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Food textural study by mastication pressure, palatal pressure and electromyography

Research Project

Project/Area Number 06452379
Research Category

Grant-in-Aid for General Scientific Research (B)

Allocation TypeSingle-year Grants
Research Field 家政学
Research InstitutionKyoritsu Women's University

Principal Investigator

NAKAZAWA Fumiko  Kyoritsu Women's University, Professor, 家政学部, 教授 (60086725)

Co-Investigator(Kenkyū-buntansha) ISHITO Michiko  Kyoritsu Women's University, Research Assistant, 家政学部, 助手
TAKAHASHI Junko  St.Cecilia Women's Juniour College, Assistant Professor, 幼児教育学科, 専任講師 (90146530)
Project Period (FY) 1994 – 1995
Project Status Completed (Fiscal Year 1995)
Budget Amount *help
¥7,200,000 (Direct Cost: ¥7,200,000)
Fiscal Year 1995: ¥1,100,000 (Direct Cost: ¥1,100,000)
Fiscal Year 1994: ¥6,100,000 (Direct Cost: ¥6,100,000)
KeywordsFood texture / Mastication pressure / Palatal pressure / Mastication electromyography / 咀嚼
Research Abstract

Mastication electromyograms (EMG) and the pressure on a first molar tooth, as well as the pressure on three points of the palate were synchronously measured during eating. EMG of the left and hight masseter and temporalis muscles were measured with surface electrodes. The mastication pressure was detected by a pressure transducer embedded in an artificial first molar tooth that had been fitted to replace a lost natural tooth. The palatal pressure was also detected by pressure transducers embedded in the palatal retainer surface on the tongue side.
Foods with various texture' e. g., 1 to 7% of gelatin gels, processed cheese, radish, almond and takuan were used as test samples.
The most characteristic patterns depending on food texture for both the mastication pressure and EMG were obtained with the first bite, corresponding to the first deformation of the food eaten. The integral of the mastication pressure correlated well with that cf the EMG amplitude for the first bite ; i. e., the work done by mastication pressure was related to the activity of the masticatory muscles. The signal patterns then became similar, not depending on the food texture. as mastication proceeded. The maximum EMG voltage was also related to the maximum mastication pressure with the first bite, it being possible to deduce an approximate value for the maximum mastication pressure on the food with the aid of EMG.
EMG for gel, which could be masticated by the tongue and palatal pressure, showed a non-rhythmic, relatively continuous pattem. As the gel consistency become harder, EMG increased and showed a rhythmic pattem in contrast to no increment in the palatal pressure. The change in EMG from a continuous to rhythmic pattem shows the density of the gels at which mastiction with the tongue and palate changes to that with the teeth, as the density of the gel increased.

Report

(3 results)
  • 1995 Annual Research Report   Final Research Report Summary
  • 1994 Annual Research Report
  • Research Products

    (24 results)

All Other

All Publications (24 results)

  • [Publications] 中沢文子: "食物のテクスチャと咀嚼活動" 化学と生物. 32. 563-564 (1994)

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      1995 Final Research Report Summary
  • [Publications] 中沢文子 飯村由美子 高橋淳子: "咀嚼中の歯の動きを測定する簡易な装置" 日本咀嚼学会雑誌. 4. 72-72 (1994)

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      1995 Final Research Report Summary
  • [Publications] 中沢文子・上田一夫・石戸道子・高橋淳子・三野たまき: "食品のテクスチャーに関する研究:咀嚼圧、下顎運動、咀嚼活動、咀嚼音によるアプローチ" 共立女子大学総合文化研究所年報. 2. 1-9 (1996)

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      1995 Final Research Report Summary
  • [Publications] 石戸道子 中沢文子: "食品のテクスチャと咀嚼活動の関連" 日本咀嚼学会雑誌. 5(印刷).

