Force-deformation properties of artificial and natural foods for testing chewing efficiency

Abstract

The force-deformation characteristics of two artificial test foods (Optosil and Optocal) for measurements of food comminution during mastication were investigated in a bite simulator and compared with those of carrots and peanuts. The influence of cusp geometry was evaluated by use of a flat plate and three cusp forms. The forces at the yield point were lower for Optocal than for Optosil artificial test food. The forces needed for Optocal overlapped those needed for carrots and peanuts. The natural foods showed more variation in the force and percentage of deformation at the yield point than the artificial foods. The artificial foods reflected the differences in cusp form better than did the natural foods. The use of artificial foods fulfills a need for standardization and warrants consideration in studies of mastication.