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Kiyomi Sadamoto,1– 3 Mikio Murata,2,4 Masaho Hayashi,2,4 Hiroyuki Ura,1 Kiyoshi Kubota2,4 1Department of Clinical Pharmacy, Shonan University of Medical Science, Yokohama, Kanagawa, Japan; 2MECSION, General Incorporated Association, Hiratsuka, Kanagawa, Japan; 3Sadamoto Clinic, Ninomiya, Kanagawa, Japan; 4Department of Clinical Pharmacy Yokohama University of Pharmacy, Yokohama, Kanagawa, JapanCorrespondence: Kiyomi Sadamoto, Tel +81-45-921-0111Fax +81-45-821-0116Email kiyomi.sadamoto@gmail.comBackground: Blister packs with paperboard backing, which is useful for displaying instructions and information, are the most popular type of packaging for osteoporosis drugs in Japan. However, the main users of drugs are the aged, who often find blister packs difficult to open or drop their pills during opening. In this study, we compared different types of blister packs in terms of usability and handling.Methods: We conducted a subjective and objective study to compare commonly used blister packs with newly designed ones that have a jagged notch designed to hold a pill temporarily and a perforated line that enables the pack to be held easily in one hand. Regarding subjective data, packaging and sensory tests were performed. The participants in the sensory test were healthy older adults and patients with rheumatoid arthritis (RA). We also measured the pinch power of all participants.Results: A comparison of several items, including opening status, prevention of pill dropping, and understanding of the instructions, using a numerical rating scale revealed no significant differences between ordinary (type A) and newly designed (type B) packaging. However, the scores for type B were the same or better than those for type A for every evaluation item. In addition, more than 85% of the participants reported preferring to use type B. More than 80% of the participants in both groups reported dropping pills using type A, which seemed to be related to their preference for type B. In the evaluation by the examiner (objective study), all participants could successfully remove their pills without dropping using type B, including those in the RA group who had difficulty handling packages.Conclusion: These findings suggest that the new type of blister pack assessed in this study (type B) is preferable among older and shows promise for a universal design.Keywords: drug packaging, paperboard backing, older adults, new design, rheumatoid arthritis, universal design

Additional file 1 Appendix 1 Pilot study and PDF survey form. Appendix 2 Table S2: Original population and random samples selected from the original population who had inpatient or outpatient medical care in the study hospital at least once between February 1, 2018 and January 31, 2019. Appendix 3 Table S3: The number of patients of true positive (TP), false negative (FN), false positive (FP), and true negative (TN) and the sensitivity (SE), specificity (SP), positive predictive value (PPV) and negative predictive value (NPV), and the prevalence of the definition-positive patients for 32 claims-based definitions for RA when 39 patients with rheumatoid arthritis (RA) treated in a different hospital were included in the study population. Appendix 4: Sensitivity analysis to evaluate the effect of potential misclassification of patients with rheumatoid arthritis (RA) who did not meet “Definitions of possible cases of RA” (Table 1) as patients having no RA on the prevalence of definition–positive patients and the adjusted prevalence.

Additional file 1.

At our laboratory, radiation characteristics of air micro-plasmajets have been studied systematically. Up to the present, we measured radiation of the plasmajets mainly on a flow axis at atmospheric and low pressures. Temperatures were estimated with the aid of spectral matching method and Boltzmann-plot method. Rotational temperatures were estimated 5,000 to 8,000 K, and vibrational temperatures 34,000 to 70,000 K, both with some axial variations. Electronic excitation temperatures of oxygen atomic lines were estimated 5,000 to 9,300 K. It was found that the rotational temperatures had large difference from the gas temperature based on an empirical formula for a supersonic free-jet, but decreased downstream in the expansion flow region, and also the vibrational temperatures were much higher than those expected. The present paper showed the preliminary results of radiation characteristics at an off-axis position in the expansion flow region, too., 資料番号: AA0063742023, レポート番号: JAXA-SP-07-016

