Effect of frozen storage on preservation of a silicone-based test food material
Braz. j. oral sci
; 21: e225757, jan.-dez. 2022. ilus
Article
en En
| LILACS, BBO
| ID: biblio-1366215
Biblioteca responsable:
BR218.1
ABSTRACT
Aim:
This study aimed to evaluate the effect of frozen storage on the physical properties of a silicone-based test food material, highly used to evaluate the masticatory performance in research settings.Methods:
A total of 1,666 silicone cubes of Optosil Comfort® with 5.6-mm edges were shaped and stored at -18°C. The cubes were subsequently tested for flexural strength (maximum force, displacement, stress, and strain) before breaking (n = 136), changes in weight and size (n = 170), and masticatory performance (n = 1360) at eight timepoints immediately after cube preparation (baseline, no freezing), and 1, 2, 3 and 4 weeks, and 2, 4 and 6 months after frozen storage. The cubes were thawed 8 h before each assessment.Results:
The maximum force, stress, maximum displacement, and deformation values for the cubes were not affected by freezing (P > 0.05). At all of the time points, the cubes exhibited similar weight (P = 0.366) and size (identical values). The masticatory performance for the cubes also showed no differences from baseline through 6 months (P = 0.061).Conclusion:
Freezing Optosil Comfort® silicone cubes did not alter the physical and mechanical properties of the material, being suitable to optimize the assessment of masticatory parameters for researchpurposes:
Palabras clave
Texto completo:
1
Base de datos:
LILACS
Asunto principal:
Elastómeros de Silicona
/
Ensayo de Materiales
/
Congelación
/
Resistencia Flexional
/
Masticación
Idioma:
En
Revista:
Braz. j. oral sci
Asunto de la revista:
ODONTOLOGIA
Año:
2022
Tipo del documento:
Article