Influences of size in soft foods on masticatory process in humans.

概要

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Agar jelly (0.5%), which has the similar physical properties to bavarian cream (bavarois) or pudding available in a market, was tested to study how soft foods were processed in the human oral cavity. Cineradiographic observations revealed that the soft foods were caught between the tongue and hard palate and crashed to be swallowed, when the food size was small. As the food size exceeded a value (20×20×15 mm), however, teeth were evident to participate in the food process as well as the tongue and hard palate. The strain, just before the food was crashed in the mouth, was estimated to be the same range as that obtained by an instrumental measurement. This was the first evidence that the parameters measured by instrument were confirmed to be reasonable in vivo. The food size also affected the masticatory time which was evaluated from the food intake to the deglutition. The food size of 20×20×15 mm was again indicated to have influence on the masticatory time. It is concluded that the test foods should be smaller than 15×15×15 mm, when the soft foods are studied how they may be processed in the mouth.
歯科基礎医学会の論文