Modeling structural and compositional changes of beef during human chewing process

作者：Wang, Xiaodan^*; Sun, Yonghai; Liu, Aiyang; Wang, Xiaomeng; Gao, Jing; Fan, Xiangchao; Shang, Jingyi; Wang, Yang

来源：LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY, 2015, 60(2): 1219-1225.

DOI：10.1016/j.lwt.2014.09.008

• Radical Basis Function
• Chewing
• Beef
• FTIR
• SEM

\ The microscopic, mechanical, and physiochemical changes of beef during human chewing process were analyzed, and the results were employed to build a prediction model. Fourier transform infrared spectroscopy (FT-IR) and scanning electron microscopy (SEM) showed that microscopically, the main absorption peak of C-Cl moved from 696 to 617 cm(-1) during the chewing process, and the beef surface was altered from a complete muscle bundle to a granular meat paste. Analysis of mechanical properties showed that the fracture toughness, hardness, springiness, gumminess and chewiness were most greatly affected by the first six chews. Physiochemically, the inclusion of saliva altered only the weight of a sample. Finally, a dynamic simulation model with accuracy of 96.6% was built by Radical Basis RBF), and was proved to be able to estimate food bolus quality.

• 出版日期2015-3
• 单位吉林大学