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定等方法，研究了凝胶用量和咀嚼用量对琼脂凝胶、明胶凝胶和琼脂凝胶在糊剂中通过咽部的速度以及咀嚼后的物理特性的影响。胶丸通过咽部的最大速度增加的可能原因包括琼脂凝胶在咀嚼后留下一个大团块，以及明胶凝胶的形式从凝胶变成溶胶。在分散在黄原胶、瓜尔豆胶、淀粉糊和水中的琼脂凝胶中，黄原胶的最大速度不受混合比和咀嚼的影响。从上面的结果可以看出，随着团块变软并变成团块，团团通过咽部的最大流量会降低。

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.