THE PRESSURE EFFECTS OF DIFFERENT COMMERCIALLY AVAILABLE

BEVERAGES ON FOOD BOLUSES IN VITRO

DIANA CAROLINA UMAÑA OSPINA 366864

Conceptual map

Teacher:

Eng. Henry Yolián Murcia Quiñones

Hydraulic engineer

Water Resources Management Specialist

Fluid mechanics

NRC:

UNIVERSITY CORPORATION MINUTO DE DIOS

ZIPAQUIRA REGIONAL CENTER

CIVIL ENGINEERING PROGRAM

ZIPAQUIRA

2020
THE PRESSURE EFFECTS OF DIFFERENT COMMERCIALLY AVAILABLE
BEVERAGES ON FOOD BOLUSES IN VITRO
 ANALYSIS OF THE ARTICLE AND APPLICABILITY IN THE SUBJECT

According to the article, it can be said that it deals with the analysis of the various pressure

systems in the food industry and how these can help improve the quality of food, for which the

In Vitro system was used in which could compare the pressure changes generated by different

commercially available beverages in the presence of different foods.

Initially, a closed in vitro system was designed using a flask and a manometer. In this system,

different foods such as potato, beef, chicken and different drinks such as Coca-Cola®, lemonade,

7 Up Free, Prosecco and water were inserted in turn. For each food and drink, pressure changes

(cm water) were recorded over a period of 3 minutes.

According to what was elaborated in vitro, two comparative results were obtained: With Coca-

Cola® and lemonade, the highest pressures generated occurred with (in decreasing order):

potato, control, beef and chicken, respectively. None of these differences were significant with

Coca-Cola® but with lemonade, and the differences were significantly greater at almost all time

points between the potato and any other food (including the control).

The second was with 7 Up Free and Prosecco, the highest pressures generated occurred with (in

decreasing order): potato, beef, chicken and control, respectively. In both, the potato appeared to

show significantly higher pressures at almost all time points compared to the other foods.

Interestingly, when the potato was added to the Prosecco, the pressure measurements did not

change much during the 3 minute time period. Finally, when beef was added to 7 Up Free,

significantly higher pressures were produced compared to control and chicken for the first 50-60

seconds.
According to this, it can be concluded that beverages with minimal gas content such as lemonade

and Prosecco generated the highest pressure increases, while potatoes generated a greater

reaction than the rest of foods. These findings need to be studied in more detail and, if deemed

clinically relevant, may prompt further investigation for use in the clinical setting.

This type of research helps as a general component in the subject for pressurized systems, as well

as future designs of systems with various materials, where through the in vitro system not only

can the quality of the water within the system be analyzed, but also the quality of materials in

open flow.
 BIBLIOGRAPHY

 Ibrahim, Y & Browning, S. (2020). The pressure effects of different commercially

available beverages in food boluses in vitro. Eur Arch Otorhinolaryngol (2020).

https://doi-org.ezproxy.uniminuto.edu/10.1007/s00405-020-06347-3