We have proposed a new cutting method (cryo-cutting method) in which a frozen fish is cut by applying the 3-point bending force, instead of a band saw in the conventional cutting method using. We have already reported that the cutting destruction of fish meat occurred in two typical destruction modes of "the destruction across the muscle fiber" and "the destruction along the muscle fiber" when frozen fish are cut by the new method. The frequency of these two destruction modes was dependent on muscle fiber orientation angle (θf). In order to obtain the accurate cut section of frozen fish, it is necessary that only "the destruction across the muscle fiber" would be developed. In this paper, we tried to predict the range of muscle fiber orientation angle for yielding only "the destruction across the muscle fiber", based on the assumption the fish muscular tissue is the unidirectional composite material strengthened with the muscle fiber. By modifying the fracture theory of the unidirectional composite material strengthened in the fiber, we proposed a prediction equation for the destruction mode in 3-point bending fracture. Using the equation and the bending fracture stress of test pieces at θf= 0° and 90° (S0 and S90), we estimated the range of muscle fiber orientation angle only for "the destruction across the muscle fiber" in order to prove the effectiveness of the equation, three-point bending test of frozen tuna muscle was carried out at -70, -100 and -130°C and the generation frequency of each destruction mode was measured. The following results were obtained. (1) At all the temperatures tested, only "the destruction across the muscle fiber" was generated muscle fiber orientation between θf=0° and 20°. (2) The frequency of each destruction mode measured in the experiments agreed with the predicted at all the temperature tested, when the mean value of bending fracture stress (S)±double of the standard deviation (σ), S0(mean)±2σ0 and S90(mean)±2σ90, were used for the prediction calculation., 本研究では曲げ荷重下での凍結魚肉における「垂直切断」が起こる範囲を容易に予測する方法を明らかにすることを目的とした. 凍結マグロ赤身肉を試料として, θfの異なる試験片を作成し, -70, -100, -130℃で3点曲げ試験を行い, 試験片の切断様式(「垂直切断」が起こる割合)を測定した. またθf=0°, 90°の試験片については破壊応力を測定し, 切断様式の予測に利用した. 次に一方向強化材料の引張荷重下での破壊理論(最大応力説)を曲げ荷重に適用できるよう修正し, 試験片の切断様式の筋線維配向角度(θf)依存性の予測方法を提案した. さらにこの方法による予測結果と凍結マグロによる切断様式の測定結果との比較より, 予測式の適用の可能性について検討を行った. その結果以下のことが明らかとなった. (1) 試験片の切断試験の結果, -70℃における20°

We have proposed a new cutting method named "Cryo-cutting" for frozen foodstuffs by applying a bending force instead of conventional cutting methods with band saw. This paper investigated the effect of muscle fiber angle (θf) to cut surface angle (θs) of frozen tuna muscular tissue at -70, -100 and -130°C for the purpose of evaluating the applicability of the cryo-cutting method to frozen fishes. The results were as follows : (1) There were two typical cutting patterns ("across the muscle fiber" and "along the muscle fiber") in frozen fish. When muscle fiber angle was 0° ≦ θf ≦ 30°, the frozen muscular tissue test pieces were cut "across the muscle fiber'' and almost all their θs were 90°, and in particular at -70°C, all the test pieces were cut at a right angle (θs = 90°). When muscle fiber angle was 40° ≦ θf ≦ 90°, the test pieces were cut "along the muscle fiber" and all the test pieces were not cut at a right angle (θs ≠ 90°) except the case of θf = 90° When muscle fiber angle was 30° ≦ θf ≦ 40°, the test pieces were cut in either of these two cutting patterns. (2) We predicted that whole frozen tuna body that made of muscle fiber and connective tissue, was possible to cut frozen tuna body (round shape) in a loin shape by bending them at θf = 90° and in a chunk shape by bending them at -70°C., 筆者らは凍結した食品材料を鋸を用いずに切断する方法(低温切断法)を提案し, さらにこの方法を凍結魚肉の切断に応用することを目指している. 本報告では, -70℃, -100℃, -130℃において任意の筋線維配向角度θfを持つキハダマグロ試験片の曲げ切断試験を行い, 破断面角度θsに与えるθfの影響について検討を行った. 切断試験の結果, 以下のことが明らかとなった. (1)凍結魚肉を曲げ荷重により切断した場合, 切断様式は筋線維の配向角度θfに依存し, 0°≦θf≦30°では「筋線維を断ち切る切断」が起こり, 40°≦θf≦90°では「筋線維に沿った切断」が起こることが明らかとなった. また, 30°≦θf≦40°付近では, 2つの切断様式が同時に現われることが明らかとなった. (2)「筋線維を断ち切る切断」が起こる場合には, -70℃に凍結して切断することにより切断面が直角になる可能性が高くなることが明らかとなった. また「筋線維に沿った切断」が起こる場合には, 凍結温度にかかわらずθf=90°になるように設定して曲げ荷重を加えることにより, 安定して直角に切断できることが示唆された. (3)実際の凍結マグロを低温切断法でチャンク状に切断する際に, 切断面が直角になる可能性について, 文献値に基づき検討を行った. この際筋線維配向角度θfが最大となるマグロ体表面付近におけるθfが切断の可否を決定すると仮定した. その結果, メバチマグロ, ミナミマグロ, キハダマグロ, ビンナガマグロとも, θfは20°以下となり, この場合赤身肉に「筋線維を断ち切る切断」が起こると考えられ, 表皮, 骨の影響を除いて考えれば, 直角に近い切り口でマグロを輪切りにできる可能性が高いことが示唆された.

