Anterior and posterior tongue activity sensor based on triaxial force sensor

Takei, Yusuke; Noda, Kentaro; Kawai, Toshihiro; Tachimura, Takashi; Toyama, Yoshio; Takai, Megumi; Matsumoto, Kiyoshi; Shimoyama, Isao

doi:10.1109/memsys.2013.6474440

Cited by 3 publications

(1 citation statement)

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“…Gel-like foods are characteristically soft and fragile so that they can be eaten by being broken down using the tongue instead of the teeth. There have been various studies to investigate tongue behavior during eating, and they can be broadly categorized into two groups: those that measure the motion of the tongue using sensing methods implemented outside the mouth, such as videofluorography [3] and ultrasound imaging [4], and those that directly measure tongue behavior inside the mouth via electromagnetic midsagittal articulography [5] and force (or pressure) sensing [6,7]. So far, multipoint tongue pressure sensing has been employed as a strong tool to analyze tongue behavior for medical and dental sciences [7].…”

Section: Introductionmentioning

confidence: 99%

Half-wave Lissajous curve analysis of tongue pressure while eating gel-like food

et al. 2018

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This paper describes a spatiotemporal analysis of tongue behavior while eating a nursing-care gel-like food. First, tongue pressure while eating the gel-like food is measured using a multipoint pressure sensor attached to the palate. By considering a pressure waveform as a half sinusoidal wave, a Lissajous curve drawn with two pressure waveforms measured at two points can be used to analyze tongue behavior. Based on the curve, three feature values can be designed to characterize tongue behavior: pressure level, pressure distribution, and pressure phase difference. Finally, correlations between the feature values and the sensory evaluation of the texture are visualized. The proposed method is a potentially useful tool for investigating the relationship between tongue behavior and the texture of food.

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