Abstract
The purpose of this study is to investigate how the effects will appear on the parameters of chewing movement when the physical property of test foods -hardness, viscosity, elasticity, cohesiveness and stickiness- is changed.
Chewing movements of eight types of food texture are recorded and analysed on six subjects with Sirognathograph Analysing System.
The results of analysing eighteen parameters of chewing movement by using score order are followings.
In cuttlefish chewing, amount of jaw opening, lateral shift of closing path, lateral chewing width, cycle time, duration of opening phase and duration of closing phase are increased, while lateral shift of turning point and anteroposterior shift of mean opening path ate decreased.
When chewing carrot, while anteroposterior shift of mean opening path and lateral chewing width are increased, amount of jaw opening, cycle time and duration of opening phase are decreased.
When chewing mashmallow, duration of occluding phase is increased.
Lateral shift of mean opening path, anteroposterior shift of mean closing path and anteroposterior chewing width are unchanged among test foods.
