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Modelling of physical processes in the small intestine
Author(s) -
Bakalis Serafim,
Tharakan Ajay,
Norton Ian T,
Fryer Peter J
Publication year - 2007
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.21.6.lb112
Subject(s) - computational fluid dynamics , diffusion , mass transfer , viscosity , mechanics , molecular diffusion , small intestine , flow (mathematics) , mixing (physics) , convection , work (physics) , mass transfer coefficient , segmentation , chemistry , biological system , materials science , computer science , physics , thermodynamics , biology , engineering , artificial intelligence , biochemistry , metric (unit) , operations management , quantum mechanics
The objective of the work was to develop experimental and numerical models of the small intestine with which food formulations could be investigated. The key developments that have been made include: The development of a diffusion cell model that allows for the study into the way that different formulations affect molecular diffusion properties. A bench top small intestinal model (SIM) representing a section of the small intestine has been developed that can reproduce the segmentation motility action found in the small intestine. A computational fluid dynamics (CFD) model that allows detailed calculation of both flow and mixing phenomena. The diffusion cell has been used to investigate increasing viscosity of the formulation results in a significant reduction (about 60%) in diffusion and convection of small nutrient molecules. Experiments using the SIM have shown that the segmentation motion significantly increases (up to 30%) the nutrient mass transfer coefficient across the membrane. The influence of segmentation decreases as viscosity increases. These phenomena were explained using detailed flow patterns obtained from CFD.