Simulation Analysis of Food Materials Damage Effect Based on Chewing Movement
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Abstract:
Reverse engineering technology was used to reconstruct three-dimensional models of the incisors as well as top and bottom first molars which played a major role in the chewing movement. The simplified chewing movement models were constructed by modern occlusion theory and temporomandibular articulation movement theory, and it was divided into three modes: cutting mode, compressing mode and grinding mode, which simulated the whole process of chewing and crushing food. Based on the elastic-plastic constitutive model of food materials, the joint strength theory was introduced to analyze the effect of chewing movement rule on the degree of material damage. Five different rates were taken by uniform motion mode, and the results showed that under the grinding mode, the higher rate of chewing had good effect on the destruction of the food. And the greatest shear stress and mises stress were achieved after chewing for 0.3 s, being of 16.07 MPa and 14.20 MPa respectively. When the simulation time of variable motion model was 0.2 s, the effect of chewing acceleration was relatively weak. Therefore, the larger shear stress and mises stress were produced by uniform variable motion, which were 15.64 MPa and 13.86 MPa, respetively. So it was more suitable for grinding flexible and durable food.