水、水蒸気および空気の密度、粘度、比熱、熱伝導度などの値が各種食品製造プロセス設計において必要となる。これらの値は、食品製造プロセスにおいて温度で変わる。これらの値を表、図、各種の経験式から得なければならない。既報の経験式などの中から有用となる関係式を選ぶことが必要となる。本研究では、線形最小二乗法を用いて、パーソナル計算機に便利な関係式の設定について検討を行った。得られた関係式は、水、空気などの任意の温度における各種物性値の概算利用に有用になると考えられる。, The values of density, viscosity, specific heat, thermal conductivity etc. of water, steam and air are necessary for designing various food processing. The values vary with the temperature during food processing. These values must be obtained from the tables, figures and various empirical equations. We must select a useful equation from the reported equations. In this study, we sutudied the convenient equations for personal computer by using the linear least square method. The equations obtained will be useful to rough estimate of various physical propertis regarding temperature of water, steam and air etc.

食品を各種加工処理する装置、プロセスの設計、操作計算を行っていくためには、簡単なモデルに基づいたクッキング速度式(久保田ほか, 1981-B, 1988など)を設定していくことが必要となる。これまでにジャガイモを例として、クッキング速度式の設定に関する多くの研究が行われてきているが、速度パラメータの値が異なってきている。本研究では、円柱状ジャガイモを例として、加熱湯中クッキングにおける温度変化を測定し、クッキング速度式の設定を行って、これまでに得られてきている速度パラメータとの比較検討を行った。, In previous papers, we have studied the cooking-rate equations for the hot-water dipped cooking and the microwave cooking of potatoes. The values of the rate parameters in the cooking-rate equations were differed. In this paper, we were measured the cooking ratio and the temperarure in the inner part of potato dipped in hot water. The cooking-rate equation obtained was as follows: dx/dθ=A•exp (-E/Rg•T) (1-x)n A=4.912 x 10^8 min-1, E= 1.500 x 10^4 cal/g-mol, n=1.0 where, x[-]:cooking ratio, θ[min]: cooking time, T[°K]: cooking temperature, Rg=1.987 cal/ (g-mol•°K). The value of activation energy obtained was lower than the value of 2.96 x 10^4 cal/g-mol obtained for the hot-water dipped cooking of potato slice which used the impact-penetration method, and very similar the value of 1.82 x10^4 cal/g-mol obtained for the microwave cooking of cylindrical potato which used the constant velocity penetration method.

各種のマイクロ波加熱乾燥装置の設計を進めていくためには、簡単な乾燥モデルに基づいた乾燥速度式を設定していくことが必要となる。前報(久保田ら,1990)において、簡便なマイクロ波加熱乾燥装置の試作を行い、ジャガイモを例として、既報(KUBOTA,1979-1,1979-2)で示した簡便な経験速度式を使った簡単な乾燥速度式の設定に関する研究を行った。本研究では、恒率乾燥期間におけるマイクロ波乾燥速度に関する考察を各種条件下に対して行い、値率乾燥期間を考慮した簡便な乾燥モデルに基づいた乾燥速度式の設定に関する研究を行った。, In order to design various microwave heated drying apparatuses, we must take drying-rate equations which are based on simple drying-rate models. In a previous paper (KUBOTA, et al., 1990), we have studied a convenient microwave heated drying instrument, and studied the simple drying-rate equations of potato and so on by using the simple empirical rate equations that have been reported in previous papers (KUBOTA, 1979-1, 1979-2). In this paper, we studied the microwave drying rate of the constant rate period for the various experimental conditions, and the drying-rate equations could be determind based on the simple drying models which have constant rate period.

