The esophagus, a vital component of the digestive system, plays a pivotal role in ensuring the seamless passage of food from the mouth to the stomach. Its optimal functioning is imperative for our daily well-being, and any impairment can lead to significant complications, particularly in the form of dysphagia. This research addresses the pressing need for tailored dietary interventions for individuals grappling with dysphagia by leveraging insights gained from the analysis of two distinct types of esophageal model: one representative of a healthy state and the other simulating diseased conditions like no peristalsis and narrowing down near the lower esophageal sphincter (LES). Our study focuses on analyzing some distinct food items that are frequently given to patients and determining the optimal order for the food items based on how easily they pass through the esophagus to alleviate the challenges faced by dysphagia patients. A sensitive analysis has also been carried out to identify the specific property of the food items more susceptible to the variations in the desired output value, specifically wall shear stress for patients with and without dysphagia.
Ankit Pal, Sriharsha Mishra, Soumyashree Nayak, Gaurav Kumar, Ashish Kumar Meher, Subrata Kumar Panda — Department of Mechanical Engineering, National Institute of Technology, Rourkela, Odisha, 769008, India
Naveen Kumar Akkasali — School of Mechanical Engineering, SASTRA Deemed University, Thanjavur, Tamilnadu, 6134001, India
Rama Chandra Pradhan — Department of Food Process and Engineering, National Institute of Technology, Rourkela, Odisha, 769008, India
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