[1]刘泉,钱善华,黄建锋,等.食道三维重建及其运输能力影响因素的研究[J].中国医学物理学杂志,2020,37(4):485-490.[doi:DOI:10.3969/j.issn.1005-202X.2020.04.016]
　LIU Quan,QIAN Shanhua,HUANG Jianfeng,et al.Three-dimensional reconstruction of the esophagus and investigation on factors affecting the peristaltic transport[J].Chinese Journal of Medical Physics,2020,37(4):485-490.[doi:DOI:10.3969/j.issn.1005-202X.2020.04.016]
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食道三维重建及其运输能力影响因素的研究()
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《中国医学物理学杂志》[ISSN:1005-202X/CN:44-1351/R]

卷:
37
期数:
2020年第4期
页码:
485-490
栏目:
医学生物物理
出版日期:
2020-04-29

文章信息/Info

Title:
Three-dimensional reconstruction of the esophagus and investigation on factors affecting the peristaltic transport
文章编号:
1005-202X（2020）04-0485-06
作者:
刘泉1; 钱善华1; 2; 黄建锋3; 倪自丰1; 俞经虎1
食道；三维重建；流体食物；压力差；非牛顿流体
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
关键词:
食道; 三维重建; 流体食物; 压力差; 非牛顿流体
Keywords:
Keywords: esophagus;  three-dimensional reconstruction;  fluid food;  pressure difference;  non-Newtonian fluid
分类号:
R314；Q811
DOI:
DOI:10.3969/j.issn.1005-202X.2020.04.016
文献标志码:
A
摘要:
为深入研究食道两端压力差、流体食物的物化参数及食道蠕动波幅值等参数对流体食物在食道内运输的影响，本研究基于食道的CT图像，构建食道的三维模型及其COMSOL仿真模型，通过流变仪研究不同配比非牛顿流体的粘度与剪切率变化关系获取COMSOL的仿真参数。结果表明，流体速度在食道壁蠕动波相对稳定阶段受食道两端压力差的影响极小，在食道壁收缩和恢复初始状态阶段影响较大，且食道运输流量随食道两端压力差线性增加；食道流体运输流量分别与蠕动收缩波幅和流体粘度呈正相关和负相关。为提升食道运输效率，可在低压力差区域增大蠕动波幅，高压力差区域降低流体食物的粘度。本研究为功能食物开发及其食道运输特性研究提供理论参考。
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.

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备注/Memo

备注/Memo:
【收稿日期】2019-11-22 【基金项目】国家自然科学基金（51775244）；中国博士后科学基金（2018T110439）；江苏省自然科学基金（BK20161134） 【作者简介】刘泉，硕士研究生，研究方向：仿生机械设计，E-mail: 2865064104@qq.com 【通信作者】钱善华，博士，副教授，研究方向：仿生机械设计及摩擦学，E-mail: qianjnwx@126.com
更新日期/Last Update: 2020-04-29