In Vitro Robotic Chewing Studies of Food Texture Changes During Mastication

IF 2.5 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Xudong Wang, Bangxiang Chen, Jaspreet Dhupia, Macro Morgenstern, Weiliang Xu
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Abstract

The aim of this study was to investigate food texture changes during mastication using a robotic chewing system. Roasted peanuts and white bread were used as representative food samples to explore how different chewing behaviors affect textural transformations. Initially, the number of cycles required to chew each food sample for swallowing was recorded through in vivo experiments. Subsequently, various molar chewing trajectories, occlusal forces, and artificial saliva flow rates were applied in the robotic chewing system to simulate a range of chewing behaviors. Each food type was chewed by the robot for 0%, 25%, 50%, 75%, and 100% of the total determined number of chewing cycles. Nine food texture variables were measured using texture profile analysis (TPA). Principal component analysis (PCA) and partial least squares regression (PLSR) were employed to assess the correlations between chewing behaviors and food texture changes. Results showed that for roasted peanuts, hardness, adhesive force, and cohesiveness had strong correlations with chewing cycles, while for white bread, these relationships were less pronounced. The mechanisms underlying the texture changes were analyzed and explained. For roasted peanuts, texture changes were primarily governed by chewing stages, with an average hardness reduction of 81.5% over the chewing process. Springiness and its index were mainly influenced by saliva secretion rate. Conversely, white bread initially exhibited increased hardness due to compression, followed by gradual softening. Its adhesive force was chiefly impacted by saliva secretion, while cohesiveness was more strongly affected by chewing trajectory. These findings should be interpreted cautiously, as the limited and homogeneous participant sample restricts their broader applicability.

Abstract Image

体外机器人咀嚼咀嚼过程中食物质地变化的研究
本研究的目的是利用机器人咀嚼系统研究咀嚼过程中食物质地的变化。以烤花生和白面包为代表性食物样品,探讨不同咀嚼行为对质地变化的影响。最初,通过体内实验记录每种食物样品咀嚼吞咽所需的循环次数。随后,在机器人咀嚼系统中应用不同的磨牙咀嚼轨迹、咬合力和人工唾液流速来模拟一系列咀嚼行为。机器人对每种食物的咀嚼次数分别为总咀嚼次数的0%、25%、50%、75%和100%。采用质构分析(TPA)对9个食物质构变量进行了测量。采用主成分分析(PCA)和偏最小二乘回归(PLSR)评估咀嚼行为与食物质地变化的相关性。结果表明,烘焙花生的硬度、粘附力和黏结性与咀嚼周期有较强的相关性,而白面包的这种相关性不明显。分析并解释了织构变化的机理。对于烤花生,质地变化主要受咀嚼阶段的影响,在咀嚼过程中平均硬度降低81.5%。弹性及其指数主要受唾液分泌率的影响。相反,白面包最初表现出硬度增加,由于压缩,随后逐渐软化。其黏附力主要受唾液分泌的影响,而黏附力受咀嚼轨迹的影响更大。这些发现应谨慎解释,因为有限和同质的参与者样本限制了其更广泛的适用性。
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来源期刊
Journal of texture studies
Journal of texture studies 工程技术-食品科技
CiteScore
6.30
自引率
9.40%
发文量
78
审稿时长
>24 weeks
期刊介绍: The Journal of Texture Studies is a fully peer-reviewed international journal specialized in the physics, physiology, and psychology of food oral processing, with an emphasis on the food texture and structure, sensory perception and mouth-feel, food oral behaviour, food liking and preference. The journal was first published in 1969 and has been the primary source for disseminating advances in knowledge on all of the sciences that relate to food texture. In recent years, Journal of Texture Studies has expanded its coverage to a much broader range of texture research and continues to publish high quality original and innovative experimental-based (including numerical analysis and simulation) research concerned with all aspects of eating and food preference. Journal of Texture Studies welcomes research articles, research notes, reviews, discussion papers, and communications from contributors of all relevant disciplines. Some key coverage areas/topics include (but not limited to): • Physical, mechanical, and micro-structural principles of food texture • Oral physiology • Psychology and brain responses of eating and food sensory • Food texture design and modification for specific consumers • In vitro and in vivo studies of eating and swallowing • Novel technologies and methodologies for the assessment of sensory properties • Simulation and numerical analysis of eating and swallowing
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