Study for the Evaluation of Thickener Solutions by the Visual Information

• Project/Area Number: 22700742
• Research Category: Grant-in-Aid for Young Scientists (B)
• Allocation Type: Single-year Grants
• Research Field: Eating habits, studies on eating habits
• Research Institution: Gifu Women's University
• Principal Investigator: ICHIKI AYAMI 岐阜女子大学, 公私立大学の部局等, 准教授 (40434493)
• Project Period (FY): 2010-04-01 – 2015-03-31
• Project Status: Completed (Fiscal Year 2014)
• Budget Amount: ¥5,070,000 (Direct Cost: ¥3,900,000、Indirect Cost: ¥1,170,000); Fiscal Year 2014: ¥1,040,000 (Direct Cost: ¥800,000、Indirect Cost: ¥240,000); Fiscal Year 2013: ¥1,040,000 (Direct Cost: ¥800,000、Indirect Cost: ¥240,000); Fiscal Year 2012: ¥910,000 (Direct Cost: ¥700,000、Indirect Cost: ¥210,000); Fiscal Year 2011: ¥910,000 (Direct Cost: ¥700,000、Indirect Cost: ¥210,000); Fiscal Year 2010: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000)
• Keywords: 嚥下食 / 物性測定 / とろみ調整 / 画像処理

Outline of Final Research Achievements

In this study, I devised a method to digitize thickener solutions by image processing from visual information. In the foods used for an index (model food), I compared the viscosity with the image processing. As a result, high correlation was provided, and I confirmed the effectiveness. Moreover, I evaluated the thickener solutions by the image processing, much solutions was different from the model food. In giving the image processing to an evaluation as well as the physical properties, I confirmed that the choice of the food which is most suitable for the transmission is possible.