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EFFECTS OF DIMENSIONS OF AGAR AND GELATIN GELS ON PALATAL PRESSURE PATTERNS
Author(s) -
TAKAHASHI JUNKO,
NAKAZAWA FUMIKO
Publication year - 1992
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1992.tb00516.x
Subject(s) - gelatin , agar , materials science , agar gel , mastication , chromatography , dentistry , composite material , chemistry , medicine , biology , bacteria , microbiology and biotechnology , biochemistry , genetics
Eating of agar and gelatin gels in the mouth was studied dynamically in detail. The palatal presures on agar and gelatin gels of various concentrations and dimensions were detected by pressure transducers installed at three locations of the palate. For each of the gels, Pm (the maximum palatal pressure at the initial stage of mastication), P (the mean palatal pressure), W (work), and T (retaining time in the mouth) changed significantly when their concentrations increased. Moreover, gel dimensions also affected Pm, P and W. For a bite‐size gel, Pm, P and W increased or remained constant, while for a finer sized gel, Pm, P and W were nearly constant regardless of the increase in rupture strength or gel concentration.