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Development of a novel method to evaluate swallowability of food bolus based on its deformability

Research Project

Project/Area Number 15K15770
Research Category

Grant-in-Aid for Challenging Exploratory Research

Allocation TypeMulti-year Fund
Research Field Social dentistry
Research InstitutionTohoku University

Principal Investigator

Hattori Yoshinori  東北大学, 歯学研究科, 教授 (40238035)

Co-Investigator(Kenkyū-buntansha) 猪狩 洋平  東北大学, 歯学研究科, 助教 (10734270)
田中 恭恵  東北大学, 歯学研究科, 助教 (50613064)
Project Period (FY) 2015-04-01 – 2017-03-31
Project Status Completed (Fiscal Year 2016)
Budget Amount *help
¥1,820,000 (Direct Cost: ¥1,400,000、Indirect Cost: ¥420,000)
Fiscal Year 2016: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000)
Fiscal Year 2015: ¥650,000 (Direct Cost: ¥500,000、Indirect Cost: ¥150,000)
Keywords嚥下 / 食品 / 食塊 / 易変形性 / 潤滑性 / 粘膜
Outline of Final Research Achievements

We developed a method for evaluating deformability of food bolus. It utilized a food texture analyzer and a special jig to squeeze a test food bolus, and evaluate its deformability by using the peak reaction force at that moment as the index. As for instant mashed potatoes with various water content, the deformability monotonously increased with an increase of water content; however, mutual relation between the deformability of a test food and subjective judgement on its swallowability was not found. In case of apples, which were ground in a food processor to various degrees, deformability monotonously increased with increasing processing time, and related to subjective judgement on swallowability.

Report

(3 results)
  • 2016 Annual Research Report   Final Research Report ( PDF )
  • 2015 Research-status Report

URL: 

Published: 2015-04-16   Modified: 2018-03-22  

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