Issue |
MATEC Web Conf.
Volume 145, 2018
NCTAM 2017 – 13th National Congress on Theoretical and Applied Mechanics
|
|
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Article Number | 04002 | |
Number of page(s) | 10 | |
Section | Biomechanics | |
DOI | https://doi.org/10.1051/matecconf/201814504002 | |
Published online | 09 January 2018 |
A multiphase flow in the antroduodenum: some results of the mathematical modelling and computational simulation
1
Federal Budget Scientific Institution “Federal Scientific Center for Medical and Preventive Health Risk Management Technologies”, Department of Mathematical Simulation of Systems and Processes, 82 Monastyrskaya street, 614000, Perm, Russia
2
Perm National Research Polytechnic University, Department of Mathematical Simulation of Systems and Processes, 29 Komsomolsky Prospect, 614000, Perm, Russia
* Corresponding author: kmr@fcrisk.ru
This work is devoted to a problem of creation of a multiphase flow model in an antroduodenum that includes the lower part of the stomach and the upper part of the small intestine (duodenum). The mathematical model is developed for the next purposes: description of the process of digestion in normal physiological state and with functional disorders, prediction of the flow characteristics in distinct conditions. The antroduodenum is considered as a complex form canal with moving boundaries. The mathematical statement of the problem includes mass and momentum conservation equations for phases and components as well as initial and boundary conditions with peristaltic movement. To describe secretion and absorption processes we use mass sources/sinks in a layer adjacent to the tract wall. Using computational simulation we got the digestion processes characteristics in dynamic: pH of the medium, components and phases velocities and fractions. In some scenarios with secretory and motor disorders we identified zones of abnormal acidity. The results of the simulation showed that motor functionality of the antrum and pyloric sphincter affect the stomach evacuation. Additionally, the chemical absorption rate is analyzed in scenarios with distinct food parameters (size, viscosity, density).
© The Authors, published by EDP Sciences, 2018
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (http://creativecommons.org/licenses/by/4.0/).
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