Use this URL to cite or link to this record in EThOS:
Title: Improving rehabilitation of dysphagic patients through rheology measurements with a conventional rheometer and the quartz crystal microbalance
Author: Dewar, Richard J.
ISNI:       0000 0004 2674 3734
Current Institution: Lancaster University
Date of Award: 2006
Availability of Full Text:
Access from EThOS:
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.
Supervisor: Not available Sponsor: Not available
Qualification Name: Thesis (Ph.D.) Qualification Level: Doctoral
EThOS ID:  DOI: Not available