Food Texture Evaluation Using Force-Torque Mastication Simulation
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Existing methods for evaluating food texture do not accurately simulate the continuous changes in food properties within the oral cavity during eating, leading to discrepancies between measurement results and sensory evaluations.
Innovation Solution
A food physical property evaluation method involving a device with upper and lower plungers that simulate mastication by reciprocating linear and rotational movements, measuring physical quantities like force and torque, and adjusting pressure to model oral cavity conditions.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Measurement precision
If thermal analysis is used to measure melting behavior of chocolate, then melting point can be determined, but the emulsifying effect with saliva and continuous changes in food properties during mastication are not taken into consideration
Solution Approach 1:
The patent introduces an intermediary substance (saliva or saliva-like liquid) between the food sample and the measurement system to simulate the oral cavity environment. This intermediary enables the measurement of emulsifying effects and continuous property changes that occur during actual mastication, bridging the gap between simple melting point measurement and complex oral processing simulation.
Solution Approach 2:
The patent transitions from static thermal analysis to dynamic measurement by continuously monitoring food properties during simulated mastication processes. The system captures temporal changes in viscosity, elasticity, and other rheological properties as the food undergoes mechanical breakdown and mixing with saliva, reflecting the dynamic nature of oral processing.
2Ease of operation
If simple melting measurement is performed, then the measurement process is simple, but it does not reflect the continuous changes in food properties from surface to whole during eating
Solution Approach 1:
The patent divides the food sample into multiple measurement zones or stages, tracking property changes from the surface layer to the interior. This segmentation allows the system to capture the progressive breakdown and emulsification that occurs as saliva penetrates and mixes with the food matrix during chewing, providing detailed spatial and temporal resolution of texture changes.
3Adaptability or versatility
If mastication simulation device with artificial teeth is used, then environment close to actual oral cavity can be simulated, but the device complexity increases
Solution Approach 1:
The patent extracts and isolates the essential functional elements required for oral cavity simulation, focusing on the critical components (teeth, tongue, saliva delivery) while omitting less important anatomical features. This extraction approach maintains the core simulation capability while reducing overall device complexity and facilitating easier operation.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
Simulates the change in food properties within the oral cavity, allowing for the accurate measurement of physical quantities corresponding to oral cavity perceptions, enhancing the reproducibility of food texture evaluation.
Implementation Method 1
measuring a physical quantity including a force and a torque applied to the upper plunger or the lower plunger
Implementation Method 2
causing at least one of the upper plunger and the lower plunger to perform a reciprocating rotation movement
Implementation Method 3
adjusting a pressure applied between the upper plunger and the lower plunger
Data Source
Figure 1
Figure 2
Figure 3
AI summary
Provided is a food physical property evaluation method in which a change in food properties in an oral cavity is simulated and a physical quantity corresponding to perception in the oral cavity is obtained. The food physical property evaluation method includes: placing a food to be evaluated on a lower occlusal part 21 of a lower plunger 20 which has a shape to occlude with an upper occlusal part 11 of an upper plunger 10 and is provided to face the upper occlusal part 11 of the upper plunger 10; causing at least one of the upper plunger 10 and the lower plunger 20 to perform a reciprocating linear movement in a linear direction in which the upper plunger 10 and the lower plunger 20 are occluded and separated, causing at least one of the upper plunger 10 and the lower plunger 20 to perform a reciprocating rotation movement in a rotation direction with the linear direction as a rotation axis, and adjusting a pressure applied between the upper plunger 10 and the lower plunger 20 by a method other than pneumatics; and measuring a physical quantity including a force and a torque applied to the upper plunger 10 or the lower plunger 20, and evaluating food physical properties based on the obtained physical quantity.