Relationship between Hardness of Foods and Occlusal Function

Abstract

This study deals with the kinetic relationship between hardness of foods and occlusal functions, During occlusion, the EMG surface of the masseter and mandibular acceleration were recorded ; occlusal functions were then analysed by the comuter, Summary findings of the study are : l) During occlusal movements, amplitude of muscle discharges and mandibular acceleration increased in proportion to the hardness of foods, This relationship was shown as a longitudinal function change between EMG signals and the hardness of foods. 2) Occlusal forces were shown to increase withage, and appear to be influenced by eating habits. 3) Occlusal functions could be measured kinetically by integrated EMG of the masseter and acceleration signals of the mandibular.