Research Design And Food Texture Analysis Of Imitation Chewing Machine Experimental Platform

This study is part of the National Natural Science Foundation of China-“Mechanism of force and sound behavior and texture perception evaluation of food materials during biomimetic mastication”(No.31271861).Based on the structure and function of the human oral chewing system,the machine device of chewing machine experimental platform is obtained through research and design,and used for the research and evaluation of the texture characteristics in food field.The chewing device can realize three kinds of movement forms of human including cutting,rolling and grinding.It can maximize the process of oral chewing movement.With the aid of modern sensing technology,the force of the teeth during chewing is output via the static charge amplifier and data acquisition control card,establishing the relationship between the chewing force and the texture parameters of the food,and achieving the objective description of the mechanical characteristics of the food.This technology can be widely applied to the food organization structure and the in-depth study of the mechanism of chewing,which provides great convenience for the improvement of food research for patients with oral insufficiency or oral diseases.In addition,domestic research in this area is less.In order to meet the needs and improvement of food quality detection,bionics reverse engineering,automatic analysis of dynamics ADAMS and engineering simulation ABAQUS and other advanced methods and theories are used to design a fictitious chewing machine experimental platform.It can be used to realize the movement control and mechanics information collection.(1)Based on the functional and structural characteristics of the human oral system,a bionic mandible,temporomandibular joint,and artificial denture have been designed using reverse engineering studies.Based on the function of masticatory muscles and the amount of chewing force,the use of tensile springs was studied.The tensile spring is used as the power of chewing movement,according to the different properties of food texture,the stiffness coefficient range of tensile spring used is 5-70N/mm.Also,through studying and designing the crank rocker structure as a transmission mechanism to achieve the chew cycle of imitation chewing machine.Based on the Windows system,the control and measurement system of the fetching machine was designed and studied,including the motion control module and the mechanical information acquisition module,so as to achieve the objective evaluation of the mechanical characteristics of the food.Finally,the motion of the fancy chewing machine is analyzed,and three types of movements can be achieved,namely open and closed movements,forward and backward movements and lateral movements,which can better reproduce the functional movement of the human oral cavity,and the structure meets the design requirements.(2)Kinematic simulation of the crank rocker mechanism in the transmission mechanism was performed in the ADAMS 2015 dynamics analysis software.After the simulation was completed,the angular displacement,angular velocity,angular acceleration,and connecting rod of the rocker center of mass were plotted in the post-processing module.The displacement,velocity,acceleration,and other motion parameters of the center of mass were plotted to verify the smoothness and dynamic performance.The effects of different drive motor speeds and different spring stiffness coefficients on imitation chewing machine were studied.Finally,kinematics simulations were performed on the oral curling and grinding movements of the fancy mastic in ADAMS.The motion parameter curves of the marker points IP,RCP and RMP were plotted in the post-processing module and compared with the human oral chewing process and movement parameters analysis.(3)Using the engineering simulation software ABAQUS to perform vibration modal analysis on the rotating shaft,upper jaw,frame,and the whole machine,and textract the natural frequency and vibration pattern.The results showed that the generation of resonance and the destruction of the structure can be effectively avoided.In ABAQUS,the strength of the rotating shaft and the spring pull wheel was checked,and the chewing movement of the fancy masticator was simulated.The static and dynamic analysis of the linear elastic and superelastic materials were performed under the three movements of cutting,rolling,and grinding.Finally,the surface stress map and stress results of the material were extracted,this will provide theoretical support for the analysis of food texture.(4)In the TPA mode,the inherent texture properties of different samples were analyzed using a designed fancy mastic experiment platform.Three piezo sensors were used to measure the incisors and left and right first molars,via static charge amplifiers and the output of the data acquisition card for the establishment of the relationship between the chewing force and the texture characteristics of the food.At the same time,the sensory texture profile analysis and the texture measurement of the CT3 texture analyzer were performed on different test samples,and the Pearson correlation analysis was performed on the test results of the simulated masticator and CT3 texture analyzer and the sensory texture analysis,respectively.(5)Regression prediction of each sensory texture parameter using texture parameters of six samples of the chewing machine as an explanatory variable.This research established partial least-squares regression model,support vector machine regression model,select training set determination coefficient R_c~2,prediction set cross-validation determination coefficient R_p~2,residual prediction deviation RPD,training set root mean square error RMSECV,respectively.The prediction set cross-validation root mean square error RMSEP was used to compare the prediction effect of the two models,and observe the observation of sensory hardness and sensory chewiness of 6 samples scatterplot of values and forecasts.