| Project/Area Number |
25750030
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| Research Category |
Grant-in-Aid for Young Scientists (B)
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| Allocation Type | Multi-year Fund |
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| Research Field |
Eating habits
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| Research Institution | Nihon University |
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Principal Investigator |
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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 |
¥1,690,000 (Direct Cost: ¥1,300,000、Indirect Cost: ¥390,000)
Fiscal Year 2014: ¥780,000 (Direct Cost: ¥600,000、Indirect Cost: ¥180,000)
Fiscal Year 2013: ¥910,000 (Direct Cost: ¥700,000、Indirect Cost: ¥210,000)
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| Keywords | 咀嚼・嚥下 / 数理モデル / 粒度分布 |
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| Outline of Final Research Achievements |
This study investigates experimentally and numerically how the food bolus formation is affected by food rheology, cookery and so on.
1) We clarify the correlation between the mean size of gel pieces and the number of chewing cycles examined by the mastication experiments. 2) In order to measure the cohesiveness of food bolus, we propose a random packing model for the food bolus formation. The model produces a fragment with randomly choosing radius according to a particle size distribution. To simulate this model, the relation between the porosity and cohesiveness of food bolus was obtained.
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