Abstract
A method for recording the loads placed on a tooth during mastication was applied to the study of textural properties of food.
The signal from a small pressure transducer inserted into an artificial tooth, partial denture of a person could be recorded from the first bite until the stage of swallowing without interfering with the normal occlusion of the teeth.
The physical properties of varieties of food items tested were reflected in the load-time curves of the first masticatory movement (FMM) and the foods could be grouped into 4 categories according to their FMM patterns.
Distribution of each group could be provided by the following parameters : (1) an average load from the first bite to the last required for through mastication (f), (2) the number of masticatory movements (N), and (3) the duration of time of food remaining in the mouth. On the other hand, the rates of masticatory movement (T/N) were found to be independent of their textures and an average value of 0.5-0.7 was obtained.
