Particle size distribution in the food bolus after mastication of natural foods
Particle size distribution in the food bolus after mastication of natural foods
复制标题
DOI：
10.1016/j.foodqual.2007.01.010
复制
发表时间：
2007-07-01
影响因子：
5.3
通讯作者：
Peyron, Marie-Agnes
中科院分区：
文献类型：
--
作者：
Jalabert-Malbos, Marie-Laure;Mishellany-Dutour, Anne;Peyron, Marie-Agnes
咀嚼的主要目的是制备适合吞咽的食物团。食团制备包括食物分解和加工，在此过程中产生口腔感觉。进行本研究以检查通过咀嚼10种天然食物形成的食团中的粒度分布。10名正常牙列的年轻受试者被要求咀嚼食物，并在吞咽前吐出食团，同时记录咀嚼参数。通过湿筛分评价每个团的粒度分布。周期数、序列持续时间和咀嚼频率因受试者和食物而异。不同食物的颗粒大小分布不同，但受试者之间相似。中值粒度d（50）给出了0.82至3.04 mm的范围，允许基于食团的状态进行食物分类。d（50）值反映了可破碎性，可用于描述食团制备期间口腔中的食物行为。(C)2007爱思唯尔有限公司保留所有权利。
The main goal of mastication is to prepare a food bolus suitable for deglutition. The bolus preparation consists in food breakdown and processing during which oral sensations are generated. This study was performed to examine the particle size distribution in the bolus formed by chewing 10 natural foods. Ten young subjects with normal dentition were asked to chew the food and to expectorate the bolus just before swallowing, while masticatory parameters were recorded. The particle size distribution of each bolus was evaluated by wet sieving. The number of cycles, sequence duration and masticatory frequency varied among subjects and foods. The particle size distributions differed among foods but were similar among subjects. The median particle size d(50) gave a range from 0.82 to 3.04 mm allowing a food classification based on the state of the bolus. The d(50) value reflected the fracturability and may be useful to describe food behaviour in the mouth during bolus preparation. (C) 2007 Elsevier Ltd. All rights reserved.