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Evaluation of food texture by mastication and palatal pressure, jaw movement and electromyography

2000; Elsevier BV; Linguagem: Inglês

10.1016/b978-044450178-3/50121-9

Fumiko Nakazawa, Michiko Togashi,

Voice and Speech Disorders

Publisher Summary Food texture is studied by the analyses of human responses to the mastication of food during eating— the three-dimensional movement of the first molar tooth, mastication pressure on the first molar, pressure on three parts of the palate, and electromyography (EMG) of the left and right temporal and masseter muscles. The mastication course is divided into the forward rhythmic chewing duration and the later irregular movement duration preparatory to swallowing. The rhythmic pulses of the mastication pressure are recorded synchronously in each related phase with the tooth movement and with the large EMG signals during the rhythmic chewing duration. In the later irregular movement duration, irregular pulses of the tooth movement are observed with a small EMG without mastication pressure pulses. Both durations depended on the food texture, the mass of food eaten, and also on the participant. The maximum velocity of the up and down movements of the molar during eating is obtained as fast as 30–100 mm/s depending on the food eaten and on the participant. The maximum force on the first molar is at most around 30 kg. Simultaneous measurements of the palatal pressure and the EMG of mastication muscles make it clear whether the food is being eaten by pressing it by the tongue, or biting it with the teeth, depending upon the texture.