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Roles of viscosity, applied load and surface wettability on the lubrication behaviour of model liquid/semi-solid foods: Measurements with a bespoke tribo-cell fixture and rotational rheometer
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Document Title
Roles of viscosity, applied load and surface wettability on the lubrication behaviour of model liquid/semi-solid foods: Measurements with a bespoke tribo-cell fixture and rotational rheometer
Author
Gamonpilas C, Benyajati CN, Sritham W, Soparat J, Limprayoon N, Seetapan N, Fuongfuchat A
Name from Authors Collection
Scopus Author ID
55786383800
Affiliations
National Science & Technology Development Agency - Thailand; National Metal & Materials Technology Center (MTEC); National Science & Technology Development Agency - Thailand; National Metal & Materials Technology Center (MTEC)
Type
Article
Source Title
CURRENT RESEARCH IN FOOD SCIENCE
Year
2022
Volume
5
Issue
4
Open Access
Green Published, gold
Publisher
ELSEVIER
DOI
10.1016/j.crfs.2021.12.009
Format
Abstract
Thin film sliding and friction phenomena of food bolus confined between tongue-palate surfaces during oral processing can be explored using tribological measurements. However, these measurements are still limited within the food industry due to the requirement of expensive commercial instruments which are not commonly used in the food industry. This work has designed and manufactured a modular tribological cell (tribo-cell) that can simulate lubricated soft-hard contact interfaces and can be mounted on a rotational rheometer to perform tribological measurements. The tribo-cell was validated by performing tribological measurements using a range of corn syrup solutions as model liquid foods. It was shown that the Stribeck curve describing the change in friction behaviour with entrainment speed or with the product of entrainment speed and liquid viscosity could be obtained. Since tribology deals with surface property, the cell was then used in the further studies to demonstrate the effects of applied normal load and surface wetting on the tribological response of lubricated hard-soft contact of the designed fixture. These parameters were shown to have a marked influence on in the boundary and mixedlubrication regimes. The designed tribo-cell was also used to illustrate the impact of fat content on the lubrication properties of commercial liquid and semi-solid foods with different fat contents, thus, pointing out to the importance of tribology as a vital tool for product formulation designs in food and beverage industry.
Keyword
Food tribology | Friction | Liquid foods | Rheometer | Stribeck curve
Industrial Classification
Knowledge Taxonomy Level 1
Knowledge Taxonomy Level 2
Knowledge Taxonomy Level 3
Funding Sponsor
National Metal and Materials Technology Center (MTEC) [P-165184]
License
CC BY-NC-ND
Rights
Authors
Publication Source
WOS