Study on methods of measurement for physical properties of sol-gel mixed sample

本研究考察了溶胶-凝胶混合样品的物理特性、感官特性和肌电图（EMG），以观察凝胶特性和比例的差异如何影响进食的容易程度。随着固体硬度的增大，吞咽难度越大，咀嚼次数和时间越长。感官评价表明，老年人对样品硬度的敏感性高于年轻人，因此测定固体物质的物理性质对制备安全餐具有重要意义。

This study investigated the physical properties, the sensory characteristics and the electromyography (EMG) of sol-gel mixed sample to observe how the difference in the gel characteristic and the ratio affect the ease of eating.The ease of swallowing of the samples was evaluated more difficult and the number and time of chews was measured more large number as solid hardness was harder. Sensory evaluation showed that old people was sensitive to hardness of sample than young people so it was important to measure the physical properties of solid forpreparing a safety meal.