Effects of Cross-sectional Area on Human Bite Studied with Raw Carrot and Surimi Gel
Effects of Cross-sectional Area on Human Bite Studied with Raw Carrot and Surimi Gel
复制标题
用生胡萝卜和鱼糜凝胶研究横截面积对人体咬伤的影响
DOI：
10.1271/bbb.68.2104
复制
发表时间：
2004
期刊：
影响因子：
--
通讯作者：
E. Hatakeyama
中科院分区：
文献类型：
--
作者：
K. Kohyama;Tomoko Sasaki;F. Hayakawa;E. Hatakeyama
使用原始胡萝卜和Surimi凝胶研究了食物样品的横截面面积对用摩尔牙齿的咬合力的影响。我们使用多点纸传感器和肌电图（EMG）评估了上下磨牙之间具有不同大小的食物样品的人类咬合力。咬合力曲线和EMG清楚地显示出胡萝卜和凝胶的质地特征。特别是，咬合曲线中的第一个峰对应于压缩测试中的突破点。随着两种食物的横截面面积的增加，咬合力和接触面积增加，样品受到的平均应力（平均应力）倾向于减少，而牙齿和样本之间产生的应力（主动应力）则达到不改变。咀嚼节奏和EMG活动不受样本量的极大影响。这些发现表明，较高的咬合力可能会导致难以咬横截面区域较大的食物。
The effects of the cross-sectional area of food samples on bite force with molar teeth were investigated using raw carrots and surimi gels. We evaluated human bite force for food samples with different sizes between the upper and lower molars using a multiple-point sheet sensor and electromyography (EMG). The bite force curve and EMG clearly showed textural characteristics of the carrot and gel. In particular, the first peak in the bite curves corresponded to breaking point in the compression test. With increasing cross-sectional area of both foodstuffs, the bite force and contact area increased and the average stress to which the specimen was subjected (mean stress) tended to decrease, while the stress produced between the teeth and the specimen (active stress) did not change. Chewing rhythm and EMG activities were not greatly influenced by sample size. These findings suggest that higher bite force might cause difficulty in biting food with a larger cross-sectional area.