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首页> 外文期刊>Journal of oral rehabilitation >Fully automatic measuring system for assessing masticatory performance using β-carotene-containing gummy jelly
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Fully automatic measuring system for assessing masticatory performance using β-carotene-containing gummy jelly

机译:全自动测量系统,使用含β-胡萝卜素的胶质软糖评估咀嚼性能

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摘要

Despite the importance of masticatory performance in health promotion, assessment of masticatory performance has not been widely conducted to date because the methods are labour intensive. The purpose of this study is to investigate the accuracy of a novel system for automatically measuring masticatory performance that uses β-carotene-containing gummy jelly. To investigate the influence of rinsing time on comminuted jelly pieces expectorated from the oral cavity, divided jelly pieces were treated with two types of dye solution and then rinsed for various durations. Changes in photodiode (light receiver) voltages from light emitted through a solution of dissolved β-carotene from jelly pieces under each condition were compared with those of unstained jelly. To investigate the influence of dissolving time, changes in light receiver voltage resulting from an increase in division number were compared between three dissolving times. For all forms of divided test jelly and rinsing times, no significant differences in light receiver voltage were observed between any of the stain groups and the control group. Voltages decreased in a similar manner for all forms of divided jelly as dissolving time increased. The highest coefficient of determination (R2 = 0·979) between the obtained voltage and the increased surface area of each divided jelly was seen at the 10 s dissolving time. These results suggested that our fully automatic system can estimate the increased surface area of comminuted gummy jelly as a parameter of masticatory performance with high accuracy after rinsing and dissolving operations of 10 s each.
机译:尽管咀嚼表现在促进健康中很重要,但迄今为止,咀嚼表现的评估尚未广泛进行,因为该方法劳动强度大。这项研究的目的是研究使用含β-胡萝卜素的胶质软糖自动测量咀嚼性能的新型系统的准确性。为了研究漂洗时间对从口腔排出的碎果冻粉的影响,将分开的果冻粉使用两种染料溶液处理,然后漂洗不同的时间。将通过在每种条件下从胶冻碎块溶解的β-胡萝卜素溶液发出的光中的光电二极管(受光器)电压的变化与未染色的胶冻进行比较。为了研究溶解时间的影响,比较了在三个溶解时间之间因分割数增加而导致的光接收器电压的变化。对于所有形式的测试果冻和漂洗时间,在任何染色剂组和对照组之间均未观察到光接收器电压的显着差异。随着溶解时间的增加,所有形式果冻的电压以类似的方式降低。在10 s的溶解时间,可以看到获得的电压与每个果冻的增加表面积之间的最高确定系数(R2 = 0·979)。这些结果表明,我们的全自动系统可以在每次漂洗和溶解10 s后以较高的精度估算出绞碎的软糖冻的表面积,作为咀嚼性能的参数。

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