Food Oral Processing
Fundamentals of Eating and Sensory Perception
1. Auflage März 2012
408 Seiten, Hardcover
Wiley & Sons Ltd
ISBN:
978-1-4443-3012-0
John Wiley & Sons
This volume provides an overview of the latest research findings on the physics, physiology, and psychology of food oral consumption, as well as the experimental techniques available for food oral studies. Coverage includes the main physical and physiological functionalities of the mouth; the location and functionalities of various oral receptors; the main sequences of eating and drinking, and the concomitant food disintegration and destabilisation. Chapters also explain oral processing and its relation to flavour release and texture perception, and there is an introduction to the principles of food rheology as they relate to eating.
Food Oral Processing is directed at food scientists and technologists in industry and academia, especially those involved in sensory science and new product development. It will also be of interest to oral physiologists, oral biologists and dentists. The book will be a useful reference for undergraduate and postgraduate students of these disciplines.
Preface xiv
Contributors xvii
PART ONE ORAL ANATOMY AND PHYSIOLOGY 1
1 Oral Cavity 3
Luciano José Pereira
1.1 Introduction 3
1.2 The oral cavity 3
1.3 Salivary glands and saliva secretion 6
1.4 Orofacial muscles 7
1.5 The tongue 9
1.6 Concluding remarks 12
Acknowledgements 12
References 13
2 Oral Receptors 15
Lina Engelen
2.1 Introduction to oral receptors 15
2.2 Taste 17
2.3 Mechanoreception 22
2.4 Nociception 30
2.5 Thermal perception 33
2.6 Olfaction 36
2.7 Concluding remarks 38
References 38
3 Role of Saliva in the Oral Processing of Food 45
Guy Carpenter
3.1 Introduction 45
3.2 Control of salivary secretion 46
3.3 Functionalities of saliva 50
3.4 Saliva in bolus formation, swallowing and oral clearance 54
3.5 Concluding remarks 56
Acknowledgements 56
References 57
PART TWO FOOD ORAL MANAGEMENT 61
4 Oral Management of Food 63
Andries van der Bilt
4.1 Introduction 63
4.2 Factors infl uencing oral function 63
4.3 Influence of food characteristics on chewing 72
4.4 Neuromuscular control of chewing and swallowing 79
4.5 Concluding remarks 84
References 85
5 Breaking and Mastication of Solid Foods 95
Carolyn F. Ross and Clifford L. Hoye Jr.
5.1 Introduction 95
5.2 Mechanical properties and food texture 96
5.3 Characterisation of mechanical properties 96
5.4 Oral selection of food particles 99
5.5 Breakage function 101
5.6 Concluding remarks 107
References 108
6 Oral Behaviour of Food Emulsions 111
Anwesha Sarkar and Harjinder Singh
6.1 Introduction 111
6.2 Food emulsions in general 112
6.3 Interfacial layers 113
6.4 Emulsion stability 117
6.5 Behaviour of emulsions under oral conditions 121
6.6 Concluding remarks 131
References 132
7 Bolus Formation and Swallowing 139
Jianshe Chen
7.1 Introduction 139
7.2 Mechanisms of swallowing 139
7.3 The formation of a food bolus and the triggering criteria of bolus swallowing 147
7.4 Concluding remarks 154
References 155
PART THREE FOOD ORAL PROCESSING AND SENSORY PERCEPTION 157
8 Oral Processing and Texture Perception 159
Lina Engelen and René A. de Wijk
8.1 Introduction 159
8.2 Where is texture sensed in the mouth? 161
8.3 Texture versus food structure 162
8.4 The measurement of oral processes 164
8.5 Texture versus oral processing 165
8.6 Texture attributes are systematically related 167
8.7 The role of saliva in texture perception 168
8.8 Oral temperature and texture perception 171
8.9 Concluding remarks 172
References 173
9 Oral Processing and Flavour Sensing Mechanisms 177
Sarah Adams and Andrew J. Taylor
9.1 Introduction 177
9.2 Mechanisms for sensing and measuring taste 178
9.3 Mechanisms for sensing and measuring aroma 181
9.4 Mechanisms for sensing and measuring texture 184
9.5 Multi-sensory interactions 187
9.6 Measuring food breakdown and deposition in vivo 189
9.7 Biochemical fl avour changes during oral processing 193
9.8 Applications of knowledge to real food products 195
