Developement of physical properties of food bolud measurement using the incline analysis
| Project/Area Number |
15K12330
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| Research Category |
Grant-in-Aid for Challenging Exploratory Research
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| Allocation Type | Multi-year Fund |
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| Research Field |
Eating habits
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| Research Institution | Tsurumi University |
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Principal Investigator |
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| Project Period (FY) |
2015-04-01 – 2018-03-31
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| Project Status |
Completed (Fiscal Year 2017)
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| Budget Amount *help |
¥3,380,000 (Direct Cost: ¥2,600,000、Indirect Cost: ¥780,000)
Fiscal Year 2017: ¥910,000 (Direct Cost: ¥700,000、Indirect Cost: ¥210,000)
Fiscal Year 2016: ¥910,000 (Direct Cost: ¥700,000、Indirect Cost: ¥210,000)
Fiscal Year 2015: ¥1,560,000 (Direct Cost: ¥1,200,000、Indirect Cost: ¥360,000)
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| Keywords | 嚥下食塊特性 / 傾斜計 / 咀嚼 / 角度 / トロミ剤 / 傾斜板 / 傾斜計角度 |
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| Outline of Final Research Achievements |
I attempted the newly developed incline analysis for measurement of the properties of several food bolus. This device consisted of a sliding bar, goniometer, and a motor which tilted the sliding bar at an angular velocity of 1 degree/s. I measured the angle which the sample began to slide down the bar (starting angle; SA) and then when it passed over the arrival line (25 mm apart from the starting angle, arrival angle; AA). Eight adult subjects (mean age 28.4y) participated. They were asked to normally masticated each test food just before swallowing, and spit the bolus into a cup. As a result, SA reflected adhesiveness of bolus, and also it was indicated that the angles required for movement of bolus between the starting line and the arrival line (AA-SA) reflects cohesiveness of bolus. It also demonstrated that the incline analysis can evaluate the effects of thickening agent on the properties of bolus.
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Report
(4 results)
Research Products
(8 results)
