bread could effectively increase its amino acid composition, enhance its volatile flavor compounds, improve the antioxidant capacity, and reduce the digestibility of starch. Full article

Potato peel is a waste generated in large amounts in the food industry; however, it has been shown that these residues are an important source of antioxidant compounds. The effect of potato peel powder addition (2, 5, and 10%) on the physicochemical, sensory, and antioxidant status of pork patties during refrigerated storage (2 °C/9 days/under dark) was evaluated. Polyphenol content and antioxidant activity of potato peel powder ethanol extract were determined. Pork patties were subjected to proximate chemical composition, physicochemical, and sensory evaluations. Results showed that potato peel ethanol extract at the highest used concentration (500 µg/mL) is an important source of total phenolic (>50 mg gallic acid equivalents/g) and chlorogenic acid compounds (ca. 40 mg chlorogenic acid equivalents/g) and exerts free radical scavenging (>50% of DPPH inhibition) and reducing power activity (<0.5 abs) (p < 0.05). Additionally, potato peel powder incorporation in raw pork patties reduces changes in pH, lipid oxidation, water-holding capacity, cooking loss weight, and color values during storage. Although an effect was observed on texture and sensory values (color and appearance) of raw patties, depending on addition level (p < 0.05), no differences were found in color appearance, odor, flavor, juiciness, fat sensation, texture, and overall acceptability of cooked patties between treatments (p > 0.05). The use of potato peel powder as a natural antioxidant for meat products is recommended. Full article

This study aimed to investigate the effect of enriching ice cream with high biological value animal protein sources from by-products on its techno-functional properties. Ice creams were prepared with 10 g (100 g)⁻¹ amount of different enrichments: whole egg, egg yolk, egg white, animal blood plasma, whole blood, and haemoglobin. The rheological properties, frozen texture, colour, dry matter content, and pH of the ice cream samples were analysed. The results indicate that these ‘natural food additives’ can influence the quality properties of ice cream, highlighting the potential for developing novel ice cream products with enhanced nutritional value and decreasing food wastes. The study reveals that enrichments significantly affect the rheological attributes of the ice cream mix, altering yield stress and consistency index without changing the overall rheological behaviour. The frozen texture varies among enrichments, with egg white resulting in the softest texture, while blood-based enrichments and egg yolk contribute to a harder texture. Colour analysis indicates changes in redness/greenness, yellowness/blueness and lightness due to different pigments and foaming effects of enrichment materials. Furthermore, enrichments influence dry matter content and pH, with egg yolk increasing fat content and haemoglobin boosting protein content. Sensory analysis suggests that certain enrichments improve taste sensation and colour preference, making them more acceptable to consumers despite the by-product ingredients. Full article