A linkage chewing machine for food texture analysis

  • Authors:

  • Cheng Sun;John Bronlund;W. L. Xu;Loulin Huang;Marco P. Morgenstern

  • Affiliations:

  • School of Engineering and Advanced Technology, Massey University, Private Bag 102 904, North Shore Mail Centre, Auckland, New Zealand.;School of Engineering and Advanced Technology, Massey University, Private Bag 11222, Palmerston North, New Zealand.;School of Engineering and Advanced Technology, Massey University, Private Bag 102 904, North Shore Mail Centre, Auckland, New Zealand.;School of Engineering and Advanced Technology, Massey University, Private Box 756, Wellington, New Zealand.;Food Structure and Engineering, Plant and Food Research Lincoln, Private Bag 4704, Christchurch Mail Centre, Christchurch, New Zealand

  • Venue:
  • International Journal of Intelligent Systems Technologies and Applications
  • Year:
  • 2010

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Abstract

A chewing machine is required to provide objective measurements of food texture. To do this it must closely simulate human chewing behaviour in terms of kinematics and force application to the food. A linkage chewing machine is developed to reproduce human chewing trajectory in 2D space. This research aims at enhancing this chewing machine so it is suitable for food texture analysis. An ATI force sensor is installed to measure 3D force dynamically. A spring-mass system is developed for feed forward force control. A SimMechanics simulation model including linkage mechanism, velocity control system, spring-mass system and food resistance model is created. The model validates the design of spring-mass system, provides the dynamic force profile on teeth and will benefit the design of feedback force control to implement human occlusal force profiles in the chewing machine. The chewing device will be a useful tool to quantify texture in foods.