Burbidge Adam S, Cichero Julie A Y, Engmann Jan, Steele Catriona M
Nestlé Research Center, Vers-chez-le Blanc, 1000 Lausanne 26, Switzerland.
School of Pharmacy, The University of Queensland, 20 Cornwall Street, Woolloongabba, QLD 4102, Australia.
Appl Rheol. 2016 Dec;26(6). doi: 10.3933/applrheol-26-64525. Epub 2019 Jun 7.
By following the path of a liquid bolus, from the oral preparatory phase to the esophagus, we show that a few fundamental concepts of fluid mechanics can be used to better understand and assess the importance of bolus viscosity during human swallowing, especially when considering dysfunctional swallowing (dysphagia) and how it can be mitigated. In particular, we highlight the important distinction between different flow regimes (i.e. viscosity controlled versus. inertia controlled flow). We also illustrate the difference between understanding bolus movements controlled by a constant force (or pressure) and those controlled by a constant displacement (or velocity). We limit our discussion to simple, Newtonian liquids where the viscosity does not depend on the speed of flow. Consideration of non-Newtonian effects (such as shear thinning or viscoelasticity), which we believe play an important part in human swallowing, requires a sound grasp of the fundamentals discussed here and warrants further consideration in its own right.
通过追踪液体食团从口腔准备阶段到食管的路径,我们发现流体力学的一些基本概念可用于更好地理解和评估人类吞咽过程中食团粘度的重要性,尤其是在考虑吞咽功能障碍(吞咽困难)及其缓解方法时。特别是,我们强调了不同流动状态(即粘度控制流与惯性控制流)之间的重要区别。我们还说明了理解由恒定力(或压力)控制的食团运动与由恒定位移(或速度)控制的食团运动之间的差异。我们的讨论仅限于简单的牛顿液体,其粘度不依赖于流速。考虑非牛顿效应(如剪切变稀或粘弹性),我们认为这些效应在人类吞咽中起着重要作用,这需要扎实掌握此处讨论的基础知识,并且其本身也值得进一步研究。