COMPARISON OF FORCE‐DEFORMATION CHARACTERISTICS OF ARTIFICIAL AND SEVERAL NATURAL FOODS FOR CHEWING EXPERIMENTS

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Abstract
The masticatory performance of an individual has been quantified by determining the particle sizes of the comminuted food. Optosil, a silicon rubber, has been used as an artificial test food in clinical studies, because it has reproducible textural properties. A comparison between Optosil and several natural foods was made by measuring textural properties of Optosil, turnip, carrot, Gouda cheese and peanut. Several types of probes were used to imitate the cusp form of the teeth. Force‐deformation plots revealed similar maximum firmness for Optosil, turnip and carrot, whereas peanut showed a larger firmness. The force needed to crush Optosil is much larger than for the natural foods, but it is well within the physiological range of healthy subjects. The reproducibility of the textural properties is better for Optosil than for the natural foods. The particle size distribution of Optosil broken by a testing machine was compared with the results obtained during chewing.