A Novel Rheological and Chewing and Swallowing model for the Smart Design of Texture Modified Foods for Increased Aged Health

咀嚼和吞咽困难意味着大约40%的老年人需要质地改良（TM）餐。只吃质地很软的食物的老年人的死亡率要高出2.4倍。然而，现有的纹理修饰水平评估方法很差；达到一致的TM膳食水平是困难的；TM食品的感官特性（外观、风味、香气）较差。这项工作将使用一种新的咀嚼和吞咽模型，结合新的食物风味和特性测量，开发新的质地改性食品，增加味道，易于吞咽和营养价值。

Difficulty in chewing and swallowing mean about 40% of elderly people require Texture Modified (TM) meals. Elders able to eat only very soft food textures have a 2.4 fold higher risk of mortality. However existing methods to assess the level of texture modification are poor; achieving a consistent level of TM meal is difficult; and TM meals have poor sensory properties (appearance, flavour, aroma). This work will use a novel chewing and swallowing model in conjunction with novel food flavour and property measurements to develop new texture modified foods with increased taste, ease of swallowing and nutritional value.