Abstract
The effects of texture and thickness of various foods on the masticatory movement were studied especially focusing on the time of the first bite. Masticatory movement was obtained, recording the force loaded on an artificial tooth during the time of mastication.
The masticatory movement was characterized by the following parameters : the maximum masticatory force of the first bite (F), the maximum derivative of the force of the first bite with respect to time (ID), loading time during the first bite on the tooth (t1), the masticatory duration between the initiation of the first bite and last bite leading to swallowing (T) and the number of times of bites during the mastication (N).
F and ID were found to be independent of the thickness of foods but dependent on the changes of texture of the food by cooking, reflecting the physical properties of foods.
t1, N and T were affected both the thickness of foods and textural changes of foods by cooking. They were found to reflect not only the physical properties but also the size factor of foods.
On the other hand, the masticatory cycle (N/T) was found to be independent both the thickness and texture of foods. It may reflect a personal rhythm.
