Development of a system to translate the sensibility representation of palatable food texture to a change of food attributes in fracture process
| Project/Area Number |
25350104
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Multi-year Fund |
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| Section | 一般 |
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| Research Field |
Eating habits
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| Research Institution | Meiji University |
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Principal Investigator |
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| Project Period (FY) |
2013-04-01 – 2016-03-31
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| Project Status |
Completed (Fiscal Year 2015)
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| Budget Amount *help |
¥4,810,000 (Direct Cost: ¥3,700,000、Indirect Cost: ¥1,110,000)
Fiscal Year 2015: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000)
Fiscal Year 2014: ¥1,040,000 (Direct Cost: ¥800,000、Indirect Cost: ¥240,000)
Fiscal Year 2013: ¥2,600,000 (Direct Cost: ¥2,000,000、Indirect Cost: ¥600,000)
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| Keywords | 食感 / おいしさ / 食品構造 / 破壊 / 力学特性 / 官能評価 / 顕微鏡観察 / 感性 / 食品 / 構造工学 / 澱粉 / タンパク質 / プリン / パスタ / うどん / 麺 / 顕微鏡 / 粘弾性 |
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| Outline of Final Research Achievements |
The purpose of this research is development of the system which translates a sensitivity expression of the palatable food texture into a change of the food attributes in fracture process by some objective equipment analyses. Specifically, this research is focused on the “Mochi-mochi” texture of tapioca starch gel, “Mocchiri-Puri” texture of pasta, “Toro-ri” texture of pudding and “Tsuru-tsuru” texture of Udon noodle. The fracture properties of these foods were analyzed by a large deformation test. The fractured food structure was observed by confocal laser scanning microscopy, scanning electron microscopy and digital camera. The results of this study reveal that we can develop the translation system of the sensibility representation of palatable food texture to a change of food attributes in fracture process.
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Report
(4 results)
Research Products
(23 results)
