CN111709282A - Method for characterizing food oral processing - Google Patents
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Abstract
A method of characterizing food oral processing comprising: s1: placing electrodes of a surface electromyograph at least part of masticatory muscles of a test object, and placing infrared reflection mark points of an infrared camera system on the face of the test object; s2: in the process from chewing to swallowing of the test object, the surface electromyograph generates a surface electromyogram according to signals from the electrodes, and the infrared camera system records the mandible movement track of the test object; s3: surface electromyograms and mandibular movement trajectories were analyzed. The invention records the mandible movement track of the test object in a mode of placing the infrared reflection mark points, thereby reducing the influence of the experimental method on the chewing process; time domain analysis and joint analysis can be further realized by collecting surface electromyogram in the whole chewing process, so that relatively comprehensive physiological index evaluation is carried out on the chewing of common solid food, a reference basis is provided for the sensory quality and the digestion and absorption of the food through the chewing behavior of people, and the application value is wide.
Description
Technical Field
The invention relates to a method for representing food oral processing, and belongs to the technical field of real-time monitoring.
Background
Oral processing, also known as chewing, is the first step of digestion, responsible for the mechanical and biochemical "processing" of food. Human masticatory movement is a neuromuscular activity based on complex conditioned reflex requiring the interaction of various parts of the oromandibular system and the corresponding central nervous system. The control of the chewing movement is accomplished by feedback coordination of the central nervous system and peripheral sensory afferent impulses of the temporomandibular joint, the masseter muscles and the oral mucosa. For clinical research, the analysis of the chewing motion trail not only reflects the physiological or pathological state of the function of the oromandibular system, but also helps to understand the development of oromandibular system diseases, so the chewing motion trail has important clinical significance. Research and development of food science find that human chewing behaviors have great influence on digestion and absorption of food, particularly on blood sugar level. Furthermore, the chewing behavior of the consumer has a direct influence on its sensory evaluation and preference of the food. Therefore, the collection and analysis of human chewing behavior is of great importance for the evaluation of the organoleptic qualities of food and for the control of its digestive properties.
With the development of science and technology and the application of advanced instruments, scholars at home and abroad further research on chewing movement. Currently, there has been some success in studying the masticatory process with regard to occlusal forces, mandibular movements, tooth structure, etc. Surface electromyography (sEMG) is commonly used for the detection of musculature of the oromandibular system. The main function of the dental prosthesis is to examine the functions of oral and maxillofacial muscles, and the dental prosthesis is mainly focused on the aspects of complete denture repair evaluation, the change of masticatory muscle functions before and after positive caries, the diagnosis and treatment of temporomandibular joint diseases and the like.
A currently clinically used method for acquiring a mandibular movement trajectory is a mandibular movement trajectory graph (MKG), such as a mandibular movement trajectory graph (JT-3D) manufactured by bioselarch corporation, usa. The instrument consists of three parts: a magnetic steel fixed on the incisor labial side of the lower jaw, a magnetic sensor attached to the face support and fixed on the head and face, and a display device. When the lower jaw moves, the magnetic steel is used as a signal source and moves synchronously with the lower jaw to generate micro magnetic field change, a magnetic field change signal is converted into an electric signal through the magnetic sensor, the electric signal is sent to the oscilloscope through a lead and is amplified and displayed on a screen, the movement condition of a tangent point when the lower jaw moves, namely a lower jaw movement track is shown, and the movement track of the tangent point of the incisor in the lower jaw can be accurately observed.
At present, when surface electromyography is used in clinical diagnosis, only the signal of the occlusion muscle under specific requirements (such as maximum occlusal force) is analyzed, but not the data of the whole chewing process. In addition, the existing mandibular movement trajectory tracer needs to stick a magnetic steel on the incisor lip side in the mandible, and under such a condition, the natural chewing behavior of people is hardly influenced, and the chewing behavior with swallowing is more difficult to study.
