Impact Analysis of Compression Parameters and Fracture of Gummy Candy Using the Mastication Process Simulator

Abstract

Masticatory devices are expected to elucidate the relationship between changes in physical properties of food during mastication and masticatory parameters. This study analyzed the relationship between the progression of gummy candy fracture and some parameters that can be controlled by a novel mastication process simulator named “ORAL-MAPS”. Three commercial gummy candies were selected as test materials. The gummy candies were processed under the following 18 conditions: compression force (200, 400, and 600 N), compression frequency (30 and 60 cycles/min), and number of compressions (20, 40, and 60 cycles). Thereafter, the mean volume of the bolus particles was calculated utilizing a 3-di-mensional shape measuring machine and used as an indicator of fracture progression. The result of multiple regression analysis with the logarithm of mean particle volume as the objective variable and device parameters as the explanatory variables showed that the number and frequency of compressions markedly affected the fracture of all gummy candies, whereas compression force exerted a smaller effect than these. Therefore, the standardized partial regression coefficient could be used to evaluate the characteristics of the gummy candies.