• Cleary, Paul
• Sinnott, Matt

Abstract

A dynamic, three dimensional (3D) computational model that predicts the breakdown of food and the release of tastants and aromas could enhance the understanding of how food is perceived during consumption. This model could also shorten the design process of new foods because many virtual foods could be assessed, and discarded if unsuitable, before any physicalprototyping is required. The construction and testing of a complete 3D model of mastication presents many challenges including an accurate representation of: the anatomical movements of the oral cavity, the breakdown behaviour of the food, the interactions between comminuted food and saliva as the bolus is formed, the release and transport of taste and aromas and how these physical and chemical processes are perceived by a person. These challenges are discussed in reference to previous experimental and simulation work and using results of new capabilities of an existing model.

Topics

• impedance spectroscopy
• simulation