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Fast Fourier transform analysis of sounds made while swallowing various foods.
MedLine Citation:
PMID:  23039442     Owner:  NLM     Status:  In-Data-Review    
Abstract/OtherAbstract:
The cervical auscultation method was applied to investigate sounds generated while swallowing various foods with unique physical properties, including liquid (water), semiliquid (yogurt), and solid (konjac jelly). To study the differences among swallowing sounds for various foods, fast Fourier transform (FFT) analysis was applied to signals that were attributed to the flow of a food bolus, which is a swallowable soft mass of chewed food. An FFT program was developed that enabled the calculation of a spectrum for a specified region of time domain swallowing sound signals. The intensity of spectra in the frequency range between 400 and 1000 Hz significantly differed: liquid > semiliquid > solid. The FFT spectrum in this range was suggested to represent the frequency characteristics of the swallowing sounds of various foods.
Authors:
Mitsuru Taniwaki; Kaoru Kohyama
Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  The Journal of the Acoustical Society of America     Volume:  132     ISSN:  1520-8524     ISO Abbreviation:  J. Acoust. Soc. Am.     Publication Date:  2012 Oct 
Date Detail:
Created Date:  2012-10-08     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  7503051     Medline TA:  J Acoust Soc Am     Country:  United States    
Other Details:
Languages:  eng     Pagination:  2478-82     Citation Subset:  IM    
Affiliation:
National Food Research Institute, National Agriculture and Food Research Organization, 2-1-12, Kannondai, Tsukuba, Ibaraki 305-8642, Japan.
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