Previously reported work (Drake, 1963, 1965a and b) has shown that mastication sounds contain information related to the Theological properties of the food chewed. The complete relationships, however, have not yet been determined. In the present work, which is an attempt at starting to elucidate the remaining problems, a basic thought is to supplement human chewing with a mechanical crushing. The former is more natural and, of course, the the real thing to study. The latter, however, lends itself to more reproducible experiments, and is therefore to be considered as a valuable research tool.


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  1. Andersson, Y., B. Drake, A. Granquist, L. Halldin, B. Johansson, R. M. Pangborn, and C. Å. Åkesson, J. Texture Studies 4, 119 (1973).CrossRefGoogle Scholar
  2. Drake, B., J. Food Sci. 28, 233 (1963).CrossRefGoogle Scholar
  3. Drake, B., J. Food Sci. 30, 556 (1965a).CrossRefGoogle Scholar
  4. Drake, B., Biorheol. 3, 21 (1965b).Google Scholar

Copyright information

© Springer-Verlag Berlin Heidelberg 1975

Authors and Affiliations

  • B. Drake
    • 1
  • L. Halldin
    • 1
  1. 1.Swedish Institute for Food Preservation Research (SIK)Göteborg 16Sweden

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