Mechanical Analysis Of The First Bite With Incisors

The interaction between teeth and solid food in the masticatory process of human is the physiological processes controlled by the Central Nervous System and also the physical processes related to the mechanical properties of the food materials. The first bite of incisors is the beginning of masticatory, in the processes of contact, extrusion, deformation and fracture between incisors and sold block material, first bite parameters (bite size, direction and speed of occlusion, etc.)can be obtained in the sensory receivers. To the mechanical problem of the solid material food block in the oral cavity, dentist, oral physiologist and food experts have investigated considerable researches. The results of studies can be applied in the assessment of the periodontal tissue health, the treatment of dental diseases, research and development of the denture materials, and the structure design of the denture. Also the researches are conducive to the development of new food product and the evaluation of food texture in the productive process.This paper theoretically analyze the bite force with wedge,theoretical results show that the bite force distribution is influenced by the incisors of the geometry size, the motion of the upper and lower teeth, the fracture toughness of different food materials, and the friction coefficient between teeth and food materials. In order to analyze the bite force distribution:First we use the rotating rod model of the upper and lower jaw circle around the condyle to calculate the motion between upper and lower teeth. Through the lack mechanics performance parameters value of food material, this paper apply the wedge model and energy dissipation principle of solid materials to measure the fracture toughness of food materials, at the same time use the sensor to measure the friction coefficient between the wedge and food material.Second according to this information, we verify the trend of theoretical analysis of bite force is same with the actual experimental measurement.Ultimately, the material strain distribution of the different solid food block subjected to the occlusal force can be analyzed by means of the related computer digital image method.The influence of the fundamental mechanical parameters in the solid food to the distribution of the occlusal force, and the strain distribution of the solid food subjected to the incisal cutting force are provide reasonable scientific basis to the assessment of the food texture properties and discuss the problem of the masticatory load and rhythm furtherly. Also the results offer the credible theoretical basis to the clinical application of oral cavity.