We intend to develop earphone-type wearable devices to measure occlusal force by measuring ear canal movement using an ear sensor that we developed. The proposed device can measure occlusal force during eating. In this work, we simultaneously measured the ear canal movement (ear sensor value), the surface electromyography (EMG) of the masseter muscle and the occlusal force six times from five subjects as a basic study toward occlusal force meter development. Using the results, we investigated the correlation coefficient between the ear sensor value and the occlusal force, and the partial correlation coefficient between ear sensor values. Additionally, we investigated the average of the partial correlation coefficient and the absolute value of the average for each subject. The absolute value results indicated strong correlation, with correlation coefficients exceeding 0.9514 for all subjects. The subjects showed a lowest partial correlation coefficient of 0.6161 and a highest value of 0.8286. This was also indicative of correlation. We then estimated the occlusal force via a single regression analysis for each subject. Evaluation of the proposed method via the cross-validation method indicated that the root-mean-square error when comparing actual values with estimates for the five subjects ranged from 0.0338 to 0.0969.

Background/purpose We invented a sensor sheet with multiple electromyogram electrodes, which can be easily attached to the front of the neck, to evaluate surface electromyograms (sEMG) during swallowing function. In this paper, we evaluated sEMG in healthy volunteers and dysphagia patients using the sensor sheet and discussed its potential to evaluate swallowing function. Materials and methods Ten healthy volunteers (age, 29.5 ± 3.9 years) and 18 clinically diagnosed dysphagia patients (age, 67.8 ± 12.1 years) were included. The sensor sheet had four pairs of electrodes, and sEMG at the suprahyoid muscles (positions A and B) and the infrahyoid muscles (positions C and D) were recorded while swallowing water, thickened water, yogurt, and jelly; sEMG findings were compared between these positions. Results Significant differences in the duration of muscle activity was observed when swallowing yogurt at position D and when swallowing jelly, thickened water, and water at position B (Mann–Whitney U test, p < 0.05). In healthy volunteers, muscle activation typically began from positions A or B to position D, whereas in dysphagia patients, it sometimes began from position D. Conclusion There were significant differences in duration and sequence patterns of four sEMG activities between healthy young volunteers and dysphagia patients in the assessment using the sensor sheet, although some technical and scientific problems remained unresolved. These results indicate that swallowing function could be evaluated using the sensor sheet.

For the noninvasive measurement of swallowing muscle activity, surface electromyograms and swallowing sounds are used. The electromyogram electrodes can be placed appropriately only by experts with specialized knowledge about the location of the swallowing muscle group. Therefore, these sensors have not been used for measurements in food development, for which there were no experts. In order to develop a simple swallowing muscle measurement method for food development, we proposed a sensor sheet consisting of multiple electromyogram electrodes and observed that different swallowing muscle activities could be measured depending on the type of food. In this work, we study a calculation method for the elimination of noise, which is inevitable in electromyograms, from the sensor sheet measurement results and prove that the method improves the performance of the swallowing muscle activity measurements.

No abstract

No abstract