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Rheology for Safe Swallowing 1
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Metadata
Document Title
Rheology for Safe Swallowing 1
Author
Nishinari K. Zhang K. Yang N. Gao Z. Gamonpilas C. Turcanu M. Peyron M.-A. Fang Y. Nitta Y. Yao X. Zhao M. Ishihara S. Nakauma M. Funami T. Kohyama K. Moritaka H. Yoshimura M. Takemasa M. Hori K. Matsuo K. Michiwaki Y. Zhang Y. Singh N. Meng A.G.S.
Affiliations
Glyn O. Phillips Hydrocolloids Research Centre Hubei University of Technology Wuhan 430068 China; Advanced Polymer Technology Research Group National Metal and Materials Technology Center (MTEC) NSTDA 111 Thailand Science Park Paholyothin Road Khlong 1 Pathumthani Khlong Luang 12120 Thailand; Product and Process Engineering Center Fresenius Kabi Deutschland GmbH Daimlerstrasse 22 Bad Homburg 61352 Germany; Universit? Clermont Auvergne INRAE UNH Unit? de Nutrition Humaine CRNH Auvergne Clermont-Ferrand F-63000 France; Department of Food Science and Technology School of Agriculture and Biology Shanghai Jiao Tong University Shanghai 200240 China; Natural Science Division Ochanomizu University 2-1-1 Otsuka Bunkyo-ku Tokyo 112-8610 Japan; School of Food and Biological Engineering Shaanxi University of Science and Technology Shaanxi Xi抋n 710021 China; State Key Laboratory of Biobased Material and Green Papermaking School of Food Science and Technology Qilu University of Technology Shandong Academy of Sciences Jinan 250353 China; San-Ei Gen F.F.I. Inc. 1-1-11 Sanwa-cho Osaka Toyonaka 561-8588 Japan; 0 Institute of Food Research NARO 2-1-12 Kannondai Ibaraki Tsukuba 305-8642 Japan; Institute of Women抯 Health Sciences Showa Women抯 University 1-7-57 Taishido Setagaya-ku Toky 154-8533 Japan; School of Human Science and Environment University of Hyogo 1-1-12 Shinzaike-Honcho Himeji 0-0092 Japan; Division of Life Science and Engineering School of Science and Engineering Tokyo Denki University Ishizaka Hatoyama-cho Hiki-gun Saitama 351-0394 Japan; Division of Comprehensive Prosthodontics Niigata University Graduate School of Medical and Dental Sciences 2-5274 Gakkocho-dori Niigata 951-8514 Japan; Department of Oral Health Sciences for Community Welfare Graduate School of Medical and Dental Sciences Tokyo Medical and Dental University 1-5-45 Yushima Bunkyo-ku Tokyo 113-8549 Japan; Department of Oral Surgery School of Medicine Toho University Tokyo 143-8541 Japan; Key Laboratory of Meat Processing of Sichuan Chengdu University Chengdu 610106 China; Department of Food Science and Technology Graphic Era Deemed to be University Uttarakhand Dehradun 248002 India; Engineering Cluster Singapore Institute of Technology 10 Dover Drive138683 Singapore
Type
Review
Source Title
Nihon Reoroji Gakkaishi
ISSN
3871533
Year
2023
Volume
51
Issue
4
Page
219-248
Open Access
All Open Access Bronze
Publisher
Society of Rheology
DOI
10.1678/rheology.51.219
Abstract
In aged society the number of persons with difficulty in mastication and swallowing is increasing and the aspiration-induced pneumonia is one of the top causes of death in the elderly. Although the detailed mechanism of aspiration is still not well understood great efforts have been done to prevent the aspiration and thickening of bolus has been found effective to reduce the risk of aspiration. It was pointed out earlier that excessive thickening reduces the palatability and the intake of fluids leading to dehydration and malnutrition and to formation of the residue as a risk of aspiration. In the present review the physiological aspects of food oral processing conducted in the mouth by teeth tongue saliva have been introduced and practical evaluation methods of rheological properties used in hospitals and nursing care facilities are described. Viscosity of commonly used polysaccharide-based thickening agents is described in relation with yield stress thixotropy together with tribological aspects which play important roles in swallowing. To improve the control of texture new thickening agents and modifying methods of rheological properties are described. Emerging methods to study the swallowing process have been also discussed. Finally the importance of integration and collaboration of different disciplines is emphasized. ? 2023 The Society of Rheology Japan
Keyword
Aspiration | Bolus | Cohesive | Mastication | Yield stress
License
Copyright
Rights
The Society of Rheology Japan
Publication Source
WOS