Comparison of particle‐size distributions determined by optical scanning and by sieving in the assessment of masticatory performance

Abstract

Aim of this study was to introduce a feasible and valid technique for the assessment of masticatory performance that is comparable to the standard sieving method. Twenty-one chewing samples (Optosil) comminuted by healthy dentate adults were analysed with a sieving and scanning method. Scanning was performed using a conventional flatbed scanner (1200dpi). All scanned images underwent image analysis (ImageJ), which yielded descriptive parameters such as area, best-fitting ellipse for each particle. Of the 2D-image, a volume was estimated for each particle, which was converted into a weight. To receive a discrete distribution of particle sizes comparable to sieving, five chewing samples were used to calculate a size-dependent area-volume-conversion factor. The sieving procedure was carried out with a stack of 10 sieves, and the retained particles per sieve were weighed. The cumulated weights yielded by either method were curve-fitted with the Rosin-Rammler distribution to determine the median particle size x(50) . The Rosin-Rammler distributions for sieving and scanning resemble each other. The distributions show a high correlation (0·919-1·0, n= 21, P<0·01, Pearson's correlation coefficient). The median particle sizes vary between 3·83 and 4·77mm (mean: 4·31) for scanning and 3·53 and 4·55mm (mean: 4·21) for sieving. On average, scanning overestimates the x(50) values by 2·4%. A modified Bland-Altman plot reveals that 95% of the x(50) values fall within 10% of the average x(50) . The scanning method is a valid, simple and feasible method to determine masticatory performance.

Comparison of masticatory performance and tongue pressure between children and young adults

“…In recent years, various methods for characterizing masticatory performance have been reported, including a method that calculates the median particle size of an artificial silicone test food (Eberhard et al, 2012; Soares et al, 2017). It is possible to apply that technique with jelly materials.…”

Reproducibility of a silicone-based test food to masticatory performance evaluation by different sieve methods

“…3,4,5,6 However, few studies have properly evaluated the reproducibility of results obtained with Optosil ® products [Optosil ® 1980, 9,12 Optosil P Plus ® , 4 and Optosil Comfort ®13,14,15 (OC)]. Interestingly, the use of 5.6-mm Optosil ® cubes 4,9,12 yielded a lower X 50 value than that obtained with OC 13,14,15 in dentate subjects. Moreover, studies of OC have been conducted with larger samples than have those of previous versions of this material.…”

“…11 The use of natural test foods, such as oilseed, has been discontinued due to their high solubility during mastication, instability over time, and difficulty of homogenizing their fracture forces and deformation throughout their structures. 11 The Optosil ® (Heraeus Kulzer, Hanau, Germany) family of artificial (polydimethylsiloxane) test foods is considered to be suitable, 1,2,4,5,6,9,10,11,12,13,14,15 as it has produced results with validated correlations with other masticatory factors, such as the number of occlusal pairs and bite force. 3,4,5,6 However, few studies have properly evaluated the reproducibility of results obtained with Optosil ® products [Optosil ® 1980, 9,12 Optosil P Plus ® , 4 and Optosil Comfort ®13,14,15 (OC)].…”

Análise comparativa da performance mastigatória entre doentes portadores de prótese parcial removível acrílica e esquelética

“…Os termos: performance, habilidade, eficiência e eficácia mastigatória são utilizados indiscriminadamente e em contextos diferentes. 5,6 De acordo com o glossário dos termos de prostodontia, 7 a performance mastigatória é a mensuração da fragmentação de um determinado alimento através de testes padronizados e a eficiência mastigatória é o esforço necessário para que um alimento alcance um determinado grau de fragmentação.…”

“…8,9,11,[13][14][15] Outros métodos para determinar o tamanho dos fragmentos encontram -se descritos na literatura, tais como: o método da colorimetria, 12 o recurso à fotografia digital e aos programas de tratamento de imagem, 10 scanners ópticos 11,13 e gomas coloridas que mudam de cor com os golpes mastigató-rios e que são calibradas por uma escala de cores 16,20 . Embora uma grande variedade de alimentos naturais e artificiais tenham sido descritos, 5,6,[8][9][10][11][12][13][14][15] na maioria dos estudos os autores optaram por confeccionar alimentos artificiais com recurso aos silicones de condensação para testar a performance mastigatória. 5,6,9,11,15 De acordo com o INM 17 (indicador normativo mastigatório), o limite do tamanho médio normal das partículas que compõem o bolo alimentar é 4000 μm.…”