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EFFECTS OF SAMPLE THICKNESS ON BITE FORCE FOR RAW CARROTS AND FISH GELS
Author(s) -
KOHYAMA KAORU,
HATAKEYAMA EIKO,
DAN HARUKA,
SASAKI TOMOKO
Publication year - 2005
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.1745-4603.2005.00009.x
Subject(s) - bite force quotient , materials science , molar , incisor , composite material , biting , fracture (geology) , stress (linguistics) , dentistry , brittleness , contact area , orthodontics , medicine , geology , paleontology , linguistics , philosophy
The effects of food thickness on human bite force were investigated using a multiple‐point sheet sensor and electromyography. The total force and contact area were directly measured in real time using the sensor, and the average stress detected between the teeth and a food sample (active stress) was derived from the ratio of the force to the contact area. Raw carrots and fish gels with different thicknesses were bitten between the upper and lower incisors or molars by healthy women. For hard and brittle carrots, the peak force, contact area and active stress at the fracture point were greater in thicker samples when biting with incisors. For soft and tough gels, the peak force and contact area were increased as thickness increased; however, the active stress was similar in incisor bites. These values did not differ significantly with thickness in the molar bites of both samples. Although the force and contact area were greater for molar bites than incisor ones, the active stresses at fracture point were independent of tooth position. The sample thicknesses influenced the bite force of humans and the stress applied to the sample, and the effects differed with sample texture.