Force-deformation properties of artificial and natural foods for testing chewing efficiency.
Force-deformation properties of artificial and natural foods for testing chewing efficiency.
复制标题
DOI：
10.1016/0022-3913(92)90204-n
复制
发表时间：
1992-11
期刊：
影响因子：
--
通讯作者：
Ad P. Slagter;Hilbert W van der Glas;Frederik Bosman;Lambertus W. Olthoff
中科院分区：
文献类型：
--
作者：
Ad P. Slagter;Hilbert W van der Glas;Frederik Bosman;Lambertus W. Olthoff
在咬合模拟器上研究了两种用于食物咀嚼粉碎测量的人工食品(Optosil和Optocal)的力-变形特性，并与胡萝卜和花生的力-变形特性进行了比较。用一块平板和三种牙尖形状评估了牙尖几何形状的影响。Optocal的屈服点的力比Optosil人工测试食品的低。Optocal所需的力量与胡萝卜和花生所需的力量重叠。天然食品在屈服点的力和变形百分比比人造食品表现出更大的变化。人工食品比天然食品更好地反映了尖端形态的差异。人工食品的使用满足了标准化的需要，并值得在咀嚼研究中考虑。
The force-deformation characteristics of two artificial test foods (Optosil and Optocal) for measurements of food comminution during mastication were investigated in a bite simulator and compared with those of carrots and peanuts. The influence of cusp geometry was evaluated by use of a flat plate and three cusp forms. The forces at the yield point were lower for Optocal than for Optosil artificial test food. The forces needed for Optocal overlapped those needed for carrots and peanuts. The natural foods showed more variation in the force and percentage of deformation at the yield point than the artificial foods. The artificial foods reflected the differences in cusp form better than did the natural foods. The use of artificial foods fulfills a need for standardization and warrants consideration in studies of mastication.