Numerical visualisation of physical values during human swallowing using a three-dimensional swallowing simulator ‘Swallow Vision®’ based on the moving particle simulation method

Kamiya, Tetsu; Toyama, Yoshio; Hanyu, Keigo; Takai, Megumi; Kikuchi, Toru; Michiwaki, Yukihiro; Koshizuka, Seiichi

doi:10.1080/21681163.2018.1502689

Cited by 9 publications

(5 citation statements)

References 9 publications

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“…for elderly persons 63) , according to which the presence of yield stress and extensibility in the bolus, achieved by addition of xanthan as fluid phase, leads to particulated foods perceived as easy to swallow. This is also consistent with a recent numerical simulation of swallowing 285) which concluded that thickened solution with Toromake (xanthan and dextrin) flowed through the pharynx with no splashed particles and a narrower shear rate and velocity distribution while water flowed through the pharynx with small splashes of particles and wide shear rate distributions.…”

Section: Transport Of Bolussupporting

confidence: 92%

Rheology for Safe Swallowing 3

Nishinari,

Zhang,

Yang

et al. 2024

J. Soc. Rheol., Jpn

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Section: Transport Of Bolussupporting

confidence: 92%

Rheology for Safe Swallowing 3

Nishinari,

Zhang,

Yang

et al. 2024

J. Soc. Rheol., Jpn

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“…This preprocessing and treatment of the distance function files led to accurate deformation and originality of our study. The details of the simulation method and procedure have been reported in our previous works [16][17][18] .…”

Section: Solver and Simulation Proceduresmentioning

confidence: 99%

“…It has been suggested that the 3D MPS method with a coupled simulation of the organs and food bolus is preferable for describing the flow configuration around the epiglottis 16,17) . However, most recent works 17,18) discussed the validity of simulation results or extracted values of several physical properties such as velocity and viscosity with healthy individuals. Further, to the best of our knowledge, there is no previous work that involved the validation of aspiration using highly accurate models of human swallowing.…”

Section: Introductionmentioning

confidence: 99%

Visualization of Aspiration due to Changes in Rheological and Tribological Parameters Using a Three-Dimensional Swallowing Simulator

Kamiya

Toyama

Hanyu

et al. 2023

J. Soc. Rheol., Jpn

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This study investigated the influence of the rheological and tribological parameters of a food bolus on the organ surface during swallowing. A swallowing simulator was developed based on a three-dimensional moving-particle simulation with a realistic human organ model. The simulator enables numerical comparisons using a standard human model based on food models with different rheological and tribological parameters. Through a parametric study, we can successfully characterize several aspiration patterns for low viscosity with high-density and high-viscosity food models. Our results revealed that the main cause of the before aspiration was the fast bolus arrival at the epiglottis and not the small particles. The results also revealed that to control the outbreak of the spray for aspiration restraints, it is important to control the lubrication of the bolus. This study is not a simple aspiration simulation. Moreover, it can contribute to building an evaluation system that connects the properties of a food bolus with the aspiration phenomenon without any medical radiation risks. Based on the results, we conclude that our swallowing simulator is a useful tool for estimating and evaluating the aspiration phenomena, including the relationship between human organ movement and rheological and tribological properties of the food and organ surface.

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“…No single instrument is so far capable of collecting high-resolution spatial and temporal information about swallowing (Steele 2015). Computer simulation, which is based on data derived from medical images, seems to provide a promising alternative (Kamiya et al 2019;Kikuchi et al 2015Kikuchi et al , 2017Michiwaki et al 2019Michiwaki et al , 2020a. Both the organs and bolus flows can be modeled, and the flow behavior of the bolus is analyzed using fluid simulation and modeling.…”

Section: Introductionmentioning

confidence: 99%

Current Perspectives on Food Oral Processing

Wang

Chen

2022

Annu. Rev. Food Sci. Technol.

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Food oral processing (FOP) is a fast-emerging research area in the food science discipline. Since its first introduction about a decade ago, a large amount of literature has been published in this area, forming new frontiers and leading to new research opportunities. This review aims to summarize FOP research progress from current perspectives. Food texture, food flavor (aroma and taste), bolus swallowing, and eating behavior are covered in this review. The discussion of each topic is organized into three parts: a short background introduction, reflections on current research findings and achievements, and future directions and implications on food design. Physical, physiological, and psychological principles are the main concerns of discussion for each topic. The last part of the review shares views on the research challenges and outlooks of future FOP research. It is hoped that the review not only helps readers comprehend what has been achieved in the past decade but also, more importantly, identify where the knowledge gaps are and in which direction the FOP research will go.

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Numerical visualisation of physical values during human swallowing using a three-dimensional swallowing simulator ‘Swallow Vision®’ based on the moving particle simulation method

Cited by 9 publications

References 9 publications

Rheology for Safe Swallowing 3

Rheology for Safe Swallowing 3

Visualization of Aspiration due to Changes in Rheological and Tribological Parameters Using a Three-Dimensional Swallowing Simulator

Current Perspectives on Food Oral Processing

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