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@article{Tsui:2016:10.1016/j.biotri.2016.02.001,
author = {Tsui, S and Tandy, J and Myant, C and Masen, M and Cann, PM},
doi = {10.1016/j.biotri.2016.02.001},
journal = {Biotribology},
pages = {1--11},
title = {Friction measurements with yoghurt in a simulated tongue-palate contact},
url = {http://dx.doi.org/10.1016/j.biotri.2016.02.001},
volume = {8},
year = {2016}
}
TY - JOUR
AB - © 2016 The perception of many food attributes is related to mechanical stimulation and friction experienced in the tongue-palate contact during mastication. Friction in the tongue-palate is determined by the changing film properties (composition, component distribution, thickness) in the conjunction. We suggest this evolution is essentially determined by tongue-palate film loss rather than shear flow entrainment which predominates in conventional bearing lubrication. The paper reports friction measurements in a simulated tongue-palate contact for a range of high and low fat dairy foods. A reciprocating, sliding contact with restricted stroke length ( < contact width) was used; under these conditions there is negligible shear-entrainment of fluid from outside the contact area. The tongue-palate contact was simulated by a PDMS ball and glass surface. The effect of hydrophobic and hydrophilic surfaces on friction was investigated for different fat contents (0, 4.2, 9.5% wt fat). Friction was measured over 60 s of rubbing. Significant differences were observed in the friction change with time for different fat contents (μ 9.5 < μ 4.2 < μ 0 wt%) and for different surface energy conditions (μ hydrophilic < μ hydrophobic). Post-test visualisation of the rubbed films showed that low friction coefficient was associated with the formation of a thin oil film on deposited particulate solids.
AU - Tsui,S
AU - Tandy,J
AU - Myant,C
AU - Masen,M
AU - Cann,PM
DO - 10.1016/j.biotri.2016.02.001
EP - 11
PY - 2016///
SP - 1
TI - Friction measurements with yoghurt in a simulated tongue-palate contact
T2 - Biotribology
UR - http://dx.doi.org/10.1016/j.biotri.2016.02.001
VL - 8
ER -