Sensing of food texture using biomimetic surface
| Project/Area Number |
26390001
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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 |
Nanostructural chemistry
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| Research Institution | Yamagata University |
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Principal Investigator |
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| Co-Investigator(Renkei-kenkyūsha) |
MAYAMA Hiroyuki 旭川医科大学, 医学部, 准教授 (70360948)
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| Project Period (FY) |
2014-04-01 – 2018-03-31
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| Project Status |
Completed (Fiscal Year 2017)
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| Budget Amount *help |
¥5,200,000 (Direct Cost: ¥4,000,000、Indirect Cost: ¥1,200,000)
Fiscal Year 2017: ¥1,300,000 (Direct Cost: ¥1,000,000、Indirect Cost: ¥300,000)
Fiscal Year 2016: ¥1,300,000 (Direct Cost: ¥1,000,000、Indirect Cost: ¥300,000)
Fiscal Year 2015: ¥1,300,000 (Direct Cost: ¥1,000,000、Indirect Cost: ¥300,000)
Fiscal Year 2014: ¥1,300,000 (Direct Cost: ¥1,000,000、Indirect Cost: ¥300,000)
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| Keywords | 食感 / フラクタル / 寒天ゲル / アパタイト / 摩擦 / 触感 / とろみ / ゲル / 圧縮試験 / 歯モデル / シリコン / 生体表面 / でん粉 / 濡れ |
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| Outline of Final Research Achievements |
We constructed a system that mimics physical phenomena occurring in the oral cavity to show the expression mechanism of the texture when human eat foods. First, a tongue and tooth model were prepared by carving a hierarchical fractal structure on the surface of an agar gel and apatite/starch composite material. In addition, we evaluated the compression and friction properties of soft gel and emulsion on fractal agar gel and showed that the rough structure on the fractal agar gel affects the behavior of food. We found correlation between the friction change and sensory scores when subjects drunk the thickener solution. These findings will be useful for understanding the origin of food texture.
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Report
(5 results)
Research Products
(19 results)
