7 Nippon Shokuhin Kagaku Kogaku Kaishi Vol. /,, No.+*,..+..1 (,**/) 441 Velocity of Swallowed Gel Food in the Pharynx by Ultrasonic Method Atsuko Hasegawa, Akiko Otoguro, Hitoshi Kumagai and Fumiko Nakazawa Faculty of Home Economics, Kyoritsu Women s University, +1+* Motohachioji-cho, Hachioji-shi, Tokyo +3-2/*+ Velocity spectrum of swallowed food particles in the pharynx were measured by the ultrasonic pulse Doppler method. Water, yogurt, jelly of gelatin and gellan of which concentration was changed were tested. The velocity distribution that passed just above the epiglottis of the pharynx was obtained. The velocity spectrum of water that dysphagia patients often aspirate to the trachea was compared with that of yogurt which rarely aspirated by them. The average velocity of all food samples tested was almost *.+ m/s ; the maximum velocity of water was *./ m/s and that of yogurt was *., m/s. In other words, velocity distribution of water particles was fairly wide compared with that of yogurt ; this would make di$cult for dysphagia patients to swallow water and relatively easy to swallow yogurt. Velocity spectra of thin sols were similar to that of water, but the maximum velocity was smaller as concentration of jelly increased. Dynamic viscoelasticity was measured and the relation to the maximum velocity measured by the ultrasonic method was examined. The maximum velocity of gels whose storage modulus was +** Pa or more, or viscosity was, Pa s or more was almost *., m/s similar to that of yogurt. These results showed that risk of aspiration to the trachea of foods was inferred from dynamic viscoelasticity. (Received Feb.,2,,**/ ; Accepted Jun. +1,,**/) Esophagus Trachea Pharynx +/ 02 0 1 +3-2/*+ +1+* corresponding author nakazawa@s+.kyoritsu-wu.ac.jp X Videofluorography, VF -03+- VF VF X X.* -+- VF VF +.+1 +2
442 /, +*,**/ +* 8 + ph +3,* Table + 2* /.* +/ -,+ 2* +* + 2/ -*,- 0 g,/ W,/ W+* H mm,,, +,*-* - SSA--.*A PLF-1*-NT /.* MHz Fig. + Fig. + 0* Epiglottis B Image-Pro Plus ver...*,*-* Table + Sample compositions and concentrations Gelatin Gellan Powder (g) Milk (g) Apple juice (g) Water (g) Sugar (g) Sodium citrate (g) Calcium lactate (g) Citric acid (g) +4*.4* 1-,* 1 *4*,*4/*,* 0, +2 *4*. *4+ *4+ Concentration () +4*.4* *4*,*4/* Fig. + The direction of the ultrasonic pulse during the pulse-doppler measurement The direction was shown by an arrow on the cross section around the mouth, jaw and pharynx.
9 : 443. Rheosol-G/*** UBM *.*++* Hz + + g Table +, mm -1.2 mm +/,- + Fig., Fig., Fig., Fig. -,*-*, Fig., Tongue Hard palate Teeth Fig. - *.*, *.*/ +.* *.+0*.-*,.* *.+0*.-*,.* *.-/ *./* -.*..* Fig.. *.+ ms Fig., Three dimensional velocity spectra of swallowed food particles slightly above the epiglottis Food particle volume fraction against time and velocity is shown in color. Fig. - Velocity spectra of water, yogurt, gellan (a) and gelatin (b) jelly swallowed naturally through the pharynx The spectra are the average of,*-* times. A dotted line is a boundary of mastication with the tongue and the hard palate and with the teeth.
444 /, +*,**/ +* 10 Fig.. The mean velocity () and the maximum velocity () of water, yogurt, and gellan and gelatin jelly The graphs in Fig.. were derived from the velocity spectra in Fig. -. The date of yogurt was also shown in the graphs. *.0*., ms +. **.+ *.+* *., ms *,.*,.* *., ms Fig.. *./ ms *., ms +,, Fig. / G h G h G G Fig. / Frequency dependence of storage modulus G (a) and viscosity h (b) of gellan jelly at various concentration Shear strain was +, temperature was,-. The date of yogurt was also shown in the graphs.,,,- G,- G h *.+0*./*,.*..*./ *.*,*.+* +.* +././
11 : 445 - Fig. 0 *./+.* Hz, +./ Hz,+ + Hz Fig. 0 G +** Pa h,pas *., ms + Hz G h *., ms 0 Fig.. *.0 ms Fig.. *., ms +, Larynx,. Fig.. *.*, *.*/ +.* Fig. 0 Relation between the maximum velocity through the pharynx and dynamic viscoelasticity of yogurt, gellan, and gelatin jelly at + Hz a) Storage modulus (G ) vs. the maximum velocity. b) Viscosity (h) vs. the maximum velocity. *.+0, *., ms,+ Fig..
446 /, +*,**/ +* 12 0 Fig.. G +** Pa h, Pas *., ms *., ms G +** Pa h, Pas,* G +** Pa h, Pas *., ms +.-2**./ + Palmer, J.B., Rudin, N.J., Lara, G. and Crompton, A.W., Coordination of Mastication and Swallowing, Dysphagia, 1, +21,** +33,, Palmer, J.B., Integration of oral and pharyngeal bolus propulsion : A new model for the physiology of swallowing, + +/ -* +331 - Groher, E.M., - pp. +-,,/,0+ +332. Hiiemae, K., Mechanisms of food reduction, transport and deflutition : How the texture of food a#ects feeding behavior, J, Texture Stud., -/, +1+,**,**. / -1,-3,..,**. 0, pp. 3/+** +332 1 Q&A + pp.,,2,--,**+ 2 pp.,+0 +333 3 + New Food Industry,.+, 1+13 +333 +* pp. +1+3,**, ++ New Food Industry,.., --.+,**, +, + pp. -,3--0,**- +- +* -/,*** +. /+ +*01+*1+,*** +/ /, -.--/*,**+ +0 New Food Industry,.-,,/-*,**+ +1 +1 +.0+/-,**- +2 + pp..+3.0- +333 +3 + pp. +*/++, +331,* pp. -+--+/ +333,+ /- 1+.,**,,, 0-00-
13 : 447,-,. 000 +333, New Food Industry,.+, ++* +333 pp. -,,--2,**, +1,,2 +1 0 +1