Disclosure of Invention
The technical problem to be solved by the invention is to provide a method for representing food oral processing aiming at the defects of the prior art, the mandible movement track of a test object is recorded by placing infrared reflection mark points, and the influence of an experimental method on the chewing process is reduced; time domain analysis and joint analysis can be further realized by collecting surface electromyogram in the whole chewing process, so that relatively comprehensive physiological index evaluation is carried out on the chewing of common solid food, a reference basis is provided for the sensory quality and the digestion and absorption of the food through the chewing behavior of people, and the application value is wide.
The technical problem to be solved by the invention is realized by the following technical scheme:
the present invention provides a method of characterizing food oral processing comprising:
s1: placing electrodes of a surface electromyograph at least part of masticatory muscles of a test object, and placing infrared reflection mark points of an infrared camera system on the face of the test object;
s2: during the process from chewing start to swallowing of the test object, the surface electromyography generates surface electromyography according to signals from the electrodes, and the infrared camera system records the mandible movement track of the test object;
s3: and analyzing the surface electromyogram and the mandibular movement trajectory.
In order to master the surface electromyographic data of the test subject, the at least partial masticatory muscles include a left temporal muscle tendon, a left masseter, a right temporal muscle tendon, and a right masseter.
Preferably, two electrodes, a recording electrode and a reference electrode, are provided for each muscle.
To ensure the safety of the test subject, a ground electrode is placed centrally on the test subject's forehead.
Preferably, the number of the infrared reflection mark points is 8, 3 of which are placed at the forehead above the eyebrow of the test subject, and the other 5 of which are placed at the lower jaw for outlining the lower jaw. Further, 1 of the infrared ray reflection mark points placed on the lower jaw is placed at the lowest point in the middle of the jaw.
In order to make the results of the method for characterizing food oral cavity processing more accurate and reliable, before the step of S1, the method further comprises the following steps: placing the test object in an environment with a temperature of 22-24 ℃, and/or placing the test object in an electrically shielded environment, and/or cleaning the face of the test object before placing the electrodes, and/or informing the test object to avoid changing the chewing edge when chewing food, and/or informing the test object of the test procedure.
In order to ensure that all infrared reflection mark points on the face of a test object can be captured, the infrared camera system comprises four infrared cameras which are uniformly arranged in the range of a semicircle of 1m-1.5m in front of the face of the test object.
Preferably, the analysis includes surface electromyogram analysis and time domain analysis thereof, mandibular movement trajectory analysis and time domain analysis thereof, and combined surface electromyogram and mandibular movement trajectory analysis.
Preferably, the parameters used in the surface electromyogram analysis include mean electromyogram value, peak value, and square root of electromyogram amplitude.
Preferably, the mandibular movement trajectory analysis divides the open mouth phase and the closed mouth phase of each chew according to the movement of the mandible in the vertical direction.
Preferably, the process from the start of chewing until swallowing is divided into 5 phases by the number of chews in the time domain analysis: 0% -10%, 10% -25%, 25% -50%, 50% -75% and 75% -100%.
Preferably, a statistical analysis method is used in the joint analysis of the mandibular movement trajectory.
In conclusion, the mandible movement track of the test object is recorded in the mode of placing the infrared reflection mark points, so that the influence of an experimental method on the chewing process is reduced; time domain analysis and joint analysis can be further realized by collecting surface electromyogram in the whole chewing process, so that relatively comprehensive physiological index evaluation is carried out on the chewing of common solid food, a reference basis is provided for the sensory quality and the digestion and absorption of the food through the chewing behavior of people, and the application value is wide.
The technical solution of the present invention will be described in detail below with reference to the accompanying drawings and specific embodiments.
