Biomechanical Study of Food Texture
| Project/Area Number |
25560033
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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 | Tokyo Institute of Technology |
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Principal Investigator |
INOU Norio 東京工業大学, 理工学研究科, 教授 (70126308)
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| Project Period (FY) |
2013-04-01 – 2015-03-31
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| Project Status |
Completed (Fiscal Year 2014)
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| Budget Amount *help |
¥3,640,000 (Direct Cost: ¥2,800,000、Indirect Cost: ¥840,000)
Fiscal Year 2014: ¥1,820,000 (Direct Cost: ¥1,400,000、Indirect Cost: ¥420,000)
Fiscal Year 2013: ¥1,820,000 (Direct Cost: ¥1,400,000、Indirect Cost: ¥420,000)
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| Keywords | 食感 / 構造力学的特徴 / 材料力学的特徴 / 数理モデル / 咀嚼 / バイオメカニクス / 咀嚼音 / テクスチャー / 食品の微細構造 |
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| Outline of Final Research Achievements |
To estimate food texture quantitatively, it needs examination of mechanical properties corresponding to the sensory test. This study estimated microscopic level of material properties of snack foods. The results show 5 to 700 times larger than those of macroscopic level. Next we researched a relation between structural characteristics of snack foods and onomatopoeia in masticating these foods, and proposed a mathematical model to explain the relation. We also analyzed jaw movement in mastication of foods, and demonstrated that the movement changed by the kinds of foods.
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Report
(3 results)
Research Products
(4 results)
