Experimental and computational models for simulating the oral breakdown of food due to the interaction with molar teeth during the first bite

Abstract

The first bite involves the structural breakdown of foods due to the interaction with teeth and is a crucial process in oral processing. Although in vitro experiments are useful in predicting the oral response of food, they do not facilitate a mechanistic understanding of the relationship between the intrinsic food mechanical properties and the food behaviour in the oral cavity. Computer simulations, on the other hand, allow for such links to be established, offering a promising design alternative that will reduce the need for time consuming and costly in vivo and in vitro trials. Developing virtual models of ductile fracture in soft materials, such as food, with random and non-predefined crack morphology imposes many challenges. One of the most important is to derive results that do not depend on numerical parameters, such as Finite Element (FE) mesh density, but only physical constants obtained through independent standard mechanical tests, such as fracture strain and/or critical energy release rate. We demonstrate here that this challenge can be overcome if a non-local damage approach is used within the FE framework. We develop a first bite FE modelling methodology that provides mesh independent results which are also in agreement with physical first bite experiments performed on chocolate. The model accounts for key features found in chocolate and a wide range of compliant media, such as rate dependent plasticity and pressure dependent fracture initiation strain. As a result, our computational methodology can prove valuable in studying food structure-function relationships that are essential in product development.