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Provision of modified foods and drinks is one of the approaches for dysphagia management, which is based on the assumption that food with proper texture and rheological properties will allow dysphagia patients to swallow safely and maintain adequate nutrition. However, lack of information about the in vivo swallowing process and its interaction with food flow has obstructed the effective management of dysphagia. In the esophageal swallowing stage, masticated food is transported through the esophagus to the stomach by a peristaltic mechanism, which is generated by sequential contraction and relaxation of esophageal muscles. Inspired by this behavior, a soft actuator is proposed to provide a nonrisk environment aiming to facilitate investigations of the most effective properties of food for the management of the swallowing disorders. The wave-like motion is first specified according to the in vivo measurement of human esophageal peristalsis. Finite-element analysis simulations are carried out to aid the structure design before prototype manufacture. Constructed by casting silicon rubber in a three-dimensional (3-D) printed customized mold, the novel actuator has soft structure resembling its human counterpart, which has a flexible muscular structure. Multiple layers of inflatable chambers are embedded and distributed along the axis of a food passage regularly, which locates at the center of the actuator. The actuator is capable of generating a peristaltic wave and pushing a bolus along the passage. The closure of the tube and the velocity of the propagation wave are going to be adjusted to achieve the trajectories recorded experimentally, by regulating the compressed air pressure pumped into chambers actively.
Chen et al. (Mon,) studied this question.