Drawings
FIG. 1 is a flow chart of a method of characterizing food oral processing according to the present invention;
FIG. 2 is a schematic position diagram of a test object, a surface electromyograph and an infrared camera system according to the present invention;
FIG. 3 is a schematic diagram of the positions of the electrodes and the IR reflecting mark points on the face of the test object according to the present invention;
FIG. 4 is a schematic diagram of the surface electromyogram of a masticatory muscle of the present invention;
fig. 5 is a schematic view of the trajectory of mandible movement according to the present invention;
FIG. 6 is a schematic diagram of time domain analysis stage division according to the present invention;
FIG. 7 is a schematic diagram of the joint analysis of the present invention;
FIG. 8 is a schematic diagram of a time domain analysis of the surface electromyography and mandible movement trajectory when different foods are chewed according to an embodiment of the present invention;
fig. 9 is a schematic diagram of linear correlation between the peak area of the surface myoelectricity and the vertical displacement according to an embodiment of the present invention.
Detailed Description
The present invention provides a method for characterizing food oral processing that simultaneously records and jointly analyzes muscle activity and mandibular movement trajectory when a person chews food. The trajectory of muscle activity and mandible movement during each chewing can be synchronized through the synchronous acquisition and data analysis of the two data, the dynamic change of the chewing movement in the whole chewing process can be analyzed, the data of the myoelectric activity and the mandible movement trajectory can be synchronously analyzed on the basis of the dynamic change analysis, and the correlation between the myoelectric activity and the mandible movement trajectory can be researched. FIG. 1 is a flow chart of a method of characterizing food oral processing according to the present invention. As shown in fig. 1, a method of characterizing food oral processing includes:
s1: placing electrodes of a surface electromyograph at least part of masticatory muscles of a test object, and placing infrared reflection mark points of an infrared camera system on the face of the test object;
s2: during the process from chewing start to swallowing of the test object, the surface electromyography generates surface electromyography according to signals from the electrodes, and the infrared camera system records the mandible movement track of the test object;
s3: and analyzing the surface electromyogram and the mandibular movement trajectory.
In S1, the present invention is not limited to the type of the surface electromyograph and the infrared camera system, and those skilled in the art can select the surface electromyograph capable of providing technical support for measurement and evaluation of the electromyographic function state, biofeedback for muscle training, and scientific research by measuring the electromyographic signal of the skin surface, and the infrared camera system having the human posture capture function according to the actual situation. In the present invention, a surface electromyogram representing parameters such as surface electromyogram intensity is generated by using a NTS-2000 type surface electromyogram (electromyogram and evoked potential apparatus) produced by the above shanocheng electrical limited company as an example, and a mandible movement trajectory of a test object is recorded by using a four-frame high-resolution infrared camera (accuracy of ± 0.20mm) in an infrared camera system.
It should be noted that the infrared camera system is a conventional technology, and in addition to the above infrared camera, it may also be equipped with components such as a motion capture analysis system, data acquisition and analysis software, and infrared reflection mark points. For example, components that may be used include, but are not limited to, Osprey subminiature systems, american magic three-dimensional motion capture analysis systems, data acquisition and analysis software Cortex, and the like. Fig. 2 is a schematic position diagram of the test object, the surface electromyogram and the infrared camera system according to the present invention. As shown in fig. 2, in order to ensure that all the infrared reflective markers on the face of the test object can be captured, four infrared cameras are preferably uniformly arranged in a range of a semicircle of 1m to 1.5m in front of the face of the test object.
FIG. 3 is a schematic diagram of the positions of the electrodes and the IR reflecting markers on the face of the subject. As shown in fig. 3, in order to grasp the surface electromyographic data of the test subject, the present embodiment exemplarily monitors four sites of a left temporal anterior (E1), a left masseter (E2), a right temporal anterior (E3), and a right masseter (E4). Correspondingly, a four-channel system was chosen for measuring the four muscles associated with mastication, and specifically Electrodes (preferably disposable surface electromyography Electrodes, such as Red Dot, micro Monitoring Electrodes,3M Health Care, Minnesota, USA) were attached to the four recording sites of the left temporal fascicle, left masseter, right temporal fascicle, and right masseter. Wherein the temporalis anterior bunch is located on the plane of the orbital ear, about 6cm forward from the upper edge of the external ear hole and about 6cm vertically upward; the biting muscles lie in the plane of the orbitals and ears approximately 2.5cm forward from the upper edge of the external ear canal and approximately 6cm vertically downward. In actual operation, the sticking position of the electrode can be properly adjusted according to the action of the corresponding muscle when the muscle is sensed to contract. Two electrodes, namely a recording electrode and a reference electrode, are arranged on each muscle, and the distance between the two electrodes is 15mm-20 mm. In order to ensure the safety of the test object, a ground electrode may be applied (E0) in front of the test object. It should be noted that the present invention is not limited thereto, and those skilled in the art can select different muscles to test according to actual needs.
