Viscoelastic Properties of Commercial Plain Yoghurts and Trial Foods for Swallowing Disorders.

Takahashi, Tomoko; Ogoshi, Hiro; Miyamoto, Keisuke; Yao, Ming

doi:10.1678/rheology.27.169

Cited by 13 publications

(5 citation statements)

References 6 publications

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“…Takahashi et al [21] , who discussed the viscoelastic properties of commercial plain yoghurts and trial food for swallowing disorders, confirm our finding. No straightforward inferences have been drawn in this regard for the infinite length channel/tube [1][2] .…”

Section: Discussionsupporting

confidence: 88%

Unsteady peristaltic transport of Maxwell fluid through finite length tube: application to oesophageal swallowing

Pandey

Tripathi

2012

Appl. Math. Mech.-Engl. Ed.

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This paper analytically investigates the unsteady peristaltic transport of the Maxwell fluid in a finite tube. The walls of the tube are subjected to the contraction waves that do not cross the stationary boundaries. The analysis is carried out by a long wavelength approximation in the non-dimensional form. The expressions for the axial and radial velocities are derived. The pressures across the wavelength and the tubelength are also estimated. The reflux phenomenon is discussed, which culminates into the determination of the reflux limit. Mathematical formulations are physically interpreted for the flow of masticated food materials such as bread and white eggs in the oesophagus. It is revealed that the Maxwell fluids are favorable to flow in the oesophagus as compared with the Newtonian fluids. This endorses the experimental finding of Takahashi et al. (Takahashi, T., Ogoshi, H., Miyamoto, K., and Yao, M. L. Viscoelastic properties of commercial plain yoghurts and trial foods for swallowing disorders. Rheology, 27, 169-172 (1999)). It is further revealed that the relaxation time does not affect the shear stress and the reflux limit. It is found that the pressure peaks are identical in the integral case while different in the non-integral case.

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Section: Discussionsupporting

confidence: 88%

Unsteady peristaltic transport of Maxwell fluid through finite length tube: application to oesophageal swallowing

Pandey

Tripathi

2012

Appl. Math. Mech.-Engl. Ed.

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“…tanδ is a ratio of the loss modulus G ′′, which represents the viscosity component, and the storage modulus G ′, which represents the elasticity component, and is expressed as G ′′/ G ′. tan δ is considered to be associated with the pastiness and stickiness of foods [14,15] and is associated with tackiness when talking about creams. The fact that the 4 creams had a differing tanδ at 25 °C but a similar tanδ at 35 °C indicates that the creams had differing levels of sensitivity to temperature at 25 °C and 35 °C.…”

Section: Discussionmentioning

confidence: 99%

Evaluation of formulation properties and skin penetration in the same additive-containing formulation

Inoue

Suzuki

Maeda

et al. 2014

Results in Pharma Sciences

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The aim of this study is to examine the physicochemical properties of the external preparation, the effect on the skin permeability and the human senses. Miconazole nitrate cream formulation (MCZ-A: bland name and MCZ-B, −C, −D: generics) to measure the physicochemical properties, was performed by the skin permeation test and human sensory test. The flattening, viscoelasticity, and water content of each cream were measured and each cream was subjected to near-infrared (NIR) absorption spectroscopy and human sensory testing. The yield value was calculated based on measured flattening and was 734.8 dynes/cm2 for MCZ-A, 1198.9 dynes/cm2 for MCZ-B, 461.3 dynes/cm2 for MCZ-C and 3112.3 dynes/cm2 for MCZ-D. Measurement of viscoelasticity and viscosity revealed that MCZ-C had a smaller tanδ than the other 3 creams at 25 °C. NIR absorption spectroscopy revealed that MCZ-A had the highest absorption peak due to hydroxyl groups, followed by MCZ-C, −B, and then −D. Measurement of water content revealed that MCZ-A had a water content of 65.9%, MCZ-B, −C, and −D had a water content of around 56.3%. Human sensory testing revealed differences between MCZ-A and MCZ-C and between MCZ-B and MCZ-D in terms of spreadability and feel. These findings indicate that differences in water and oil content and emulsification resulted in the creams having different physical properties, such as flattening, internal structure, and dynamic viscoelasticity. NIR absorption spectroscopy, which allows non-destructive measurement of a sample’s physicochemical properties, and measurement of viscoelasticity and viscosity, which allows measurement of a sample’s dynamic viscoelasticity, revealed differences in the physical properties of creams. The skin permeation test, skin MCZ amount was 7.48 µg/cm2 for MCZ-A, 5.11 µg/cm2 for MCZ-B, 12.08 µg/cm2 for MCZ-C and 3.75 µg/cm2 for MCZ-D. In addition, since the drug spread is good about the skin migration, spreadability is affecting the potential dermal transfer.

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“…Tan δ is known to be associated with the pastiness and stickiness of foods. Thus, tan δ is, when talking about ointments, closely correlated with cohesiveness on a sensory test [ 20 ]. TA-A and TA-B had a greater tan δ and a greater cohesiveness, suggesting a correlation with the sensory test in the current study as well.…”

Section: Discussionmentioning

confidence: 99%

Relationship between the usability and physicochemical properties of triamcinolone acetonide ointments

Inoue

Maeda

Furuya

et al. 2013

Results in Pharma Sciences

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The purpose of this study was to examine the physicochemical properties of TA ointments and conduct a human sensory test to assess the properties of those ointments. Physicochemical assessment was done via near-infrared (NIR) absorption spectroscopy, measurement of water content, microscopy, and measurement of viscoelasticity. The human sensory test examined 5 aspects (texture, cohesiveness, spreadability, smell, and feel). Three TA ointments were used: TA-A, a brand-name preparation, and TA-B and TA-C, two generics. The sensory test revealed significant differences between TA-A and TA-B and TA-C in terms of cohesiveness and spreadability. Significant differences between TA-A and TA-C and between TA-B and TA-C in terms of feel were noted. Microscopic examination revealed that TA-C had good dispersibility while TA-A and TA-B produced crystallization. NIR spectroscopy revealed differences in absorption spectra attributed to oil and water content in TAA, TA-B, and TA-C. Measurement of water content indicated water content of 0.06 ± 0.02% for TA-A, 0.08 ± 0.08% for TA-B, and 36.7 ± 1.19% for TA-C. Assessment of viscoelasticity indicated that stress decreased for all 3 ointments at 35 °C compared to that at 25 °C. TA-A and TA-B were found to have a higher percent decrease in stress than was TA-C. These findings indicate that differences in the types and content of additives caused differences in the physicochemical properties of individual ointments. In addition, differences in physicochemical properties presumably resulted in the close correlation between cohesiveness and spreadability in the sensory test.

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Viscoelastic Properties of Commercial Plain Yoghurts and Trial Foods for Swallowing Disorders.

Cited by 13 publications

References 6 publications

Unsteady peristaltic transport of Maxwell fluid through finite length tube: application to oesophageal swallowing

Unsteady peristaltic transport of Maxwell fluid through finite length tube: application to oesophageal swallowing

Evaluation of formulation properties and skin penetration in the same additive-containing formulation

Relationship between the usability and physicochemical properties of triamcinolone acetonide ointments

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