Description:
<jats:p> <jats:bold>Abstract</jats:bold>. During mastication of food a number of processes occur, including deformation and flow (rheology), size reduction (comminution), and mixing and hydration with saliva. Changes in temperature and surface roughness (rugosity) may also be important. Food researchers should realize that rheological tests describe only a portion of the physical properties sensed in the mouth during mastication.</jats:p>