In vivo measurement of tongue-palate pressure during semi-solid foods consumption

Mechanisms of oral processing depend on food properties. The mechanisms have been well described in the case of solid food products. However, those involved in the oral processing of soft foods have been less investigated so far. Soft foods are mainly subjected to compression and shearing movements between the tongue and the palate. The objective of this work was to measure tongue-palate pressure developed during the consumption of different commercial products varying in texture.