کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
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605087 | 880333 | 2011 | 7 صفحه PDF | دانلود رایگان |
Polysaccharide solutions containing a contrast medium were prepared so that their viscosity at 50 s−1, which was reported as a shear rate in the oral cavity, is the same but different at other shear rates. Preparation procedure of such solutions based on heat treatment using widely used polysaccharides in foods is described, and the rheological properties of these solutions are discussed in relation with flow behaviours in the swallowing process. Videofluorographic observation was performed for healthy persons and patients and compared with rheological characteristics of these solutions to understand the mechanism of aspiration. It was shown that the degree of aspiration depended on the degree of shear thinning of polysaccharide solutions. This study showed the possibility to find what kind of fluid induces the aspiration and to reduce the risk of aspiration in dysphagic patients by controlling the food rheology.
Videofluorographic observation of aspiration by a patient swallowing three samples with different rheological properties.Figure optionsDownload as PowerPoint slide
Journal: Food Hydrocolloids - Volume 25, Issue 7, October 2011, Pages 1737–1743