2022 Fiscal Year Final Research Report
Unopened, non-destructive, whole-product inspection of the hardness and sealed-liquid viscosity of the contents of retort pouch-packed foods for caregiver diets.
Project/Area Number |
20K05908
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Research Category |
Grant-in-Aid for Scientific Research (C)
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Allocation Type | Multi-year Fund |
Section | 一般 |
Review Section |
Basic Section 38050:Food sciences-related
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Research Institution | Hiroshima University |
Principal Investigator |
Hagura Yoshio 広島大学, 統合生命科学研究科(生), 教授 (50237913)
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Project Period (FY) |
2020-04-01 – 2023-03-31
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Keywords | 2次元応力センサー / 硬さ測定 / パウチ封入食品 / 未開封計測 |
Outline of Final Research Achievements |
The two-dimensional stress sensor was mounted on the lower stage of a material testing machine to measure changes in load (stress) distribution over the entire surface of the pouch under micro-displacement. From the stress and strain obtained, Young's modulus was calculated for each small area within the foodstuff. The pouch was opened and the hardness of each small area of the pouch contents was measured by plunger puncture test. The initial slope of the stress-strain curve of the pouch contents (Young's modulus) showed a good correlation with the hardness of the foodstuff. By using the 2D stress sensor, it is now possible to measure the physical properties of multiple foodstuffs sealed in a pouch and local differences in hardness within the foodstuffs.
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Free Research Field |
食品工学
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Academic Significance and Societal Importance of the Research Achievements |
レトルトタイプの介護食は、常温で長期保存が可能であり、家庭での食事の提供には有効であるが、被介護者の嚥下・咀嚼能力への対応は不十分である。現在のレトルト介護食は、4段階程度の区分しかなく、被介護者の嚥下・咀嚼能力に応じた「硬さ」を持つ詳細な区分の食品の提供はできていない。本研究では、介護食としてのレトルトパウチ食品について、パウチ内の食材の硬さを容器外から非破壊的に全数測定する新たな計測技術を確立した。これにより、パウチ入り介護食の未開封・非破壊による物性計測に可能にし、超高齢社会が抱える問題への対応の一つの提案を行った。
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