Study On Biomimetic Chewing Of Chewing Movement And Oral Environment Based On Finite Element Analysis

Mastication was a process of breaking food by regular contraction of masticatory muscles,which was of great significance for human digestion,absorption and intake of nutrients.In this paper,by using numerical simulation technology,on the basis of the mechanism to establish three-dimensional human chewing chewing process model,analysis of different modes of chew,chew rate affect food broken,at the same time to the coupling between the finite element software,simulation of saliva in food material in the process of chewing function,this study provided reference for exploring human chewing mechanism and reference.At the same time,it was helpful to optimize the components in the texture analysis device of imitation chewing food.The main research contents were as follows:1.The unique biological curved configuration on the surface of human teeth affects the force position of food materials and the force change of materials during chewing.Therefore,the construction of the three-dimensional model of the biological curved surface configuration of human teeth was the key to better obtain the stress condition of food materials during chewing.In this paper,the upper and lower jaws and teeth of normal men were scanned by CT technology,and the two-dimensional images were obtained.Then the transfer tool Mimics was used to transform the two-dimensional images into point cloud data after processing.Finally,the Geomagic series software was used to reconstruct the teeth of the point cloud.After the point cloud processing,polygon processing and surface processing,the required upper and lower incisors,upper and lower molars and upper and lower teeth were obtained.2.Food in the mouth need to go through the cooperation of teeth,tongue,chewing muscles and other aspects to complete the chewing action,so that the food could be broken into small particles,to achieve the purpose of swallowing.However,in the whole chewing process,the dominant factors of crushing effect were not completely clear.In this paper,the finite element method was used to simulate the chewing process under different motion rules,and the movement model of chewing food was constructed.The chewing movement was simplified into three modes,and the movement law of the jaw was generalized into uniform motion.The process of chewing materials under different modes and different rates was simulated.Based on this,the influence of different modes and different rates on the damage effect of food materials was analyzed.The results showed that the shear stress in grinding mode was the maximum value of simulation results,and the maximum value was 1.619 MPa.In a certain range,with the increase of tooth movement rate,the food block destruction effect was better.At the same time,the correlation analysis between the simulation of molar compression mode,the simulation of whole tooth mastication and the general food texture analyzer was carried out.The results showed that there was a significant correlation between the chewing rate and the testing results of food texture,which indicated that the chewing rate could affect the testing results of food texture.There was significant correlation between the test results of the universal food texture analyzer and the three kinds of stresses calculated by the two kinds of simulation,which indicated that the three kinds of stresses calculated by the model could reflect the texture of food blocks,which verified the correctness of the model.3.In this paper,using CEL mesh technology in finite element method and fluid-structure coupling analysis,the chewing of soybean food in saliva was simulated.With the help of brittle failure analysis,the particle size of soybean crushing was calculated.At the same time,the accuracy of the simulation model was verified by human sensory experiments.The results showed that the wrapping of saliva could make the pieces break under less stress,indicating that saliva would affect the chewing effect to a certain extent.The increase of water content in soybean made the texture characteristics of soybean change,and also affected chewing effect.The sensory test results of hardness and brittleness showed that with the increase of water content,the hardness and brittleness of soybean decreased.In the chewing crushing experiment,the experimental results showed that the crushing effect increases with the decrease of water content,which was similar to the simulation results.