Table 2.
Disintegration profiles and parameters of Eq. 4 for representative foods
| Disintegration profile | k | β (1/min) | MSE × 103 | r | t 1/2 (min) | |
|---|---|---|---|---|---|---|
| Ham (ø 6 × L6 mm cylinder) | Exponential | 0.484 | 0.260 | 2.181 | 1.00 | 4.3 |
| Fried dough (6 × 6 × 6 mm) | Exponential | 0 | 0.121 | 0.548 | 0.998 | 5.8 |
| Carrot (ø 6 × L6 mm cylinder) | Sigmoidal | 0.994 | 0.105 | 2.141 | 1.00 | 16.0 |
| Beef jerky (6 × 6 × 4 mm) | Delayed-sigmoidal | 2.16 | 0.027 | 3.89 | 0.97 | 94.9 |
| Almond (6 × 6 × 4 mm) | Delayed-sigmoidal | 1.785 | 0.004 | 1.051 | 1.00 | 598.6 |
| Peanut (6 × 6 × 4 mm) | Delayed-sigmoidal | 1.977 | 0.003 | 1.304 | 0.984 | 714.8 |
Trial condition, 500 mL of simulated gastric content (gastric juice 176 mL, beads 324 g); turntable rotation speed, 30 rpm