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Shear and extensional rheology of commercial thickeners used for dysphagia management
RISE - Research Institutes of Sweden, Biovetenskap och material, Jordbruk och livsmedel. Chalmers University of Technology, Sweden.
RISE - Research Institutes of Sweden, Biovetenskap och material, Jordbruk och livsmedel.ORCID-id: 0000-0002-7856-2324
Lund University, Sweden .
RISE - Research Institutes of Sweden, Biovetenskap och material, Jordbruk och livsmedel.
Vise andre og tillknytning
2017 (engelsk)Inngår i: Journal of texture studies, ISSN 0022-4901, E-ISSN 1745-4603, Vol. 48, nr 6, s. 507-517Artikkel i tidsskrift (Fagfellevurdert) Published
Abstract [en]

People who suffer from swallowing disorders, commonly referred to as dysphagia, are often restricted to a texture-modified diet. In such a diet, the texture of the fluid is modified mainly by the addition of gum or starch-based thickeners. For optimal modification of the texture, tunable rheological parameters are shear viscosity, yield stress, and elasticity. In this work, the flow properties of commercial thickeners obtained from major commercial suppliers were measured both in shear and extensional flow using a laboratory viscometer and a newly developed tube viscometry technique, termed Pulsed Ultrasound Velocimetry plus Pressure Drop (PUV+PD). The two methods gave similar results, demonstrating that the PUV+PD technique can be applied to study flow during the swallowing process in geometry similar to that of the swallowing tract. The thickeners were characterized in relation to extensional viscosity using the Hyperbolic Contraction Flow (HCF) method, with microscopy used as a complementary method for visualization of the fluid structure. The gum-based thickeners had significantly higher extensional viscosities than the starch-based thickeners. The rheological behavior was manifested in the microstructure as a hydrocolloid network with dimensions in the nanometer range for the gum-based thickeners. The starch-based thickeners displayed a granular structure in the micrometer range. In addition, the commercial thickeners were compared to model fluids (Boger, Newtonian and Shear-thinning) set to equal shear viscosity at 50s−1 and it was demonstrated that their rheological behavior could be tuned between highly elastic, extension-thickening to Newtonian. This article is protected by copyright. All rights reserved.

sted, utgiver, år, opplag, sider
2017. Vol. 48, nr 6, s. 507-517
Emneord [en]
Dysphagia, thickeners, extensional viscosity, fluid elasticity, microstructure, velocity profile
HSV kategori
Identifikatorer
URN: urn:nbn:se:ri:diva-29262DOI: 10.1111/jtxs.12264Scopus ID: 2-s2.0-85018743329OAI: oai:DiVA.org:ri-29262DiVA, id: diva2:1087477
Tilgjengelig fra: 2017-04-07 Laget: 2017-04-07 Sist oppdatert: 2019-01-03bibliografisk kontrollert

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