Food Grouping Based on Human Mastication. Development of New Texture Analyser.:Development of New Texture Analyser

概要

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Food texture is known to reflect its physical characters, such as hardness, adhesiveness, and cohesiveness. However, those characters are variable depending on the test conditions. Because the pressure speed and the plunger shape are different from the human masticatory system, the physical character of food reported in the previous study was significantly different from what human beings feel during mastication. The new system can measure physical characters of food under conditions similar to thoseof human jaw movement. It has a wide range of compression speed from 0.1 to 100 mm/sec, and new plungers, and plunger guides based on human molar teeth and incisor teeth with the same accuracy level as an ordinary texture analyzer. The results suggested that the new system was considered to be useful to clarify relations between food characters and masticatory function.
特定非営利活動法人日本口腔科学会の論文