ALTERAÇÕES DIMENSIONAIS EM MARCAS DE MORDIDAS HUMANAS SIMULADAS EM ALIMENTOS: ESTUDO IN VITRO

Abstract

Objective: to evaluate dimensional changes in simulated bite marks in a type of cheese and guava paste over time. Materials and Methods: Bites were simulated on 20 standard rectangular samples. in the measures 30 x 60 mm and thickness of

20 mm of mozzarella cheese (n=10) and guava paste (n=10) using a dental manikin mounted on normal occlusion and coupled to the universal mechanical testing machine. The samples were kept on a glass surface in an environment with controlled temperature and humidity , followed by the measurement of intercanine distances of the marks, every hour, with the aid of a caliper digital, during 120 hours of experimentation. The temperature and humidity remained constant throughout the period. The measurements obtained were statistically analyzed using the Friedman, Wilcoxon, Spearman’s correlation coefficient and from the linear regression analysis simple (IBM SPSS. 21.0, 2012, Armonk, NY: IBM Corp.). The level of significance adopted was 5%. Results: the foods tested maintained the pattern of linear measurements in the first four hours (p>0.05). After this period, a progressive deformation occurred, leading to the significant increase in measurements  (p<0.05). Conclusion: the bite mark in mozzarella cheese and guava paste it was dimensionally stable in the first four hours, post-bite. After this period, brands no longer have favorable characteristics to be used as a record for comparison purposes.