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Journal of Dental Research
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Kinematic Modeling of Jaw-closing Movement during Food Breakage

K. Yashiro

Department of Orthodontics and Dentofacial Orthopedics, Graduate School of Dentistry, Osaka University, 1-8 Yamadaoka, Suita, Osaka, Japan 565-0871

M. Fujii

Department of Orthodontics and Dentofacial Orthopedics, Graduate School of Dentistry, Osaka University, 1-8 Yamadaoka, Suita, Osaka, Japan 565-0871

O. Hidaka

Department of Orthodontics and Dentofacial Orthopedics, Graduate School of Dentistry, Osaka University, 1-8 Yamadaoka, Suita, Osaka, Japan 565-0871, ktakada{at}dent.osaka-u.ac.jp

K. Takada

Department of Orthodontics and Dentofacial Orthopedics, Graduate School of Dentistry, Osaka University, 1-8 Yamadaoka, Suita, Osaka, Japan 565-0871

It has been demonstrated that the vertical jaw movement trajectories during gum-chewing can be explained by jerk-cost minimization. However, it is uncertain whether the masticatory jaw movement in space can be predicted by the minimum-jerk model. The aims of the present study were to develop minimum-jerk models that would explain 3D masticatory jaw movements with different hardnesses of foods, and to evaluate if the models can predict the movements accurately. The 3D masticatory jaw movement during food breakage was formulated for two types of test foods. The coefficients of determination (R2) between the measured and model-based values ranged from 0.846 to 0.882. Differences were found in the kinematic parameters between the test foods. The results suggest that the models predict the 3D jaw movements during food breakage and are effective in differentiating among the kinematic features of masticatory jaw movements that are peculiar to the mechanical properties of foodstuffs.

Key Words: minimum-jerk model • jaw movement • food breakage • human • food property.

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Journal of Dental Research, Vol. 80, No. 11, 2030-2034 (2001)
DOI: 10.1177/00220345010800111601
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