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. 2020 May 15;20(10):5379-5388.
doi: 10.1109/jsen.2020.2968009. Epub 2020 Jan 20.

Comparison of wearable sensors for estimation of chewing strength

Delwar Hossain  1 , Masudul Haider Imtiaz  1 , Edward Sazonov  1
Affiliations

Comparison of wearable sensors for estimation of chewing strength

Delwar Hossain et al. IEEE Sens J. .

Abstract

This paper presents wearable sensors for detecting differences in chewing strength while eating foods with different hardness (carrot as a hard, apple as moderate and banana as soft food). Four wearable sensor systems were evaluated. They were: (1) a gas pressure sensor measuring changes in ear pressure proportional to ear canal deformation during chewing, (2) a flexible, curved bend sensor attached to right temple of eyeglass measuring the contraction of the temporalis muscle, (3) a piezoelectric strain sensor placed on the temporalis muscle, and (4) an electromyography sensor with electrodes placed on the temporalis muscle. Data from 15 participants, wearing all four sensors at once were collected. Each participant took and consumed 10 bites of carrot, apple, and banana. The hardness of foods were measured by a food penetrometer. Single-factor ANOVA found a significant effect of food hardness on the standard deviation of signals for all four sensors (P-value < .001). Tukey's multiple comparison test with 5% significance level confirmed that the mean of the standard deviations were significantly different for the provided test foods for all four sensors. Results of this study indicate that the wearable sensors may potentially be used for measuring chewing strength and assessing the food hardness.

Keywords: chewing; chewing sensors; chewing strength; electromyography; food hardness; mastication; pressure sensor; strain sensor.

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Figures

Fig. 1.
Fig. 1.
Four wearable sensor systems: (a) Ear Canal Pressure Sensor (b) Piezoresistive Bend Sensor (c) Piezoelectric Strain Sensor (d) EMG Sensor.
Fig. 2.
Fig. 2.
Truncation of full signal for separate test food.
Fig. 3.
Fig. 3.
(a) Normalized pressure sensor signal (b) Signals of First five chews for test foods (c) Variation of standard deviation in chewing test foods (d) Box plot of chewing strength estimation for three test foods.
Fig. 4.
Fig. 4.
Post-hoc analysis of variation using Tukey’s test for pressure sensor.
Fig. 5.
Fig. 5.
(a) Normalized Piezoresistive bend sensor signal (b) Signals of First five chews for test foods (c) Variation of standard deviation in chewing test foods (d) Box plot of chewing strength estimation for three test foods.
Fig. 6.
Fig. 6.
Post-hoc analysis of variation using Tukey’s test for piezoresistive bend sensor.
Fig. 7.
Fig. 7.
(a) Normalized strain sensor signal (b) Signals of First five chews for test foods (c) Variation of standard deviation in chewing test foods (d) Box plot of chewing strength estimation for three test foods.
Fig. 8.
Fig. 8.
Post-hoc analysis of variation using Tukey’s test for piezoelectric strain sensor.
Fig. 9.
Fig. 9.
(a) Normalized EMG sensor signal (b) Signals of First five chews for test foods (c) Variation of standard deviation in chewing test foods (d) Box plot of chewing strength estimation for three test foods.
Fig. 10.
Fig. 10.
Post-hoc analysis of variation using Tukey’s test for EMG sensor.
See this image and copyright information in PMC

References

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