Towards modelling of fluid flow and food breakage by the teeth in the oral cavity using smoothed particle hydrodynamics (SPH)

Smoothed particle hydrodynamics method applied to oral region: A narrative review

Traditionally, simulation studies in dentistry have relied on the finite element method (FEM). However, the smoothed particle hydrodynamics (SPH) method, which represents objects as particle collections without the use of meshes, has gained recent attention. Despite its application in dentistry, there is currently a lack of comprehensive literature summarizing the specific applications of the SPH method in the oral region. This review aims to provide a summary of studies that have utilized the SPH method in dentistry, focusing on its applications in analyzing large deformations, such as dental ceramic collisions, soft material analysis (e.g., denture adhesive), and virtual training simulations for dental treatments. By combining the advantages of the SPH and FEM methods, more accurate simulations can be achieved, and further applications of the SPH method in dentistry are anticipated.

Guiding the formulation of soft cereal foods for the elderly population through food oral processing: Challenges and opportunities

As the elderly population is growing steadily, more age-friendly food products that allow them to cover their nutritional needs and are enjoyable need to be designed. Since their oral physiology is considerably altered, the study of Food Oral Processing has become an essential discipline in food development, as it takes into consideration the complex interactions between food structure, oral processing, physiology and perception. Cereals are staple foods in many countries, and their consumption as bakery products is popular among the elderly population. In addition, when fortified with pulse proteins, they can help meet the protein needs of seniors and help fight against sarcopenia. For these reasons, this chapter presents an overview of the various aspects involved in the oral processing and formulation of soft cereal foods, translating them into challenges and opportunities that are of relevance to the design of realistic soft cereal foods targeted for the elderly that are nutritious and sensory appealing. This review focuses on the healthy elderly population and does not intend to cover the needs of the dependent elderly suffering from chronical diseases.

A Coupled Biomechanical-Smoothed Particle Hydrodynamics Model for Horse Racing Tracks

Distal limb injuries are common in racing horses and track surface properties have been associated with injury risk. To better understand how track surfaces may contribute to equine limb injury, we developed the first 3D computational model of the equine hoof interacting with a racetrack and simulated interactions with model representations of 1) a dirt surface and 2) an all-weather synthetic track. First, a computational track model using the Smoothed Particle Hydrodynamics (SPH) method with a Drucker-Prager (D-P) elastoplastic material model was developed. It was validated against analytical models and published data and then calibrated using results of a custom track testing device applied to the two racetrack types. Second, a sensitivity analysis was performed to determine which model parameters contribute most significantly to the mechanical response of the track under impact-type loading. Third, the SPH track model was coupled to a biomechanical model of the horse forelimb and applied to hoof-track impact for a horse galloping on each track surface. We found that 1) the SPH track model was well validated and it could be calibrated to accurately represent impact loading of racetrack surfaces at two angles of impact; 2) the amount of harrowing applied to the track had the largest effect on impact loading, followed by elastic modulus and cohesion; 3) the model is able to accurately simulate hoof-ground interaction and enables study of the relationship between track surface parameters and the loading on horses’ distal forelimbs.

In Silico Prediction of Food Properties: A Multiscale Perspective

Several open software packages have popularized modeling and simulation strategies at the food product scale. Food processing and key digestion steps can be described in 3D using the principles of continuum mechanics. However, compared to other branches of engineering, the necessary transport, mechanical, chemical, and thermodynamic properties have been insufficiently tabulated and documented. Natural variability, accented by food evolution during processing and deconstruction, requires considering composition and structure-dependent properties. This review presents practical approaches where the premises for modeling and simulation start at a so-called “microscopic” scale where constituents or phase properties are known. The concept of microscopic or ground scale is shown to be very flexible from atoms to cellular structures. Zooming in on spatial details tends to increase the overall cost of simulations and the integration over food regions or time scales. The independence of scales facilitates the reuse of calculations and makes multiscale modeling capable of meeting food manufacturing needs. On one hand, new image-modeling strategies without equations or meshes are emerging. On the other hand, complex notions such as compositional effects, multiphase organization, and non-equilibrium thermodynamics are naturally incorporated in models without linearization or simplifications. Multiscale method’s applicability to hierarchically predict food properties is discussed with comprehensive examples relevant to food science, engineering and packaging. Entropy-driven properties such as transport and sorption are emphasized to illustrate how microscopic details bring new degrees of freedom to explore food-specific concepts such as safety, bioavailability, shelf-life and food formulation. Routes for performing spatial and temporal homogenization with and without chemical details are developed. Creating a community sharing computational codes, force fields, and generic food structures is the next step and should be encouraged. This paper provides a framework for the transfer of results from other fields and the development of methods specific to the food domain.

