Lubrication studies of fluid food using a simple experimental set up
Lubrication studies of fluid food using a simple experimental set up
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DOI：
10.1016/j.foodhyd.2014.01.003
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发表时间：
2014-12-15
影响因子：
10.7
通讯作者：
Prakash, Sangeeta
中科院分区：
文献类型：
--
作者：
Chen, Jianshe;Liu, Zhenyu;Prakash, Sangeeta
由于口腔摩擦学和口腔润滑在口腔质构感觉中的重要作用，其研究越来越受到食品研究者的关注。然而，由于商业摩擦计的高成本，获得用于此类研究的可行技术仍然是许多食品研究人员的挑战。在这项工作中，一个简单的实验装置已经建成，并测试其可行性和可靠性的润滑研究。最终目标是开发一种可靠且低成本的技术用于食品润滑研究和口腔质地感觉研究。该设计基于Stable Microsystems制造的标准质构分析仪，仅添加了少量简单的配件和附件。该设计能够在宽范围的滑动速度（0.01-40 mm/s）和任何选定的表面载荷下进行摩擦/润滑测量。该装置操作方便，易于控制实验条件（如：G.滑动速度、表面载荷、温度等）。使用糖浆溶液和淡炼乳作为近牛顿流体和非牛顿流体的示例进行可行性测试，结果具有可靠的重现性。糖浆溶液获得的摩擦系数与文献中报道的摩擦系数相当。还可以构建覆盖边界区域、混合区域和流体动力区域的Stribeck曲线。我们的结果表明，这种设计为食品润滑研究提供了一种低成本的替代方案。详细的实验设置，其优点和局限性进行了讨论。(C)2014爱思唯尔有限公司版权所有。
Studies of "oral" tribology and "oral" lubrication have attracted growing interests among food researchers because of their important roles in oral textural sensation. However, to access a feasible technique for such studies is still a challenge to many food researchers due to the high cost of a commercial tribometer. In this work, a simple experimental set up has been constructed and tested for its feasibility and reliability for lubrication studies. The ultimate aim is to develop a reliable and low-cost technique for food lubrication studies and oral texture sensation studies. The design is based on a standard texture analyser manufactured by Stable Microsystems, with few additional simple fittings and attachments. This design is capable of conducting friction/lubrication measurements over a wide range of sliding speed (0.01-40 mm/s) and at any chosen surface load. The set up is convenient to operate and easy to set controlled experimental conditions (e. g. sliding speed, surface load, temperature, etc). Syrup solutions and evaporated milk were used as examples of near-Newtonian and non-Newtonian fluids for feasibility tests and results were reliably reproducible. Friction coefficients obtained for syrup solutions were comparable to those reported in literature. Stribeck curves covering the boundary regime, mixed regime, and hydrodynamic regime can also be constructed. Our results demonstrate that this design provides a low-cost alternative for food lubrication studies. Details of experimental set up, its advantages and limitations were discussed in this paper. (C) 2014 Elsevier Ltd. All rights reserved.