Total evaluation of masticatory efficiency for children, aduls and old people. -Esterblishmet of a model of mastication-

观察唾液流速对食物咀嚼时间和吞咽时食物团含水量的影响。当唾液流速正常时，特定受试者每口每种食物的咀嚼时间和吞咽时每团食物的含水量百分比没有显着差异。唾液流率降低（增加）时，每口食物的平均咀嚼时间显著长于（短于）流率正常时。咀嚼后各食物团的含水量无显著性差异。结果表明，唾液流率是吞咽决策的一个重要因素，食物团的什么性质触发吞咽决策尚不确定。评价食物团质地对吞咽阈值的影响。在质地剖面分析中测量食物团的质地、胶粘性、咀嚼性、弹性、粘附性、硬度、内聚性、断裂性和回弹性。当唾液流率降低时，咀嚼时间和每口食物的咀嚼次数显著增加。唾液流速正常或降低时，胶团的粘性、咀嚼性和弹性无显著差异。这些结果表明，胶粘性，咀嚼性和弹性的丸可能会影响吞咽阈值。

The effects of salivary flow rates on the chewing time of foods and the water centent of the food bolus at the time of swallowing were examined. When salivary flow rate was normal, there were no significant differences in a given subject in the chewing time per mouthful of each food and the percent water oontent of each food bolus at the time of swallowing. When the salivaiy flow rate was decreased (increased), the mean chewing time per mouthful of food was significantly longer (shorter) than when flow rate was normal. While, there were no significant different in the water oontents of each food bolus after chewing. It is concluded that salivary flow rate is an important oomponent of the decision to swallow.There is uncertainty about what property of food bolus triggers the decision to swallow. The effect of food bolus texture on the swallow thresold was evaluated. Texture of the food bolus, Gumminess, Chewiness, Springiness, Adhesiveness, Hardness, Cohesiveness, Fracturability and Resilience were measured in the texture profile analysis. The chewing time and number of chewing strokes per one mouthful of food were significantly greater when salivary flow rate was decreased. There were no significant differences in Gumminess, Chewiness and Springiness of the bolus when salivary flow rate was normal or reduced. These findings suggest that Gumminess Chewiness and Springiness of the bolus may affect the swallowing thresold.