Physical and textural properties of foods with swallowing ease for aged people

Kumagai, Hitoshi; Hasegawa-Tanigome, Atsuko; Ninomiya, Kazumi; Yamaguchi, Yusuke; Kumagai, Hitomi

doi:10.3136/fstr.27.817

Cited by 5 publications

(3 citation statements)

References 38 publications

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“…The rising time of swallowing has been examined in numerous studies using sEMG. Previous studies have shown that the duration of swallowing varies depending on the amount and viscosity of the material swallowed [27][28][29]. In this study, the rising time varied depending on the swallowed material.…”

Section: Discussionmentioning

confidence: 65%

Comparison of Two Types of Electrodes for Measuring Submental Muscle Activity During Swallowing

Ihara,

Kato,

Sunakawa

et al. 2024

Cureus

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Purpose: This study aimed to investigate the potential of a newly developed small electrode to accurately record muscle activity during swallowing.Material and methods: This study included 31 healthy participants. The participants underwent swallowing trials with three types of material. The recordings involved the following conditions: 1) swallowing saliva, 2) swallowing 3 mL water, and 3) swallowing 5 mL water. Two types of electrodes, a conventional electrode (CE) and a newly developed small electrode (NE), were symmetrically positioned on the skin over the suprahyoid muscle group, starting from the center. From the surface electromyography data, the swallowing duration (s), peak amplitude, and rising time (duration from swallowing onset to peak amplitude: s) were measured. Additionally, the equivalence of characteristics of the waveform of muscle activities was calculated by using the variance in both the upper and lower confidence limits in duration and rising time.Results: No significant differences in baseline, swallowing duration or rising time between the CE and NE were observed for any swallowing material. The peak amplitude was significantly higher for the NE than for the CE for all swallowing materials. The CE and NE displayed no significant difference in the equivalence of characteristics of the waveform of muscle activities for any swallowing material.Conclusions: The gold-plated small electrodes utilized in this study indicated the ability to record the same characteristics of muscle activity as conventional electrodes. Moreover, it was able to capture the muscle activity of each muscle group with improved sensitivity in a narrow area, such as under the submandibular region, with more precision than that of conventional electrodes.

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Section: Discussionmentioning

confidence: 65%

Comparison of Two Types of Electrodes for Measuring Submental Muscle Activity During Swallowing

Ihara,

Kato,

Sunakawa

et al. 2024

Cureus

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“…There are two types of flow patterns during swallowing, namely "coherent flow" (coherent bolus) and "scattered flow" (incoherent bolus) [20,21]. Figure 5 shows the simulated "scattered flow" when the food bolus hits the pharynx wall or flows along with the tongue base.…”

Section: Comparison Of the Bolus Configuration In The Open Systemmentioning

confidence: 99%

“…In future swallowing simulations, we will calculate the force on human organs and discuss the relationship between force and swallowing ease, which is quite important. for the bolus to flow in the pharynx, t 2 , is obtained by the acoustic swallowing sound [20,21]. The bolus flow pattern becomes a "coherent flow" (coherent bolus) when the bolus velocity through the pharynx, V max , is small and t 2 is short.…”

Section: Comparison Of the Impact Force At The Bottommentioning

confidence: 99%

Development and Preliminary Validity Evaluation of Numerical Simulation of Human Swallowing Using a Particle Method

KAMIYA,

TOYAMA,

HANYU

et al. 2023

Japan J. Food Eng.

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This study evaluated the possibility of numerically simulation of swallowing via moving particle simulation (MPS), defining the bolus structure as the number of particles. To verify the accuracy of the simulation, a simplified bolus falling model was studied via three-dimensional (3D) MPS. Further, we examined a simplified swallowing simulation via two-dimensional (2D) MPS to verify interactions between food properties and organ structure movement. On comparing the 3D MPS simulation and experimental results, we found that the falling time of the water bolus and configuration of the liquidair interface corresponded to the experimental measurements and visualization images, respectively. Moreover, the calculated force on the surface was similar to the theoretical and measured values with adequate rheological and tribological properties. In the simplified 2D MPS swallowing simulation results, the food bolus exhibited different flow behaviors and deformations, thus confirming that MPS can be used for coupled simulations of food and organ structures with differing physical properties. The results suggest that MPS can be used to develop a numerical simulation of the swallowing process.

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Pea protein soften surimi gels and improve in vitro digestibility: Potential high protein foods for elderly

Lee,

Goh,

Huang

2025

Food Hydrocolloids

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Physical and textural properties of foods with swallowing ease for aged people

Cited by 5 publications

References 38 publications

Comparison of Two Types of Electrodes for Measuring Submental Muscle Activity During Swallowing

Comparison of Two Types of Electrodes for Measuring Submental Muscle Activity During Swallowing

Development and Preliminary Validity Evaluation of Numerical Simulation of Human Swallowing Using a Particle Method

Pea protein soften surimi gels and improve in vitro digestibility: Potential high protein foods for elderly

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