2012 Fiscal Year Final Research Report
Analysis of swallowing flow and elucidation of mechanical characteristic of foods for prevention of pulmonary aspiration
| Project/Area Number |
22500739
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
Eating habits, studies on eating habits
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| Research Institution | Showa Women's University |
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Principal Investigator |
MORITAKA Hatsue 昭和女子大学, 生活機構研究科, 教授 (40220074)
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| Co-Investigator(Renkei-kenkyūsha) |
SHIGA Seigo 昭和女子大学, 生活機構研究科, 教授 (50196367)
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| Project Period (FY) |
2010 – 2012
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| Keywords | 食塊 / 嚥下 / 咀嚼 / 力学特性 / 食塊の移動特性 |
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| Research Abstract |
In three sizes of agar gels (crush gel, 3.5 mm cube gel, 15mm cube gel), the destruction by chewing was affected in the size of gel. The influence of a thickening agent on the destructive process of a fish meat sausage changed with kinds of thickening agent. The relationship between the intra-oral shear rate and shear stress revealed that potato starch had a high shear rate but low shear stress, while guar gum and xanthan gum had a low shear rate and high shear stress. The maximum velocity in the pharyngeal region of vegetable juices with carrot puree decreased with increasing carrot puree concentrations significantly.
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