サガワ　アツコ    SAGAWA Atsuko
   佐川　敦子
   所属
食健康科学部 管理栄養学科
 
女性健康科学研究所 所属教員
 
近代文化研究所 所属教員
 
生活機構研究科 生活科学研究専攻
   職種
准教授
発表年月日 2011/09/28
発表テーマ Influence of Thickeners on the Fragmentation of solid by Mastication
発表学会名 ILSI Japan 30th Anniversary; The 6th International Conference on Nutrition and Aging
学会区分 国際学会
発表形式 ポスター
単独共同区分 共同
発表者・共同発表者 A.SAGAWA, N. KOBAYASHI, H. MORITAKA
概要 In this study, using as a model samples of solid added thickeners, the food fragment size was analyzed by using a numerical method.
The destruction process of fish meat sausage with potato starch and Water dispersion medium by chewing in the present samples is consistent with a log-normal distribution function. But, the fragment-size distribution of the 100 w/w% fish meat sausage, guar gum and xanthaｎ gum samples was explained as a double-size-group structure, i.e., the smaller group fit the log-normal distribution, while the larger group behaved as the exponential distribution. In other words, it was suggested that the chewing of these solid samples involves both destruction affected by a past destruction history and random destruction not affected by any history.