Physics of food structure breakdown and bolus formation during oral processing of hard and soft solids

Abstract

Please cite this article as: Witt, T., Stokes, J.R.,Physics of food structure breakdown and bolus formation during oral processing of hard and soft solids, COFS (2015), http://dx.doi.org/10. 1016/j.cofs.2015.06.011 This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. Abstract.Recent studies on the oral processing of hard and soft foods are presented with consideration for the underlying physics involved during the transformation of food to a semifluid bolus for swallowing. Significant insights are being realized about the temporal aspects of the dominant processes of comminution, agglomeration, hydration and dilution, and connections to the dominant textural properties are emerging. The field is still challenged by interindividual differences in oral physiology, but in vitro approaches to characterise the evolution of the food bolus have the potential to provide structure-property-oral processing relationships. Integrated approaches and development of techniques to measure the in-use physics of oral processing are critical for advanced food structure design.

Perception and measurement of food texture: Solid foods

“…Laguna, Asensio Barrowclough, Chen, and Sarkar () studied the eating difficulty of six products (carrot, banana, mozzarella, potato, soft cheddar, and hard cheddar) and found that the hardest food, carrot required a greater number of chews and the longest processing time in mouth, which they found in accordance with the conclusion by Witt and Stokes (). However, hard cheddar was found the most difficult although it resided a shorter time in mouth and the break force was lower than carrot, which led these authors to think that it is not only the force at break but also the structural property of the food that plays an important role in perceived difficulty.…”

New Approach to Food Difficulty Perception: Food Structure, Food Oral Processing and Individual's Physical Strength

“…Hayakawa et al (2014) assessed the eating difficulty using a trained panel; they found that the difficulty to eat a food is reflected by the time of consumption. Also, Witt and Stokes (2015) recently reported that harder gels, require more oral residence time at mouth, more chewing and a greater muscle force. Carrot was the hardest food product given, which required more number of chews and resided longer in mouth, being in accordance with Witt and Stokes (2015).…”

“…Also, Witt and Stokes (2015) recently reported that harder gels, require more oral residence time at mouth, more chewing and a greater muscle force. Carrot was the hardest food product given, which required more number of chews and resided longer in mouth, being in accordance with Witt and Stokes (2015). However, comparing all the food given, hard cheddar was perceived as the most difficult one, although it resided shorter time at mouth and broke at lower force than carrot (former being softer).…”

Texture Modification Technologies and Their Opportunities for the Production of Dysphagia Foods: A Review

“…Oral processing of solid or semisolid food (modified from Foster et al., ; Stokes et al., ; Witt & Stokes, ).…”

“…The third hardness level (under 2 × 10 4 N/m 2 and viscosity over 1500 mPa·s) refers to foods that can be broken up by tongue. Finally, the fourth hardness level (under 5 × Foster et al, 2011;Stokes et al, 2013;Witt & Stokes, 2015). Table 1-Textural properties of dysphagia diets of various levels (modified from Yoshioka et al, 2016 andPark et al, 2017).…”