Analysis of swallowing flow and elucidation of mechanical characteristic of foods for prevention of pulmonary aspiration

在三种尺寸的琼脂凝胶（粉碎凝胶、3.5 mm立方体凝胶、15 mm立方体凝胶）中，咀嚼破坏受凝胶尺寸的影响。增稠剂对鱼肉香肠破坏过程的影响因增稠剂的种类而异。口内剪切速率与剪切应力之间的关系表明，马铃薯淀粉具有高剪切速率但低剪切应力，而瓜尔豆胶和黄原胶具有低剪切速率和高剪切应力。含胡萝卜泥的蔬菜汁在咽部的最大流速随胡萝卜泥浓度的增加而显著降低。

In three sizes of agar gels (crush gel, 3.5 mm cube gel, 15mm cube gel), the destruction by chewing was affected in the size of gel. The influence of a thickening agent on the destructive process of a fish meat sausage changed with kinds of thickening agent. The relationship between the intra-oral shear rate and shear stress revealed that potato starch had a high shear rate but low shear stress, while guar gum and xanthan gum had a low shear rate and high shear stress. The maximum velocity in the pharyngeal region of vegetable juices with carrot puree decreased with increasing carrot puree concentrations significantly.