EP3448239A1 - Verfahren zur auswertung eines kaufunktionstests - Google Patents
Verfahren zur auswertung eines kaufunktionstestsInfo
- Publication number
- EP3448239A1 EP3448239A1 EP17721080.4A EP17721080A EP3448239A1 EP 3448239 A1 EP3448239 A1 EP 3448239A1 EP 17721080 A EP17721080 A EP 17721080A EP 3448239 A1 EP3448239 A1 EP 3448239A1
- Authority
- EP
- European Patent Office
- Prior art keywords
- particles
- model food
- chewed
- chewing
- food
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 230000001055 chewing effect Effects 0.000 title claims abstract description 64
- 238000000034 method Methods 0.000 title claims abstract description 42
- 238000012360 testing method Methods 0.000 title claims abstract description 25
- 235000013305 food Nutrition 0.000 claims abstract description 70
- 239000002245 particle Substances 0.000 claims abstract description 67
- 230000003287 optical effect Effects 0.000 claims description 22
- 238000005259 measurement Methods 0.000 claims description 19
- 230000006870 function Effects 0.000 claims description 17
- 229920000159 gelatin Polymers 0.000 claims description 8
- 235000019322 gelatine Nutrition 0.000 claims description 8
- 108010010803 Gelatin Proteins 0.000 claims description 6
- 239000008273 gelatin Substances 0.000 claims description 6
- 235000011852 gelatine desserts Nutrition 0.000 claims description 6
- 238000012545 processing Methods 0.000 claims description 4
- 239000003086 colorant Substances 0.000 claims description 3
- 239000011159 matrix material Substances 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 claims description 2
- 235000019634 flavors Nutrition 0.000 claims description 2
- 239000004615 ingredient Substances 0.000 claims description 2
- 230000004069 differentiation Effects 0.000 abstract 1
- 238000011156 evaluation Methods 0.000 description 7
- 238000011511 automated evaluation Methods 0.000 description 4
- 238000004458 analytical method Methods 0.000 description 3
- 210000000056 organ Anatomy 0.000 description 3
- 210000003296 saliva Anatomy 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 239000001828 Gelatine Substances 0.000 description 2
- 238000005315 distribution function Methods 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 210000003784 masticatory muscle Anatomy 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 230000009747 swallowing Effects 0.000 description 2
- 238000009736 wetting Methods 0.000 description 2
- 244000163122 Curcuma domestica Species 0.000 description 1
- 235000003392 Curcuma domestica Nutrition 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- 235000007052 Sambucus melanocarpa Nutrition 0.000 description 1
- 240000005037 Sambucus racemosa Species 0.000 description 1
- 235000017170 Sambucus racemosa ssp. racemosa Nutrition 0.000 description 1
- 235000019568 aromas Nutrition 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 230000002146 bilateral effect Effects 0.000 description 1
- 230000001364 causal effect Effects 0.000 description 1
- 229940112822 chewing gum Drugs 0.000 description 1
- 235000015218 chewing gum Nutrition 0.000 description 1
- 229940099898 chlorophyllin Drugs 0.000 description 1
- 235000019805 chlorophyllin Nutrition 0.000 description 1
- 230000001427 coherent effect Effects 0.000 description 1
- 235000003373 curcuma longa Nutrition 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000011010 flushing procedure Methods 0.000 description 1
- 230000003862 health status Effects 0.000 description 1
- 230000003278 mimic effect Effects 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 235000013976 turmeric Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61B—DIAGNOSIS; SURGERY; IDENTIFICATION
- A61B5/00—Measuring for diagnostic purposes; Identification of persons
- A61B5/0059—Measuring for diagnostic purposes; Identification of persons using light, e.g. diagnosis by transillumination, diascopy, fluorescence
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
- A23L29/281—Proteins, e.g. gelatin or collagen
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
- A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61B—DIAGNOSIS; SURGERY; IDENTIFICATION
- A61B5/00—Measuring for diagnostic purposes; Identification of persons
