Relationship Between Resultant Force Vector Acting on Human Organs From Food Bolus and the Bolus Configuration During Swallowing Using Numerical Swallowing Simulation With Moving Particle Simulation Method

IF 2.8 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Tetsu Kamiya, Yoshio Toyama, Keigo Hanyu, Takahiro Kikuchi, Yukihiro Michiwaki
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引用次数: 0

Abstract

This study investigates the forces exerted on organs during swallowing, specifically focusing on identifying forces other than those resulting from direct organ contact. Using a swallowing simulator based on the moving particle method, we simulated the swallowing process of healthy individuals upon the ingestion of thickened foods, which were simulated as shear-thinning flow without yield stress. We extracted the resultant force vectors acting on the organs and shape of the bolus at each time interval. The simulation results confirmed that the bolus originates from tongue movement and is transferred between the oral cavity and pharynx, with each organ's coordinated movements with the tongue occurring at their respective positions, as indicated by the balance of the resultant force vectors. Utilizing the information about the resultant force vectors obtained through simulations, we calculated the physical parameters of impulse, energy, and power. The variations in these physical parameters were aligned with the behaviors of both the biological system and the food bolus during swallowing. The force values calculated from the simulations closely approximate the theoretical values. Furthermore, the forces calculated from the simulations were relatively smaller than the force values derived from pressure information, such as that from high-resolution manometry and tongue pressure sensors. This difference can be attributed to the simulations extracting only the forces exerted on the organ by the food bolus. Force information on organs has the potential to provide a new interpretation of conventional mechanical indicators such as manometry and tongue pressure sensors.

利用移动粒子模拟法进行吞咽数值模拟,研究食物栓在吞咽过程中作用于人体器官的结果力矢量与栓配置之间的关系。
本研究调查了吞咽过程中施加在器官上的力,特别侧重于识别除器官直接接触产生的力之外的其他力。我们使用基于移动粒子法的吞咽模拟器,模拟了健康人摄入增稠食物时的吞咽过程,该过程被模拟为无屈服应力的剪切稀化流。我们提取了在每个时间间隔内作用在器官上的结果力向量和栓子的形状。模拟结果证实,栓塞源于舌头的运动,并在口腔和咽部之间传递,各器官与舌头的协调运动发生在各自的位置上,这体现在结果力向量的平衡上。利用模拟获得的结果力向量信息,我们计算出了脉冲、能量和功率等物理参数。这些物理参数的变化与吞咽过程中生物系统和食团的行为一致。模拟计算出的力值与理论值非常接近。此外,模拟计算得出的力值相对小于根据压力信息(如高分辨率测压法和舌压传感器)得出的力值。这种差异可归因于模拟只提取了食物栓对器官施加的力。器官上的力信息有可能为传统的机械指标(如测压和舌压传感器)提供新的解释。
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来源期刊
Journal of texture studies
Journal of texture studies 工程技术-食品科技
CiteScore
6.30
自引率
9.40%
发文量
78
审稿时长
>24 weeks
期刊介绍: The Journal of Texture Studies is a fully peer-reviewed international journal specialized in the physics, physiology, and psychology of food oral processing, with an emphasis on the food texture and structure, sensory perception and mouth-feel, food oral behaviour, food liking and preference. The journal was first published in 1969 and has been the primary source for disseminating advances in knowledge on all of the sciences that relate to food texture. In recent years, Journal of Texture Studies has expanded its coverage to a much broader range of texture research and continues to publish high quality original and innovative experimental-based (including numerical analysis and simulation) research concerned with all aspects of eating and food preference. Journal of Texture Studies welcomes research articles, research notes, reviews, discussion papers, and communications from contributors of all relevant disciplines. Some key coverage areas/topics include (but not limited to): • Physical, mechanical, and micro-structural principles of food texture • Oral physiology • Psychology and brain responses of eating and food sensory • Food texture design and modification for specific consumers • In vitro and in vivo studies of eating and swallowing • Novel technologies and methodologies for the assessment of sensory properties • Simulation and numerical analysis of eating and swallowing
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