Evaluation of Chewing Sound of Snacks using Loudness and Sharpness-Reference-Cited by-同舟云学术

Evaluation of Chewing Sound of Snacks using Loudness and Sharpness

Published:2023 Issue:0 Volume:ISASE2023 Page:1-4
ISSN:2433-5428
Container-title:International Symposium on Affective Science and Engineering
language:en
Short-container-title:ISASE

Author:

SUZUKI Yutaka¹,SHIDA Shuya¹,YAMAMURA Yuto¹,TERADA Nobuyuki¹

Affiliation:

1. Toyo University

Publisher

Japan Society of Kansei Engineering

Subject

General Medicine

Link

https://www.jstage.jst.go.jp/article/isase/ISASE2023/0/ISASE2023_1_25/_pdf

Reference10 articles.

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2. [2] K. Kawasima, T. Mori and N. Kawamori, Buying behavior of Female Students Relating to the Type of Food, Journal of the Japan Research Association for Kansei, 37(1), pp.39-44, 1996.

3. [3] Y. Kato and R. Hashiba, Muiti-dimensional Analysis of Similarity Judgments of Papers, Kansei Engineering International, 3(5), pp.49-55, 2000.

4. [4] N. De Beliea, M. Sivertsvikb and J. De Baerdemaekerc, Differences in chewing sounds of dry-crisp snacks by multivariate data analysis, Journal of Sound and Vibration, 266(3), pp.625-643, 2003.

5. [5] H. Endo, S. Ino and W. Fujisaki, The effect of a crunchy pseudo-chewing sound on perceived texture of softened foods, Physiology & Behavior, 167, pp.324-331, 2016.

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1. Evaluation of Chewing Sound of Potato Chips Using Loudness Spectrum and Sharpness;International Journal of Affective Engineering;2024