Food Oral Processing-An Industry Perspective

We illustrate how scientific understanding of Food Oral Processing enables food product development with specific benefits for several target populations. in vivo, in vitro, and in silico approaches are discussed in the context of their ability to quantify oral processing from the molecular to the macroscopic scale. Based on this understanding, food structures with enhanced performance in terms of hedonic and nutritional properties as well as appropriateness for age and certain medical conditions can be developed. We also discuss current gaps and highlight development opportunities from an industry perspective.

Computer simulations of food oral processing to engineer teeth cleaning

Oral biofilm accumulation in pets is a growing concern. It is desirable to address this problem via non-invasive teeth cleaning techniques, such as through friction between teeth and food during chewing. Therefore, pet food design tools are needed towards optimising cleaning efficacy. Developing such tools is challenging, as several parameters affecting teeth cleaning should be considered: the food’s complex mechanical response, the contacting surfaces topology as well as the wide range of masticatory and anatomical characteristics amongst breeds. We show that Finite Element (FE) models can efficiently account for all these parameters, through the simulation of food deformation and fracture during the first bite. This reduces the need for time consuming and costly in-vivo or in-vitro trials. Our in-silico model is validated through in-vitro tests, demonstrating that the initial oral processing stage can be engineered through computers with high fidelity.

Oral care based foods are of great interest for increasing the dental health of animals. Here, the authors report on computer simulations to optimise the texture and geometry of food in order to maximise tooth abrasion and enhance cleaning efficiency.

Dynamic simulation of flat water kayaking using a coupled biomechanical-smoothed particle hydrodynamics model

Kayak racing performance is known to be dependent on technique, strength and equipment, but the relationship between these factors and performance is not well understood. Complete experimental measures of stroke technique and the interactions between the water and the paddle and the boat are not practical in a racing environment. Instead, simulation using computational fluid dynamics can be used to study this system. A coupled biomechanical-Smoothed Particle Hydrodynamics (B-SPH) model of the kayaking athlete is presented. Verification and validation of the model are confirmed using drag force data from the literature and a spatial resolution study. Using this model and stroke kinematics (developed from the combination of literature data and digitised motion of an amateur level athlete from video), calculations are made of (a) the fluid response to interactions with the paddle and kayak; (b) speed of the kayak; and (c) magnitudes of force and impulse on the paddle and the hands. Key features of the fluid response are related to the loading on the athlete and the speed of the kayak. Perturbations to stroke technique are explored to give new insights into the relationships between technique and racing performance.

Investigating mixing and emptying for aqueous liquid content from the stomach using a coupled biomechanical-SPH model

Computational modelling of gastric emptying reveals the complex flow patterns that occur. The resulting mixing is substantial in the inferior stomach but much lower near the fluid's top surface.

Compression simulations of plant tissue in 3D using a mass-spring system approach and discrete element method

A hybrid model based on a mass-spring system methodology coupled with the discrete element method (DEM) was implemented to simulate the deformation of cellular structures in 3D. Models of individual cells were constructed using the particles which cover the surfaces of cell walls and are interconnected in a triangle mesh network by viscoelastic springs. The spatial arrangement of the cells required to construct a virtual tissue was obtained using Poisson-disc sampling and Voronoi tessellation in 3D space. Three structural features were included in the model: viscoelastic material of cell walls, linearly elastic interior of the cells (simulating compressible liquid) and a gas phase in the intercellular spaces. The response of the models to an external load was demonstrated during quasi-static compression simulations. The sensitivity of the model was investigated at fixed compression parameters with variable tissue porosity, cell size and cell wall properties, such as thickness and Young's modulus, and a stiffness of the cell interior that simulated turgor pressure. The extent of the agreement between the simulation results and other models published is discussed. The model demonstrated the significant influence of tissue structure on micromechanical properties and allowed for the interpretation of the compression test results with respect to changes occurring in the structure of the virtual tissue. During compression virtual structures composed of smaller cells produced higher reaction forces and therefore they were stiffer than structures with large cells. The increase in the number of intercellular spaces (porosity) resulted in a decrease in reaction forces. The numerical model was capable of simulating the quasi-static compression experiment and reproducing the strain stiffening observed in experiment. Stress accumulation at the edges of the cell walls where three cells meet suggests that cell-to-cell debonding and crack propagation through the contact edge of neighboring cells is one of the most prevalent ways for tissue to rupture.

