Investigation of intraoral mechanical effects on sensory sensations and their contribution to mouthfeel
Katrin Mathmann · 2011
The rheology of food capable of flowing has a major impact on human texture perception. To understand intraoral fluid flow greater, a series of tongue-palate models designed to study deglutition from the fluid-mechanical point of view have been presented. Via the theory of lubrication three new analytical models have been introduced. In particular, the model of a sphere in a hemisphere has given superior results compared to the established, but simpler, model of Stefan. A more complex geometry, treated numerically, confirmed these findings. The fluid-mechanical quantities obtained from the models employed for the first time give new insights into mechanoreception in the human oral cavity.