Stribeck curves have long been used for understanding the lubricating behaviour of oils and greases, and in the recent years for applications ranging from ball point inks to synovial fluids. In the current work, an attempt is made to show as to what one can read from Stribeck curves of food samples such as chocolate spread, sauce etc. Additionally, the effect of salivahuman and artificialon the frictional behaviour has also been studied. The tests were carried out on an MCR Tribometer with a ball-on-three-pin configuration. Polydimethylsiloxane and glass were used to simulate soft contact conditions that exist in the human mouth. Results from the tribological tests are plotted in the form of extended Stribeck curves, wherein, the friction coefficient is plotted as a function of rotational speed. Since the tribometer is capable of speeds as low as a few nanometres per second, it is also possible to observe the build-up of static friction and its transition into the kinetic regime of friction. Results indicate that certain aspects of the Stribeck curve can offer an insight into the correlation between the frictional behaviour of food to their sensory feel.
The digital transformation is forcing manufacturing firms to innovate beyond new products and services and to develop their digital business model innovation (BMI) processes in order to stay competitive. This study explores how the innovation processes of manufacturing firms can be designed in order to develop novel business models to address the challenges of digitalization. The study uses a multiple‐case study approach, where data on BMI processes was collected in six manufacturing firms. The results show that the design of BMI processes in the digital age differs conceptually between B2C and B2B manufacturing firms. While BMI processes in B2C firms follow a semi‐structured approach that considers experimentation, process models in B2B firms show similarities with a new product development (NPD) hybrid model comprising stage‐gate methods and agility. This new typology aims to structure the heterogeneity of BMI process models described in the literature. Finally, this study proposes two archetype process models for digital BMI for B2C and B2B firms with specific digital process characteristics that manufacturing firms could consider when designing a BMI process in the context of digital transformation without reinventing the wheel over and over again.
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