前報において、マイクロ波加熱による高含水率の浸漬米の製造、デンプン性食品の殺菌、ジャガイモのマイクロ波加熱におけるクッキング速度式の設定に関する研究を行った結果について報告した。各種マイクロ波加熱の装置設計を進めていくためには、エネルギー吸収効率ならびにマイクロ波加熱における食品の温度上昇の測定に関する研究を進めていくことが必要となる。これまでに、マイクロ波加熱における回分型容器内の液状試料のエネルギー吸収効率に関する研究を行ってきた。本研究では、電子レンジを使用し、回分型容器内の固体状試料については重量減少測定、また、流通容器内の液状試料については温度上昇測定を行って、簡単な熱収支式を用いて、エネルギー吸収効率を求める研究を行った。電子レンジ内の固体状試料のエネルギー吸収効率は、マイクロ波加熱による重量変化の測定によって求めることができ、試料の供給含水量によって変わった。電子レンジ内に流通型容器を取りつけて液状試料を流通させた場合のエネルギー吸収効率は、電子レンジへの流入出口における温度変化の測定によって求めることができた。流通型容器内の液状試料のエネルギー吸収効率は回分型容器内のそれと同じように大きな値となった。本研究で得られた結果は、食品のクッキング、乾燥などのような各種のマイクロ波加熱処理装置を設計する場合に有用となる。, In previous papers, we have studied the soaked rice of high level moisture through microwave-treatment, the pasteurization of starchy foods, and the cooking-rate equations on the microwave heated cooking of potato. In order to design various microwave heating apparatuses, it is necessary to measure the energy sbsorbed efficiency and the increased temperature of microwave heated foodstuffs. Therfore, we have studied the efficiency in liquid samples in batch vessel during microwave heating. In this paper, the values of the decreased weight of solid samples in batch type vessel and of the increased temperature liquid samples in continuous type vessel during microwave heating in an electronic range were observed, and the values of the energy absorbed efficiency were calculated by using simple energy equations. The energy absorbed efficiency of solid samples in the range was measured by observing the changed weight during microwave heating, and the values changed with the water content of samples. The energy absorbed efficiency of liquid samples contained in a flow type vessel through the electronic range was measured by observing the changed temperature during the inner and outer positions of the range. The values of energy absorbed efficiency of liquid samples in the flow type vessel were very large same as a batch type vessel contained samples in the range. These phenomena obseved are very interesting for the design of the various microwave treatment apparatuses such as cooking, drying and so on of foodstuffs.

各種マイクロ波加熱の装置設計を進めていくためには、クッキング、乾燥などの加工処理速度の測定と、加工処理速度式の設定に関する研究を進めていくことが必要となる。前報において、ジャガイモのマイクロ波加熱におけるクッキング速度式の設定に関する研究を行って報告した。本研究では、ジャガイモなどを例として、マイクロ波加熱における乾燥速度式の設定に関する研究を行った。食品の乾燥速度の測定には、電子レンジを使用してきた。乾燥試料を、重量測定のために電子レンジから取り出してきた。本研究では、重量-時間の関係が自動記録で得られる改良を行ったマイクロ波加熱乾燥装置を製作した。熱風流通の乾燥では、ジャガイモなどの乾燥速度を等温条件下の実験で得ることができた。マイクロ波加熱の乾燥では、非等温条件下の実験となり、速度式の設定が困難となる。熱電対を電子レンジ内に入れて試料温度を連続的に測定できなく、マイクロ波加熱の乾燥速度式に関する報告は皆無と言える。本研究では、簡便な経験速度式を使って乾燥速度式を設定する方法について研究を行った。, In order to design various microwave heating apparatuses, it is necessary to measure the transforming rate such as cooking, drying rates and so on, and establish the transforming rate equation. In previous papers, we have studied th cooking-rate equation by microwave heated cooking of potato slices. In this paper, we studied the drying-rate equation by microwave heated drying of potato and so on. An electronic ranges have been used for measurement of the degree of drying of foodstuffs. The drying sample was quickly taken out from the range in order to measure the weight. Therefore, we designed in this study an improved instrument which the weight-time relationship of sample can be obtained continuously on the recoder. The values of the drying-rate of the potato and so on for air flow type drying could be measurd by means of the experimental method consisted constant temperature sytem. However, the experiments for microwave heated drying must be studied by the temperature unsteady-state system. The determintion method of the rate equation is more difficult than the former one. The temperature of the sample can not be measured continuously, because the thermocouple can not be treated in the electronic range. Therefore, we can not see the report according to the drying-rate equation for microwave heated drying. In this paper, we studied the drying-rate equation by using the simple empirical rate equations that have been reported in a previous papers.

