Study On Evaluation Method Of Food Mastication Effect Based On Oral Imitation Platform

In the face of the rapid increase of China’s aging population,evaluating the effect of food chewing is of great significance to promote the change of dietary structure of the elderly.However,the sensory evaluation method is easy to evaluate the chewing effect of food,which makes the data difficult to standardize,and the experimental repeatability is poor.Therefore,this paper first selected food gel as the food research object,and then explored the oral friction mechanism of food gel lubricated by saliva.Then,NI Lab VIEW is used to write a control program that can simulate human oral chewing movement,and the motion accuracy of the oral simulation platform is verified.Then carry out the food chewing effect research experiment based on the oral imitation platform,and establish the food chewing effect evaluation model.Finally,the factors affecting the chewing effect are analyzed.Through the chewing experiments in vitro and in vivo,the MEI value(Mastication Effect Index)of chewing effect and the d50 value of peanut(the theoretical screening particle size that 50% particle mass can pass)are compared and analyzed to verify the feasibility of the study on the chewing effect of food based on the oral platform.The details are as follows:The texture parameters were measured by instrument,and the fracture stress and strain of food gel were calculated.Using the friction and wear tester,the influencing factors of gel friction coefficient of different formula foods were explored,and the food gel friction experiment under the control of saliva was carried out.The results showed that adding a certain amount of gelatin could slow down the disintegration of gel in oral cavity.The friction coefficient is highly correlated with the friction velocity and the mass fraction of gelatin.Oral friction is also closely related to the texture parameters and mechanical properties of food gel.The friction curve of food gel after adding saliva shows a similar overall shape.The amount of saliva affects the friction coefficient.Saliva lubrication system should be considered in relevant oral processing experiments.By analyzing the human chewing movement,the structure of 6-DOF parallel oral platform is designed and the motion control program is developed.The total program written with NI Lab VIEW software includes the six axis motion of the oral simulation platform and its acceleration and deceleration control,as well as the speed control of the peristaltic pump delivery system.The comparison data between the actual value and the theoretical value of the peristaltic pump speed show that the peristaltic pump conveying program meets the requirements.By comparing the simulation results of the virtual prototype with the actual values of the motion angles of the oral platform,it is verified that the average displacement error of each angle of the oral platform is equal to 2.28%.The mixed color gel was selected as the experimental sample,and the four index values of the chewing effect evaluation model were extracted after the images were taken with an industrial camera.After classifying the chewing samples,Fisher discriminant analysis was used to establish the chewing effect evaluation model,and the model value reflects the chewing effect.The effects of chewing times,chewing speed and saliva volume on chewing effect were analyzed.The results showed that there was a high correlation between the independent variables and chewing effect.The results show that the difference of MEI value is small and the change trend is the same,and the law of d50 affected by chewing parameters is also similar.This means that the production of oral platform food mass is functionally consistent with the human oral cavity.In conclusion,the proposed evaluation method of food mastication effect based on oral imitation platform can objectively and efficiently quantify the mastication effect,and help to promote the change of food structure in the future in terms of dietary ability for the elderly;In order to effectively replace the experimental testers in oral processing experiments,reduce labor costs and increase the repeatability of experiments.