In order to accurately record the mandibular movement track of a test subject, eight infrared reflective marker points were used in the present invention placed on the face of the volunteer. Specifically, as shown in FIG. 3, three infrared reflective marker points M1-M3 were placed at the forehead above the eyebrows of the test subject for recording head movements; five infrared reflection mark points M4-M8 are arranged on the lower jaw for outlining the lower jaw; preferably, an infrared reflective marker M6 is used to measure the motion trajectory mainly during chewing, placed at the lowest point in the middle of the chin. It should be noted that the present invention is not limited thereto, and those skilled in the art may set different numbers of infrared reflective mark points or set the infrared reflective mark points at other positions to record the track according to actual needs.
In order to make the results of the method for characterizing food oral cavity processing according to the present invention more accurate and reliable, the method for characterizing food oral cavity processing further has a preparation step before the step of S1, the preparation step includes but is not limited to: placing the test object in an environment with the temperature of 22-24 ℃; placing the test object in an electrically shielded environment; cleaning the face of the test subject before placing the electrodes (e.g., rubbing facial skin with medical alcohol facial tissue to reduce the resistance due to skin surface oils, etc.); informing the test subjects to naturally chew food and avoid replacing the primary chewing edge (right or left teeth); the test subjects are informed of the testing procedure to ensure that the test subjects are familiar with and work with the experimental procedure (e.g., remind the experimenter (by ring-pressing, etc.) when swallowing).
In S3, analyzing the surface electromyogram and the mandibular movement trajectory specifically includes surface electromyogram analysis and time domain analysis thereof, mandibular movement trajectory analysis and time domain analysis thereof, and surface electromyogram and mandibular movement trajectory joint analysis.
Specifically, fig. 4 is a schematic diagram of the electromyography of the surface of the masticatory muscle of the present invention. Specifically, a in fig. 4 shows a raw electromyogram signal curve, B in fig. 4 shows an electromyogram signal absolute value curve, and C in fig. 4 shows an electromyogram amplitude Root Mean Square (RMS) curve. Wherein graphical representations of the chewing parameters, including average amplitude, maximum amplitude, single chew time, and peak area, are shown in B and C; the total peak area is the sum of all peak areas in one chewing sequence. The electromyograms of four related chewing muscles and parameter results when the test object chews are shown in fig. 4, wherein the average electromyogram value refers to the average value of the electromyogram amplitude of the surface of the chewing muscle in a preset time; the peak value refers to the maximum electric signal value released by the muscle during each contraction; the square root of the amplitude of electromyography is the effective value of electrical discharge, which depends on the intrinsic link between the factors of muscle load and the physiological and biochemical processes of the muscle itself. The three parameters of the mean electromyogram value, the peak value and the square root of the electromyogram amplitude all reflect the strength of muscle contraction, are the expression of work of masticatory muscles, and can be used for quantifying and comparing the muscle contraction condition in the chewing process of different foods and the change of the muscle contraction condition of the same food with time in the chewing process. In other words, the corresponding surface electromyogram can be obtained for different foods, and the relevant information of the foods when being processed (chewed) in the oral cavity can be known by analyzing the surface electromyogram.