- A61B5/0059—Measuring for diagnostic purposes; Identification of persons using light, e.g. diagnosis by transillumination, diascopy, fluorescence
- A61B5/0077—Devices for viewing the surface of the body, e.g. camera, magnifying lens
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61B—DIAGNOSIS; SURGERY; IDENTIFICATION
- A61B5/00—Measuring for diagnostic purposes; Identification of persons
- A61B5/103—Detecting, measuring or recording devices for testing the shape, pattern, colour, size or movement of the body or parts thereof, for diagnostic purposes
- A61B5/11—Measuring movement of the entire body or parts thereof, e.g. head or hand tremor, mobility of a limb
- A61B5/1113—Local tracking of patients, e.g. in a hospital or private home
- A61B5/1114—Tracking parts of the body
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61B—DIAGNOSIS; SURGERY; IDENTIFICATION
- A61B5/00—Measuring for diagnostic purposes; Identification of persons
- A61B5/103—Detecting, measuring or recording devices for testing the shape, pattern, colour, size or movement of the body or parts thereof, for diagnostic purposes
- A61B5/11—Measuring movement of the entire body or parts thereof, e.g. head or hand tremor, mobility of a limb
- A61B5/1126—Measuring movement of the entire body or parts thereof, e.g. head or hand tremor, mobility of a limb using a particular sensing technique
- A61B5/1128—Measuring movement of the entire body or parts thereof, e.g. head or hand tremor, mobility of a limb using a particular sensing technique using image analysis
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61B—DIAGNOSIS; SURGERY; IDENTIFICATION
- A61B5/00—Measuring for diagnostic purposes; Identification of persons
- A61B5/22—Ergometry; Measuring muscular strength or the force of a muscular blow
- A61B5/224—Measuring muscular strength
- A61B5/228—Measuring muscular strength of masticatory organs, e.g. detecting dental force
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61B—DIAGNOSIS; SURGERY; IDENTIFICATION
- A61B5/00—Measuring for diagnostic purposes; Identification of persons
- A61B5/45—For evaluating or diagnosing the musculoskeletal system or teeth
- A61B5/4538—Evaluating a particular part of the muscoloskeletal system or a particular medical condition
- A61B5/4542—Evaluating the mouth, e.g. the jaw
-
- G—PHYSICS
- G06—COMPUTING; CALCULATING OR COUNTING
- G06F—ELECTRIC DIGITAL DATA PROCESSING
- G06F18/00—Pattern recognition
- G06F18/20—Analysing
- G06F18/24—Classification techniques
-
- G—PHYSICS
- G06—COMPUTING; CALCULATING OR COUNTING
- G06T—IMAGE DATA PROCESSING OR GENERATION, IN GENERAL
- G06T7/00—Image analysis
- G06T7/90—Determination of colour characteristics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- G—PHYSICS
- G06—COMPUTING; CALCULATING OR COUNTING
- G06T—IMAGE DATA PROCESSING OR GENERATION, IN GENERAL
- G06T2207/00—Indexing scheme for image analysis or image enhancement
- G06T2207/10—Image acquisition modality
- G06T2207/10024—Color image
-
- G—PHYSICS
- G06—COMPUTING; CALCULATING OR COUNTING
- G06T—IMAGE DATA PROCESSING OR GENERATION, IN GENERAL
- G06T2207/00—Indexing scheme for image analysis or image enhancement
- G06T2207/10—Image acquisition modality
- G06T2207/10028—Range image; Depth image; 3D point clouds
-
- G—PHYSICS
- G06—COMPUTING; CALCULATING OR COUNTING
- G06T—IMAGE DATA PROCESSING OR GENERATION, IN GENERAL
- G06T2207/00—Indexing scheme for image analysis or image enhancement
- G06T2207/30—Subject of image; Context of image processing
- G06T2207/30242—Counting objects in image
Definitions
- the invention relates to a method for evaluating a purchase function test. From the general state of the art it is known to analyze the chewing process of humans through the use of elastic model food. In such examinations, a test person is given such model food as a chewing gown, which is to be chewed on one or both sides of the jaw for a certain time, without swallowing split-off particles of the model food. After completion of the chewing test, the subject is spat in a sieve by the subject and can subsequently be analyzed. However, the result of such a bump test depends on many different factors, such. As the condition of the occlusal surfaces, the presence of dentures or the like.
