Ultrasound monitoring of a deformable tongue-food gel system during uniaxial compression-an in vitro study

This study presents a novel ultrasound method for exploring the mechanical deformability of artificial tongue models (ATMs) topped with agar and/or gelatin food gels during uniaxial compression. The ATMs were made from polyvinyl alcohol and displayed different levels of rigidity and surface roughness. We quantified deformation of the ATM-food system as it underwent compression induced by a texture analyzer. We collected realtime measurements via an ultrasound transducer (1 MHz) placed beneath the ATM, enabling to monitor noninvasively the ultrasound time of flight (ToF) and the apparent reflection coefficient (R*) of the ATM-food interface. The results on ToF reflected the tie between the level of force and ATM deformation; they were also precise enough to identify gel fracture. R* was a crucial parameter influenced by both ATM properties (rigidity, surface roughness) and food gel properties (syneresis, ability to mold to surface asperities).

Automated summary

This study presents a novel ultrasound method for exploring the mechanical deformability of artificial tongue models topped with agar and/or gelatin food gels during uniaxial compression. The results on ToF reflected the tie between the level of force and ATM deformation; they were also precise enough to identify gel fracture. R* was a crucial parameter influenced by both ATM properties and food gel properties.