Impact of oral processing on texture attributes and taste perception

Mastication is the first step of food digestion, where foods are broken down and simultaneously impregnated by saliva resulting in the formation of semi-fluids known as food boluses. This review focuses on the impact of oral processing on texture attributes and taste perception. The article describes the oral actions in which texture characteristic are measured for the critical conditions that trigger swallowing. Taste perception also plays a key role in oral processing and oral sensations. There are still challenges in terms of determining different oral physiological characteristics. These include individual chewing behavior regardless of the temporal aspects of dominant processes of comminution, insalivation, bolus formation and swallowing. A comprehensive approach is essential to process favorable foods with respect to the food properties of texture and taste.

Bioavailability of Nutrients and Micronutrients: Advances in Modeling and In Vitro Approaches

The bioavailability of food nutrients and microconstituents is recognized as a determinant factor for optimal health status. However, human and animal studies are expensive and limited by the large amount of potential food bioactive compounds. The search for alternatives is very active and raises many questions. On one hand, in vitro digestion systems are good candidates, but to date only bioaccessibility has been correctly assessed. To go further, to what degree should natural processes be reproduced? What techniques can be used to measure the changes in food properties and structures in situ in a noninvasive way? On the other hand, modeling approaches have good potential, but their development is time-consuming. What compromises should be done between food and physiology realism and computational ease? This review addresses these questions by identifying highly resolved analytical methods, detailed computer models and simulations, and the most promising dynamic in vitro systems.

Effects of Agar Gel Strength and Fat on Oral Breakdown, Volatile Release, and Sensory Perception Using in Vivo and in Vitro Systems

The density and composition of a food matrix affect the rates of oral breakdown and in-mouth flavor release as well as the overall sensory experience. Agar gels of increasing concentration (1.0, 1.7, 2.9, and 5% agarose) with and without added fat (0, 2, 5, and 10%) were spiked with seven aroma volatiles. Differences in oral processing and sensory perception were systematically measured by a trained panel using a discrete interval time intensity method. Volatile release was measured in vivo and in vitro by proton transfer reaction mass spectrometry. Greater oral processing was required as agar gel strength increased, and the intensity of flavor-related sensory attributes decreased. Volatile release was inversely related to gel strength, showing that physicochemical phenomena were the main mechanisms underlying the perceived sensory changes. Fat addition reduced the amount of oral processing and had differential effects on release, depending on the fat solubility or lipophilicity of the volatiles.

Challenges in computational modelling of food breakdown and flavour release

A dynamic, three dimensional (3D) computational model that predicts the breakdown of food and the release of tastants and aromas could enhance the understanding of how food is perceived during consumption. This model could also shorten the development process of new foods because many virtual foods could be assessed, and discarded if unsuitable, before any physical prototyping is required. The construction and testing of a complete 3D model of mastication presents many challenges including an accurate representation of: the anatomical movements of the oral cavity (including the teeth, tongue, cheeks and palates), the breakdown behaviour of the food, the interactions between comminuted food and saliva as the bolus is formed, the release and transport of taste and aromas and how these physical and chemical processes are perceived by a person. These challenges are discussed in reference to previous experimental and simulation work and using results of new applications of a coupled biomechanical-smoothed particle hydrodynamics (B-SPH) model. The B-SPH model is demonstrated to simulate several complicated aspects of mastication including: (1) the sensitivity of particle size to changes in the movements of the jaw and tongue; (2) large strain behaviour of food due to softening by heating; (3) interactions between solid and liquid food components; (3) the release of tastants into the saliva; and (4) the transport of tastants to the taste buds. These applications show the possibilities of a model to viably simulate mastication, but highlight the many modelling and experimental challenges that remain.