Measurement of molten chocolate friction under simulated tongue-palate kinematics: Effect of cocoa solids content and aeration.
Measurement of molten chocolate friction under simulated tongue-palate kinematics: Effect of cocoa solids content and aeration.
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DOI：
10.1016/j.crfs.2020.10.002
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发表时间：
2020-11
影响因子：
6.3
通讯作者：
Cann P
中科院分区：
文献类型：
--
作者：
Samaras G;Bikos D;Vieira J;Hartmann C;Charalambides M;Hardalupas Y;Masen M;Cann P
对某些食物属性的感知与咀嚼过程中舌腭接触所经历的机械刺激和摩擦有关。本文报告了一种新的台架测试，用于测量模拟舌腭接触中的摩擦力。该测试由一个扁平的 PDMS 圆盘组成，代表舌头，并在代表上颚的固定下玻璃表面上往复运动。该测试适用于含有和不含人工唾液的熔融巧克力样品。在最初的几个摩擦周期中测量摩擦力，模拟舌腭区域巧克力的机械降解。研究了巧克力成分（可可固体含量在 28 wt% 至 85 wt% 之间）和结构（微充气/非充气 0–15 vol%）的影响。台架测试清楚地区分了各种巧克力样品。摩擦系数随着可可固形物百分比的增加而增加，并随着微通气水平的增加而减少。接触中人工唾液的存在减少了所有巧克力样品的摩擦，但相对排名保持不变。开发模拟舌腭运动的往复滑动摩擦测试。摩擦系数的变化取决于巧克力的成分和结构。可可含量较高的样品具有较高的摩擦系数。摩擦系数随着通气量的增加而降低（0–15% vol）。人造唾液膜的存在减少了巧克力的摩擦。
The perception of some food attributes is related to mechanical stimulation and friction experienced in the tongue-palate contact during mastication. This paper reports a new bench test to measure friction in the simulated tongue-palate contact. The test consists of a flat PDMS disk, representing the tongue loaded and reciprocating against a stationary lower glass surface representing the palate. The test was applied to molten chocolate samples with and without artificial saliva. Friction was measured over the first few rubbing cycles, simulating mechanical degradation of chocolate in the tongue-palate region. The effects of chocolate composition (cocoa solids content ranging between 28 wt% and 85 wt%) and structure (micro-aeration/non-aeration 0–15 vol%) were studied. The bench test clearly differentiates between the various chocolate samples. The coefficient of friction increases with cocoa solids percentage and decreases with increasing micro-aeration level. The presence of artificial saliva in the contact reduced the friction for all chocolate samples, however the relative ranking remained the same. Development of a reciprocating sliding friction test to mimic tongue-palate motion. Variations in friction coefficient depending on chocolate composition and structure. Higher cocoa content samples had higher friction coefficient. Friction coefficient decreased with aeration (0–15% vol). The presence of an artificial saliva film reduced chocolate friction.
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