Method for evaluating food chewing efficiency

A technology of efficiency and food, which is applied in the field of evaluation of food chewing efficiency, can solve the problems of limited clinical application range, complicated detection process of objective experimental method, and insufficient accuracy of subjective measurement method, so as to reduce the possibility of thinking that operation errors, The test results are objective and the effect of ensuring accuracy

Active Publication Date: 2020-10-30
JIANGNAN UNIV
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  • Application Information

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Problems solved by technology

[0003] In order to solve the problems of insufficient accuracy of the subjective measurement method and the complicated detection process of the objective experimental method in the existing detection methods for mastication effic

Method used

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  • Method for evaluating food chewing efficiency
  • Method for evaluating food chewing efficiency
  • Method for evaluating food chewing efficiency

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Experimental program
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Embodiment Construction

[0051] The invention provides an evaluation method of food chewing efficiency, which comprises the following steps.

[0052] S1: Making samples for testing;

[0053] The test sample is made of food-grade paraffin wax, including two-color rectangular wax flakes of color A and color B; the two-color rectangular wax flakes are cross-colored and pressed into a rectangle;

[0054] In the embodiment of the present invention, the two-color rectangular wax sheet is a cuboid wax sheet of 10 mm × 10 mm × 2 mm; color A and color B are set to red and green; It is suitable to be placed in the oral cavity; the prepared test sample is placed in a dry and low-temperature environment and sealed for storage; before step S2 is carried out, the test sample is heated in a water bath at 37°C for 1 min;

[0055]The paraffin wax material is insoluble in water, does not chemically react with the digestive enzymes in the mouth, can avoid the interference of saliva to the greatest extent, and is cheap ...

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Abstract

The invention provides an evaluation method for the food chewing efficiency, and the method is easy in manufacturing of a sample for detection, is simple in detection process, is objective in detection result, and is high in accuracy. In the technical scheme of the invention, the method comprises the steps: taking food-grade paraffin with two colors as raw materials to prepare a mixed color test material for a chewing test; acquiring a to-be-detected sample image based on an image acquisition device, extracting a to-be-detected parameter from the to-be-detected sample image based on a chewingefficiency evaluation model constructed by a Fisher discriminant analysis method, and inputting the to-be-detected parameter into the trained chewing efficiency evaluation model for automatic identification and classification.

Description

technical field [0001] The invention relates to the technical field of food chewing degree detection, in particular to an evaluation method of food chewing efficiency. Background technique [0002] Chewing efficiency refers to the degree to which a certain amount of food is chewed within a certain period of time. Mastication is a complex activity completed under the control of the nervous system, with the contraction of the masticatory muscles, regular movement of the jaws, teeth, etc., and the assistance of the lips, cheeks, and tongue. Therefore, studying the chewing efficiency of food is of great significance to many aspects such as food processing and denture implantation. Common food mastication efficiency includes subjective measurement methods and objective measurement methods. The subjective measurement method is to understand the chewing efficiency of the teeth through questionnaires and interviews with the testers. This method relies too much on the personal subj...

Claims

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Application Information

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IPC IPC(8): G06T7/90G06T7/62G06T7/80G06T5/00G16H50/30
CPCG06T7/90G06T7/62G06T7/80G06T5/006G16H50/30
Inventor 俞经虎周星宇于浩钱善华陈煜瑶
Owner JIANGNAN UNIV
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