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Designing Internal Structure of Chocolate and Its Effect on Food Texture

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Daniel SaakesAuthors Info & Claims

DIS '19 Companion: Companion Publication of the 2019 on Designing Interactive Systems Conference 2019 Companion

Pages 231 - 235

https://doi.org/10.1145/3301019.3323896

Published: 18 June 2019 Publication History

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Abstract

Food texture is one of the important factors of eating experience. An internal structure of food makes a difference in food texture. In this research, we explored the effects of the internal structure on the texture of chocolate by designing, building, and testing chocolates with different internal structures and internal chocolate percentage. Multiple layers of patterned chocolate were stacked as a fabrication method. Each layer was fabricated using a silicone mold that was made using a 3D printed model. We created seven types of chocolate variations through this system. Fourteen university students participated in the preliminary user test. We found out that the internal structure and the chocolate ratio affects the perceived 'hardness' of the chocolate.

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Cited By

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Rakib MScidmore JGinsberg JTorres C(2023)Thermoplastic Kilnforms: Extending Glass Kilnforming Techniques to Thermoplastic Materials using Ontology-Driven DesignProceedings of the 2023 ACM Designing Interactive Systems Conference10.1145/3563657.3596027(263-281)Online publication date: 10-Jul-2023
https://dl.acm.org/doi/10.1145/3563657.3596027
Makame JNolden A(2023)Psychophysics of Texture PerceptionFood Texturology: Measurement and Perception of Food Textural Properties10.1007/978-3-031-41900-3_5(97-131)Online publication date: 21-Dec-2023
https://doi.org/10.1007/978-3-031-41900-3_5
Miyatake YPunpongsanon PIwai DSato K(2022)interiqr: Unobtrusive Edible Tags using Food 3D PrintingProceedings of the 35th Annual ACM Symposium on User Interface Software and Technology10.1145/3526113.3545669(1-11)Online publication date: 29-Oct-2022
https://dl.acm.org/doi/10.1145/3526113.3545669
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Index Terms

Designing Internal Structure of Chocolate and Its Effect on Food Texture
1. Human-centered computing
  1. Human computer interaction (HCI)

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Published In

DIS '19 Companion: Companion Publication of the 2019 on Designing Interactive Systems Conference 2019 Companion

June 2019

410 pages

ISBN:9781450362702

DOI:10.1145/3301019

General Chairs:
Steve Harrison
Virginia Tech, USA
,
Shaowen Bardzell
Indiana University, USA
,
Program Chairs:
Carman Neustaedter
Simon Fraser University, Canada
,
Deborah Tatar
Virginia Tech, USA

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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Association for Computing Machinery

New York, NY, United States

Publication History

Published: 18 June 2019

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Work in progress

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DIS '19

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SIGCHI

DIS '19: Designing Interactive Systems Conference 2019

June 23 - 28, 2019

CA, San Diego, USA

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DIS '19 Companion Paper Acceptance Rate 105 of 415 submissions, 25%;

Overall Acceptance Rate 1,158 of 4,684 submissions, 25%

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Citations

Cited By

View all

Rakib MScidmore JGinsberg JTorres C(2023)Thermoplastic Kilnforms: Extending Glass Kilnforming Techniques to Thermoplastic Materials using Ontology-Driven DesignProceedings of the 2023 ACM Designing Interactive Systems Conference10.1145/3563657.3596027(263-281)Online publication date: 10-Jul-2023
https://dl.acm.org/doi/10.1145/3563657.3596027
Makame JNolden A(2023)Psychophysics of Texture PerceptionFood Texturology: Measurement and Perception of Food Textural Properties10.1007/978-3-031-41900-3_5(97-131)Online publication date: 21-Dec-2023
https://doi.org/10.1007/978-3-031-41900-3_5
Miyatake YPunpongsanon PIwai DSato K(2022)interiqr: Unobtrusive Edible Tags using Food 3D PrintingProceedings of the 35th Annual ACM Symposium on User Interface Software and Technology10.1145/3526113.3545669(1-11)Online publication date: 29-Oct-2022
https://dl.acm.org/doi/10.1145/3526113.3545669
Gayler TSas CKalnikaitė V(2022)Exploring the Design Space for Human-Food-Technology Interaction: An Approach from the Lens of Eating ExperiencesACM Transactions on Computer-Human Interaction10.1145/348443929:2(1-52)Online publication date: 16-Jan-2022
https://dl.acm.org/doi/10.1145/3484439
Gayler TSas CKalnikaite V(2022)“It took me back 25 years in one bound”: self-generated flavor-based cues for self-defining memories in later lifeHuman–Computer Interaction10.1080/07370024.2022.210751838:5-6(417-458)Online publication date: 9-Sep-2022
https://doi.org/10.1080/07370024.2022.2107518
Gayler TSas CKalnikaitė V(2021)Sensory Probes: An Exploratory Design Research Method for Human-Food InteractionProceedings of the 2021 ACM Designing Interactive Systems Conference10.1145/3461778.3462013(666-682)Online publication date: 28-Jun-2021
https://dl.acm.org/doi/10.1145/3461778.3462013
Kono MKabashima OSasaki NYamaoka JMirza-Babaei PMcArthur VVanden Abeele VBirk M(2020)Pre-Eating Play: Fabrication Experiences for Playful Human-Food InteractionProceedings of the Annual Symposium on Computer-Human Interaction in Play10.1145/3410404.3414228(160-168)Online publication date: 2-Nov-2020
https://dl.acm.org/doi/10.1145/3410404.3414228

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Virtual food texture by electrical muscle stimulation

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