食品の乾燥など食品製造プロセス設計において、空気中に含まれる水蒸気量と湿り空気の比熱、熱伝導度など各種物性値が必要となる。これらの値を湿度線図と各種の経験式から得なければならない。本研究では、湿度線図から得られる値を、パーソナル計算機に便利な関係式で表わす方法について検討を行った。得られた関係式は、乾湿球温度による測定値を用いて、線図を用いないで各種物性値を概算する場合などに有用になると考えられる。, The values of various physical properties such as specific heat, thermal conductivity of humid air are necessary for designing various food processing. The values vary with the temperature and humidity, and must be obtained from the humidity chart and the various empirical equations. We must select a useful equation from the humidity chart and reported equations. In this study, we sutudied the convenient equations of phsical properties regarding humidity chart for personal computer. The equations obtained will be useful to rough estimate of various physical propertied of humid air from the dry- and wet-bulb temperature data etc.

これまでにジャガイモを例として、クッキング速度に関する多くの研究が行われてきているが、速度パラメータの値が異なってきている。前報(張ほか, 1993)では、クッキング率を求めるレオロジー特性の測定法の進いなどによる影響があると考えられる結果を得た。本研究では、ジャガイモの加熱湯中のクッキングにおけるクッキング速度の測定を、前報で示した定速貫通法を用いて、加熱温度下と冷却後温度下とで行って比較検討した。クッキング進行中におけるクッキング進度が測定温度を変えると異なってくると考えられる結果を得た。, In previous papers, the cooking rate parameters of potatoes were differed. It this paper, we were measured the cooking ratios of potato by using the constant velocity penetration method under the hot condition of cooked samples and the cooled condition. The values of cooking ratio of the samples during the cooking process were differed to the measuring temperature. The cooking-rate equation obtained under the hot condition was as follows: dx/dθ=A・exp[—E/ (Rg・T)] (1-x)^n A=6.398 x 10^8 min-1, E=7.50 x 10^3 cal/g-mol, n=1 where, x[—]: cooking ratio, θ[min]: cooking time, T[°K]: cooking temperature, Rg=1.987 cal/(g-mol・°K). The value of activation energy obtained was lower than the value of 1.50 x 10^4 cal/g-mol obtained in previous paper which measured the cooking ratio under the cooled condition. We can consider that the softening behavior of potatoes occured by the cooking phenomena and the measuring temperature changes, and conclue that the softening behavior occured for the samples of high measuring temperature method during the uncooked temperature.

各種食品のクッキング、殺菌など食品を各種変換、処理する装置を設計し、制御化を行っていくためには、食品のクッキングなど変換、処理する非等温実験を行って、得られる実験データからアレニウス式における速度パラメータを設定していくことが必要になることがある。これまでにジャガイモのクッキング速度式の設定を例として、非線形最小二乗法を用いる方法(久保田ほか, 1981, 1988)と、簡便な手法を用いる方法(岡崎ほか, 1991, 1992, 張ほか, 1993-B)とを用いる研究を行ってきた。本研究では、これまでに示してきた簡便な手法について比較検討を行った。本研究で提案した改良したクッキング値を用いる方法は、簡便な事法の一方法としてクッキング値を用いるこれまでに利用されてきている方法よりも有用であった。岡崎により提案された修正クッキング時間を用いる方法(岡崎ほか, 1992)も有用な方法であった。, In order to design and to control various food transforming apparatuses such as for the chemical reactions, cooking, sterilization and so on of food materials, it is necessary to determine the Arrhenius' rate parameters from the non-isothermal experimental data of cooking and so on of food. In previous papers, we have studied the cooking rate equations of potato by various methods such as non-linear least square method (KUBOTA et al., 1981, 1988) and simple methods (OKAZAKI et al., 1991, 1992, ZHANG et al., 1993-B). In this paper, we investigated the determination of the rate parameters in non-isothermal processes by using simple methods proposed in previous papers. The modifyed cook value method in this paper was useful for finding the rate parameters in cooking rate equations. The corrected cooking time method (OKAZAKI et al., 1992) was useful too as simple method.

