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Artificial tongues were newly designed with a modulus similar to that of a somewhat tense human tongue, using transparent urethane gels. A model of soft foods that are easy or difficult to crush with the tongue was prepared using gellan gums at different concentrations. A piece of gellan gum gel was uniaxially compressed on an artificial tongue with the flat probe of a texture analyzer. The food gel and artificial tongue were deformed, leading to the fracturing of food gels alone. During compression\u2010induced fracture, the softer food gels exhibited a lower force, lower displacement, and lower true stress than the harder gels on all artificial tongues. The fracture probability of gellan gels was lower for the combination of harder food gels and softer artificial tongues, as softer materials can deform to a larger extent. Fracture displacement of food gels was increased as the modulus of the artificial tongue decreased; however, the fracture force did not differ significantly. These results suggest that an artificial tongue with elastic modulus values similar to those of the actual human tongue is suitable for determining the fracture behavior of foods during compression between the tongue and hard palate.<\/jats:p>","DOI":"10.1111\/jtxs.12515","type":"journal-article","created":{"date-parts":[[2020,2,18]],"date-time":"2020-02-18T04:00:51Z","timestamp":1581998451000},"page":"612-621","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":13,"title":["Compression test of soft gellan gels using a soft machine equipped with a transparent artificial tongue"],"prefix":"10.1111","volume":"51","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-6105-8618","authenticated-orcid":false,"given":"Kaoru","family":"Kohyama","sequence":"first","affiliation":[{"name":"Food Research Institute National Agriculture and Food Research Organization  Tsukuba Ibaraki Japan"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[2020,3,4]]},"reference":[{"key":"e_1_2_7_2_1","doi-asserted-by":"publisher","DOI":"10.1111\/jtxs.12041"},{"key":"e_1_2_7_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2014.11.039"},{"key":"e_1_2_7_4_1","doi-asserted-by":"publisher","DOI":"10.2330\/joralbiosci1965.35.312"},{"key":"e_1_2_7_5_1","unstructured":"Cabinet Office Japan(2019 December 23). Annual Report on the Aging Society [Summary] FY2019. Retrieved fromhttps:\/\/www8.cao.go.jp\/kourei\/english\/annualreport\/2019\/pdf\/2019.pdf."},{"key":"e_1_2_7_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2007.11.013"},{"key":"e_1_2_7_7_1","unstructured":"Food Industry Affairs Bureau Ministry of Agriculture Forestry and Fisheries Japan(2019 February 28). Efforts relating to \u201cSmile Care Food\u201d. 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Instrumental compression test of soft food gels between a soft artificial tongue and a hard plate.Book of Abstracts of 5th International Conference on Food Oral Processing July 1\u20134 2018 at University of Nottingham Nottingham UK p.121. Retrieved fromhttps:\/\/www.nottingham.ac.uk\/conference\/fac-sci\/biosciences\/fop18\/abstracts.aspx."},{"key":"e_1_2_7_17_1","unstructured":"Kohyama K.(2019). Elderly\u2010friendly foods.Proceedings of 2019 KFN International Symposium and Annual Meeting Oct 23\u201325 2019 at ICC Jeju Jeju Korea p. 101. 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