紀要論文

簡便な液体の粘度測定法 : 食品のとろみ評価を目的に

A SIMPLE METHOD FOR MEASURING VISCOSITY OF LIQUIDS : AIMING AT AN EVALUATION OF FOOD THICKNESS

jpn

24368083

https://doi.org/10.15002/00026433

法政大学大学院理工学研究科

法政大学大学院紀要. 理工学研究科編

64

1

6

2023-03-24

Version of Record

Food thickening is important to prevent aspiration in elderly, and the appropriate thickness may be varied by individual swallowing function. The purpose of this study is to propose a simple and quantitative method for measuring food thickness in comparison with the conventional evaluation methods. The method proposed in this study detects food thickness based on viscosity of foods. Key parts of this method are vibrators driven by voice coils, and the evaluation in this study is based on the impedance when the vibrators are driven at mechanical resonant frequency. In this study, the author measured several kinds of Newtonian liquids, which were different in viscosity and/or density. Density of some liquid samples was the same as that of water, and viscosity of those samples was ranging from 60.5mPa･s to 387mPa･s. Those samples showed decreased impedance relative to that of water, and the relative impedance was ranging from 97.46% to 94.25%.

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