Analysis of oral breakdown of food gels using image analysis

Characterizing the dynamics of food oral breakdown is of interest to understand the temporal perception of food products. Several studies aimed at characterizing bolus properties through the determination of particle size distribution, saliva uptake and rheological properties. For soft and heterogeneous foods, it is difficult to have a description of the evolution of food breakdown in the mouth, because the concept of individual particles is not clear and the bolus texture is not always homogeneous. For this reason, it is convenient to examine the possible utilization of other analytical techniques. The present work aimed at studying the possible contribution of artificial vision for studyi…