Relationship between mastication or swallowing properties and rheological property of foods for dysphagia

采用超声脉冲多普勒法、流变学测量和感官评价来确定凝胶量和咀嚼量对琼脂凝胶、明胶凝胶和琼脂凝胶分散成膏体通过咽的速度以及咀嚼后的物理特性的影响。琼脂凝胶经咀嚼后会留下较大的丸状物，明胶凝胶的形态也会由凝胶变为溶胶。琼脂凝胶分散在黄原胶膏、瓜尔胶膏、淀粉膏和水中时，黄原胶膏的最大速度不受混合比例和咀嚼的影响。从以上结果可以看出，随着丸剂变软变成肿块，丸剂通过咽的最大流速减小。

An ultrasonic pulse Doppler method, rheological measurements, and sensory evaluation were used to determine the effects of the amounts of gel and mastication on the velocity of agar gel, gelatin gel and agar gel dispersed in paste passing through the pharynx as well as the physical characteristics following mastication. Possible reasons for the increase in the maximum velocity of bolus passing through the pharynx include the fact that agar gel leaves behind a large bolus after mastication, and that gelatin gel changes in form from a gel to a sol. In agar gels dispersed in xanthan gum paste, guar gum paste, starch paste and water, the maximum velocity of xanthan gum paste was not influenced by the mixing ratio and mastication. From above results, the maximum flow rate of bolus passing through the pharynx is discovered to decrease, as the bolus became soft and turns into a lump.