Texture Design and Its Effect of Soft Foods Suitable for Nursing Foods Using Macroscopic 3D Structures Printed by 3D Food Printer

被引：0

作者：

Horiuchi M. ^{[1
,2
]}

Akachi T. ^{[2
]}

Kawakami M. ^{[1
]}

Furukawa H. ^{[1
]}

机构：

[1] Department of Mechanical Systems Engineering, Graduate School of Science and Engineering, Yamagata University, 4-3-16 Jonan, Yamagata, Yonezawa

[2] General Laboratories, Daiwa Can Company, 5-5-1 Nishi-hashimoto, Midori-ku, Kanagawa, Sagamihara

来源：

Japan Journal of Food Engineering | 2021年 / 22卷 / 04期

基金：

日本学术振兴会;

关键词：

3D Food printer; 3D structure; Food texture; Nursing food; Sensor y evaluation;

D O I：

10.11301/jsfe.21599

中图分类号：

学科分类号：

摘要：

In the present study, we investigated ef fects of macroscopic 3D structures of soft foods such as nursing foods printed using a 3D food printer on the texture. First, 3D printing was performed using two types of soft foods with dif ferent hardness, and the modeling properties were evaluated. The results showed that the two types of soft foods did not become homogeneous and retained their original physical properties in the printed object and the printing direction had ef fect on the mechanical proper ties of printed object. Fur thermore, 3D printings of fiber str ucture and layer structure were performed, and the texture of printed objects were evaluated. The results showed that the mechanical proper ties of fiber str ucture and layer str ucture could be reproduced even in the 3D printed soft foods. Additionally, fibrous texture and layered texture were expressed by these structures at a level which was significantly distinguishable by humans. The present findings suggested that macroscopic 3D structures printed using a 3D food printer could regulate the texture of soft foods. © 2021 Japan Society for Food Engineering.

引用

页码：119 / 134

页数：15

共 63 条

[31]

Shigematsu Y., Kawasaki K., Kambara M., Average life span of a Japanese tooth, Shika Igaku, 63, pp. 287-295, (2000)

[32]

Nakamura S., Life expectancy of teeth (Ha no heikin jumyou), J. stomatol. Soc. Jpn, 46, pp. 234-235, (1979)

[33]

Universal design Foods voluntar y standard 3rd edition (Yuniba-sarudezainfu-do Jishu Kikaku Dai 3-han), Japan Care Food Conference, pp. 1-38, (2017)

[34]

Fujisaki R., Universal Design Foods, J. Jpn. Soc. Food Sci. Technol, 55, pp. 78-79, (2008)

[35]

Tamura S., Kubotsu T., Shimada Y., Iwasawa Y., Sato T., Hosokawa Y., Sudo S., Nakajima Y., Kajimoto M., The Ef fect of Abolition of Chopped Food and Introduction of “Form-intact Soft Diet” at a Home for Physically Challenged Adults” (in Japanese), J. Jpn. Diet. Assoc, 53, pp. 838-845, (2010)

[36]

Fukami S., Shumi ya T., Yamada C., Hasegawa K., Sugiyama K., Ozaki T., Improvement of Meals for Patients with Dysphagia, J. J. R. M, 57, pp. 83-88, (2008)

[37]

Saitou H., Nozaki Y., Izumi H., Tanoue M., Tsumori Y., More Del i ci ous Gel at i ni zed Agaropect i n Meal s f or Swallowing Training, Jour nal of Showa Hospital, 3, pp. 37-40, (2006)

[38]

Yamaki N., Shirasaka T., Sato M., Ichimura K., Ef fects of the introduction of soft food on the nutrition, food intake and swallowing ability of elderly residents of a nursing care home, J. Jpn. Acad. Gerontol. Nurs, 17, pp. 83-90, (2012)

[39]

Kohyama K., Nonaka M., Kobori C., Nakajoh M., Texture of Food Products for People with Mastication Dif ficulty, J. Japanese Soc. Mastication Sci. Heal. Promot, 16, pp. 17-23, (2006)

[40]

Szczesniak A. S., Consumer awareness of texture and other food attributes, Food Technol, 17, pp. 74-77, (1963)

← 1 2 3 4 5 6 7 →