Numerical simulation of interaction between organs and food bolus during swallowing and aspiration

Kikuchi, Toru; Michiwaki, Yukihiro; Koshizuka, Seiichi; Kamiya, Tetsu; Toyama, Yoshio

doi:10.1016/j.compbiomed.2016.11.017

Cited by 35 publications

(23 citation statements)

References 22 publications

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“…The friction coefficient was varied to represent that of a 880 dry throat and a well disperse saliva coating. The authors presented a study to qualitatively compare simulations of a 6 mL water bolus with VFSS data (Kikuchi et al, 2017). A good agreement with in vivo observations was claimed by comparing the variations of brightness in the VFS images and the simulated bolus flow within the same control region close to the epiglottis.…”

mentioning

confidence: 74%

“…The motion of organs is generated by imposing fixed displacements of internal 875 groups of particles within the organs. The contact between the organ walls was modeled with penalty functions using metaballs as more comprehensively described by the authors themselves (Kikuchi et al, 2017). The structural coupling between organs was discussed with particular emphasis on the down fold of the epiglottis.…”

mentioning

confidence: 99%

See 1 more Smart Citation

A review of the approaches to predict the ease of swallowing and post-swallow residues

Marconati¹,

Engmann²,

Burbidge³

et al. 2019

Trends in Food Science & Technology

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mentioning

confidence: 74%

mentioning

confidence: 99%

A review of the approaches to predict the ease of swallowing and post-swallow residues

Marconati¹,

Engmann²,

Burbidge³

et al. 2019

Trends in Food Science & Technology

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“…Bolus flow analysis was performed with an explicit MPS method for fluid analysis. Authors validated these models qualitatively and quantitatively with VFSS images (Kikuchi et al 2017). The authors observed that laryngeal penetration is highly related to the tilt angle of epiglottis.…”

Section: Summary Of Biomedical Simulation On Dysphagiamentioning

confidence: 92%

Review of Research Studies on Biomechanics of Swallowing and Dysphagia

Almeida¹,

Jorge²

2019

UPjeng

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Dysphagia is a prevalent condition characterised by the dysfunction/ incoordination of the anatomical structures involved in the swallowing biomechanics. Dysphagia can have serious clinical consequences such as pneumonia, malnutrition, dehydration and even death. It implies a high negative impact on patients quality of life and may also represent increased financial costs in order to treat associated complications. It is essential to correctly identify and evaluate patients with this problem. However, the gold standard diagnostic exams present risk of aspiration, they are uncomfortable and invasive, and still present other inherent disadvantages/risks related with the technique itself. The simulation area may contribute to a more detailed knowledge of the swallowing biomechanics and, when applied to pathologic scenarios (i.e. dysphagia), to identify higher risk patients and manage the treatment in a more adequate and specific way. It will also seems to be able to reduce the use of invasive techniques, excessive radiation and associated economical costs. The aim of this paper is to review the existing research studies on biomechanical mechanisms of swallowing and dysphagia. Computer simulation seems to be a solution to better understand these mechanisms and even to reduce clinical disadvantages when compared with the available diagnostic methods used with these patients.

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“…Analisa pengujian kekompakan merupakan hal yang penting dalam mempelajari sifat-sifat bolus dan proses deformasi suatu bahan pangan (Yoshimine et al, 2008). Salah satu hal yang harus diperhatikan dalam pengukuran kekompakan dengan menggunakan instrumen dapat tidak terdapat hubungan secara langsung dengan sifat sensori yang dirasakan secara langsung terutama disebabkan oleh struktur bahan pangan, komposisi dan interaksi fisikokimia yang berhubungan dengan bolus suatu bahan pangan (Ishihara et al, 2011;Bornhorst et al, 2014;Kikuchi et al, 2017;Rizo et al, 2018). Gaikwad (2012) menyatakan bahwa beberapa faktor seperti perbedaan dalam komposisi dan sifat-sifat fisik berhubungan dengan perbedaan dalam proses pemecahan dan fase transformasi, banyaknya bolus yang dibasahi oleh saliva, ukuran partikel dan jumlah lemak dalam bolus pada saat proses di dalam mulut berperan penting dalam mempengaruhi kekompakan cokelat.…”

Section: Atribut Tekstur Kekompakanunclassified

Pengaruh Asal Biji Kakao Dan Lama Conching Terhadap Karakteristik Sensori Cokelat Hitam Dengan Pendekatan Discrete Time Intensity

Azhar

Fibrianto

Widyotomo

et al. 2018

JTP

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Kakao merupakan salah satu komoditas andalan di Indonesia. Pengolahan kakao menjadi cokelat merupakan salah satu cara untuk meningkatkan nilai tambah kakao. Tujuan penelitian ini adalah mengetahui pengaruh asal biji kakao dan lama conching terhadap karakteristik sensori cokelat hitam. Cokelat dibuat dengan menggunakan Rancangan Acak Kelompok (RAK) dengan dua faktor yaitu asal biji kakao (100% biji kakao fermentasi Jember, 100% biji kakao fermentasi Sulawesi Tenggara, 50% biji kakao fermentasi Jember + 50% biji kakao nonfermentasi Sulawesi Tenggara, dan 50% biji kakao fermentasi Sulawesi Tenggara + 50% biji kakao nonfermentasi Sulawesi Tenggara) dan lama conching (4, 6, dan 8 jam). Analisa sensori dilaksanakan dengan menggunakan panelis terlatih dengan menggunakan metode discrete time intensity. Hasil analisa menunjukkan bahwa kekerasan dan kekenyalan tertinggi yaitu pada perlakuan 100% biji kakao fermentasi Jember dengan lama conching 8 jam yaitu 12.6 dan 11.9 pada detik ke-30, kekompakan tertinggi yaitu pada perlakuan 50% biji kakao fermentasi Sulawesi Tenggara + 50% biji kakao nonfermentasi Sulawesi Tenggara dengan lama conching 8 jam yaitu 12.4 pada detik ke-30 dan kelengketan yang tertinggi yaitu pada perlakuan 100% biji kakao fermentasi Jember dengan lama conching 4 jam yaitu 5.9 pada detik ke 120

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Numerical simulation of interaction between organs and food bolus during swallowing and aspiration

Cited by 35 publications

References 22 publications

A review of the approaches to predict the ease of swallowing and post-swallow residues

A review of the approaches to predict the ease of swallowing and post-swallow residues

Review of Research Studies on Biomechanics of Swallowing and Dysphagia

Pengaruh Asal Biji Kakao Dan Lama Conching Terhadap Karakteristik Sensori Cokelat Hitam Dengan Pendekatan Discrete Time Intensity

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