食品をマイクロ波乾燥する装置の設計を進めていくためには、簡単な乾燥モデルに基ずいた乾燥速度式を設定していくことが必要となる。前報(久保田ら, 1990, 呂ら, 1990-1, 1990-2, 久保田ら, 1992)において、各種形状のジャガイモなどを例として、常圧、減圧下で簡単な乾燥モデルを使った簡便な乾燥速度式の設定に関する研究を行ってきた。本研究では、円板状ジャガイモを例として、マイクロ波加熱乾燥における温度変化を測定し、これまでの乾燥モデルの設定における仮定の妥当性を確かめ、簡便な乾燥速度式の設定に関する考察を行った。, In order to design various microwave heated drying apparatuses, we must take drying-rate equations which are based on simple drying models. In previous papers (KUBOTA et al., 1990, Lu et al., 1990-1, 1990-2, KUBOTA et al., 1992), we have studied the simple drying models and the simple drying-rate equations by using the some shapes of potato and so on for air flow type, no flow type and vacuum type drying. However, we could not measure the sample temperature for microwave heated drying by using the previous method which used for microwave heated cooking, because the steam transfer through the intervale of disucous samples was difficult. In this paper, we studied the measureing method of the sample temperature for microwave heated drying, and studied the relations among the temperature and the drying-rate on microwave heated drying of discus potato.

各種のマイクロ波加熱装置の設計, 操作計算を行っていくためには, クッキング, 乾燥などの速度の測定を行って, 速度式の設定を行っていくことが必要となる。前報(久保田ら, 1988; 久保田ら, 1990; 呂ら, 1990)では、ジャガイモなどのマイクロ波加熱によるクッキンダならびに乾燥速度式の設定に関する研究を行ってきた。食品の加熱における温度上昇に伴う褐変化とかフレーバー変化は商品価値を低下させる。減圧操作をすると温度上昇を抑制することができると考えられる。本報告では,ジャガイモのマイクロ波減圧乾燥特性の測定とモデル化に関する研究を行った。簡便な経験的速度式を使っての総括的な乾燥速度式ならびに見掛け密度ならびに体積と乾燥率に関する関係式を得ることができた。, In order to design various microwave heating apparatuses, it is necessary to measure the transforming rate such as cooking, drying rate and so on, and establish the transforming rate equation. In previous papers (KUBOTA et al., 1988; KUBOTA et al., 1990; Ru et al., 1990), we have studied the transforming rate equations of microwave heated cooking and drying of potato and so on. The browning phenomena, flavor change and so on according the temperature rises of food decrease the commercially value. The vacuum operation is useful to decrease the temperature rises. In this paper, we studied the rate equation and the drying phenomena of microwave vacuum drying of potato.

前報(久保田ら,1990, 呂ら,1990)において,簡便なマイクロ波加熱乾燥装置の試作を行い、大きさ、形状を変えたジャガイモなどを例として、簡単な乾燥速度式の設定に関する研究を行った。その結果、温度上昇の原因で発生する褐変化がジャガイモの大きさの増加に伴なって増加し、局部的に発生した。本研究では、ジャガイモのマイクロ波加熱乾燥における試料の大きさ、形状と褐変化の関係に関する研究を行った。その結果、試料の最大長さ、厚さを減少させることによって褐変化を減少できることがわかった。, In a previous paper (KUBOTA et al., 1990, Lu et al., 1990), we have studied a convenient microwave heated drying instrument, and studied the simple drying-rate equations of potato and so on by using the some shapes of samples. And then, we observed that the browning according the temperature rises increased by increasing in size of potato samples, and the browning depended on the location. In this paper, we studied the relations among the size and shape and the browning on microwave heated drying of potato, and we could decrease the browning according the temperature rises by gradually reducing the maximum length and the thickness.