| Budget Amount *help |
¥4,810,000 (Direct Cost: ¥3,700,000、Indirect Cost: ¥1,110,000)
Fiscal Year 2015: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000)
Fiscal Year 2014: ¥1,040,000 (Direct Cost: ¥800,000、Indirect Cost: ¥240,000)
Fiscal Year 2013: ¥2,600,000 (Direct Cost: ¥2,000,000、Indirect Cost: ¥600,000)
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| Outline of Final Research Achievements |
The purpose of this research is development of the system which translates a sensitivity expression of the palatable food texture into a change of the food attributes in fracture process by some objective equipment analyses. Specifically, this research is focused on the “Mochi-mochi” texture of tapioca starch gel, “Mocchiri-Puri” texture of pasta, “Toro-ri” texture of pudding and “Tsuru-tsuru” texture of Udon noodle. The fracture properties of these foods were analyzed by a large deformation test. The fractured food structure was observed by confocal laser scanning microscopy, scanning electron microscopy and digital camera. The results of this study reveal that we can develop the translation system of the sensibility representation of palatable food texture to a change of food attributes in fracture process.
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