Muscle Spindles Provide Servo-assistance to Jaw-closing Muscles for Chewing Hard Foods

Zakir, Hossain Mohammad; Kitagawa, Junichi; Fathilah, A.R.; Bakri, M.M.

doi:10.17576/jsm-2015-4404-14

Cited by 1 publication

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References 18 publications

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“…By contacting with food pieces decomposed by the teeth and constantly adjusting the tongue position and shape, it can assist us in tasting, chewing and experiencing the perception of food texture. According to the law of the physiology of mandibular movements and the tongue movements features [28,29,30], the tongue motion during eating could be categorized into four major stages. First, the tongue is lying on the bottom of the oral cavity in a resting position, capturing a piece of food bitten by the frontal teeth and making full contact with food pieces.…”

Section: Construction Of a Bionic Tongue Distributed Mechanical Tementioning

confidence: 99%

Evaluation of Food Fineness by the Bionic Tongue Distributed Mechanical Testing Device

Liu

Cui

Chen

et al. 2018

Sensors

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In this study, to obtain a texture perception that is closer to the human sense, we designed eight bionic tongue indenters based on the law of the physiology of mandibular movements and tongue movements features, set up a bionic tongue distributed mechanical testing device, performed in vitro simulations to obtain the distributed mechanical information over the tongue surface, and preliminarily constructed a food fineness perception evaluation model. By capturing a large number of tongue movements during chewing, we analyzed and simulated four representative tongue movement states including the tiled state, sunken state, raised state, and overturned state of the tongue. By analyzing curvature parameters and the Gauss curvature of the tongue surface, we selected the regional circle of interest. With that, eight bionic tongue indenters with different curvatures over the tongue surface were designed. Together with an arrayed film pressure sensor, we set up a bionic tongue distributed mechanical testing device, which was used to do contact pressure experiments on three kinds of cookies—WZ Cookie, ZL Cookie and JSL Cookie—with different fineness texture characteristics. Based on the distributed mechanical information perceived by the surface of the bionic tongue indenter, we established a food fineness perception evaluation model by defining three indicators, including gradient, stress change rate and areal density. The correlation between the sensory assessment and model result was analyzed. The results showed that the average values of correlation coefficients among the three kinds of food with the eight bionic tongue indenters reached 0.887, 0.865, and 0.870, respectively, that is, a significant correlation was achieved. The results illustrate that the food fineness perception evaluation model is effective, and the bionic tongue distributed mechanical testing device has a good practical significance for obtaining food texture mouthfeel information.

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Section: Construction Of a Bionic Tongue Distributed Mechanical Tementioning

confidence: 99%

Evaluation of Food Fineness by the Bionic Tongue Distributed Mechanical Testing Device

Liu

Cui

Chen

et al. 2018

Sensors

View full text Add to dashboard Cite

show abstract

Muscle Spindles Provide Servo-assistance to Jaw-closing Muscles for Chewing Hard Foods

Abstract: The fundamental pattern of chewing induced by the network of neurons called central pattern generator has been reported

Cited by 1 publication

References 18 publications

Evaluation of Food Fineness by the Bionic Tongue Distributed Mechanical Testing Device

Evaluation of Food Fineness by the Bionic Tongue Distributed Mechanical Testing Device

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