Linkage Between Food Rheology and Human Physiology During Oral Processing: Human Eating Behavior Deduced by Instrumental Compression of Food on a Soft Substrate

  • Takahiro FunamiEmail author
Part of the Soft and Biological Matter book series (SOBIMA)


In the food industry, development of in vitro instrumental evaluation system has been demanded for objective assessment of food textural acceptability for specific consumer groups. The instrumental evaluation system which the author’s research team developed is consisted of an artificial tongue fabricated from a soft deformable elastomer and a hard non-deformable metal platen on a conventional uniaxial compression apparatus to mimic human tongue–palate compression. When apparent Young’s modulus of artificial tongue is ca. 55 kPa and a crosshead speed is 10 mm/s, fracture profile of agar gels (as a test food) relates to human oral strategy for size reduction; gel samples which fracture on the evaluation system are processed by tongue–palate compression, whereas gel samples which do not fracture on the evaluation system are processed by mastication. Validation of the evaluation system using gellan gum gels shows the necessity of modification of the instrumental operation condition in some cases, and this can relate to the change in the physiology of tongue–palate compression by food texture.


Artificial tongue Gel Human eating behavior Tongue–palate compression Instrumental uniaxial compression 


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Copyright information

© Springer Japan 2017

Authors and Affiliations

  1. 1.San-Ei Gen F.F.I., Inc.ToyonakaJapan

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