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Physicochemical and Sensory Characteristics of Sausages Made with Grasshopper (Sphenarium purpurascens) Flour

2022 , Salvador O. Cruz-López , Yenizey M. Álvarez-Cisneros , Domínguez-Soberanes, Julieta , Héctor B. Escalona-Buendía , Sánchez-Gómez, Claudia

Insects are currently of interest due to their high nutritional value, in particular for the high concentration of quality protein. Moreover, it can also be used as an extender or binder in meat products. The objective was to evaluate grasshopper flour (GF) as a partial or total replacement for potato starch to increase the protein content of sausages and achieve good acceptability by consumers. GF has 48% moisture, 6.7% fat and 45% total protein. Sausages were analyzed by NIR and formulations with GF in all concentrations (10, 7, 5 and 3%) combined with starch (3, 5 and 7%) increased protein content. Results obtained for the sausages formulations with grasshoppers showed an increase in hardness, springiness, gumminess and chewiness through a Texture-Profile-Analysis. Moreover, a* and b* are similar to the control, but L* decreased. The check-all-that-apply test showed the attributes highlighted for sausages with GF possessed herbal flavor, brown color, and granular texture. The liking-product-landscape map showed that the incorporation of 7 and 10% of GF had an overall liking of 3.2 and 3.3, respectively, considered as “do not like much”. GF can be used as a binder in meat products up to 10% substitution. However, it is important to improve the overall liking of the sausage.

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Images dataset of beef meat samples with different shelf life

2023 , Domínguez-Soberanes, Julieta , Orvañanos-Guerrero, María T. , Sánchez-Gómez, Claudia , Maximiliano , Esteban García , Juan Pablo Cisneros , Luis Enrique Orozco , Ernesto Rosales-Tavera

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Gradient Descent-Based Optimization Method of a Four-Bar Mechanism Using Fully Cartesian Coordinates

2019 , Orvañanos-Guerrero, María T. , Sánchez-Gómez, Claudia , Mariano Rivera , Acevedo, Mario , Velázquez, Ramiro

Machine vibrations often occur due to dynamic unbalance inducing wear, fatigue, and noise that limit the potential of many machines. Dynamic balancing is a main concern in mechanism and machine theory as it allows designers to limit the transmission of vibrations to the frames and base of machines. This work introduces a novel method for representing a four-bar mechanism with the use of Fully Cartesian coordinates and a simple definition of the shaking force (ShF) and the shaking moment (ShM) equations. A simplified version of Projected Gradient Descent is used to minimize the ShF and ShM functions with the aim of balancing the system. The multi-objective optimization problem was solved using a linear combination of the objectives. A comprehensive analysis of the partial derivatives, volumes, and relations between area and thickness of the counterweights is used to define whether the allowed optimization boundaries should be changed in case the mechanical conditions of the mechanism permit it. A comparison between Pareto fronts is used to determine the impact that each counterweight has on the mechanism’s balancing. In this way, it is possible to determine which counterweights can be eliminated according to the importance of the static balance (ShF), dynamic balance (ShM), or both. The results of this methodology when using three counterweights reduces the ShF and ShM by 99.70% and 28.69%, respectively when importance is given to the static balancing and by 83.99% and 8.47%, respectively, when importance is focused on dynamic balancing. Even when further reducing the number of counterweights, the ShF and ShM can be decreased satisfactorily.

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A Multisensor Data Fusion Approach for Predicting Consumer Acceptance of Food Products

2020 , Álvarez-Pato, Víctor M. , Sánchez-Gómez, Claudia , Domínguez-Soberanes, Julieta , Mendoza Pérez, David Eduardo , Velázquez, Ramiro

Sensory experiences play an important role in consumer response, purchase decision, and fidelity towards food products. Consumer studies when launching new food products must incorporate physiological response assessment to be more precise and, thus, increase their chances of success in the market. This paper introduces a novel sensory analysis system that incorporates facial emotion recognition (FER), galvanic skin response (GSR), and cardiac pulse to determine consumer acceptance of food samples. Taste and smell experiments were conducted with 120 participants recording facial images, biometric signals, and reported liking when trying a set of pleasant and unpleasant flavors and odors. Data fusion and analysis by machine learning models allow predicting the acceptance elicited by the samples. Results confirm that FER alone is not sufficient to determine consumers’ acceptance. However, when combined with GSR and, to a lesser extent, with pulse signals, acceptance prediction can be improved. This research targets predicting consumer’s acceptance without the continuous use of liking scores. In addition, the findings of this work may be used to explore the relationships between facial expressions and physiological reactions for non-rational decision-making when interacting with new food products.

