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Research on food rheology in the mouth by mastication measurement.

通过咀嚼测量研究口腔内食物流变学。

基本信息

批准号：
14380045
负责人：
NAKAZAWA Fumiko
金额：
$ 8.45万
依托单位：
Kyoritsu Women's University
依托单位国家：
日本
项目类别：
Grant-in-Aid for Scientific Research (B)
财政年份：
2002
资助国家：
日本
起止时间：
2002 至 2003
项目状态：
已结题

来源：
https://kaken.nii.ac.jp/en/grant/KAKENHI-PROJECT-14380045/
关键词：
Mastication Food Gel・Sol Rheoloeical property in the mouth Maximum mastication force Dynamic viscoelasticity Palatal pressure Flow velocity through pharynx 食品ジェラン臼歯の咀嚼力口腔内嚥下圧食品レオロジー

项目摘要

1. Forces and movements of the first molar were measured while a subject was eating various textural foods. Force-displacement curves of foods in the mouth were obtained for the first bite of the food and compared with curves measured by a machine. The maximum force at the first bite for various foods was 200 N in contrast to 2500 N obtained by the machine. Foods with the smaller maximum force agreed with those that please to elderly people.2. Palatal pressure while eating gellan gel of concentration 0.05 to 0.5 % was measured with six pressure transducers embedded in an artificial resin palate. When subjects were asked to eat the gel naturally, they ate the gel with a break stress below 30 kPa by pressing with the tongue and above it by biting with the teeth. Since dynamic viscoelastic moduli G' and G" of gellan gel changed by more than two orders of magnitude without frequency dependence below 0.5 % content, gellan may be of use as a natural agent for thickening.3. An ultrasonic pulsed Doppler shift was used to measure the flow velocity of swallowed gellan sol and gel of 0 to 0.5 % through the pharynx just above the epiglottis. The average flow velocity of sol and gel with different gellan content and water was found to be 0.1 m/s almost independent of gellan content. By contrast, although the average of the maximum flow velocity of the gel was 0.2 m/s above 0.1 %, it increased for lower gellan content below 0.1 % and reached 0.5 m/s for pure water, showing a wide distribution of the velocity of water in the pharynx.

1. 当受试者吃不同质地的食物时，测量第一磨牙的受力和运动。得到了第一口食物在口腔中的力-位移曲线，并与机器测得的曲线进行了比较。不同食物第一口的最大作用力为200牛，而机器获得的最大作用力为2500牛。最大作用力较小的食物与老年人喜欢的食物一致。在人工树脂上颚内嵌6个压力传感器，测量了食用浓度为0.05 ~ 0.5%的结冷胶时的腭压。当受试者被要求自然地吃凝胶时，他们吃凝胶时用舌头按压，破裂应力低于30kpa，用牙齿咬，破裂应力高于30kpa。由于在含量低于0.5%的情况下，结冷胶的动态粘弹性模量G′和G′变化大于两个数量级，且无频率依赖，因此结冷胶可作为天然增稠剂使用。用超声脉冲多普勒频移仪测量了吞下的0 ~ 0.5%的结冷胶溶胶和凝胶通过会厌上方咽部的流速。不同结冷胶含量和含水量的溶胶和凝胶的平均流速均为0.1 m/s，几乎与结冷胶含量无关。相比之下，虽然在0.1%以上凝胶的最大流速平均值为0.2 m/s，但在0.1%以下，结冷胶含量越低，凝胶的最大流速越高，纯水流速达到0.5 m/s，表明水在咽部的流速分布较广。