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Effects of frequency characteristics of vibration in mastication on food texture

Research Project

Project/Area Number 16H03030
Research Category

Grant-in-Aid for Scientific Research (B)

Allocation TypeSingle-year Grants
Section一般
Research Field Eating habits
Research InstitutionGifu University

Principal Investigator

NISHIZU Takahisa  岐阜大学, 応用生物科学部, 教授 (40228193)

Co-Investigator(Kenkyū-buntansha) 勝野 那嘉子  岐阜大学, 応用生物科学部, 准教授 (20743892)
勝又 明敏  朝日大学, 歯学部, 教授 (30195143)
松下 光次郎  岐阜大学, 工学部, 准教授 (30531793)
Research Collaborator TSURUMI chikahiro  
GOTO taro  
MARUYAMA kentaro  
Project Period (FY) 2016-04-01 – 2019-03-31
Project Status Completed (Fiscal Year 2018)
Budget Amount *help
¥17,290,000 (Direct Cost: ¥13,300,000、Indirect Cost: ¥3,990,000)
Fiscal Year 2018: ¥2,340,000 (Direct Cost: ¥1,800,000、Indirect Cost: ¥540,000)
Fiscal Year 2017: ¥3,510,000 (Direct Cost: ¥2,700,000、Indirect Cost: ¥810,000)
Fiscal Year 2016: ¥11,440,000 (Direct Cost: ¥8,800,000、Indirect Cost: ¥2,640,000)
Keywords咀嚼振動 / 破砕性食品 / 官能評価 / ピエゾフィルム / アクチュエーター / 米菓 / 食品 / 歯学 / テクスチャー / 咀嚼
Outline of Final Research Achievements

The vibrations transmitted to maxillary dental arch during chewing various kinds of rice crackers that provide different textures were measured using an oral device developed by this project. The measurements proved that the mastication vibration consists of a lot of spike-like short-period vibrations. The vibration parameters that may have dominant contributions to sensory evaluation scores were determined with using factor analysis, principle component analysis, and cluster analysis. The modified vibrations whose above-mentioned parameters was degraded were input to a panel’s maxillary dental arch to get his sensory evaluations of the vibration stimulation. The factors of mastication vibration were identified according to those tests.

Academic Significance and Societal Importance of the Research Achievements

破砕性食品の食感は咀嚼振動のスパイク状振動の構成に支配されることを統計的解析だけでなくヒトを使って実証した点に学術的意義がある.食感研究に新しい知見を提供するだけでなく,特定の食感を想定した食品開発や口腔医療分野における実用化研究の進展にも貢献するものと考える.また本手法を疑似食感の供与機能を持った入れ歯型ツールに応用することにより,咀嚼能力の低下した方のQOL改善にも寄与できる可能性があるものと考える.

Report

(4 results)
  • 2018 Annual Research Report   Final Research Report ( PDF )
  • 2017 Annual Research Report
  • 2016 Annual Research Report
  • Research Products

    (9 results)

All 2019 2018 2017

All Presentation (9 results) (of which Int'l Joint Research: 1 results,  Invited: 5 results)

  • [Presentation] 破砕振動を応用した疑似的食感付与の検討2019

    • Author(s)
      松原一生,岩尾 慧,亀川義己,市橋 進,横矢隆二,大森俊和,羽田詩子,小川雅之,西津貴久,勝又明敏,山村 理,藤原 周
    • Organizer
      日本補綴歯科学会第128回学術大会
    • Related Report
      2018 Annual Research Report
  • [Presentation] 食品物性からみた食感研究2018

    • Author(s)
      西津貴久
    • Organizer
      第72回日本口腔科学会学術集会シンポジウム2「医工産学連携と口腔科学」
    • Related Report
      2018 Annual Research Report
    • Invited
  • [Presentation] 食品物性評価と食感評価の関係について2018

    • Author(s)
      西津貴久
    • Organizer
      日本食品科学工学会第65回大会シンポジウム2「食品の一生 見て・聞いて」
    • Related Report
      2018 Annual Research Report
    • Invited
  • [Presentation] Study on texture of rice crackers by time-domain analysis of chewing vibration2018

    • Author(s)
      Wang Xuanpeng,Kazuki Matsubara,Akitoshi Katsumata,Yukari Hosoi, Kenta Yamaya,Ryo Takei,Hideaki Washio,Kojiro Matsushita, Katsuno Nakako,Takahisa Nishizu
    • Organizer
      日本食品科学工学会第65回大会
    • Related Report
      2018 Annual Research Report
  • [Presentation] 食感を定量化する口腔内振動検出装置2018

    • Author(s)
      松原一生,岩尾 慧,亀川義己,佐藤雅人,福井達真,小川雅之,西津貴久,勝又明敏,山村 理,藤原 周
    • Organizer
      平成30年度日本補綴歯科学会東海支部学術大会
    • Related Report
      2018 Annual Research Report
  • [Presentation] 咀嚼振動に着目した食感評価について2018

    • Author(s)
      西津貴久
    • Organizer
      第3回触覚コグネティクスワークショップ 「触覚再現技術の応用」
    • Related Report
      2018 Annual Research Report
    • Invited
  • [Presentation] 音でわかる食品のおいしさ2017

    • Author(s)
      西津貴久
    • Organizer
      第32回老化促進モデルマウス(SAM)学会学術大会
    • Related Report
      2017 Annual Research Report
    • Invited
  • [Presentation] 咀嚼音に関わる食品の構造と物性2017

    • Author(s)
      西津貴久
    • Organizer
      日本食品科学工学会第64回大会
    • Related Report
      2017 Annual Research Report
    • Invited
  • [Presentation] Evaluation of Food Crispness by using Sound Emission during Biting/Chewing2017

    • Author(s)
      Takahisa Nishizu
    • Organizer
      FECHNER DAY 2017
    • Related Report
      2017 Annual Research Report
    • Int'l Joint Research

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Published: 2016-04-21   Modified: 2020-03-30  

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