Fracture phenomena of soft gellan gum gels during compression with artificial tongues

Kohyama, Kaoru; Ishihara, Sayaka; Nakauma, Makoto; Funami, Takahiro

doi:10.1016/j.foodhyd.2020.106283

Cited by 10 publications

(13 citation statements)

References 29 publications

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“…The balloon‐type sensor can be used to detect oral pressure during eating (Alsanei et al, 2015). The shape of force and pressure curves were concave upward during the compression (Figure 2), suggesting stress‐induced hardening of the sensor, as reported in previous studies on artificial tongues (Kohyama, 2020; Kohyama et al, 2021). Therefore, the balloon‐type sensor can possibly be used as an artificial tongue in soft machines.…”

Section: Discussionsupporting

confidence: 79%

“…As shown in Figure 1b, gels with a smaller diameter (16 mm) were employed in this study due to the small size of the balloon sensor used in the mouth. When the same gels with a diameter of 20 mm were compressed under the same conditions as in this study, they fractured under a force of 20 N (Kohyama, 2020; Kohyama et al, 2021). The fracture force (7–11 N) observed in this study (Table 2) was considered low enough for crushing by the human tongue.…”

Section: Discussionmentioning

confidence: 92%

“…The fracture work exerted by the balloon sensor because even higher (Table 4) due to deformation of the soft material. Displacement until gel fracture was greater with a soft material (artificial tongue) (Kohyama, 2020; Kohyama et al, 2019, 2021). Fracture characteristics among six gel samples, with either high‐ or low‐fracture force, and high‐, moderate‐, or low‐fracture deformation, were generally maintained in the sensor test.…”

Section: Discussionmentioning

confidence: 99%

“…Fracture point was determined as the first peak of the force–displacement curve. Gel fracture was also determined using the video; it corresponded to the point when the circular shape of the gel was disrupted (Kohyama et al, 2021). The area at fracture was estimated based on the area observed as the last circular shape, assuming the initial radius of the gel to be 8 mm.…”

Section: Methodsmentioning

confidence: 99%

“…Tongue‐crushable foods have been successfully distinguished using a soft machine equipped with an artificial tongue (Kohyama, 2020; Kohyama, Ishihara, Nakauma, & Funami, 2019, 2021). Unlike conventional machines that never deform during compression tests of foods, some parts of soft machines can deform.…”

Section: Introductionmentioning

confidence: 99%

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Application of a balloon‐type pressure sensor in texture evaluation of tongue‐crushable foods

Kohyama

2022

Journal of Texture Studies

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A relationship has recently been suggested to exist between tongue pressure measured using balloon‐type sensors and the tongue‐crushable food range of individuals. This study was conducted to investigate the applicability of a balloon‐type pressure sensor for texture evaluation of tongue‐crushable soft foods. Six gellan gum gels were used as a soft food model. The fracture force and strain of gels were controlled at two and three levels by changing the gum concentration and acyl‐group content, respectively. The pressure sensor was inserted between a food sample and texture analyzer probe, and pressure values during compression of gels were measured. During the compression test, both the food and tongue‐pressure sensor were deformed, eventually leading to fracture of food gels. Using the tongue‐pressure sensor, the food gels fractured at lower force because of the shape of the sensor but showed longer displacement as the sensor deformed compared to without the sensor. Gels with low‐fracture force in the conventional test without the sensor exhibited lower fracture force, work, gradient, and true stress than those with high‐fracture force in the sensor test. Displacement, clearance, or distance from the bottom plate, and true stress at fracture were appropriate parameters for expressing the fracture characteristics. Both the true fracture stress and fracture pressure in the sensor test decreased with the fracture strain of gels in a conventional test. These results suggest that by using a larger balloon and faster sampling, the sensor can be used to determine the fracture behavior of tongue‐crushable foods.

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Section: Discussionsupporting

confidence: 79%

Section: Discussionmentioning

confidence: 92%