ゼラチン・寒天・カラギーナンゼリーのヒトの口蓋圧計測と機器圧縮測定による特性の比較

概要

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The palatal pressure while eating gelatin, agar and carrageenan milk jelly was measured with three transducers embedded on an artificial palate installed in the human mouth. Mastication with the tongue and the palate naturally shifted to mastication with the teeth at a palatal pressure of around 20-50 kPa for the three jellies with two subjects tested. This critical pressure differed between the subjects. The first pressure pulses for the three jellies were compared with stress-strain curves measured by a compression machine with a compression rate of 10 mm/s. The stress at the breaking point for each jelly obtained by the palatal pressure measurement almost agreed with that of the machine. measurement. The initial gradient of the curves for the apparent Young's modulus and for the breaking time of the three jellies were similar to those obtained from the stress-strain curves. A single-break pattern was shown on the stress-strain curve from mechanical measurements, while a multi-break pattern was observed for the palatal pressure measurements with each jelly.
社団法人日本家政学会の論文
2002-05-15