In situ quantitative assessment of food oral processing parameters: A review of feasible techniques and devices

Jingjing Liu, Shixin Yu, Yifei Xu, Jiangyong Li, Boyu Liu, Shikun Liu, Haohao Ning, Dongfu Xu, Sze Shin Low

Research output: Journal PublicationReview articlepeer-review

3 Citations (Scopus)

Abstract

Oral processing is a combination of various actions, the detailed description of which has always been the subject of relevant research. By means of imaging technology and sensory evaluation, more knowledge of oral processing have been accumulated. Presently, the advances in sensory technology have added quantitative parameters to the qualitative description of oral processing, which also enriched the specifics of each action. Previous studies have shown that oral processing includes lip closure, dental occlusion, masticatory muscles activity, tongue movement, and swallowing, whose processing contains rich information such as the movement of organ and the intensity of organ contacts. “Quantification” was taken in this review as the basic feature of in situ detection information, the relevant parameters and feasible methods for the quantitative description of each activity was recorded in detail. In addition, basic problems and feasible optimization schemes of the existing in situ detection device are also proposed in the hope of promoting the development of in situ detection device thus providing available information for the description of oral processing.

Original languageEnglish
Pages (from-to)3-20
Number of pages18
JournalJournal of Texture Studies
Volume54
Issue number1
DOIs
Publication statusPublished - Feb 2023
Externally publishedYes

Keywords

  • food oral processing
  • in situ detection
  • oral cavity
  • sensing devices

ASJC Scopus subject areas

  • Food Science
  • Pharmaceutical Science

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