Evaluation of thickened liquid viscoelasticity for a swallowing process using an inclined flow channel instrument
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Masanori Yoshida
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Yuko Tsuruta
Abstract
An inclined flow channel instrument that can be developed to be a structurally simple and easy-to-use rheometer was applied to control the thickness, specifically the viscosity and elasticity, of liquids thickened to support swallowing in nursing-care practice. Aqueous solutions containing salt or acid, which might be used as ingredients in drinks, were thickened with a commercial thickener. The thickener efficacy decreased because of the salt or acid in liquid phase. Analysis of the flows in the instrument by experimentation yielded a dimensionless relation representing changes of the Deborah number in the flow process, as indicated by the relative flow length, considering the shear rate in oral processing. One unique methodology to evaluate the viscoelasticities of thickened liquids during the swallowing process was presented utilizing the measurements such as elapsed time and velocity in the instrument.
Funding source: KAKENHI
Award Identifier / Grant number: 20K02340
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Author contributions: All the authors have accepted responsibility for the entire content of this submitted manuscript and approved submission.
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Research funding: This work was partly supported by KAKENHI (20K02340).
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Conflict of interest statement: The authors declare no conflicts of interest regarding this article.
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Articles in the same Issue
- Frontmatter
- Critical Review
- Artificial intelligence, big data, and blockchain in food safety
- Articles
- Immobilization of cellulase on magnetic nanoparticles for rice bran oil extraction in a magnetic fluidized bed
- Utilization of shallot bio-waste (Allium cepa L. var. aggregatum) fractions for the production of functional cookies
- Effect of bacterial cellulose nanofibers incorporation on acid-induced casein gels: microstructures and rheological properties
- Effect of microencapsulated chavil (Ferulago angulata) extract on physicochemical, microbiological, textural and sensorial properties of UF-feta-type cheese during storage time
- Evaluation of thickened liquid viscoelasticity for a swallowing process using an inclined flow channel instrument
- Comparative flavor analysis of four kinds of sweet fermented grains by sensory analysis combined with GC-MS
