Three-Dimensional Chewing Force during Mastication of Various Foods

Abstract

I studied three-dimensional masticatory forces in humans while they chewed test foods of various textures. Measured amounts of beef jerky, peanuts, raw apples, boiled fish paste, sponge cake and cheese were used. Forces were measured using a small sensor on one of the mandibular first molars while electoromyograms were recorded for both masseter muscles. The data was analyzed by a masticatory force analyzing system developed for this experiment. Analyses were done for each element of force, the resultant masticatory force, impulses of these forces, electoromyograms of the masseter muscles, and combinations of all of these factors.
      I found that the texture of the food influenced masticatory force, which was modified in response to changes in the condition of the food between the occlusal surfaces.