Development and Preliminary Validity Evaluation of Numerical Simulation of Human Swallowing Using a Particle Method

Author:

KAMIYA Tetsu1,TOYAMA Yoshio2,HANYU Keigo2,KIKUCHI Takahiro2,MICHIWAKI Yukihiro3

Affiliation:

1. New Value Creation Office, Nagase CO & LTD.

2. R&D, Meiji Co. Ltd.

3. Toho University

Publisher

Japan Society for Food Engineering

Subject

Industrial and Manufacturing Engineering,Food Science

Reference21 articles.

1. 1) Y. Iida, A. Katsumata, M. Fujishita, K. Tanimoto, A. Yamashina; “Influence of food texture and postural procedures on the sliding of food boluses over the lingual dorsum” (in Japanese). Jpn. J. Dysphag. Rehabil., 13, 215-224 (2009).

2. 2) H. Mizunuma, K. Shimokasa, T. Nakamura, T. Takahashi; “Study on feeling for swallow based on the swallowing flow analysis” (in Japanese). Ann. Rep. Stud. Food Support. Program, 17, The Skylark Food Science Institute, Tokyo, Japan, 2004, pp. 109-121.

3. 3) Y. Meng, M. Rao, A. Datta; Computer simulation of the pharyngeal bolus transport of Newtonian and non-Newtonian fluid. Food Bioprod. Process., 83, 297-305 (2005).

4. 4) T. Numamori; “Swallowing simulation for liquid bolus by coupled with fluid and structure” (in Japanese). Life Support, 20, 76 (2008).

5. 5) K. Shimokasa, H. Mizunuma; “Swallowing flow analysis based on the combination of video fluorography and combinational flow analysis” (in Japanese). Proc. 84th JSME Fluids Eng. Conf., 614 (2006).

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