Table 1 In vitro simulation of food oral processing.

From: A first-of-its-kind 3D biomimetic artificial mouth capable of reproducing the oral processing of soft foods

Dominant motion

Sequence order

Estimated in vivo time (s)

Number of motions

Time per motion/Total in vitro time (s)

Tongue pressure (kPa)

Palatal pressure (kPa)

Viscous liquid

Food displacement

1st

2.6

1

2.6/2.6

NA*/− 3.4 ± 0.1**

–

Mixing

2nd

1.8

5

0.25/1.8

NA*/8.5 ± 0.2**

–

Collection

3rd

4.7

1

4.7/4.8

9.5 ± 0.2*/− 3.4 ± 0.1**

–

Aerated soft solid

Compression

1st

9.1

5

0.9/10.0

NA*/23.4 ± 1.3**

11.0 ± 1.5

Bolus displacement

2nd

-

1

1.0/1.1

23.3 ± 0.1*/− 3.3 ± 0.1**

–

Shearing

3rd

3.3

7

0.4/3.6

NA*/28.9 ± 2.9**

17.1 ± 5.1

Collection

4th

1.1

1

1.1/1.2

23.3 ± 0.1*/− 3.3 ± 0.1**

–

Soft solid

Compression

1st

5.8

3

1.0 / 6.2

NA*/22.7 ± 0.6**

9.8 ± 1.7

Bolus displacement

2nd

–

1

1.0 / 1.1

22.8 ± 0.2*/− 3.7 ± 0.1**

–

Shearing

3rd

1.2

5

0.2 / 1.7

NA*/25.7 ± 2.4**

12.1 ± 4.4

Collection

4th

1.3

1

1.3 / 1.4

22.8 ± 0.2**/− 3.7 ± 0.1**

–

  1. The parameters defined for in vitro food oral processing include the sequence of motions, the number of motions required to replicate the dominant action, the time allocated per motion and the total duration of the dominant action (based on TDM data and US recordings), the pressures exerted on the tongue (including both frontal (*) and lateral values (**)), and the palatal pressure recorded during the stages of multiple compressions or shear against the hard palate. Average data are presented alongside their respective standard deviations. To ensure reliability, a minimum of three experiments were conducted per food type. In instances denoted as “NA” (No Action), no specific motion is performed. The pressures applied by the tongue and against palate are in line with those observed in previous clinical studies, particularly in the context of consuming jellies with varying levels of hardness, spanning from soft (~ 5 kPa) to hard (< 40 kPa)43.
  2. The “time per motion” refers to the duration specified in the User LabView interface, which is based on the TDM profiles and FOP times extracted from US recordings. On the other hand, the “total time” encompasses not only the time required for inflation and deflation of the artificial tongue but also the cumulative duration of all motions applied.
  3. It is important to note the distinction between “Food displacement” and “Bolus displacement”. In the former, the frontal air chamber remains uninflated, whereas in the latter, the frontal air chamber is fully inflated, akin to the “Collection” action. This ensures complete transportation of the food bolus from the frontal to the mid part of the oral cavity, facilitating further transformation during subsequent shearing actions.
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