Preliminary analysis of mastication dynamics and fragmentation during chewing of brittle cereal foods

Food Research International

Volumn 54, Issue 2, 2013, Pages 1455-1462

  Hedjazi, L ^a   Guessasma, S ^a   Yven, C ^b,c   Della Valle, G ^a   Salles, C ^b,c  

^a INRA   (France)

^b CENTRE DES SCIENCES DU GOÛT ET DE L ALIMENTATION   (France)

^c UNIVERSITÉ DE BOURGOGNE   (France)

Author keywords

Breakfast cereals; Fragment size distribution; Jaw kinematics; Mechanical properties; Oral parameters

Indexed keywords

BREAKFAST CEREALS; BRITTLE BEHAVIOURS; FRAGMENT SIZE DISTRIBUTION; JAW KINEMATICS; MUSCLE ACTIVITIES; ORAL PARAMETERS; PRELIMINARY ANALYSIS; SIMULTANEOUS RECORDING;

ELECTROMYOGRAPHY; KINEMATICS; MECHANICAL PROPERTIES; SIZE DISTRIBUTION;

MASTICATION;

EID: 84886999646     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.09.041     Document Type: Article

References (34)

1. Agrawal K.R., Lucas P.W., Bruce I.C., Prinz J.F. Food properties that influence neuromuscular activity during human mastication. Journal of Dental Research 1998, 77:1931-1938.
2. Buschang P.H., Hayasaki H., Throckmorton G.S. Quantification of human chewing-cycle kinematics. Archives of Oral Biology 2000, 45:461-474.
3. Chaunier L., Courcoux P., Della Valle G., Lourdin D. Physical and sensory evaluation of cornflakes crispness. Journal of Texture Studies 2005, 36:93-118.
4. Chaunier L., Della Valle G., Lourdin D. Relationships between texture, mechanical properties and structure of cornflakes. Food Research International 2007, 40:493-503.
5. Chen J. Food oral processing-A review. Food Hydrocolloids 2009, 23:1-25.
6. Chung C., Degner B., McClements D.J. Instrumental mastication assay for texture assessment of semi-solid foods: Combined cyclic squeezing flow and shear viscometry. Food Research International 2012, 49:161-169.
7. Dan H., Kohyama K. Interactive relationship between the mechanical properties of food and the human response during the first bite. Archives of Oral Biology 2007, 52:455-464.
8. Engelen L., Fontijn-Tekamp F.A., van der Bilt A. The influence of product and oral characteristics on swallowing. Archives of Oral Biology 2005, 50:739-746.
9. Flynn C.S., Foster K.D., Bronlund J.E., Lentle R.G., Jones J.R., Morgenstern M.P. Identification of multiple compartments present during the mastication of solid food. Archives of Oral Biology 2011, 56:345-352.
10. Foster K.D., Woda A., Peyron M.A. Effect of texture of plastic and elastic model foods on the parameters of mastication. Journal of Neurophysiology 2006, 95:3469-3479.
11. Hedjazi L., Guessasma S., Abbasi C., Della Valle G., Khraishi T.A. Realistic simulation of cereal food breakdown using finite element method. 6th International CIGR Technical Symposium - Section6 "Towards a Sustainable Food Chain Food Process, Bioprocessing and Food Quality Management", April 18-20, Nantes, France 2011.
12. Hedjazi L., Martin C.L., Guessasma S., Della Valle G., Dendievel R. Application of discrete element simulation to the crushing of a food biopolymer foam for mastication modelling. ASME, 11th Biennal Conference on Engineering Systems Design and Analysis ESDA, July 1-4th, Nantes, France 2012.
13. Jalabert-Malbos M.L., Mishellany-Dutour A., Woda A., Peyron M.A. Particle size distribution in the food bolus after mastication of natural foods. Food Quality and Preference 2007, 18:803-812.
14. Kiliaridis S., Karlsson S., Kjellberg H. Characteristics of masticatory mandibular movements and velocity in growing individuals and young adults. Journal of Dental Research 1991, 70:1367-1370.
15. Kohyama K., Mioche L., Martin J.-F. Chewing patterns of various texture foods studied by electromyography in young and elderly populations. Journal of Texture Studies 2002, 33:269-283.
