Recent Trends in Evaluation of Physical Properties of Foods

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Other Title
  • 食品物性評価の最新動向
  • 食品物性評価の最新動向 : 「喉越し」の数値評価への挑戦
  • ショクヒン ブッセイ ヒョウカ ノ サイシン ドウコウ : 「 コウ ゴシ 」 ノ スウチ ヒョウカ エ ノ チョウセン
  • ―Challenge for Numerical Evaluation of Swallowing―
  • ―「喉越し」の数値評価への挑戦―

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<p>Due to the oral process is the complex action with fast movement and configuration changes, it is difficult to visualize the accurate bolus behavior. Physical quantities on human organ during oral and swallowing process are considered as important information for the development of the appropriate food product. The purpose of this work is to estimate physical quantities of bolus dynamically on the organ surface received from the food bolus during oral and swallowing process. In order to simplified measurement, the dynamic food bolus evaluation system “F-bology® analyzer”have been developed. This system contained inclined plate with customized the pseudo organ sheet. This pseudo organ sheet has similar specific wetting properties of human organ surface. The food sample was supplied on the sheet of this system by the piston pump, and it became bolus. The bolus flow down and the velocity on the sheet was measured by the disruption signal of laser sensors. The changes of the diffusion area of food bolus were calculated from movies recorded by the high speed micro scope. Physical quantities which include tribology properties were calculated from these measured values. Differences of physical quantities such as shear stress, energy density and diffusion area have been observed under the different viscosity, density samples. On the sensory evaluation, there are linear relationship between all physical properties taken from this system and sensory words. Physical measurement from this system and sensory evaluation were comprehensively linked and it can discuss to appropriate food properties for the target consumer such as patient for aspiration or elderly person.</p>

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