Abstract
Chewing performance was quantified by determining the particle-size distribution of comminuted food as a function of the number of chewing strokes. The rate of food breakdown was taken to be the result of a combined selection and breakage process; this was quantified in a mathematical model. A linear operation on the particle-size distribution described the changes in this distribution that resulted from an additional chewing stroke. Detailed information was obtained from eight subjects on the selection and breakdown of food particles of different sizes. There were considerable inter-individual differences in the selection chances for small particles. The mathematical method facilitates study of the influence of dental morphology and muscle-related factors on the comminution of food particles.
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