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This study aimed to ascertain the influence of various amounts (0–30%) of carrot puree (CP) in vegetable juice on linguapalatal swallowing pressure in healthy volunteers. Twenty healthy women (age range: 20–22 years) swallowed a 17‐ml drink in a natural state, and linguapalatal swallowing pressure was measured using a special sensor sheet. Peak magnitude (maximum pressure of the tongue pushing on...
The swelling behavior of a rice grain in water and an aqueous NaCl and acetic acid solution was investigated as a function of temperature. We observed that the rice grain in water shows an abrupt change in shape and size at 61 °C. The transition temperature Tv became higher in an order: sodium chloride aqueous solution > water > acetic acid aqueous solution. In order to clarify Tv, we also investigated...
ABSTRACTThe flow velocity through the human throat and rheological properties of 0.2–0.8% agar and 0.8–2.4% gelatin were investigated. The maximum flow velocity decreased with increasing concentrations of agar and gelatin, with marked changes from 0 to 0.4% in agar, and from 0 to 1.4% in gelatin, with no further changes at concentration higher than 0.4% in agar but changes at concentration up to 2.4% in gelatin. Although the hardness and adhesiveness increased with increasing concentrations of agar and gelatin, the cohesiveness decreased. In the sensory evaluation, agar and gelatin became difficult to swallow with increasing agar and gelatin concentration....
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