2 各種食品における咀嚼力の三次元的発現様相 (第439回 大阪歯科学会例会)

抄録

I studied three-dimensional masticatory forces in humans while they chewed test foods of the various textures. Measured amounts of beef jerky, peanuts, raw apples, boiled fish paste, sponge cake and cheese were used as the test foods. Forces were measured using a small sensor on one of the mandibular first molars while electoromyograms were recorded for both masseter muscles. 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 maxillary and mandibular occlusal surfaces.