Scientists in Australia and New Zealand have used three-dimensional computational modelling to reveal the dynamics of food breakdown and flavour release during human chewing. The model can incorporate equations representing mechanical properties, and physical and chemical changes to build up a picture of human mastication.
In recent years, increasing health concerns related to the formulation of processed foods has left food producers with the task of reducing components such as salt, sugar and fat whilst retaining a sensory pleasing food product for the consumer. By computationally modelling mastication, scientists hope to simulate sensory stimuli to predict consumer perceptions of food as they eat.
Interested to know more? Read the full article Chemistry World here…
Challenges in computational modelling of food breakdown and flavour release
Simon M. Harrison, Paul W. Cleary, Graham Eyres, Matthew D. Sinnott and Leif Lundin
Food Funct., 2014, 5, 2792-2805
DOI: 10.1039/C4FO00786G
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