嚥下流動に及ぼす液状食品の粘性特性の影響(流体工学,流体機械)

概要

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A three-dimensional throat model was introduced by simplifying the throat geometry and its swallowing movement. The liquid bolus flow in swallowing was numerically simulated for Newtonian fluids and power law fluids. When the bolus viscosity of a Newtonian fluid was thousand times as high as water viscosity, its bolus flow with free surface became slow around epiglottis. The retardation was characterized by the time T_a that the bolus front moved from the middle to the inferior pharynx. The bolus covered the epiglottis in the inferior pharynx, and the increase in viscosity inhibited the bolus dispersion. In addition, the increase in the bolus viscosity heightened the compression pressure <p>^^^- between the tongue base and the pharynx wall. We investigated the influence of viscosity on the computed characteristic parameters T_a and <p>^^^- for power law fluids, and it was found that their relationship between those parameters and the viscosity was approximately equal to that for Newtonian fluids if the parameters were evaluated for the characteristic shear rate of 100 s^<-1>.
社団法人日本機械学会の論文
2004-11-25