9.9 Concluding remarks 195
Acknowledgements 196
References 196
10 Multi-sensory Integration and the Psychophysics of Flavour Perception 203
Charles Spence
10.1 Introduction 203
10.2 Taste/Gustation 205
10.3 Olfactory-gustatory interactions in multi-sensory flavour perception 206
10.4 Oral-somatosensory contributions to multi-sensory flavour perception 208
10.5 Auditory contributions to multi-sensory flavour perception 210
10.6 'Visual flavour': visual contributions to multi-sensory flavour perception 211
10.7 The cognitive neuroscience of multi-sensory flavour perception 215
10.8 Concluding remarks 216
References 219
PART FOUR PRINCIPLES AND PRACTICES OF INSTRUMENTAL CHARACTERISATION FOR EATING AND SENSORY PERCEPTION STUDIES 225
11 'Oral' Rheology 227
Jason R. Stokes
11.1 Introduction to food rheology and oral processing 227
11.2 Liquid food rheology and structure 229
11.3 Soft food rheology and microstructure 239
11.4 Solid food breakdown and rheology 245
11.5 Saliva and rheology 246
11.6 Sensory perception and the fluid dynamics between tongue and palate 249
11.7 Concluding remarks 258
References 259
12 'Oral' Tribology 265
Jason R. Stokes
12.1 Introduction 265
12.2 Principles of tribology 266
12.3 Food lubrication 273
12.4 Concluding remarks 284
Acknowledgements 285
References 285
13 Applications of Electromyography (EMG) Technique for Eating Studies 289
Yadira Gonzalez Espinosa and Jianshe Chen
13.1 Introduction 289
13.2 Principles of electromyography technique 289
13.3 EMG experimental design and set-up 293
13.4 Data analysis 304
13.5 Case studies 312
13.6 Concluding remarks 314
References 315
14 Soft Machine Mechanics and Oral Texture Perception 319
Micha Peleg and Maria G. Corradini
14.1 Introduction 319
14.2 Sensory terms and vocabulary 321
14.3 Soft machine mechanics 322
14.4 The 'amplifier' and sensory sensitivity 327
14.5 Adaptation and fatigue 333
14.6 Concluding remarks 334
References 335
PART FIVE APPLICATIONS AND NEW PRODUCT DEVELOPMENTS 337
15 Appreciation of Food Crispness and New Product Development 339
Paula Varela and Susana Fiszman
15.1 Introduction 339
15.2 Appreciation of crispy and crunchy texture 339
15.3 Mechanical and structural features of crispy/crunchy food 340
15.4 Characterisation of crispy/crunchy textures 342
15.5 Infl uence of the product design and formulation, process and storage conditions in the attainment, enhancement and maintenance of the crispy/crunchy character in wet, dry and crusted food products 348
15.6 Concluding remarks 353
References 353
16 Design of Food Structure for Enhanced Oral Experience 357
Adam Burbidge
16.1 Introduction 357
16.2 Biophysics of oral perception 357
16.3 Structural stimuli of mechanoreceptors 363
16.4 Engineering of microstructures in food 370
16.5 Acknowledgements 378
References 378
Index 381
A colour plate section falls between pages 190 and 191.
Contributors xvii
PART ONE ORAL ANATOMY AND PHYSIOLOGY 1
1 Oral Cavity 3
Luciano José Pereira
1.1 Introduction 3
1.2 The oral cavity 3
1.3 Salivary glands and saliva secretion 6
1.4 Orofacial muscles 7
1.5 The tongue 9
1.6 Concluding remarks 12
Acknowledgements 12
References 13
2 Oral Receptors 15
Lina Engelen
2.1 Introduction to oral receptors 15
2.2 Taste 17
2.3 Mechanoreception 22
2.4 Nociception 30
2.5 Thermal perception 33
2.6 Olfaction 36
2.7 Concluding remarks 38
References 38
3 Role of Saliva in the Oral Processing of Food 45
Guy Carpenter
3.1 Introduction 45
3.2 Control of salivary secretion 46
3.3 Functionalities of saliva 50
3.4 Saliva in bolus formation, swallowing and oral clearance 54
3.5 Concluding remarks 56
Acknowledgements 56
References 57
PART TWO FOOD ORAL MANAGEMENT 61
4 Oral Management of Food 63
Andries van der Bilt
4.1 Introduction 63
4.2 Factors infl uencing oral function 63
4.3 Influence of food characteristics on chewing 72
4.4 Neuromuscular control of chewing and swallowing 79
4.5 Concluding remarks 84
References 85
5 Breaking and Mastication of Solid Foods 95
Carolyn F. Ross and Clifford L. Hoye Jr.