Fig. 5 is a diagram illustrating the trajectory of mandible movement according to the present invention. The invention records the x, y and z coordinates of all infrared reflection mark points in the recording time through an analysis component containing data acquisition and analysis software Cortex in an infrared camera system. Due to the complex shape of the mandible, the motion paths of the mandible at various parts are different in the chewing motion, namely the obtained motion tracks are also different. The lowest point of the mandible (M6) is chosen in this embodiment because this point changes most significantly in the displacement during the chewing movement, which reflects the chewing action most. After data preprocessing, the motion trajectories of M6 on 3 planes are quantized, a in fig. 5 shows the motion trajectories of M6 in 3D space, and B in fig. 5 shows the motion trajectories, the quantized horizontal and vertical displacements in the front view of a in fig. 5; c in fig. 5 shows the motion trajectory, the quantization level, and the displacement in the front-rear direction (forward in the direction in which the face of the test subject faces) on the top view of a in fig. 5.
The trajectory of mandible movement and related parameters when the test subject chews are shown in fig. 5. The chewing motion of each motion is decomposed in three planes, i.e. the displacement levels in three directions can be quantified. Wherein, the displacement (x) in the horizontal direction refers to the maximum displacement of the lower jaw in the horizontal direction (left and right) at each chewing; the displacement (y) in the front-rear direction means the maximum displacement of the lower jaw in the front-rear direction at each chewing; the displacement in the vertical direction (z) refers to the maximum displacement of the lower jaw in the vertical direction at each chewing. The displacement speed in three directions can be calculated by the displacement size and the time of use of each chewing period.
Furthermore, the open and closed phases of each chew may be divided according to the movement of the lower jaw in the vertical direction (z). The mouth opening stage is the stage from the mandibular closing to the maximum displacement, and the mouth closing stage is the stage from the maximum displacement back to the mandibular closing. In addition, the time and the movement speed of the two phases can be calculated.
FIG. 6 is a schematic diagram of time domain analysis stage division according to the present invention. The time domain analysis refers to an evaluation index which can reflect the change characteristics of the electromyography in a time dimension. The present invention preferably divides the surface electromyogram and mandibular movement trajectory of a test subject from the beginning of chewing (0%) until swallowing (100%) into 5 stages, for example, 5 stages of 0% -10%, 10% -25%, 25% -50%, 50% -75%, and 75% -100%, by the number of times of chewing, and the present invention is not limited thereto, and the stages may be divided into different densities as desired.
For the surface electromyogram time domain analysis, data such as the average value of the surface electromyogram data in each stage can be calculated, wherein the data comprises the time required by single chewing, the electromyogram of the average value, the electromyogram peak area and the like. For the time domain analysis of the mandibular movement locus, data such as the variation of displacement in the vertical direction (y), the horizontal direction (x), and the front-back direction (z) and the mean of the movement velocities thereof in each stage can be calculated.
FIG. 7 is a schematic diagram of the joint analysis of the present invention. An example of a typical result recording of simultaneous recording of surface electromyograms and mandibular movement trajectories during mastication is shown in fig. 7. Based on a time domain analysis method, the method can synchronize data in surface electromyogram and mandible movement track numerical values in any time period. This study method can be used for a variety of different study purposes, such as studying the correlation between changes in muscle activity and changes in mandibular movement, using statistical analysis methods (e.g., Pearson's correlation analysis approach), etc. Through joint analysis, the correlation between the use of chewing muscles and the movement track can be obtained, and important chewing physiological parameters really related to chewing and food decomposition are quickly found.
Specific examples of the present invention characterizing food oral processing methods are described below.
In this example, the chewing behavior of 20 test subjects was studied using baked bread, steamed bread and french stick as model systems.
Surface electromyogram and mandibular movement trajectory of 20 test subjects during chewing were acquired in accordance with the above preparation steps, S1, and S2. For example, the test subject waits for a signal after placing a food sample into the mouth. After the experimenter sees that the test object puts the food sample into the mouth, triggers surface electromyography and infrared camera system simultaneously, gives the signal again and lets the test object begin to chew. The test subjects indicated the experimenter with a provided chime when the swallowing request was reached. At the moment, the experimenter stops the acquisition of the surface electromyograph and the infrared camera system at the same time.
