Study On Masticatory Efficiency And Food Texture Evaluation Based On Masticating Simulation

Masticating is a complex oral treatment process,involving physical,chemical and many other factors,different structures,functional unit will have impacts on this process,thus affecting the masticatory efficiency.With the improvement of people’s cognitive level and increasingly attach importance to health preservation,masticatory efficiency and the absorption of nutrients after intake are on the agenda.People are more eager to know more about what factors influence the complex physiological process and what method is applied to evaluate masticatory efficiency.This paper mainly explores two aspects based on masticating simulation which highly imitating human masticating action and analyzing the collection informations.One aspect is analyzing the possible influencing factors of masticatory efficiency,using advanced technologies such as computer software analysis and testing to do exploring.By comparing,find a convenient and accurate,systematic and theoretical method for evaluating the masticatory efficiency of different levels of each factor.Another aspect is analyzing the texture characteristics of different food under the mode of TPA and establishing models,which offer a new approach for the food texture evaluation.The following is the main research contents and conclusions in this paper.1.Establishing a method for evaluating the masticatory efficiencyIn order to find a right method for evaluating the masticatory efficiency,six ei-genvalues of four methods are used,including absorbance method(absorbance value),screening weighing method(broken rate value,d50 value and pitch diameter),turbid metric method(turbidity value)and image processing method(average particle size).Through repeated(0.0785),similarity analysis(2.60 much better than 88.842 and 20.97)and the relative difference(0.0592),the turbid metric method is determined as a new method of evaluating masticatory efficiency which has simple operation,high accuracy and consistency.2.Analyzing the possible influencing factors of masticatory efficiencyMasticating simulation is based on human masticatory system structure and function.so it is necessary to analyze the possible influencing factors of masticatory efficiency,in order to improve accuracy and make it close to human.It is showen that number of cycles(masticatory frequency),motor speed(masticatory speed),peristal-tic pump speed(salivary flow),condition of temperature and humidity(oral environ-ment)and springs(masticatory force)have influences on it.3.Establishing the model of sensory and simulating masticatory efficiencyThrough correlation and regression analysis,models of factors and masticatory efficiency,sensory and simulating masticatory efficiency are established,meeting the accuracy requirement,used to predict the sensory masticatory efficiency to save a lot of manpower and material resources.It is a significant correlation between factors and masticatory efficiency,also between sensory and simulating masticatory efficiency,which is reasonable for curve fitting analysis.The R2 of models are 0.882 and 0.912.After verification of the models,the predicted values are very close to the actual val-ues(0.918 and 0.970).The models are applicable,which can be used indirectly to pre-sent sensory evaluation results.4.Food texture evaluationIn TPA mode,six kinds of typical food samples in textures are detected by mas-ticating simulation,sensory evaluation and texture analyzer.Based on the human sensory evaluation,by correlation and multiple linear regression analysis,texture pro-file analysis method of masticating simulation is established.And the method is com-pared with texture analyzer.Correlation analysis results show that the sample test re-sults of masticating simulation and sensory evaluation have a good correlation(higher than 0.900)and masticating simulation test results can be used instead of sensory evaluation.The correlation coefficient of masticating simulation results and sensory evaluation is higher than that of texture analyzer results and sensory evaluation.It ex-plains that masticating simulation is superior to texture analyzer.The models can be used to predict the food texture features(errors below 6%).5.The influence of food composition to textureThe texture of different food is not same.There is a close relationship between the differences and food composition.Through correlation and regression analysis,the brittleness and chewiness detected by masticating simulation can be predicted by food composition.The research is very reasonable and provides an important basis for future in-depth study.