Study on swallowing in consideration of asphyxiation

以四种不同直链淀粉含量的米饭为材料，研究了米饭的物理特性与米饭易食性的关系。假设丸在口腔内的分散特性，这些结果将阐明米饭的易吃性。研究了油脂性质对马铃薯泥吞咽难易性的影响，以比较样品。具有添加的水和油的样品被评估为在其吞咽容易性方面显著高于具有添加的固体脂肪的样品。这些结果表明，在咀嚼过程中容易与唾液混合，以及分散在丸中的油和脂肪的状态对马铃薯泥产生合适的吞咽特性的重要性。

Four kinds of cooked rice with different ratios of amylose were studied toexamine the relationships between the physical properties and ease of eating. Assuming the dispersion characteristics of the bolus inside the mouth, these results will elucidate the ease of eating of cooked rice. The effects of the properties of oil and fats on the ease of swallowing mashed potato were examined to compare samples. The samples with added water and oil were evaluated to be significantly higher in their ease of swallowing than the samples with added solid fat. These results indicate the importance of ease of mixing with saliva in the process of chewing and of the state of oil and fats dispersed in the bolus to produce suitable swallowing characteristics for mashedpotato.