research-article

Chewing jockey: augmented food texture by using sound based on the cross-modal effect

Authors:

Naoya Koizumi,

Hidekazu Tanaka,

Yuji Uema,

Masahiko InamiAuthors Info & Claims

ACE '11: Proceedings of the 8th International Conference on Advances in Computer Entertainment Technology

Article No.: 21, Pages 1 - 4

https://doi.org/10.1145/2071423.2071449

Published: 08 November 2011 Publication History

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Abstract

We focus on the dining and show how to improve dining experience. We use sound effects to augment food texture, creating a cross-modal illusion.

Our system is composed of a bone-conduction speaker, a microphone, a photoreflector to measure the motion of jaw, and a computer to design the sound effect or filtering.

We focus on the texture of food, an important component of deliciousness, to enhance the eating experience without modifying the physical or chemical feature of the food. We use prevailing technologies to detect chewing action, feedback and process the chewing sound. In addition, we design some chewing augmentation filter for each foods. These combinations create the cross-modality effect for food texture.

We have developed three elements. First is a bite-detection sensor, utilizing a photoreflector, to measure the movement of the lower jaw. Second is a sound filter for each type of food that will be used to control food texture. Third is a self-feedback system to enhance the chewing action that records the chewing sound and the jaw motion, and delivers it to the user using bone-conduction speakers.

Our aim is to redesign the experience of eating. We believe this technology is useful for following situations. For a start, it is a challenge to improve the eating QoL for dentures users. As they cannot bite strongly, they get a reduced sensation of food. Chewing Jockey helps to restore that sensation. Another application is to moderate the chewing speed. Chewing too fast is not good for digestion and also leads to over-eating. With our technology, we can provide the most suitable chewing speed to alter such habits. Lastly, chewing can be a form of interaction for a novel game design, in which you could role-play a monster chewing on "living" things.

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Cited By

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Komiya SNitto RBan YWarisawa S(2024)Enhancing Food Coldness Perception via Synchronous Posterior Neck Cold stimulus during SwallowingACM Symposium on Applied Perception 202410.1145/3675231.3675247(1-9)Online publication date: 30-Aug-2024
https://dl.acm.org/doi/10.1145/3675231.3675247
Liu XRen XRen XSun X(2024)Hicclip: Sonification of Augmented Eating Sounds to Intervene Snacking BehaviorsProceedings of the 2024 ACM Designing Interactive Systems Conference10.1145/3643834.3661532(1372-1384)Online publication date: 1-Jul-2024
https://dl.acm.org/doi/10.1145/3643834.3661532
Lee YLee C(2024)ICY Interfaces: Exploration of Ice’s Ephemeral Features for Digital Game User ExperienceProceedings of the 2024 ACM Designing Interactive Systems Conference10.1145/3643834.3660725(2107-2124)Online publication date: 1-Jul-2024
https://dl.acm.org/doi/10.1145/3643834.3660725
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Index Terms

Chewing jockey: augmented food texture by using sound based on the cross-modal effect
1. Applied computing
  1. Computers in other domains
    1. Personal computers and PC applications
  2. Life and medical sciences
    1. Consumer health
    2. Health informatics
2. Human-centered computing
  1. Human computer interaction (HCI)
    1. Interaction techniques
      1. Auditory feedback

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Information & Contributors

Information

Published In

ACE '11: Proceedings of the 8th International Conference on Advances in Computer Entertainment Technology

November 2011

562 pages

ISBN:9781450308274

DOI:10.1145/2071423

General Chairs:
Teresa Romão
FCT/UNL, Portugal
,
Nuno Correia
FCT/UNL, Portugal
,
Masahiko Inami
Keio University, Japan
,
Organizing Chairs:
Eduardo Dias
FCT/UNL, Portugal
,
Teresa Chambel
FC/UL, Portugal
,
Program Chairs:
Hirokasu Kato
Nara Institute of Science and Technology, Japan
,
Rui Prada
Instituto Superior Técnico/UTL and INESC-ID, Portugal
,
Tsutomu Terada
Kobe University, Japan

