Three-dimensional reconstruction of the esophagus and investigation on factors affecting the peristaltic transport(PDF)
《中国医学物理学杂志》[ISSN:1005-202X/CN:44-1351/R]
- Issue:
- 2020年第4期
- Page:
- 485-490
- Research Field:
- 医学生物物理
- Publishing date:
Info
- Title:
- Three-dimensional reconstruction of the esophagus and investigation on factors affecting the peristaltic transport
- Author(s):
- LIU Quan1; QIAN Shanhua1; 2; HUANG Jianfeng3; NI Zifeng1; YU Jinghu1
- 1. School of Mechanical Engineering, Jiangnan University, Wuxi 214122, China; 2. Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Wuxi 214122, China; 3. Department of Radiation Oncology, Affiliated Hospital of Jiangnan University, Wuxi 214062, China
- Keywords:
- Keywords: esophagus; three-dimensional reconstruction; fluid food; pressure difference; non-Newtonian fluid
- PACS:
- R314；Q811
- DOI:
- DOI:10.3969/j.issn.1005-202X.2020.04.016
- Abstract:
- Abstract: A three-dimensional model of the esophagus and its COMSOL simulation model are constructed based on the CT image of the esophagus for investigating the effects of the pressure differences between two ends of the esophagus, the physical and chemical parameters of fluid food and the amplitude of esophageal peristalsis on the transport of fluid food in the esophagus. The relationship between the viscosities of the different ratios of non-Newtonian fluids and shear rates are studied by rheometer, thereby obtaining the simulation parameters of COMSOL. The results show that the pressure difference between the two ends of the esophagus has trivial effects on the fluid velocity during the relatively stable phase of the peristaltic wave of the esophageal wall, but it has great effects on the fluid velocity during the contraction and recovery phases of the esophageal wall. The esophageal transport flow increases linearly with the pressure difference between the two ends of the esophagus. The esophageal fluid transport flow has a positive correlation with the amplitude of peristaltic contraction and a negative correlation with fluid viscosity. To improve the esophageal transport efficiency, the peristaltic amplitude should be increased in the area with low pressure difference, and the viscosity of fluid food should be reduced in the area with high pressure difference. The study provides theoretical reference for the development of functional food and the studies on esophageal transport characteristics.
Last Update: 2020-04-29