- predetermined standard values which includes a distinction between unketched components of the model food, partially chewed ingredients with no cleaved model food particles and cleaved particles.
- a method begins with the provision of spilled chewed model food with chewing functional parts. It can, as mentioned above, the actual chewing process for chewing the model food within specified time periods and in compliance with prescribed procedures, such. B. chewing on only one side of the jaw or the like.
- the chewed model food is then rinsed to get depending on the chewing ability of the subject either the chewed chewing pieces or the chewed chewing pieces in the form of particles, which are freed by the flushing of the wetting with saliva.
- the chewed model food can be spit into a sieve, which is then rinsed under cold water.
- the classification can be made on the basis of a scale that follows, for example, the known school grading system. Accordingly, a simple but reproducible due to the standardized procedure method for evaluating the Kaufunktionstests that can be carried out on the basis of simple classification rules without much effort and therefore allows almost no fallacies in the interpretation of the test results.
- the predetermined standard values relating to the patient are individualized for classification.
- an optical measurement of the particles is additionally carried out.
- the optical measurement can be performed two-dimensionally or three-dimensionally.
- the size of the particles, their volume and number of data representing normal values becomes Database compared.
- the authority data of the database can be customized to a subject, whereby preferably an age of the subject, a tooth status or a prosthetic status are taken into account.
- An automated evaluation can be carried out in particular by comparing the size of the particles, their volume and number with standard values from a database.
- the authority data of the database are individualized with respect to a subject, so that, for example, an age of the subject, a tooth status or a prosthetic status can be taken into account.
- the individualized norm data thus indicate how a subject should be able to chew with the corresponding biological data. By comparing a single subject with such individualized standard data, a deviation of the purchase function can thus be reliably detected.
- lower jaw movements are additionally detected when chewing the model food.
- lower jaw movements can be detected with a camera or a device for joint track recording.
- both the extent of the chewing motion and the location of the chewing movements can be analyzed in comparison to standard movements such as protrusion, retrusion or opening and closing or mediotrusion on both sides of the jaw.
- every chewing movement from a reference position should be started in order to be able to assess the position of the chewing movement in relation to this reference position.
- Such analyzes may be carried out on both sides of To judge position. Such analyzes can be done on both sides of the jaw.
- the purchase function parts are produced as cylindrical bodies from a gelatin mass and the model food comprises purchase function parts of different hardness.
- the model food with chewing functional parts of different hardness can be chewed by a patient in a chewing robe.
- the step of providing the chewed model food may comprise different chewing positions in the mouth of a patient.
- Model food is typically made in a cylindrical shape with a known degree of hardness and standardized exterior dimensions, wherein the model food to be used for chewing analysis is elastic and can be based on a conventional gelatin mass as used to make commercial fruit gums. It is a standard cylindrical shape, typically 1 cm in height and 2 cm in diameter, made in three different degrees of hardness (soft, medium, hard). The different degrees of hardness are achieved by adding different amounts of gelatine to the matrix (soft: 15.5 g per mass, medium: 23 g per mass, hard: 31 g per mass). The different degrees of hardness can be dyed with different natural colors (hard: red - elderberry, medium: yellow - turmeric, soft: green - chlorophyllin) and be provided with strawberry flavor of equal intensity. Advantageously, this facilitates the optical measurement and / or the classification.
- a processor will be specified which receives instructions from a memory which are suitable for carrying out a method as described above.
- the processor may be part of a mobile phone or flat computer (tablet computer), wherein the commands are provided in the form of application software for mobile devices, wherein a camera of the mobile phone or flat computer for the optical measurement of the particles is controllable.
- the processor may be part of a data processing system which is coupled to a light sensor or a camera for optical measurement of the particles.
- the camera can be equipped with two filters that can filter out reflections.
- the filters are arranged, for example, at an angle of 90 ° to each other.
- One filter is in front of a flash, the other filter in front of a lens of the camera.
- a two-dimensional evaluation can thus be carried out more precisely.
- the automatic evaluation of the particles can be carried out with a suitable camera, in a preferred embodiment, both the camera and the software required for evaluation part of a mobile phone, so that such an evaluation of a Kaufunktionstests according to the inventive method also carried out automatically without support from clinical staff can be.
