Abstract
The test could be used to measure bolus properties from the initial stages of breakdown to the point of swallow for all types of food. The ability to measure the changes in bolus properties through all stages of breakdown using the same instrument is a significant development. The resistance to deformation and slip are quantitative measurements that could potentially be used to further develop the Swallow Safe model by providing numerical limits to the identified properties. This could be of interest to the development of foods for dysphagia sufferers.
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