Lubrication studies of fluid food using a simple experimental set up

Food Hydrocolloids

Volumn 42, Issue , 2014, Pages 100-105

  Chen, Jianshe ^a,b   Liu, Zhenyu ^a   Prakash, Sangeeta ^c  

^a UNIVERSITY OF LEEDS   (United Kingdom)

^b ZHEJIANG GONGSHANG UNIVERSITY   (China)

^c UNIVERSITY OF QUEENSLAND   (Australia)

Author keywords

Food texture; Friction; Lubrication; Texture analyser; Tribology; Tribometer

Indexed keywords

COSTS; FRICTION; NON NEWTONIAN FLOW; NON NEWTONIAN LIQUIDS;

EXPERIMENTAL SET UP; FLUID FOODS; FOOD TEXTURE; LOW-COSTS; LUBRICATION /; SIMPLE++; SLIDING SPEED; SURFACE LOADS; TEXTURE ANALYSER; TRIBOMETERS;

TRIBOLOGY;

EID: 84893192154     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.01.003     Document Type: Article

References (23)

1. Alsanei W.A., Chen J. Studies of the capability of bolus swallowing: the maximum tongue pressure, the bolus size and the bolus consistency. Journal of Texture Studies 2014, 10.1111/jtxs.12041.
2. Bourne M. Food texture and viscosity: Concept and measurement 2002, Academic Press, San Diego. 2nd ed.
3. Chen J. Food oral processing-a review. Food Hydrocolloids 2009, 23:1-25.
4. Chen J., Stokes J.R. Rheology and tribology: two distinctive regimes of food texture sensation. Trends in Food Science & Technology 2012, 25:4-12.
5. Cutler A.N., Morris E.R., Taylor L.J. Oral perception of viscosity in fluid foods and model systems. Journal of Texture Studies 1983, 14:377-395.
6. De Vicente J., Stokes J.R., Spikes H.A. Soft lubrication of model hydrocolloids. Food Hydrocolloids 2006, 20:483-491.
7. Dresselhuis D.M., Dd Hoog E.H.A., Cohen Stuart M.A., van Aken G.A. Application of oral tissue in tribological measurements in an emulsion perception context. Food Hydrocolloids 2008, 22:323-335.
8. Engelen L. Oral receptors. Food oral processing, fundamentals of eating and sensory perception 2012, 15-43. Wiley-Blackwell, Oxford. J. Chen, L. Engelen (Eds.).
9. Foegeding E.A., Daubert C.R., Drake M.A., Essick G., Trulsson M., Vinyard C.J., et al. A comprehensive approach to understanding textural properties of semi- and soft-solid foods. Journal of Texture Studies 2011, 42:103-129.
10. Friedman H.H., Whitney J.E., Szczesniak A.S. The texturometer-a new instrument for objective texture measurement. Journal of Food Science 1963, 28:390-396.
11. Garrec D.A., Norton I.T. The influence of hydrodynamics on lubrication. Food Hydrocolloids 2012, 26:389-397.
12. Kim E.H.-J., Corrigan V.K., Wilson A.J., Waters I.R., Hedderley D.I., Morgenstern M.P. Fundamental fracture properties associated with sensory hardness of brittle solid foods. Journal of Texture Studies 2012, 43:49-62.
13. Kokini J.L., Kadane J., Cussler E.L. Liquid texture perceived in the mouth. Journal of Texture Studies 1977, 8:195-218.
14. Lee S., Heuberger M., Rousset P., Spencer N.D. A tribological model for chocolate in the mouth: general implications for slurry-lubricated hard/soft sliding counterfaces. Tribology Letters 2004, 16:239-249.
15. Malone M.E., Appelqvest I.A.M., Norton I.T. Oral behaviour of food hydrocolloids and emulsions. Part 1. Lubrication and deposition considerations. Food Hydrocolloids 2003, 17:763-773.
16. Mathevon E., Mioche L., Brown W.E., Culioli J. Texture analysis of beef cooked at various temperatures by mechanical measurements, sensory assessments and electromyography. Journal of Texture Studies 1995, 26:175-192.
17. Prakash S., Tan D., Chen J. Application of tribology in oral processing and texture perception of food. Food Research International 2013, 54:1627-1635.
18. Rolls E. The neural representation of oral texture including fat texture. Journal of Texture Studies 2011, 42:137-156.
19. Stokes J.R. "Oral" rheology. Food oral processing: Fundamentals of eating and sensory perception 2012, Wiley-Blackwell, Oxford. J. Chen, L. Engelen (Eds.).
20. Stokes J.R. "Oral" tribology. Food oral processing: Fundamentals of eating and sensory perception 2012, 265-287. Wiley-Blackwell, Oxford. J. Chen, L. Engelen (Eds.).
21. Van Aken G.A. Modelling texture perception by soft epithelial surfaces. Soft Matter 2010, 6:826-834.
22. Van der Bilt A. Oral management of food. Food oral processing: Fundamentals of eating and sensory perception 2012, 61-93. Wiley-Blackwell, Oxford. J. Chen, L. Engelen (Eds.).
23. Van Vliet T. Rheological classification of foods and instrumental techniques for their studies. Food texture: Measurement and perception 1999, An Aspen Publication, Gaithersburg, Maryland. A.J. Rosenthal (Ed.).