A review of the approaches to predict the ease of swallowing and post-swallow residues

ConclusionsIn vitro and in silico experiments represent attractive complements to the in vivo investigations because they allow varying parameters independently, which is key to understand the effect of different food and drink properties and to adapting them to different needs. Two motor control strategies are commonly used, namely imposing displacements or stresses. These models have helped clarifying the role of bolus rheology in the oral phase of swallowing and the importance of salivary coating in the pharyngeal bolus flow. Few areas of improvements were identified: the use of more realistic geometries and mechanical properties representing the relevant tissues, of lubrication boundary conditions and of a wider variety of food boli. Further clinical studies should also focus on identifying the most realistic motor control strategy to mimic human swallowing.

Source: Trends in Food Science and Technology - February 13, 2019 Category: Food Science Source Type: research