Presentation Information
[2Jp05]Ease of chewing and swallowing of 3D-printed cookie-like foods with block-check structure
Yu Hosikawa1, Takafumi Takano2, Arisa Hakamada2, Yuichiro Shibata3, Shin Yoneyama3, *Makoto Miura1 (1. Iwate University, 2. Roland DG Corporation, 3. SynCrest Inc.)
Keywords:
3D food printing,Cookie-like food,Easiness of chewing and swallowing,Physical property,Biometrics
Purpose: The aim of this work was to study the relationships between the physicochemical properties of the food mass, tongue pressure, surface EMG potentials of masseter muscle, suprahyoid muscle group and temporalis muscle, and the ease of chewing and swallowing of cookie-like foods with a fine block check structure.
Methods: 4 layers of fine wire block-check structure were formed by stacking 4 layers of fine wire parallel elements with their line directions orthogonally parallel to each other using a 3D laminated modeling device. Cookie-like foods were prepared by baking in a deck oven so that the moisture content was equal. The saliva absorption rate, adhesion energy, biaxial elongational viscosity, and maximum coefficient of friction were measured for the food mass. Tongue pressure was measured using a tongue pressure sensor sheet. Electromyograms of masseter muscle, suprahyoid muscle group and temporalis muscle were obtained using special electrodes to measure the maximum muscle action potential and the amount of muscle activity. Ten panels of subjects were evaluated for ease of chewing and swallowing in one bite.
Results: The samples that were relatively easy to chew and swallow had relatively low salivary absorption of the food mass, relatively low maximum muscle potential of the suprahyoid muscle group and muscle activity of the masseter muscle, and few large fragments that retained the three-dimensional stacked structure after three times of simulated chewing. However, we could not identify the structure that significantly improved the ease of chewing and swallowing.
Methods: 4 layers of fine wire block-check structure were formed by stacking 4 layers of fine wire parallel elements with their line directions orthogonally parallel to each other using a 3D laminated modeling device. Cookie-like foods were prepared by baking in a deck oven so that the moisture content was equal. The saliva absorption rate, adhesion energy, biaxial elongational viscosity, and maximum coefficient of friction were measured for the food mass. Tongue pressure was measured using a tongue pressure sensor sheet. Electromyograms of masseter muscle, suprahyoid muscle group and temporalis muscle were obtained using special electrodes to measure the maximum muscle action potential and the amount of muscle activity. Ten panels of subjects were evaluated for ease of chewing and swallowing in one bite.
Results: The samples that were relatively easy to chew and swallow had relatively low salivary absorption of the food mass, relatively low maximum muscle potential of the suprahyoid muscle group and muscle activity of the masseter muscle, and few large fragments that retained the three-dimensional stacked structure after three times of simulated chewing. However, we could not identify the structure that significantly improved the ease of chewing and swallowing.
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