PALATAL PRESSURE PATTERNS OF GELATIN GELS IN THE MOUTH
PALATAL PRESSURE PATTERNS OF GELATIN GELS IN THE MOUTH
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DOI：
10.1111/j.1745-4603.1991.tb00001.x
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发表时间：
1991-01-01
影响因子：
3.2
通讯作者：
NAKAZAWA, F
中科院分区：
文献类型：
--
作者：
TAKAHASHI, J;NAKAZAWA, F
通过设置在腭部三个位置的压力传感器测量不同浓度的明胶凝胶的腭压。从腭部压力模式得出以下参数：P，从进食开始到吞咽结束的平均腭压；S，吞咽的最后一个脉搏；T，样本在口腔中的保留时间；W，吞咽前的一段时间内消耗的能量。当明胶浓度从1.0%增加到4.0%时，P和W增大，当明胶浓度超过4.0%时，P和W减小。在整个明胶浓度范围内，T呈线性增加。明胶浓度的变化对S的影响不大。结论是，随着明胶凝胶韧性的增加，口腔作用主要从舌头对上颚的挤压转变为牙齿的咬合。
Palatal pressures of gelatin gel at various concentrations were detected by pressure transducers set at three locations in the palate. The following parameters were derived from the palatal pressure patterns: P, mean of palatal pressure from the beginning of eating to the end of swallowing; S, the last pulse of swallowing; T, retaining time of the sample in the mouth and W, energy consumed in the course of time until swallowing. P and W increased as the gelatin concentration increased from 1.0-4.0% and then they decreased as the gelatin concentrations exceeded 4.0%. T increased linearly over the whole range of gelatin concentrations. Changes in gelatin concentration had little effect on S. It was concluded that oral action changed primarily from crushing by the tongue against the palate to biting by the teeth as the toughness of the gelatin gel increased.