Development and validation of a mastication simulator

Woda, Alain; Mishellany-Dutour, Anne; Batier, L.; Ochsenbein, F.; Meunier, J.-C.; Reynaud, Bernard; Alric, Monique; Peyron, Marie‐Agnès

doi:10.1016/j.jbiomech.2010.03.002

Cited by 76 publications

(45 citation statements)

References 42 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The 'AM 2 apparatus' (Figure 3b) is the unique mastication machine focusing on the food bolus as the result of mastication while introducing most of the actual biomechanical masticatory features [39,40]. The AM 2 apparatus thus permits simulation of mastication in various oral contexts and provides a complete food bolus recovery after mastication for further analysis.…”

Section: Food-oriented or Bolus-oriented Simulationmentioning

confidence: 99%

“…premolar surface areas involved when chewing a standard bolus. These 'tooth' elements are actuated by translation and rotational movements to ensure correct impact on food and gathering of the particles before tooth confrontation [39].…”

Section: Biomechanical Aspects Of Masticatory Simulatorsmentioning

confidence: 99%

“…Complete feedback control is always absent although it has been sought while studying the first stroke [28]. This requirement has been addressed differently by choosing to reproduce or control the mechanical function, jaw movements, imitation tooth anatomy and applied forces [30,36,39], or by applying fracture propagation knowledge to food matrix during disruption (tooth action in mechanical terms) in order to select appropriate stressstrain conditions [39].…”

Section: Biomechanical Aspects Of Masticatory Simulatorsmentioning

confidence: 99%

See 2 more Smart Citations

An update about artificial mastication

Peyron

Woda

2016

Current Opinion in Food Science

View full text Add to dashboard Cite

The authors want to thank O. François (University of Auvergne) for his involvement in the development of the AM2 apparatus and in preparing the figures; and P. Riordan for English revisionDeveloping masticatory apparatus, chewing robots or an artificial mouth is an old but ever more important goal in food science, nutrition or dental research fields, as reflected by the number of existing digital or biomechanical systems. Whatever the objective of the approach, basic knowledge of the physiology of mastication, adaptation and neurophysiological control is absolutely needed before conceiving an apparatus. Obviously, the final step in the development of a mastication simulator is its validation before performing food or food bolus characterization. This validation step is imperative to avoid biased interpretation and can be performed through in vivo–in vitro comparison of particle size distributions in food boluses obtained after normal mastication. This kind of validated machine offers the chance to produce boluses for other related uses such as nutrient bioaccessibility or digestion studies, for example. Such an apparatus can also be employed to simulate different dental states or ageing condition

show abstract

Section: Food-oriented or Bolus-oriented Simulationmentioning

confidence: 99%

Section: Biomechanical Aspects Of Masticatory Simulatorsmentioning

confidence: 99%

Section: Biomechanical Aspects Of Masticatory Simulatorsmentioning

confidence: 99%

See 1 more Smart Citation

An update about artificial mastication

Peyron

Woda

2016

Current Opinion in Food Science

View full text Add to dashboard Cite

show abstract

“…To combat this issue, several groups have produced mechanical devices to simulate the oral-comminution process, producing particles with similar size distributions to in vivo experiments [32,33]. The development of a standard methodology for food comminution using a lab-scale device is highly desirable for both in vitro oral processing and digestion studies.…”

Section: Comminution and Fracture Mechanicsmentioning

confidence: 99%

Physics of food structure breakdown and bolus formation during oral processing of hard and soft solids

Witt

Stokes

2015

Current Opinion in Food Science

View full text Add to dashboard Cite

Please cite this article as: Witt, T., Stokes, J.R.,Physics of food structure breakdown and bolus formation during oral processing of hard and soft solids, COFS (2015), http://dx.doi.org/10. 1016/j.cofs.2015.06.011 This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. Abstract.Recent studies on the oral processing of hard and soft foods are presented with consideration for the underlying physics involved during the transformation of food to a semifluid bolus for swallowing. Significant insights are being realized about the temporal aspects of the dominant processes of comminution, agglomeration, hydration and dilution, and connections to the dominant textural properties are emerging. The field is still challenged by interindividual differences in oral physiology, but in vitro approaches to characterise the evolution of the food bolus have the potential to provide structure-property-oral processing relationships. Integrated approaches and development of techniques to measure the in-use physics of oral processing are critical for advanced food structure design.

show abstract

“…The developed model, therefore, should ideally consist of a dynamic, multi-set system, easily adaptable to any simulation requirement, physiological or pathological situation. reproduce the size of masticated food in the presence of artificial saliva (Woda et al, 2010). Some tools focus on the digestive kinetics of food and drugs, others are limited to the study of in-vitro dissolution [see the various equipments of the pharmacopoeia, USP 1, 2, 3 and 4 (Pharmacopeia, 2011)] or conversely, to replicate kinetic absorption by simple or more complex systems of intestinal cells.…”

Section: Properties Functions and Evolution Of Gut Microbiotamentioning

confidence: 99%