The viscosity of non-solid foods, and the stability of their viscosity with changes in time, temperature and shearing is critical in managing chronic swallowing difficulties known as dysphagia. The starch-based foodstuffs thickeners used in dysphagia therapy are highly non-Newtonian and their viscosity dependent on these variables. This research addresses the starch fluids' rheological complexity. It also establishes the quartz crystal microbalance (QCM) as an objective device capable of measuring viscosity of complex non-Newtonian fluids at the patient bedside.
| Identifer | oai:union.ndltd.org:bl.uk/oai:ethos.bl.uk:497232 |
| Date | January 2006 |
| Creators | Dewar, Richard J. |
| Publisher | Lancaster University |
| Source Sets | Ethos UK |
| Detected Language | English |
| Type | Electronic Thesis or Dissertation |
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