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      1995 Final Research Report Summary
  • [Publications] 中沢文子: "おいしさの科学 第5章 食品のテクスチャーと咀嚼" 朝倉書店(山野善正、山口静子編集), 19 (1994)

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      1995 Final Research Report Summary
  • [Publications] 高橋淳子: "サイコレオロジーと咀嚼 第7章 ヒトの咀嚼による食品テクスチャー" 建帛社, 26 (1995)

    • Description
      「研究成果報告書概要(和文)」より
    • Related Report
      1995 Final Research Report Summary
  • [Publications] Fumiko Nakazawa: "Food texture and mastication activity." Chemi.and Biol.32. 563 (1994)

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      1995 Final Research Report Summary
  • [Publications] Fumiko Nakazawa, Yumiko Iimura and Junko Takahashi: "Apparatus for mesurement of three dimensional movement of jaw during eating." J.Masticat.& Health Sco.4. 72 (1994)

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      1995 Final Research Report Summary
  • [Publications] Fumiko Nakazawa, Kazuo Ueda, Michiko Ishito, Junko Takahashi and Tamaki Mituno: "Food texture studied by mastication pressure, jaw movement, electromyography and mastication sound." Bulletin of Center Interdisciplinary Studies of Sci.and Culture, 2,1, Kyoritsu Women's Univ.(1996)

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      1995 Final Research Report Summary
  • [Publications] Michiko Ishito, Fumiko Nakazawa: "Food textural study by mastication activity" J.Masticat.& Health Soc.(to be publishied).

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      1995 Final Research Report Summary
  • [Publications] Fumiko Nakazawa: "Scientific approach to tasty foods.Chap 5 Food texture and mastication" Asakura-shoten. (1994)

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      1995 Final Research Report Summary
  • [Publications] Junko Takahashi: "Psychorheology and mastication Chap.7 Food texture in human mastication" Kenpaku-sha. (1995)

    • Description
      「研究成果報告書概要(欧文)」より
    • Related Report
      1995 Final Research Report Summary
  • [Publications] 中沢 文子: "食物のテクスチャと咀嚼活動" 化学と生物. 32. 563-564 (1994)

    • Related Report
      1995 Annual Research Report
  • [Publications] 中沢 文子 飯村 由美子 高橋 淳子: "咀嚼中の歯の動きを測定する簡易な装置" 日本咀嚼学会雑誌. 4. 72-72 (1994)

    • Related Report
      1995 Annual Research Report
  • [Publications] 中沢 文子・上田 一夫・石戸 道子・高橋 淳子・三野たまき: "食品のテクスチャーに関する研究;咀嚼圧、下顎運動、咀嚼活動、咀嚼音によるアプローチ" 共立女子大学総合文化研究所年報. 2. 1-9 (1996)

    • Related Report
      1995 Annual Research Report
  • [Publications] 石戸 道子 中沢 文子: "食品のテクスチャと咀嚼活動の関連" 日本咀嚼学会雑誌. 5(印刷).

    • Related Report
      1995 Annual Research Report
  • [Publications] 中沢文子: "おいしさの科学 第5章 食品のテクスチャーと咀嚼" 朝倉書店(山野善正、山口静子編集), 19 (1994)

    • Related Report
      1995 Annual Research Report
  • [Publications] 高橋 淳子: "サイコレオロジーと咀嚼 第7章 ヒトの咀嚼による食品テクスチャー" 建帛社, 26 (1995)

    • Related Report
      1995 Annual Research Report
  • [Publications] 中沢 文子: "食品のテクスチャと咀嚼活動" 化学と生物. 32. 563-564 (1994)

    • Related Report
      1994 Annual Research Report
  • [Publications] 飯村 由美子・中沢 文子・高橋 淳子: "咀嚼活動による食品のテクスチャ評価" 日本家政学会. (口頭発表). (1994)

    • Related Report
      1994 Annual Research Report
  • [Publications] 中沢 文子・飯村由美子・高橋 淳子: "咀嚼中の歯の動きを測定する簡易な装置" 日本咀嚼学会. (口頭発表). (1994)

    • Related Report
      1994 Annual Research Report
  • [Publications] 高橋 淳子: "ヒトの咀嚼から見た食品テクスチャー" 日本咀嚼学会. (口頭発表). (1994)

    • Related Report
      1994 Annual Research Report
  • [Publications] 中沢 文子: "おいしさの科学 第5章 食品のテクスチャーと咀嚼" 朝倉書店(山野善正、山口静子編), 19 (1994)

    • Related Report
      1994 Annual Research Report
  • [Publications] 高橋 淳子: "サイコレオロジーと咀嚼:人の咀嚼による食品テクスチャの章" 建帛社(印刷中), (1995)

    • Related Report
      1994 Annual Research Report

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Published: 1994-04-01   Modified: 2016-04-21  

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