Dynamic Evaluation of Forces During Mastication
نویسندگان
چکیده
......................................................................................................................................................... i Acknowledgements ....................................................................................................................................... ii Table of Figures ............................................................................................................................................ iv Table of Tables .............................................................................................................................................. v 1.0 Introduction ............................................................................................................................................ 1 2.0 Background ............................................................................................................................................. 3 2.1 Muscles of Mastication ....................................................................................................................... 3 2.2 Human Bite Force................................................................................................................................ 4 2.3 Review of Mastication Simulators ...................................................................................................... 5 2.3.1 Teeth ............................................................................................................................................ 5 2.3.2 Force Measurement ..................................................................................................................... 7 2.3.3 Texture Profile Analyzers ............................................................................................................. 8 3.0 Objectives.............................................................................................................................................. 11 4.0 Fixture Design ....................................................................................................................................... 12 5.0 Methodology ......................................................................................................................................... 23 5.1 Fixture Calibration ............................................................................................................................. 23 5.2 Sample Preparation .......................................................................................................................... 23 5.3 Sample Testing .................................................................................................................................. 23 5.4 Data Analysis ..................................................................................................................................... 23 6.0 Journal Paper, Design of a Fixture for the Dynamic Evaluation of Forces During Mastication ............ 25 7.0 Journal Paper, Dynamic Evaluation of Texture in Chocolate ................................................................ 34 8.0 Conclusions ........................................................................................................................................... 42 9.0 Works Cited ........................................................................................................................................... 44 10.0 Appendix ............................................................................................................................................. 47 10.1 Brittle Foods .................................................................................................................................... 48 10.2 Highly Viscoelastic Foods ................................................................................................................ 50 10.3 Lightly Viscoelastic Foods ................................................................................................................ 52 10.4 Sample Masses ................................................................................................................................ 58
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