Biologically-inspired swallowing robot for investigation of texture modified foods

Abstract

Textural and rheological characteristics of foods are known to profoundly affect the swallowing process. Food technologists continue to exploit this notion in the management of symptomatic swallowing disorders (dysphagia) where novel foods are designed to elicit more reliable transport characteristics. Currently, little is understood about the relationship between food bolus formulation and its flow-induced interactions with the swallowing tract. Experimentation of a medical nature in this field is extremely challenging, and may put patients at risk. In the rheological domain the deformation fields are dissimilar to that of the biological system. In response to these limitations, quantitative assessment of bolus transport by a novel rheometric testing device is proposed. This paper describes the inspiration for a biologically-inspired robotic swallowing device to be applied to address these issues. This will allow for an improved understanding of swallowing mechanics and food design in the engineering, medical, and food technology fields.