The analysis of the physical properties with manipulations using a two-dimensional compression instrument
| Project/Area Number |
15300255
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| Research Category |
Grant-in-Aid for Scientific Research (B)
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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 | Wayo Women's University |
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Principal Investigator |
YANAGISAWA Yukie Wayo Women's University, Department of Home Economics, Associate Professor, 家政学部, 助教授 (60191160)
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| Project Period (FY) |
2003 – 2005
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| Project Status |
Completed (Fiscal Year 2005)
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| Budget Amount *help |
¥9,200,000 (Direct Cost: ¥9,200,000)
Fiscal Year 2005: ¥900,000 (Direct Cost: ¥900,000)
Fiscal Year 2004: ¥1,400,000 (Direct Cost: ¥1,400,000)
Fiscal Year 2003: ¥6,900,000 (Direct Cost: ¥6,900,000)
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| Keywords | Texture / Mastication / two-dimensional compression / denture / breaking force / 硬さ / 寒天ゲル / ゼラチンゲル / センラチンゲル / 2次元運動 |
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| Research Abstract |
As physical properties differ with concentration, the following samples were analyzed : agar at 2.5, 4.5, and 6.5% ; carrageenan at 8.5, 12.5, and 17.5% ; and three kinds of gelling agents of gelatin at 7.5, 11, and 16%.
Evaluation of the physical properties was carried out with manipulations using a two-dimensional compression instrument (wwt, Waseda Wayo Texturobot 2). The two-dimensional compression closely resembles the chewing motion of humans and allows more precise evaluation of the physical properties than by evaluations using conventional one-dimensional compression.
In this research, we aimed to analyze how the breaking force of the gel changed by changing the distance and speed of the lateral excursion used in the chewing simulation. The decline in breaking force with increasing lateral excursion was most marked for gelatin, followed by carrageenan and agar, in that order. Moreover, breaking force increased slightly with an increase in compression speed for agar, regardless of the level of hardness. Breaking force declined with an increase in speed for carrageenan but increased markedly with an increase in speed for gelatin. It was big gelatin of the rupture strain that a change was the biggest, and, as for the change of the breaking force in compression speed, a result of each gelling agent was provided.
Based on these results, we showed that the breaking force of the gel changed depending on distance of side direction of the addition of compression speed and shear.
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Report
(4 results)
Research Products
(14 results)