5.1 Introduction 95
5.2 Mechanical properties and food texture 96
5.3 Characterisation of mechanical properties 96
5.4 Oral selection of food particles 99
5.5 Breakage function 101
5.6 Concluding remarks 107
References 108
6 Oral Behaviour of Food Emulsions 111
Anwesha Sarkar and Harjinder Singh
6.1 Introduction 111
6.2 Food emulsions in general 112
6.3 Interfacial layers 113
6.4 Emulsion stability 117
6.5 Behaviour of emulsions under oral conditions 121
6.6 Concluding remarks 131
References 132
7 Bolus Formation and Swallowing 139
Jianshe Chen
7.1 Introduction 139
7.2 Mechanisms of swallowing 139
7.3 The formation of a food bolus and the triggering criteria of bolus swallowing 147
7.4 Concluding remarks 154
References 155
PART THREE FOOD ORAL PROCESSING AND SENSORY PERCEPTION 157
8 Oral Processing and Texture Perception 159
Lina Engelen and René A. de Wijk
8.1 Introduction 159
8.2 Where is texture sensed in the mouth? 161
8.3 Texture versus food structure 162
8.4 The measurement of oral processes 164
8.5 Texture versus oral processing 165
8.6 Texture attributes are systematically related 167
8.7 The role of saliva in texture perception 168
8.8 Oral temperature and texture perception 171
8.9 Concluding remarks 172
References 173
9 Oral Processing and Flavour Sensing Mechanisms 177
Sarah Adams and Andrew J. Taylor
9.1 Introduction 177
9.2 Mechanisms for sensing and measuring taste 178
9.3 Mechanisms for sensing and measuring aroma 181
9.4 Mechanisms for sensing and measuring texture 184
9.5 Multi-sensory interactions 187
9.6 Measuring food breakdown and deposition in vivo 189
9.7 Biochemical fl avour changes during oral processing 193
9.8 Applications of knowledge to real food products 195
9.9 Concluding remarks 195
Acknowledgements 196
References 196
10 Multi-sensory Integration and the Psychophysics of Flavour Perception 203
Charles Spence
10.1 Introduction 203
10.2 Taste/Gustation 205
10.3 Olfactory-gustatory interactions in multi-sensory flavour perception 206
10.4 Oral-somatosensory contributions to multi-sensory flavour perception 208
10.5 Auditory contributions to multi-sensory flavour perception 210
10.6 'Visual flavour': visual contributions to multi-sensory flavour perception 211
10.7 The cognitive neuroscience of multi-sensory flavour perception 215
10.8 Concluding remarks 216
References 219
PART FOUR PRINCIPLES AND PRACTICES OF INSTRUMENTAL CHARACTERISATION FOR EATING AND SENSORY PERCEPTION STUDIES 225
11 'Oral' Rheology 227
Jason R. Stokes
11.1 Introduction to food rheology and oral processing 227
11.2 Liquid food rheology and structure 229
11.3 Soft food rheology and microstructure 239
11.4 Solid food breakdown and rheology 245
11.5 Saliva and rheology 246
11.6 Sensory perception and the fluid dynamics between tongue and palate 249
11.7 Concluding remarks 258
References 259
12 'Oral' Tribology 265
Jason R. Stokes
12.1 Introduction 265
12.2 Principles of tribology 266
12.3 Food lubrication 273
12.4 Concluding remarks 284
Acknowledgements 285
References 285
13 Applications of Electromyography (EMG) Technique for Eating Studies 289
Yadira Gonzalez Espinosa and Jianshe Chen
13.1 Introduction 289
13.2 Principles of electromyography technique 289
13.3 EMG experimental design and set-up 293
13.4 Data analysis 304
13.5 Case studies 312
13.6 Concluding remarks 314
References 315
14 Soft Machine Mechanics and Oral Texture Perception 319
Micha Peleg and Maria G. Corradini
14.1 Introduction 319
14.2 Sensory terms and vocabulary 321
14.3 Soft machine mechanics 322
14.4 The 'amplifier' and sensory sensitivity 327
14.5 Adaptation and fatigue 333
14.6 Concluding remarks 334
References 335
PART FIVE APPLICATIONS AND NEW PRODUCT DEVELOPMENTS 337
15 Appreciation of Food Crispness and New Product Development 339
Paula Varela and Susana Fiszman
15.1 Introduction 339
15.2 Appreciation of crispy and crunchy texture 339
15.3 Mechanical and structural features of crispy/crunchy food 340
15.4 Characterisation of crispy/crunchy textures 342
15.5 Infl uence of the product design and formulation, process and storage conditions in the attainment, enhancement and maintenance of the crispy/crunchy character in wet, dry and crusted food products 348
15.6 Concluding remarks 353
References 353
16 Design of Food Structure for Enhanced Oral Experience 357
Adam Burbidge
16.1 Introduction 357
16.2 Biophysics of oral perception 357
16.3 Structural stimuli of mechanoreceptors 363
16.4 Engineering of microstructures in food 370
16.5 Acknowledgements 378
References 378
Index 381
A colour plate section falls between pages 190 and 191.
Dr Jianshe Chen is Senior Lecturer in the School of Food Science and Nutrition, University of Leeds, UK.
Dr Lina Engelen is Research Fellow in the Faculty of Health Sciences, University of Sydney, Australia.
Dr Lina Engelen is Research Fellow in the Faculty of Health Sciences, University of Sydney, Australia.