Permission to make digital or hard copies of all or part of this work for personal or classroom use is granted without fee provided that copies are not made or distributed for profit or commercial advantage and that copies bear this notice and the full citation on the first page. Copyrights for components of this work owned by others than ACM must be honored. Abstracting with credit is permitted. To copy otherwise, or republish, to post on servers or to redistribute to lists, requires prior specific permission and/or a fee. Request permissions from [email protected]

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SIGCHI: ACM Special Interest Group on Computer-Human Interaction

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Association for Computing Machinery

New York, NY, United States

Publication History

Published: 08 November 2011

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ACE '11

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ACE '11: International Conference on Advances in Computer Entertainment Technology

November 8 - 11, 2011

Lisbon, Portugal

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Overall Acceptance Rate 36 of 90 submissions, 40%

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Komiya SNitto RBan YWarisawa S(2024)Enhancing Food Coldness Perception via Synchronous Posterior Neck Cold stimulus during SwallowingACM Symposium on Applied Perception 202410.1145/3675231.3675247(1-9)Online publication date: 30-Aug-2024
https://dl.acm.org/doi/10.1145/3675231.3675247
Liu XRen XRen XSun X(2024)Hicclip: Sonification of Augmented Eating Sounds to Intervene Snacking BehaviorsProceedings of the 2024 ACM Designing Interactive Systems Conference10.1145/3643834.3661532(1372-1384)Online publication date: 1-Jul-2024
https://dl.acm.org/doi/10.1145/3643834.3661532
Lee YLee C(2024)ICY Interfaces: Exploration of Ice’s Ephemeral Features for Digital Game User ExperienceProceedings of the 2024 ACM Designing Interactive Systems Conference10.1145/3643834.3660725(2107-2124)Online publication date: 1-Jul-2024
https://dl.acm.org/doi/10.1145/3643834.3660725
Kamihori MIto KItoh Y(2024)ThermoTumbler: A Tumbler-type Device that Changes Flavor Perception by Controlling Temperature to the Lower LipExtended Abstracts of the CHI Conference on Human Factors in Computing Systems10.1145/3613905.3651072(1-7)Online publication date: 11-May-2024
https://dl.acm.org/doi/10.1145/3613905.3651072
Chen WYang YLiu KPai YYamaoka JMinamizawa K(2024)Cymatics Cup: Shape-Changing Drinks by Leveraging CymaticsProceedings of the 2024 CHI Conference on Human Factors in Computing Systems10.1145/3613904.3642920(1-19)Online publication date: 11-May-2024
https://dl.acm.org/doi/10.1145/3613904.3642920
Kato KIkematsu KNakamura HSuzaki HIgarashi Y(2024)FoodSkin: Fabricating Edible Gold Leaf Circuits on Food SurfacesProceedings of the 2024 CHI Conference on Human Factors in Computing Systems10.1145/3613904.3642372(1-17)Online publication date: 11-May-2024
https://dl.acm.org/doi/10.1145/3613904.3642372
Wang YObie HLi ZSalim FGrundy JMueller F(2024)GustosonicSense: Towards understanding the design of playful gustosonic eating experiencesProceedings of the 2024 CHI Conference on Human Factors in Computing Systems10.1145/3613904.3642182(1-12)Online publication date: 11-May-2024
https://dl.acm.org/doi/10.1145/3613904.3642182
Vanhatalo SLappi JRantala JFarooq ASand ARaisamo RSozer N(2024)Meat- and plant-based products induced similar satiation which was not affected by multimodal augmentationAppetite10.1016/j.appet.2023.107171194(107171)Online publication date: Mar-2024
https://doi.org/10.1016/j.appet.2023.107171
Karhu NRantala JFarooq ASand APennanen KLappi JNayak MSozer NRaisamo R(2024)The effects of haptic, visual and olfactory augmentations on food consumed while wearing an extended reality headsetJournal on Multimodal User Interfaces10.1007/s12193-024-00447-8Online publication date: 11-Dec-2024
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(2024)Assessment of Dietary HabitsPublic Health Nutrition 2nd Edition10.1002/9781119141150.ch3(18-28)Online publication date: 19-Nov-2024
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