紀要論文 市販とろみ調整食品の分類
Classification of commercially available thickening agents

藤田,有紀  ,  横手,裕衣  ,  山縣,誉志江  ,  栢下,淳

12pp.1 - 6 , 20170301 , 県立広島大学
ISSN:2176-5590
NII書誌ID(NCID):AA12116573
内容記述
Many kinds of thickening agents are selling in Japan. But each thickening agent indicatedifferent viscosity in case of same cocentration. In this fact, users who use thickening agent in hospital or home are confuse when change different thickening agent. Therefore, we researched to get viscosity value in same concentration (2% in water) to use 24 thickening agents. There are 3 times different viscosity value between highest and lowest thickening agents. If we make criteria which value over 350 mPa・s is high power thickening agent, 8 thickening agents are adapted.The Japanese Society of Dysphagia Rebilitation make criteria which show three different viscosity value. Three viscosity are 50 - 150 mPa・s in Milder thick, 150 - 300 mPa・s in Moderate thick and 300 - 500 mPa・s in Extremely thick when share rate is 50 s-1. We researched how concentration indicate these viscosity values to use 12 thickening agents. The lowest thickening agent in milder thick is 0.4 - 0.8 g/100 ml water, and the highest thickening agent is 0.8 - 1.6 g/100 ml ater. The lowest thickening agent in Extremely thick is 1.4 - 1.9 g/100 ml water, and the highest thickening agent is 2.2 - 3.4 g/100 ml water. In this result, it indicated different viscosity depends on thickening agent.
本文を読む

http://harp.lib.hiroshima-u.ac.jp/pu-hiroshima/file/12502/20170829105448/%E4%BA%BA%E9%96%93%E6%96%87%E5%8C%96%E5%AD%A6%E9%83%A8%E7%B4%80%E8%A6%81_%E7%AC%AC12%E5%8F%B7_1-6%E5%B8%82%E8%B2%A9%E3%81%A8%E3%82%8D%E3%81%BF%E8%AA%BF%E6%95%B4%E9%A3%9F%E5%93%81%E3%81%AE%E5%88%86%E9%A1%9E.pdf

このアイテムのアクセス数:  回

その他の情報