Presentation Information
[2Jp04]Structural Design for Strengthening Chewing Ability —Analysis of Masticatory Characteristics in Poisson’s Ratio-Structured Foods via 3D Food Printing—
*Shin-ichi Ishikawa1, Fang Yang1 (1. School of Food Industrial Sciences Miyagi University)
Keywords:
3D Food Printing,Poisson’s Ratio Structure,Chewing Function,Texture Design,Electromyography (EMG)
Objective In recent years, the increasing preference for soft foods and the aging population have raised concerns about declining masticatory function. This study focuses on Poisson’s ratio-based structural designs that can be fabricated using 3D food printing technology. The aim is to explore how differences in such structures affect food texture and mastication behavior, ultimately contributing to the development of food products that can enhance chewing ability.
Methods Edible samples were fabricated using gelatin-based paste, shaped into different structures including hexagonal (positive Poisson’s ratio) and re-entrant (negative Poisson’s ratio) designs via 3D food printing. The physical properties of each sample, including hardness, cohesiveness, and gumminess, were measured using a creep meter. Six adult participants were recruited, and electromyographic (EMG) data from the masseter muscles were collected to evaluate the number of chews, integrated EMG (iEMG) during the first bite, and peak chewing force.
Results The physical properties of the printed samples varied depending on the structure. Re-entrant structures exhibited lower hardness and gumminess but higher cohesiveness than hexagonal structures. EMG results showed that the re-entrant structures required significantly less chewing effort, with lower chew count, iEMG, and peak force compared to the hexagonal structures. These findings suggest that Poisson’s ratio-based structures influence both food texture and muscular load during chewing. Therefore, such structural design holds potential for use in food products aimed at strengthening masticatory function.
Methods Edible samples were fabricated using gelatin-based paste, shaped into different structures including hexagonal (positive Poisson’s ratio) and re-entrant (negative Poisson’s ratio) designs via 3D food printing. The physical properties of each sample, including hardness, cohesiveness, and gumminess, were measured using a creep meter. Six adult participants were recruited, and electromyographic (EMG) data from the masseter muscles were collected to evaluate the number of chews, integrated EMG (iEMG) during the first bite, and peak chewing force.
Results The physical properties of the printed samples varied depending on the structure. Re-entrant structures exhibited lower hardness and gumminess but higher cohesiveness than hexagonal structures. EMG results showed that the re-entrant structures required significantly less chewing effort, with lower chew count, iEMG, and peak force compared to the hexagonal structures. These findings suggest that Poisson’s ratio-based structures influence both food texture and muscular load during chewing. Therefore, such structural design holds potential for use in food products aimed at strengthening masticatory function.
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