16. Kohyama K., Yamaguchi M., Kobori C., Nakayama Y. Mastication effort estimated by electromyography for cooked rice of differing water content. Bioscience, Biotechnology, and Biochemistry 2005, 69:1669-1676.
17. LeBleis F., Chaunier L., Della Valle G., Panouillé M., Réguerre A.L. Physical assessment of bread destructuration during chewing. Food Research International 2013, 50:308-317.
18. Lenfant F., Loret C., Pineau N., Hartmann C., Martin N. Perception of oral food breakdown. The concept of sensory trajectory. Appetite 2009, 52:659-667.
19. Lin K.-R., Chang C.-H., Liu T.-H., Lin S.-W., Lin C.-H. Experimental and numerical estimations into the force distribution on an occlusal surface utilizing a flexible force sensor array. Journal of Biomechanics 2011, 44:1879-1884.
20. Lucas P.W., Ow R.K.K., Ritchie G.M., Chew C.L., Keng S.B. Relationship between jaw movement and food breakdown in human mastication. Journal of Dental Research 1986, 65:400-404.
21. Mishellany-Dutour A., Peyron M.-A., Croze J., François O., Hartmann C., Alric M., et al. Comparison of food boluses prepared in vivo and by the AM2 mastication simulator. Food Quality and Preference 2011, 22:326-331.
22. Peyron M.-A., Blanc O., Lund J.P., Woda A. Influence of age on adaptability of human mastication. Journal of Neurophysiology 2004, 92:773-779.
23. Prinz J.F., Lucas P.W. Swallow thresholds in human mastication. Archives of Oral Biology 1995, 40:401-403.
24. Prinz J.F., Lucas P.W. An optimization model for mastication and swallowing in mammals. Proceedings of the Royal Society of London Series B-Biological Sciences 1997, 264:1715-1721.
25. Robin F., Engmann J., Pineau N., Chanvrier H., Bovet N., Della Valle G. Extrusion, structure and mechanical properties of complex starchy foams. Journal of Food Engineering 2010, 98:19-27.
26. Sandoval A.J., Chaunier L., Courcoux P., Della Valle G. Bulk mechanical behavior of commercial particle food foams. Journal of Texture Studies 2008, 39:405-425.
27. Schindler H.J., Stengel E., Spiess W.E.L. Feedback control during mastication of solid food textures-A clinical-experimental study. The Journal of Prosthetic Dentistry 1998, 80:330-336.
28. Shi C.S., Ouyang G., Guo T.W. Masticatory efficiency determined with direct measurement of food particles masticated by subjects with natural dentitions. Journal of Prosthetic Dentistry 1990, 64:723-726.
29. Takahashi T., Hayakawa F., Kumagai M., Akiyama Y., Kohyama K. Relations among mechanical properties, human bite parameters, and ease of chewing of solid foods with various textures. Journal of Food Engineering 2009, 95:400-409.
30. Throckmorton G.S., Teenier T.J., Ellis E. Reproducibility of mandibular motion and muscle-activity levels using a commercial computer-recording system. Journal of Prosthetic Dentistry 1992, 68:348-354.
31. Van der Bilt A., Fontijn-Tekamp F.A. Comparison of single and multiple sieve methods for the determination of masticatory performance. Archives of Oral Biology 2004, 49:155-160.
32. Xu W.L., Bronlund J.E., Potgieter J., Foster K.D., Röhrle O., Pullan A.J., et al. Review of the human masticatory system and masticatory robotics. Mechanism and Machine Theory 2008, 43:1353-1375.
33. Yven C., Guessasma S., Chaunier L., Della Valle G., Salles C. The role of mechanical properties of brittle airy foods on the masticatory performance. Journal of Food Engineering 2010, 101:85-91.
34. Yven C., Patarin J., Magnin A., Labouré H., Repoux M., Guichard E., et al. Consequences of individual chewing strategies on bolus rheological properties at the swallowing threshold. Journal of Texture Studies 2012, 43:309-318.