Análise da estabilidade dimensional de marcas de mordidas em alimentos.

Abstract

This study aimed to evaluate the dimensional stability of the bitemark in foods by observing the difference of intercanine distance (ICD) in marks of vestibular surfaces in bitten foods, such as cheese, chocolate, guava, and apple in a virtual environment, with the aid of photographic recording to be analyzed by ImageJ ® . All trials and evaluations were performed by the authors. The main evaluation of this research is the measurement of the linear distance between the upper canines formed by the bite of the observers in the selected food. This measure is able to quantify the dimensional stability between foods when compared to gypsum models. The analysis of reproducibility tested the agreement of the measurements performed by two observers and close values were found in both verifications. The comparison of the measurement found in the plaster model with the measurements of food images were made through measurements made by the ImageJ ® . Thus, it can be attributed that some food groups maintain the bite dimensions, while in others there is a tendency to reduce the ICD, justifying an adaptation of comparative techniques.