- the software is provided in the form of application software for mobile devices, wherein a user must enter his individual data required for evaluation once.
- Fig. 2 shows schematically an example of model food in chewed form using the method according to the invention
- Fig. 3 shows a structure for carrying out the method according to the invention according to one embodiment.
- model food MN with purchase function parts KF is provided as cylindrical bodies of a gelatin mass, for example by means of a spoon LO to a subject PB.
- the model food MN is produced in a cylindrical shape with different degrees of hardness and standardized outside dimensions.
- the model food MN to be used to analyze the chewing is elastic and is based on a conventional gelatin mass used to make commercial fruit gums. It is a standard cylindrical shape, typically 1 cm in height and 2 cm in diameter, manufactured in three different degrees of hardness (soft, medium, hard).
- the different degrees of hardness are achieved by adding different amounts of gelatine to the matrix (eg soft: 15.5 g per mass, medium: 23 g per mass, hard: 31 g per mass).
- the different degrees of hardness dyed with different natural colors and be provided with aromas of equal intensity.
- the subjects are asked to sit in the dentist's chair. It is explained to you on the right or left side, the following Kauprobe comprising the model food MN first salivate, then with maximum chewing intensity, for example, for 30 seconds to chew without swallowing a particle. At the end of the Kauphase sounds a signal to cancel. The subject spits out the chewing, as shown in Fig. 1 right.
- Theuckedsparichelten parts are rinsed under running cold water and thus freed from saliva.
- the method according to the invention begins with the provision of spit-out chewed model food MN with purchase function parts KF. It can, as mentioned, the actual chewing process for chewing the model food MN within specified periods of time and in compliance with prescribed procedures, such. B. chewing on only one side of the jaw or the like. All particles in the mouth are collected. The chewed model food MN is then rinsed to get depending on the chewing ability of the subject either the chewed chewing pieces or the chewed chewing parts in the form of particles PA, which are freed by the rinsing of the wetting with saliva.
- the chewed model food MN can be spit into a sieve (not shown in Fig.
- the particles are separated so that they are insulated from one another, for which purpose the prefabricated paper sheet can preferably be used as the carrier TR.
- the particles are sorted out within the respective area with two spatulas and isolated from each other.
- FIG. 1 An example of chewed model food is shown in FIG.
- the model food MN is now present with the chewed components of the model food MN as in area I, partially chewed components without split off particles of the model food MN as in area II or with cleaved particles PA of the model food MN as in area III.
- the total number of particles PA is determined, wherein the total number of particles PA is finally classified, in which the total number obtained with previously determined norm values, which can also take into account the individual condition of the subject.
- the classification can be made on the basis of a scale that follows, for example, the known school grading system. Accordingly, a simple but reproducible due to the standardized procedure method for evaluating the Kaufunktionstests that can be carried out on the basis of simple classification rules without much effort and therefore allows almost no fallacies in the interpretation of the test results.
- the particles can be dried until dry and firm on the paper sheet.
- the sheet of the paper sheet can be placed in a display case and archived in a file folder.
- a complete bump test consists of a total of nine cycle sequences: the respective hardness of the model food is chewed once on the right, then on the left and finally on both sides. This happens in a given order:
- Step 1 right / soft model food
- Step 2 left / soft model food
- Step 4 right / medium hard model food
- Step 5 left / medium hard model food
- Step 6 both-sided / medium-hard model food
- Step 7 right / hard model food
- Step 8 left / hard model food, and step 9 both sides / hard model food.
- lower jaw movements can be detected when chewing the model food MN.
- both the extent of the Analyze movement as well as the location of the chewing movements in comparison to standard movements such as protrusion, retrusion or opening and closing or medi- otrusion on both sides of the patient's jaw For this purpose, every chewing movement from a reference position should be started in order to be able to assess the location of the chewing movement in relation to this reference position. Such analyzes can be done on both sides of the jaw.
- test specimens which the subject comminutes as a MN model in a standardized cycle sequence, are standardized in size and shape, have elastic properties (no nuts or carrots that can be crushed by forces, but the elastic properties make high demands the tooth surfaces of the occlusion with bumps that have disruptive functions) and become increasingly smaller (other than chewing gum-based assays).
