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An optimization model for mastication and swallowing in mammals
1Department of Anatomy, University of Hong Kong, Hong Kong. j.f.prinz@mds.qmw.ac.uk
Proceedings. Biological Sciences
|February 3, 1998
Summary
Mammalian swallowing is triggered by food particles binding into a cohesive bolus, not just size or lubrication. This ensures safe passage and prevents inhalation, optimizing the moment of swallowing.
Area of Science:
- Physiology
- Biomechanics
- Food Science
Background:
- Mammalian mastication involves food breakdown and lubrication.
- Swallowing initiation was previously thought to depend on separate food particle size and lubrication thresholds.
Purpose of the Study:
- To propose a new model for swallowing initiation based on bolus formation.
- To investigate the role of viscous forces and particle cohesion in initiating swallowing.
- To determine the optimal moment for swallowing based on peak cohesive force.
Main Methods:
- Developed a model for swallowing initiation based on cohesive forces.
- Tested the model on human mastication of brazil nuts and raw carrots.
- Analyzed food particle size reduction and cohesive force development during chewing.
Main Results:
- Swallowing is initiated when food particles form a cohesive bolus due to viscous forces.
- Bolus formation is crucial for safe passage through the pharyngeal region.
- The model predicts an optimal moment for swallowing based on peak cohesive force, which was validated with brazil nuts and carrots.
Conclusions:
- Swallowing initiation is governed by bolus cohesiveness, not independent size or lubrication thresholds.
- Saliva plays a key role in promoting bolus formation and cohesion.
- The timing of swallowing is critical for safe and efficient food processing.