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Paper Abstract and Keywords
Presentation 2017-12-13 19:35
Characteristics identification of food ingested based on chewing movement path for non-contact mastication evaluation
Masataka Kushimiya, Chika Sugimoto (YNU)
Abstract (in Japanese) (See Japanese page) 
(in English) The chewing process, also known as mastication, is extremely important. Various troubles such as deterioration of digestion and diseases of oral cavity are caused by the decrease in the number of chewing. It is important to recognize and evaluate the chewing state in order to maintain and improve chewing function. In this paper, we propose a method to recognize the number of chewing and the characteristics of food ingested by measuring three parameters of chewing movement path during eating, ‘opening distance’, ‘chewing width’, ‘cycle time’, with a non-contact sensor. The hardness and size of foods affecting chewing state was identified by random forest, and the importance of feature quantities was analyzed. As a result of discrimination experiments using agar jelly, the average accuracy of the hardness and size was 91.5% and 97.5%, respectively. The discrimination accuracy of the four jelly having different hardness and size was 74%.
Keyword (in Japanese) (See Japanese page) 
(in English) Chewing movement / Random forest / Non-contact / Food properties / / / /  
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Conference Information
Committee HCGSYMPO  
Conference Date 2017-12-13 - 2017-12-15 
Place (in Japanese) (See Japanese page) 
Place (in English) THE KANAZAWA THEATRE 
Topics (in Japanese) (See Japanese page) 
Topics (in English) Human communication, etc. 
Paper Information
Registration To HCGSYMPO 
Conference Code 2017-12-HCGSYMPO 
Language Japanese 
Title (in Japanese) (See Japanese page) 
Sub Title (in Japanese) (See Japanese page) 
Title (in English) Characteristics identification of food ingested based on chewing movement path for non-contact mastication evaluation 
Sub Title (in English)  
Keyword(1) Chewing movement  
Keyword(2) Random forest  
Keyword(3) Non-contact  
Keyword(4) Food properties  
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1st Author's Name Masataka Kushimiya  
1st Author's Affiliation Graduate School of Engineering Yokohama National University (YNU)
2nd Author's Name Chika Sugimoto  
2nd Author's Affiliation Faculty of Engineering Yokohama National University (YNU)
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Speaker Author-1 
Date Time 2017-12-13 19:35:00 
Presentation Time 25 minutes 
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