Abstract Food oral processing plays a key role in sensory perception, consumer acceptance and food intake. However, little is known about the influence of physical food properties on oral processing of different type of food products. The primary objective of this study was to determine the influence of rheological and mechanical properties of foods on oral processing behavior of liquid (drinkable), semi-solid (spoonable) and solid foods (chewable). The secondary objective was to quantify the influence of product liking, frequency of consumption and familiarity on oral processing behavior. Rheological and mechanical properties of 18 commercially available foods were quantified. Parameters describing oral processing behavior such as sip and bite size, consumption time, eating rate, number of swallows, number of chews, cycle duration, and chewing rate were extracted from video recordings of 61 consumers. Subjects evaluated products’ liking, familiarity, and frequency of consumption using questionnaires. Consumers strongly adapted oral processing behavior with respect to bite size, consumption time, and eating rate to the rheological and mechanical properties of liquid, semi-solid and solid foods. This adaptation was observed within each food category. Chewing rate and chewing cycle duration of solid foods were not influenced by mechanical properties and remained relatively constant. Liking, familiarity, and consumption frequency showed to impact oral processing behavior, although to a lower degree than the rheological and mechanical properties of food. We conclude that the oral processing behaviors of liquid, semi-solid and solid foods are mainly determined by their rheological and mechanical properties.

中文翻译：

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可饮用、可舀和可咀嚼食品的口腔加工行为主要由流变学和机械食品特性决定

摘要 食物口腔加工在感官知觉、消费者接受度和食物摄入方面起着关键作用。然而，关于食品物理特性对不同类型食品的口腔加工的影响知之甚少。本研究的主要目的是确定食物的流变学和机械特性对液体（饮用）、半固体（勺状）和固体食物（咀嚼）的口腔加工行为的影响。次要目标是量化产品喜好、消费频率和熟悉度对口腔加工行为的影响。对 18 种市售食品的流变学和机械特性进行了量化。描述口腔处理行为的参数，例如啜饮和咬合大小、消费时间、进食率、吞咽次数、咀嚼次数、循环持续时间、和咀嚼率是从 61 名消费者的录像中提取的。受试者使用问卷评估产品的喜好、熟悉度和消费频率。消费者强烈地根据液体、半固体和固体食物的流变学和机械特性调整口腔加工行为，如咬口大小、食用时间和进食速度。在每个食物类别中都观察到了这种适应。固体食物的咀嚼速度和咀嚼周期持续时间不受机械性能的影响，保持相对恒定。喜好、熟悉度和消费频率会影响口腔加工行为，尽管影响程度低于食物的流变学和机械特性。我们得出结论，液体的口腔加工行为，