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Liking Product Landscape: Going Deeper into Understanding Consumers’ Hedonic Evaluations

2019 , Sánchez-Gómez, Claudia , Domínguez-Soberanes, Julieta , Héctor B. Escalona-Buendía , Mario Graff , Gutiérrez, Sebastián , Gabriela Sánchez

The use of graphical mapping for understanding the comparison of products based on consumers’ perceptions is beneficial and easy to interpret. Internal preference mapping (IPM) and landscape segmentation analysis (LSA) have successfully been used for this propose. However, including all the consumers’ evaluations in one map, with products’ overall liking and attributes’ perceptions, is complicated; because data is in a high dimensional space some information can be lost. To provide as much information as possible, we propose the liking product landscape (LPL) methodology where several maps are used for representing the consumers’ distribution and evaluations. LPL shows the consumers’ distribution, like LSA, and also it superimposes the consumers’ evaluations. However, instead of superimposing the average overall liking in one map, this methodology uses different maps for each consumer’s evaluation. Two experiments were performed where LPL was used for understanding the consumers’ perceptions and compared with classic methodologies, IPM and cluster analysis, in order to validate the results. LPL can be successfully used for identifying consumers’ segments, consumers’ preferences, recognizing perception of product attributes by consumers’ segments and identifying the attributes that need to be optimized.

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Complete Balancing of the Six-Bar Mechanism Using Fully Cartesian Coordinates and Multiobjective Differential Evolution Optimization

2022 , Orvañanos-Guerrero, María T. , Acevedo, Mario , Daniel U. Campos-Delgado , Sánchez-Gómez, Claudia , Amir Aminzadeh Ghavifekr , Paolo Visconti , Velázquez, Ramiro

The high-speed operation of unbalanced machines may cause vibrations that lead to noise, wear, and fatigue that will eventually limit their efficiency and operating life. To restrain such vibrations, a complete balancing must be performed. This paper presents the complete balancing optimization of a six-bar mechanism with the use of counterweights. A novel method based on fully Cartesian coordinates (FCC) is proposed to represent such a balanced mechanism. A multiobjective optimization problem was solved using the Differential Evolution (DE) algorithm to minimize the shaking force (ShF) and the shaking moment (ShM) and thus balance the system. The Pareto front is used to determine the best solutions according to three optimization criteria: only the ShF, only the ShM, and both the ShF and ShM. The dimensions of the counterweights are further fine-tuned with an analysis of their partial derivatives, volumes, and area–thickness relations. Numerical results show that the ShF and ShM can be reduced by 76.82% and 77.21%, respectively, when importance is given to either of them and by 45.69% and 46.81%, respectively, when equal importance is given to both. A comparison of these results with others previously reported in the literature shows that the use of FCC in conjunction with DE is a suitable methodology for the complete balancing of mechanisms.

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Recommendation System for a Delivery Food Application Based on Number of Orders

2023 , Sánchez-Gómez, Claudia , Domínguez-Soberanes, Julieta , Alejandra Arreola , Mario Graff

With the recent growth in food-delivery applications, creating new recommendation systems tailored to this platform is essential. State-of-the-art restaurant recommendation systems are based on users’ ratings or reviews, with data that are obtained from questionnaires or online platforms such as TripAdvisor, Zomato, Foursquare, or Yield. However, not all users give ratings or reviews after their purchase. This document proposes a recommendation system whose input is the number of orders stored by a real food-delivery application. These data are always available for all food-delivery applications and are stored all the time. Our proposal is based on the nearest-neighbor technique that calculates the client’s preferred restaurants and analyzes other clients with similar buying patterns. In addition, we propose a performance metric that can be used for this specific recommendation system that is based on real restaurant sales. We use a real dataset (available online) to validate our proposal. Based on our experiments, the recommendation system successfully gives only an average of 7.7 options from 187 that are available. We compared our proposal with other state-of-the-art recommendation techniques and obtained a better performance. Our results indicate that it is possible to generate recommendations based on the number of orders, making the use of a restaurant-recommendation system feasible in a real food-delivery application.

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Visual Impairment Simulator Based on the Hadamard Product

2016 , Velázquez, Ramiro , Sánchez-Gómez, Claudia , Edwige E. Pissaloux

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Determinación de la aceptación de alimentos mediante reacciones fisiológicas del consumidor: un enfoque basado en aprendizaje automático

2021 , Domínguez-Soberanes, Julieta , Álvarez-Pato, Víctor M. , Sánchez-Gómez, Claudia , Mendoza Pérez, David Eduardo , Velázquez, Ramiro

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Optimización del balanceo de un mecanismo plano mediante redistribución de masas

2022 , Orvañanos-Guerrero, María T. , Acevedo, Mario , Sánchez-Gómez, Claudia , Juan Cisneros-Barba , Miguel Carrasco , Velázquez, Ramiro