Abstract
ABSTRACTThe mte of compression of solid foods in the mouth varies widely. The rate of movement of the jaws is not linear but follows an approximate sine curve pattern. The first few chews on a piece of food are frequehtly slower than subsequent chews. Other factors that affect the mte of compression are: differences in chewing mtes between individuals, how wide the jaw is opened, the placement of teeth with respect to the temperomandibular joint and the type of food. More studies are needed on compression mtes between the teeth in order to establish the mnge of compression speeds that would be preferred for use in objective texture measurements.
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