EFFECTS OF VISCOSITY OF LIQUID FOODS ON PALATAL PRESSURE
作者:
JUNKO TAKAHASHI,
FUMIKO NAKAZAWA,
期刊:
Journal of Texture Studies
(WILEY Available online 1991)
卷期:
Volume 22,
issue 1
页码: 13-24
ISSN:0022-4901
年代: 1991
DOI:10.1111/j.1745-4603.1991.tb00002.x
出版商: Blackwell Publishing Ltd
数据来源: WILEY
摘要:
ABSTRACTThe deglutition of non‐Newtonian liquids introduced into the mouth was studied dynamically by measuring palatal pressure (P) with pressure transducers set at three locations on the palate. The value of P and the swallowing pressure (S) changed only from 100 to 200 g/cm2over the viscosity range 10−2to 101Pa.s. The retaining time (T) and work (W), required for swallowing after the liquid entered the mouth, remained almost constant up to a critical value of 1.0 Pa.s. above which both T and W increased markedly. When the viscosity was low, all of the liquid was swallowed in one deglutition, up to 15 mL volume. Therefore, T was almost constant but S increased with the volume. When the viscosity was high, the liquid was swallowed in several smaller portions. When the volume was high, T increased and S was either constant or it decrea
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