Ultrasound monitoring of a deformable tongue-food gel system during uniaxial compression–an in vitro study

This study presents a novel ultrasound method for exploring the mechanical deformability of artificial tongue models (ATMs) topped with agar and/or gelatin food gels during uniaxial compression. The ATMs were made from polyvinyl alcohol and displayed different levels rigidity surface roughness. We quantified deformation ATM-food system as it underwent compression induced by texture analyzer. collected real-time measurements via an transducer (1 MHz) placed beneath ATM, enabling to monitor non-invasively time flight (ToF) apparent reflection coefficient (R*) interface. results on ToF reflected tie between level force ATM deformation; they also precise enough identify gel fracture. R* was crucial parameter influenced both properties (rigidity, roughness) (syneresis, ability mold asperities).