Systematic analysis of mechanical properties and mastication process for development of foods for the elderly

食品的质地控制在老年人营养产品的开发中非常重要。本研究分析了在口腔加工过程中，食品的机械性能、质构属性和咀嚼参数之间的关系。研究了四个主题;（1）奶酪质地的物理、生理和心理物理分析，（2）咀嚼荞麦面时的咀嚼和咀嚼比较，（3）各种食物的吞咽行为，（4）吞咽困难患者的食物标准问题（2009年开始）。

Texture control of foods is important in the development of nutritional products for the elderly. This study analyzed relationships among mechanical properties of foods, textural attributes, and mastication parameters that may change during oral processing. Four topics are studied ;(1) physical, physiological and psychophysical analyses of cheese texture,(2) comparison of slurping and chewing of buckwheat noodles,(3) swallowing behavior for various foods, and(4) problems in the standards of foods for patients with swallowing difficulties(started in 2009).