- elastic properties no nuts or carrots that can be crushed by forces, but the elastic properties make high demands the tooth surfaces of the occlusion with bumps that have disruptive functions
- the entire test procedure does not only consist of a causal sequence, but takes into account the great adaptability of the chewing organ: if there are no teeth on one side, then a one-off purchase function test can certainly represent a very good but only one-sided chewing efficiency. Thus, a false negative result of a one-sided chewing test could be derived.
- the chewing organ is not so heavily loaded by a single chewing test in the period of 30 seconds or even 60 seconds that already recognized latent problems can be. Therefore, the bump test is based on several degrees of hardness (soft, medium and hard) and a total of 9 tests.
- an optical measurement of the particles is additionally carried out by means of a light sensor LS1.
- the optical measurement can be carried out two-dimensionally.
- at least one further light sensor LS2 is provided.
- a light sensor for example, a CCD sensor can be used. It is also possible to provide additional light sensors to further increase the processing accuracy. Furthermore, it is also conceivable to use a laser scanner for two- or three-dimensional optical measurement.
- two filters can be provided which can filter out reflections.
- the filters are arranged, for example, at an angle of 90 ° to each other.
- One filter is located in front of a flash, the other filter in front of a lens of the CCD sensor.
- a two-dimensional evaluation can thus be carried out more precisely.
- not only is the total number of particles PA or the distinction between the chewed components of the model food, partially chewed components without cleaved particles of the model food and cleaved particles made but additionally also a geometric dimension such as size or volume of the particles.
- the classification can be made on the basis of a scale that takes into account the size distribution of the chewed parts of the model food.
- Such an optical measurement by means of the light sensors LS1 and LS2 thus increases the meaningfulness of the purchase function test, wherein the images obtained for determining the geometric dimensions can be further processed by means of a processor PR.
- the processor can be connected to a database DB in order to compare the size of the particles, their volume and the number of data representing the database DB.
- the authority data of the database DB may be individualized with respect to a subject, preferably taking into account a subject's alf, a dental status or a prosthetic status.
- the individualized norm data thus indicate how a subject should be able to chew with the corresponding biological data.
- the processor PR may be part of a mobile phone or flat computer (not shown in FIG. 3), the method being provided by instructions in the form of mobile application software.
- a light sensor LS1 a camera of the mobile phone or flat computer (tablet computer) for optical measurement of the particles PA can be controlled.
- the processor PR is part of a data processing system that is coupled to a camera as a light sensor LS1 for the optical measurement of the particles.
- the optical automated evaluation provides a comparison to an individualized standard by taking into account the demographic data such as age, sex, dental status, prosthetic status, and health status.
- the dentist thus has the opportunity to assess the chewing efficiency of the individual patient individually based on his representative age group and taking into account his status.
- the (optimal) target state is displayed, which represents the chewing efficiency, when the intraoral situation is improved and prosthetically rehabilitated.
