Analysis Software for the Principal Physical Properties in Food Matrices

This paper presents a custom software under development, which is part of a device in a patent process capable of simultaneously measuring three variables (odor, texture, and sound) from a food matrix. This device was inspired by the conventional sensory analysis process with trained panelists, emulating some of the senses used for evaluating a product. This solution was proposed to guarantee the repeatability and reproducibility of this type of process, reducing the time incurred in the training of panelists and the number of samples to be prepared for the characterization and standardization of various food matrices. The device was evaluated in an experiment involving hundred (100) panelists. Concurrently, the results were compared with the sensory analysis done. The data obtained showed a high similarity between the information obtained from the panelists and the analysis carried out in the software. It is expected to continue testing with panelists to finish adjusting the prototype and transfer technology to the food industry in the near future.