abstract

A Proposal of Food Texture Display by Jamming

Authors:

Tomohiro YamadaAuthors Info & Claims

CHI EA '18: Extended Abstracts of the 2018 CHI Conference on Human Factors in Computing Systems

Paper No.: LBW620, Pages 1 - 6

https://doi.org/10.1145/3170427.3188592

Published: 20 April 2018 Publication History

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Abstract

We propose a novel system that displays various food textures by using jamming, a physical process by which particles become rigid when the density is increased. We utilize it as a simple and effective method to control the hardnesses and shapes of materials chewed in the mouth. We implemented a prototype of a pneumatic jamming system to verify the feasibility of adapting jamming for food texture displays. Experiment results confirmed that the prototype provides various hardnesses perceived in the mouth. Feedback comments from experiment participants indicated that the provided range of hardness was that between marshmallow softness and sherbet hardness.

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Cited By

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Bhavadharini BMonica VAnbarasan RMahendran R(2023)Virtual, augmented, and mixed reality as a versatile tool in food consumer behavior evaluation: Recent advances in aroma, taste, and texture incorporationComprehensive Reviews in Food Science and Food Safety10.1111/1541-4337.1324822:6(4925-4956)Online publication date: 13-Oct-2023
https://doi.org/10.1111/1541-4337.13248
Mizoguchi ISakurai SHirota KNojima T(2021)Grutio: System for Reproducing Swallowing Sensation Using Neck-Skin MovementIEEE Access10.1109/ACCESS.2021.30982289(105297-105307)Online publication date: 2021
https://doi.org/10.1109/ACCESS.2021.3098228
Sasagawa MNiijima AEguchi KAoki RIsezaki TKimura TWatanabe T(2019)Lower Limb Muscle Activity Control by using Jamming Footwear2019 41st Annual International Conference of the IEEE Engineering in Medicine and Biology Society (EMBC)10.1109/EMBC.2019.8856289(3302-3305)Online publication date: Jul-2019
https://doi.org/10.1109/EMBC.2019.8856289

Index Terms

A Proposal of Food Texture Display by Jamming
1. Human-centered computing
  1. Human computer interaction (HCI)

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Study on Control Method of Virtual Food Texture by Electrical Muscle Stimulation
UIST '16 Adjunct: Adjunct Proceedings of the 29th Annual ACM Symposium on User Interface Software and Technology

We propose Electric Food Texture System, which can present virtual food texture such as hardness and elasticity by electrical muscle stimulation (EMS) to the masseter muscle. In our previous study, we investigated the feasibility to detect user's bite ...
Virtual food texture by electrical muscle stimulation
ISWC '16: Proceedings of the 2016 ACM International Symposium on Wearable Computers

We have previously proposed a novel method to present virtual food texture by using electrical muscle stimulation (EMS) to the masseter muscle, which is one of the muscles of mastication. Our system is "Electric Food Texture System" consisting of "bite ...
Chewing jockey: augmented food texture by using sound based on the cross-modal effect
ACE '11: Proceedings of the 8th International Conference on Advances in Computer Entertainment Technology

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 ...

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Published In

CHI EA '18: Extended Abstracts of the 2018 CHI Conference on Human Factors in Computing Systems

April 2018

3155 pages

ISBN:9781450356213

DOI:10.1145/3170427

General Chairs:
Regan Mandryk
University of Saskatchewan, Canada
,
Mark Hancock
University of Waterloo, Canada
,
Program Chairs:
Mark Perry
Brunel University London, UK
,
Anna Cox
University College London, UK

Permission to make digital or hard copies of part or all 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 third-party components of this work must be honored. For all other uses, contact the Owner/Author.

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Published: 20 April 2018

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CHI '18: CHI Conference on Human Factors in Computing Systems

April 21 - 26, 2018

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CHI EA '18 Paper Acceptance Rate 1,208 of 3,955 submissions, 31%;

Overall Acceptance Rate 6,164 of 23,696 submissions, 26%

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Cited By

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Bhavadharini BMonica VAnbarasan RMahendran R(2023)Virtual, augmented, and mixed reality as a versatile tool in food consumer behavior evaluation: Recent advances in aroma, taste, and texture incorporationComprehensive Reviews in Food Science and Food Safety10.1111/1541-4337.1324822:6(4925-4956)Online publication date: 13-Oct-2023
https://doi.org/10.1111/1541-4337.13248
Mizoguchi ISakurai SHirota KNojima T(2021)Grutio: System for Reproducing Swallowing Sensation Using Neck-Skin MovementIEEE Access10.1109/ACCESS.2021.30982289(105297-105307)Online publication date: 2021
https://doi.org/10.1109/ACCESS.2021.3098228
Sasagawa MNiijima AEguchi KAoki RIsezaki TKimura TWatanabe T(2019)Lower Limb Muscle Activity Control by using Jamming Footwear2019 41st Annual International Conference of the IEEE Engineering in Medicine and Biology Society (EMBC)10.1109/EMBC.2019.8856289(3302-3305)Online publication date: Jul-2019
https://doi.org/10.1109/EMBC.2019.8856289

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References

Cited By

Index Terms

Recommendations

Study on Control Method of Virtual Food Texture by Electrical Muscle Stimulation

Virtual food texture by electrical muscle stimulation

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

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