- optical automated evaluation takes into account the following intra-individual comparison options:
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Abstract
Description
Claims
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DE102016107689.9A DE102016107689A1 (de) | 2016-04-26 | 2016-04-26 | Verfahren zur Auswertung eines Kaufunktionstests |
PCT/EP2017/059662 WO2017186643A1 (de) | 2016-04-26 | 2017-04-24 | Verfahren zur auswertung eines kaufunktionstests |
Publications (1)
Publication Number | Publication Date |
---|---|
EP3448239A1 true EP3448239A1 (de) | 2019-03-06 |
Family
ID=58668857
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
EP17721080.4A Withdrawn EP3448239A1 (de) | 2016-04-26 | 2017-04-24 | Verfahren zur auswertung eines kaufunktionstests |
Country Status (6)
Country | Link |
---|---|
US (1) | US20190065909A1 (de) |
EP (1) | EP3448239A1 (de) |
JP (1) | JP2019514525A (de) |
CN (1) | CN109475292A (de) |
DE (1) | DE102016107689A1 (de) |
WO (1) | WO2017186643A1 (de) |
Families Citing this family (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP6637828B2 (ja) * | 2016-04-26 | 2020-01-29 | 医療法人社団皓有会 | 咀嚼能力評価装置 |
TW202120904A (zh) * | 2019-08-21 | 2021-06-01 | 國立大學法人大阪大學 | 食塊形成裝置、咀嚼狀態評價方法、口感評價方法及食塊的製造方法 |
CN111862245B (zh) * | 2020-08-04 | 2022-11-04 | 江南大学 | 一种食品咀嚼效率的评估方法 |
CN113729714A (zh) * | 2021-09-30 | 2021-12-03 | 华北电力大学 | 一种牙齿咬合力测试方法及康复训练仪 |
TWI797803B (zh) * | 2021-11-01 | 2023-04-01 | 臺北醫學大學 | 非侵入式咀嚼功能檢測的食品套組及方法 |
Family Cites Families (13)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH06102605B2 (ja) * | 1990-11-19 | 1994-12-14 | 昭和薬品化工株式会社 | 歯科用検査剤組成物 |
JP2001190575A (ja) * | 2000-01-17 | 2001-07-17 | Showa Yakuhin Kako Kk | 義歯不適合検査用の組成物キット |
JP3765776B2 (ja) * | 2002-07-03 | 2006-04-12 | 独立行政法人科学技術振興機構 | 咀嚼機能評価システム |
JP3975204B2 (ja) * | 2004-02-26 | 2007-09-12 | 井上アタッチメント株式會社 | 咀嚼機能検査用ワックスキューブ及びその製造方法並びに製造装置 |
KR100698400B1 (ko) * | 2004-04-14 | 2007-03-23 | 이은주 | 탈모증 및 전립선비대증 치료를 위한 약제학적 조성물 |
JP4852760B2 (ja) * | 2004-10-26 | 2012-01-11 | 国立大学法人大阪大学 | 咀嚼能率測定装置及びこれを用いた咀嚼能率測定方法 |
US8961437B2 (en) * | 2009-09-09 | 2015-02-24 | Youhanna Al-Tawil | Mouth guard for detecting and monitoring bite pressures |
EP2637016A4 (de) * | 2010-11-05 | 2014-01-08 | Examastica Co | Bildgebungsvorrichtung, verfahren zur verarbeitung von mit dieser bildgebungsvorrichtung aufgenommenen bildern und bildaufnahmesystem |
WO2014066438A1 (en) * | 2012-10-22 | 2014-05-01 | Mars, Incorporated | Aerated injection molded pet chew |
DE102013101511A1 (de) * | 2013-02-15 | 2014-08-21 | Bredent Gmbh & Co. Kg | Zahnprothetische Anordnung und zahnprothetisches System |
CN103558104A (zh) * | 2013-11-13 | 2014-02-05 | 长江师范学院 | 基于耦合仿生的食品脆性测试仪及测试方法 |
JP5811489B1 (ja) * | 2015-06-01 | 2015-11-11 | 国立大学法人 岡山大学 | 食塊粒子の拡散方法、食塊粒子の観察装置、混合液の作成方法及び洗浄器 |
CN105433963B (zh) * | 2015-11-27 | 2018-12-18 | 西安交通大学 | 测量单对牙齿咬合力的新型凝胶薄膜电容式传感器及方法 |
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2016
- 2016-04-26 DE DE102016107689.9A patent/DE102016107689A1/de not_active Withdrawn
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2017
- 2017-04-24 JP JP2018555876A patent/JP2019514525A/ja not_active Ceased
- 2017-04-24 WO PCT/EP2017/059662 patent/WO2017186643A1/de active Application Filing
- 2017-04-24 EP EP17721080.4A patent/EP3448239A1/de not_active Withdrawn
- 2017-04-24 CN CN201780026207.8A patent/CN109475292A/zh active Pending
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2018
- 2018-10-25 US US16/170,261 patent/US20190065909A1/en not_active Abandoned
Also Published As
Publication number | Publication date |
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CN109475292A (zh) | 2019-03-15 |
DE102016107689A1 (de) | 2017-10-26 |
WO2017186643A1 (de) | 2017-11-02 |
US20190065909A1 (en) | 2019-02-28 |
JP2019514525A (ja) | 2019-06-06 |
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