The study of oral processing and specifically cutting of the food piece during mastication can lead towards optimization of products for humans or animals. Food materials are complex biocomposites with a highly nonlinear constitutive response. Their fracture properties have not been largely investigated, while the need for models capable of predicting food breakdown increases. In this study, the blade cutting and the essential work of fracture (EWF) methodologies assessed the fracture behaviour of starch-based pet food. Tensile tests revealed rate-dependent stiffness and stress softening effects, attributed to viscoplasticity and micro-cracking, respectively. Cutting data were collected for 5, 10 and 30 mm s −1 sample feed rates, whereas the EWF tests were conducted at 1.7, 3.3 and 8.3 mm s −1 crosshead speeds corresponding to average crack speeds of 4, 7 and 15 mm s −1 , respectively. A reasonable agreement was achieved between cutting and EWF, reporting 1.26, 1.78, 1.76 kJ m −2 and 1.52, 1.37, 1.45 kJ m −2 values, respectively, for the corresponding crack speeds. These toughness data were used in a novel numerical model simulating the ‘first’ bite mastication process. A viscoplastic material model is adopted for the food piece, combined with a damage law that enabled predicting fracture patterns in the product.

Determining fracture toughness for soft, highly dissipative, solids has been a challenge for several decades. Amongst the limited experimental options for such materials is the essential work of fracture (EWF) method. However, EWF data are known to be strongly influenced by specimen size and test speed. In contrast to time-consuming imaging techniques that have been suggested to address such issues, a simple and reproducible method is proposed. The method accounts for diffuse dissipation in the specimen while ensuring consistent strain rates by scaling both the sample size and testing speed with ligament length. We compare this new method to current practice for two polymers: a starch based food and a polyethylene (PE) tape. Our new method gives a size independent and more conservative fracture toughness. It provides key-data, essential in numerical models of the evolution of structure breakdown in soft solids as seen for example during oral processing of foods

A cadaveric study was performed to investigate the external mechanical forces required to fracture maxillary fourth premolar teeth in domestic dogs and describe a clinically relevant model of chewing forces placed on functionally important teeth in which fracture patterns are consistent with those defined by the American Veterinary Dental College (AVDC). Twenty-four maxillary fourth premolar teeth were harvested from dog cadavers. Samples consisted of teeth with surrounding alveolar bone potted in polycarbonate cylinders filled with acrylic. The cylinders were held by an aluminum device at an angle of 60° with respect to the ground. An axial compression test was performed, creating a force upon the occluso-palatal aspects of the main cusps of the crowns of the teeth. The highest compressive force prior to failure was considered the maximum force sustained by the teeth. Results showed the mean maximum force (± SD) sustained by the tested teeth at the point of fracture was 1,281 N (± 403 N) at a mean impact angle (± SD) of 59.7° (± 5.2°). The most common fracture type that occurred among all samples was a complicated crown fracture (n = 12), followed by an uncomplicated crown fracture (n = 6), complicated crown-root fracture (n = 5), and uncomplicated crown-root fracture (n = 1). There was no statistically significant correlation between dog breed, age, weight, impact angle, crown height or crown diameter, and the maximum force applied at the point of fracture. The only independent variable that remained significantly associated with maximum force was the crown height to diameter ratio (p = 0.005), suggesting that a decreased ratio increases tooth fracture resistance. The methodology described herein has been successful in creating a pattern of fracture of maxillary fourth premolar teeth consistent with that defined by the AVDC under angled compression at forces within the maximum chewing capability of the average domestic dog.

Mastication is responsible for food breakdown with the aid of saliva in order to form a cohesive viscous mass, known as the bolus. This influences the rate at which the ingested food nutrients are later absorbed into the body, which needs to be controlled to aid in epidemic health problems such as obesity, diabetes and dyspepsia. The aim of our work is to understand and improve food oral breakdown efficiency in both human and pet foods through developing multiscale models of oral and gastric processing. The latter has been a challenging task and the available technology may be still immature, as foods usually exhibit a complex viscous, compliant and tough mechanical behaviour. These are all addressed here through establishing a novel material model calibrated through experiments on starch-based food. It includes a suitable damage initiation criterion, a damage evolution law governed by the true material's fracture toughness and a constitutive stressstrain response, all three being a function of the stress state i.e. compression, shear and tension. The material model is used in an FE analysis which reproduces accurately the food separation patterns under a large strain indentation test, which resembles the boundary conditions applied in chewing. The results lend weight to the new methodology as a powerful tool in understanding food breakdown and optimising food structures.

Pet food, one of the largest type of commercial packaged foods, continuously sets new challenges, amongst them the possibility to enhance palatability via adjusting product composition. This will optimise texture perception across consumer groups of diverse chewing capabilities, as well as improve food oral breakdown efficiency with further impact on metabolic health and nutrient bioavailability in the digestive process. Our aim is to pioneer new methods of controlling texture by answering longstanding questions such as the impact of nutrients on the mechanical properties of foods. The impact of cellulose fibres and minerals on the fracture toughness and stiffness properties of starch food extrudates is investigated for the first time through employing tensile tests and two fracture toughness tests namely Essential Work of Fracture (EWF) and cutting, on four different compositions. Fibres alone are found to increase stiffness (stiffening) and toughness (toughening) whereas minerals decrease stiffness (softening) with a minor influence on toughness. Interestingly, fibres and minerals combined maximise toughening at 28% compared to pure starch, due to the synergistic effect of fibre-matrix debonding and fibre breakage mechanisms at the crack tip. These new results indicate that texture can be significantly altered through the addition of minerals and short fibres. Such information is critical in the design of products that need to satisfy both nutritional and textural criteria.