The analysis results of the peak areas of the surface electromyograms of the masticatory muscles of 20 test subjects when chewing pasta, and the like, are shown in table 1. Wherein the different letters a-c are superscripted to indicate a significant difference between the three pasta products (p < 0.05).
TABLE 1
It can be seen from table 1 that the surface electromyogram analysis can capture the differences of chewing actions for different foods, and especially the electromyogram activity (corresponding to the peak area) and the chewing frequency change accordingly. In particular, french wands with harder outer shells require longer chewing times, more chewing, and greater muscular strength. That is, the method used in the present invention can detect significant differences in physiological parameters of test subjects when different breads are chewed.
After the mandibular movement trajectories of 20 test subjects chewing three pasta samples were collected (the 3D movement trajectories were resolved into x, y and z axes to quantify the amplitude of the mandibular movement in the vertical and horizontal directions), the opening and closing phases of each chewing action were identified from the vertical displacement changes and the time and speed of each phase were calculated. The results of the experiment are shown in table 2. Wherein the different letters a-b are superscripted to indicate a significant difference between the three pasta (p < 0.05).
TABLE 2
As can be seen from Table 2, the ranges of motion in the vertical, fore-and-aft, and horizontal directions are about 12mm-13mm, 9mm-10mm, and 6-7mm, respectively. Further statistical analysis shows that the physicochemical property of the wheaten food has great influence on the motion trail in the horizontal direction.
FIG. 8 is a schematic diagram of a time domain analysis of the surface electromyography and mandible movement trajectory when different foods are chewed according to an embodiment of the present invention.
A in fig. 8 shows the change of the electromyogram peak area of the chewing parameter at each chewing stage when 20 test subjects chewed three kinds of pasta. The experimental result shows that the surface myoelectric peak area is not obviously changed in the stage of 10-25%, and is obviously reduced after the stage of 25% chewing, in addition, the myoelectric intensity required by the three wheaten foods is similar in the initial stage of chewing, while the muscle strength required by the French stick is larger when the chewing is close to a swallowing point, the reduction speed of the strength of the chewing muscles when the steamed bread is chewed is faster in the initial stage of chewing, and the difference of oral cavity crushing mechanisms of different wheaten foods is reflected.
The changes in the mean values of the chewing parameters at the various stages of chewing for the 20 test subjects when chewing the three pasta are shown in fig. 8B-D. The experimental results show that the degree of displacement in three directions upon chewing is continuously varied. The magnitude of the displacement in the x, y and z directions is also gradually reduced with mastication, and the change in displacement in the x direction is insignificant, while the reduction in displacement in the z direction is most significant. In addition, the front and back displacement of the steamed bread is not obviously changed in the whole chewing process, which reflects the difference of the crushing mechanism of different wheaten foods.
Fig. 9 is a schematic diagram of linear correlation between the peak area of the surface myoelectricity and the vertical displacement according to an embodiment of the present invention. Specifically, B to D in fig. 9 are respectively line-shaped correlation schematic diagrams of the surface myoelectricity peak area and the vertical direction displacement when the test subject chews the three kinds of pasta, and a in fig. 9 is a line-shaped correlation schematic diagram of the surface myoelectricity peak area average value (the average value of the surface myoelectricity peak areas measured by the test subject when the test subject chews the three kinds of pasta) and the vertical direction displacement average value (the average value of the vertical direction displacement measured by the test subject when the test subject chews the three kinds of pasta). According to Pearson correlation analysis, the correlation between the myoelectric intensity and the dynamic change rule of the mandible movement change track is obviously stronger than the correlation between the average values of the myoelectric intensity and the mandible movement change track. When the human-to-human distinction is removed, the correlation between the surface electromyogram data and the change in the mandibular movement trajectory is more significantly enhanced. FIG. 9 shows a linear correlation of the parameters obtained by the two analysis methods.
