超音波による嚥下した食品の流速比較
スポンサーリンク
概要
- 論文の詳細を見る
The passage velocity of various food types in the pharynx when swallowed by healthy individuals was measured using the ultrasonic pulse Doppler method in order to clarify the relationship between the rheological properties and the swallowing of food.The subjects consisted of 23 healthy men and women, and the measured food samples used were: tea, hard gel cut into small pieces, soft gel and thickened solution.<BR>As a result, a distribution figure of the passage velocity of food was obtained and the mean and maximum velocity calculated.<BR>The mean and maximum velocity of soft gel and thickened solution were significantly lower than that of tea and hard gel cut into small pieces (p<0.01). The results show a close relationship between the rheological properties and the passage velocity of food in the pharynx.
- 日本バイオレオロジ-学会の論文