The Study Of Oral Physiological Characteristics With Swallow Capability And Eating Behavior

Food oral processing is the first step of food digestion when it was intake into human’s body.It is also the process of food breaking down,decomposition and the formation of a new structure for swallowing.While the drastic food and body interaction result in a strong psychological and physiological stimuli and reaction which leads consumer’s preference of food texture and liking of a food product.It was proved that food oral processing involves a strong interaction of each organ.A proper understanding of this process is urgently needed by the food industry for better designing and manufacturing of quality tasty food.In this paper,we are mainly talking about the relationship between oral physiological characteristics and swallowing capabilities of dysphagia elderly and the mouth behavior of ethnical consumers from China and New Zealand.The mainly study include the following three parts:(1)Here we detailedly described a home-make device for biting force measurement.It was based on a piezoresistive force sensor and a digital multimeter.With the connection of these two main parts,the calibration curve was done by Texture analysis.We use kinds of different materials like silicone to modify the area which real accept the force transmission to suit for different kinds of participants as well.It was in a good application in laboratory and clinical study of oral physiological characteristics through the repeatability(2)Weakened capability of eating and swallowing is quite common among elderly population and affects hugely on the health and well-being of these people.A total of 26 elderly participants with potential swallowing disorder were included in this analysis.Each participants was given a questionnaire to investigate therir denture status and texture of daily diet.Their swallowing capability was assessed and rated by water drinking test.Tongue muscle strength,incisor occlusal force and gripping force were measured for each individual.It was found that the swallowing grades assessed by water drinking test showed significant correlations with both the biting force(r=-0.498,p<0.05)and the tongue muscle strength(r=-0.544,p<0.05).It was also observed that participating subjects have a significantly lower biting force and tongue pressure than that of normal adults.The biting force of dysphagia participants correlates significantly with dental conditions(p<0.05).the observed correlation between tongue pressure and diet texture indicates that tongue muscle strength could be used as a good indicator of the eating and swallowing capability of elderly people.(3)Four potato chips products with similar flavor but different texture were selected as test samples by specialized sensory panel.70 Chinese Southeasterns and 70 New Zealand-born Europeans(aged from 18 to 28 years)were recruited in this study.Their mouth behavior were classified by JBMBTM typing,tools.Participants were asked to do the evaluation of texture perception(CATA test and TDS test)and preference as well.The oral cavity volume,bite force,tongue muscle strength(maximal muscle strength and tongue muscle force during swallowing),saliva flow(unstimulated and stimulated)were measured for oral physiological characteristics of consumers under different cultures.The results of the study showed that all of eating behavior,texture perception and preference were significantly affected by ethnicity.The assessment of oral physiological properties and face dimension showed that participants with different ethnical groups showed significant differences in tongue strength during swallowing and stimulated salivation(p<0.000),also had a significant differences in face dimension and chewing parameters when finishing a bar,while other items such as maximum biting force,maximum tongue strength and oral capacity are various between two groups but shows no significant difference(p>0.05).