It can be seen from the figure that for all pasta types, the surface myoelectric peak area and the single chewing time are significantly related to the displacement of the lower jaw in the y and z directions, i.e. only the displacement in the vertical and back and forth directions will significantly change with the change of the chewing muscle activity, and the movement in the horizontal direction will not significantly change when the bread is chewed, which is insensitive to pasta decomposition and bolus formation. In addition, it can be seen that the change of the surface electromyogram signal and the displacement of the lower jaw are positively correlated, that is, as the peak value of the surface electromyogram decreases, the displacement of the lower jaw in the vertical and front-back directions also gradually decreases. The linear fit results are better for toast and french sticks (R)2>0.89). For other kinds of pasta samples, the reduction amplitude of mandibular displacement during the initial period of chewing is greater than the reduction amplitude of surface myoelectricity, resulting in a more general linear fit (R)20.66-0.82). Through time domain analysis and joint analysis, researchers can be helped to easily find physiological parameters related to chewing and conduct further analysis.
In conclusion, the mandible movement track of the test object is recorded by placing the infrared reflection mark points, so that the influence of the experimental method on the chewing process is reduced; time domain analysis and joint analysis can be further realized by collecting surface electromyogram in the whole chewing process, so that relatively comprehensive physiological index evaluation is carried out on the chewing of common solid food, a reference basis is provided for the sensory quality and the digestion and absorption of the food through the chewing behavior of people, and the application value is wide.
Claims (10)
1. A method of characterizing oral processing of a food, comprising:
s1: placing electrodes of a surface electromyograph at least part of masticatory muscles of a test object, and placing infrared reflection mark points of an infrared camera system on the face of the test object;
s2: during the process from chewing start to swallowing of the test object, the surface electromyography generates surface electromyography according to signals from the electrodes, and the infrared camera system records the mandible movement track of the test object;
s3: and analyzing the surface electromyogram and the mandibular movement trajectory.
2. The method of characterizing food oral processing of claim 1, wherein said at least some masticatory muscles include the left temporal muscle tendon, the left masseter, the right temporal muscle tendon, and the right masseter.
3. The method of characterizing oral cavity processing of foods of claim 2 wherein two electrodes, a recording electrode and a reference electrode, are provided for each muscle; a ground electrode is placed in the center of the test subject's forehead.
4. The method of characterizing food mouth processing according to claim 1, wherein the number of said infrared reflective markers is 8, 3 of which are placed at the forehead above the eyebrows of said subject and 5 of which are placed at the lower jaw for outlining the lower jaw.
5. The method of characterizing food preparation according to claim 4, wherein 1 of said infrared-reflective markers placed on the mandible is placed at the lowest point in the middle of the chin.
6. The method of characterizing food oral processing of claim 1, wherein prior to said S1, there is a further step of preparing comprising: placing the test object in an environment with a temperature of 22-24 ℃, and/or placing the test object in an electrically shielded environment, and/or cleaning the face of the test object before placing the electrodes, and/or informing the test object to avoid changing the chewing edge when chewing food, and/or informing the test object of the test procedure.
7. The method for characterizing food oral cavity processing according to claim 1, wherein said infrared camera system comprises four infrared cameras uniformly arranged within a range of 1m-1.5m semi-circle in front of said test object face.
8. The method of characterizing food oral processing according to claim 1 wherein said analysis includes surface electromyography and its time domain analysis, mandibular movement trajectory analysis and its time domain analysis, and combined surface electromyography and mandibular movement trajectory analysis.
9. The method of characterizing food oral processing according to claim 8, wherein the parameters used in the surface electromyography analysis include mean electromyography values, peak values, and square roots of electromyography amplitudes; in the mandibular movement trajectory analysis, the mouth opening stage and the mouth closing stage of each chewing are divided according to the movement of the mandible in the vertical direction; the mandibular movement trajectory joint analysis uses statistical analysis methods.
10. The method of characterizing food oral processing of claim 8, wherein the process from start of chewing until swallowing is divided into 5 stages by number of chews in said time domain analysis: 0% -10%, 10% -25%, 25% -50%, 50% -75% and 75% -100%.
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