A comparison of different physical stomach models and an analysis of shear stresses and strains in these system

Zhong, Chao; Langrish, T.A.G.

doi:10.1016/j.foodres.2020.109296

Cited by 28 publications

(21 citation statements)

References 79 publications

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“…Given these competing considerations, it is not too surprising that the time constants for external mass transfer from the surface of the food into the gastrointestinal fluid may also be significant. Langrish et al [16] estimated time constants for external mass transfer outside tablets as ranging from 67 s for 0.3 mm diameter tablets to 6750 s for 3 mm objects, or up to 2 h. These time constants cover the same range as the stomach residence times quoted by Zhong and Langrish [6] and Li et al [3] of 85-120 min and 15 min to 3 h, respectively.…”

Section: Absorptionmentioning

confidence: 73%

“…The relationship between the external mass-transfer coefficient and the shear stresses and shear strains in the solid-fluid system for food digestion (as reviewed by Zhong and Langrish [6]) may be estimated using analogies between mass and momentum transfer (fluid mechanics). These analogies allow, for example, momentum-transfer parameters to be estimated from external mass-transfer coefficients.…”

Section: Multifilm Mass-transfer Theorymentioning

confidence: 99%

“…The comparison of in vivo and in vitro (model) systems has been extensively reviewed in the literature [3,6], and interest continues [7,8] in the development and use of in vitro systems. The perspective given in this paper (mass transfer) may be useful to translate results from the static to the dynamic simulations, because the dynamics of gastrointestinal microbiome composition are associated with many factors, including age, nutrition, health status, and drug treatments.…”

Section: Introductionmentioning

confidence: 99%

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Multifilm Mass Transfer and Time Constants for Mass Transfer in Food Digestion: Application to Gut-on-Chip Models

Langrish

2022

Applied Biosciences

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This review highlights the involvement of mass transfer in animal food-digestion processes. There may be several mass-transfer steps during the dissolution of food components, starting from the food itself, moving into the digestive juices, then moving through the walls of the gastrointestinal tract. These steps create a sequence of film resistances to mass transfer, where one film resistance often limits the overall mass-transfer process. Mass-transfer rates, mass-transfer coefficients, and the time scales and time constants for different parts of the food-digestion process are all interlinked, and the connections have been explained. In some parts of the food-digestion process, the time constants for the mass-transfer process are similar to the residence times for food digestion, emphasising the importance of mass transfer in these parts of food digestion, such as the duodenum. The mass-transfer and transport behaviour for in vivo human digestive systems and in vitro guts-on-a-chip may be very similar, suggesting that cells on the intestine walls, whether in vitro (guts-on-a-chip) or in vivo, may see similar transport behaviour for both nutrients towards the cells, and waste products away from them.

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Section: Absorptionmentioning

confidence: 73%

Section: Multifilm Mass-transfer Theorymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Multifilm Mass Transfer and Time Constants for Mass Transfer in Food Digestion: Application to Gut-on-Chip Models

Langrish

2022

Applied Biosciences

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“…If the volume of solution is V = 0.9 × 10 −3 m 3 (900 mL), then the time constant would be τ = 0.9 × 10 −3 m 3 /(2 m 2 × 6.67 × 10 −6 m s −1 ) = 67.5 s. This time constant is quite short compared with the reaction processes mentioned above. However, 0.3 mm particles are very small, and the pyloris can let millimetre size particles through to the small intestine [27]. Repeating the calculations above with 3 mm diameter particles gives a time constant of 6750 s, due to the combined effects of particle size in reducing the surface area per unit volume and reducing the mass-transfer coefficient.…”

Section: Overall Discussion: External Mass Transfer Coefficients Time Constants and Other Literaturementioning

confidence: 99%

Probing Differences in Mass-Transfer Coefficients in Beaker and Stirrer Digestion Systems and the USP Dissolution Apparatus 2 Using Benzoic Acid Tablets

2021

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Measurements of external mass-transfer coefficients for dissolution have been made with benzoic acid tablets with a diameter of 13 mm and approximately 3 mm thick, using two different dissolution systems. One system has been a beaker with a platform for the tablet and either 80 mL or 120 mL of water, with three different types of stirrers, and the other has been a USP dissolution apparatus 2 (paddle) with either 200 mL or 900 mL water. Various stirring speeds have also been used in the different pieces of equipment. The same mass-transfer coefficient may potentially be obtained from the same tablet by adjusting the operating conditions in the two different devices. The ranges of the external mass-transfer coefficients measured in both devices overlapped significantly, with the range being 0.193–4.48 × 10−5 m s−1 in the beaker and stirrer system and 0.222–3.45 × 10−5 m s−1 in the USP dissolution apparatus 2. Dimensional analysis of the results, using Sherwood and Reynolds numbers, shows that the Ranz–Marshall correlation provides a lower bound for estimates of the Sherwood numbers measured experimentally. Calculations of time constants for mass transfer suggest that mass transfer may be a rate-limiting step for dissolution and food digestion under some circumstances. The range of mass-transfer coefficients measured here is representative of other measurements from the literature, and the use of the Ranz–Marshall correlation supports the suggestion that this range of values should be generally expected in most situations.

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“…Many in-vitro food digestion systems have been reviewed by Zhong and Langrish (2020) and Li et al (2020) . These systems range from simple beaker and stirrer systems (SHIME) ( Molly et al, 1994 ) to.…”

Section: Introductionmentioning

confidence: 99%

The relative importance of internal and external physical resistances to mass transfer for caffeine release from apple pectin tablets

Cheng

Zhong

Langrish

et al. 2022

Current Research in Food Science

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A comparison of different physical stomach models and an analysis of shear stresses and strains in these system

Cited by 28 publications

References 79 publications

Multifilm Mass Transfer and Time Constants for Mass Transfer in Food Digestion: Application to Gut-on-Chip Models

Multifilm Mass Transfer and Time Constants for Mass Transfer in Food Digestion: Application to Gut-on-Chip Models

Probing Differences in Mass-Transfer Coefficients in Beaker and Stirrer Digestion Systems and the USP Dissolution Apparatus 2 Using Benzoic Acid Tablets

The relative importance of internal and external physical resistances to mass transfer for caffeine release from apple pectin tablets

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