Phyisical properties evaluation of care food based on bioinstrumentation

2017 Fiscal Year Final Research Report

• Project/Area Number: 16K15799
• Research Category: Grant-in-Aid for Challenging Exploratory Research
• Allocation Type: Multi-year Fund
• Research Field: Prosthodontics/ Dental materials science and
• Research Institution: Niigata University
• Principal Investigator: Ono Takahiro 新潟大学, 医歯学系, 教授 (30204241)
• Research Collaborator: HORI Kazuhiro 新潟大学, 医歯学系, 准教授 (70379080) ; FUJIWARA Shigehiro 新潟大学, 医歯学系, 助教 (70711034)
• Project Period (FY): 2016-04-01 – 2018-03-31
• Keywords: 摂食嚥下リハビリテーション / 舌 / 圧 / ゼリー / テクスチャー / 要介護者用食品

Outline of Final Research Achievements

We analyzed tongue pressure (TP) production during squeezing jelly samples with nine kinds texture properties in healthy subjects. Maximal magnitude of TP in early and middle stages was higher for jellies with larger fracture strength and lower for that with larger fracture strain, suggesting that the strength of tongue-palate contact was modulated widely according to the initial fracture properties. Also we analyzed the the relationship between TP, bolus transport and hyoid excursion, and found the temporo-spacial coordination between TP and hyoid excursion.

Free Research Field

歯科補綴学