Abstract
A new research framework for the rheological measurements of foods for the elderly was proposed by combining experiments with machine learning. Universal design food (UDF), the conventional rheological test for foods for the elderly, was compared with three different rheological methods in terms of stress, clearly showing a great linear correlation (R2 = 0.9885) with the puncture test. A binary logistic classification with the tensorflow library was successfully applied to predict the elderly’s foods based on the rheological stress values from the UDF and puncture tests. The gradient descent algorithm demonstrated that the cost functions became minimized, and the model parameters were optimally estimated with an increasing number of machine learning iterations. From the testing dataset, the predictive model with a threshold value of 0.7 successfully classified the food samples into two groups (belong to the elderly’s foods or not) with an accuracy of 98%. The research framework proposed in this study can be applied to a wide variety of classification and estimation-related studies in the field of food science.
Highlights
Rheology-Based Classification ofThe elderly population over 65 years of age has been rapidly increasing throughout the world
This study aims to develop a universal rheological measurement of foods for the elderly that can be applied to a wider variety of food products and applying these experimental data for establishing the binary classification model through machine learning
In this growing aging rate throughout the world, but there is limited information on the instrustudy, different rheological methods for the elderly foods were correlated in terms mental methods that can be universally applied to a wider variety of foods
Summary
Rheology-Based Classification ofThe elderly population over 65 years of age has been rapidly increasing throughout the world. In this context, the demands for senior-friendly products are globally increasing, and the food industry is no exception. There are several guidelines to measure their rheological characteristics such as the National Dysphagia Diet guideline and the International Dysphagia Diet Standardization Initiative [9,10]. They provide valuable information to prepare foods for older adults with suitable rheological properties, most of the methods are mainly for nutritionists or dietitians to prepare diets for older adults mainly in convalescent hospitals
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