Detection of rice syrup from acacia honey based on lubrication properties measured by tribology technique

Liu, Ying; Qu, Fangyu; Li, Luo; Xu, Wenhu; Zhong, Min

doi:10.1016/j.triboint.2018.08.027

Cited by 23 publications

(10 citation statements)

References 36 publications

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“…Although oral tribology has started to herald remarkable applications in other fields of food science, such as detection of adulteration in foods [16,17] and promoting satiation [18,19], such studies fall outside of the scope of this review.…”

Section: Introductionmentioning

confidence: 99%

Marrying oral tribology to sensory perception: a systematic review

Sarkar

Krop

2019

Current Opinion in Food Science

102

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Section: Introductionmentioning

confidence: 99%

Marrying oral tribology to sensory perception: a systematic review

Sarkar

Krop

2019

Current Opinion in Food Science

102

View full text Add to dashboard Cite

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“…The test instrument was a sophisticated tribometer (Bruker, UMT‐Tribolab, USA) with the high resolution (10 −5 level). Rubber has been often used to mimic human tongue and palate during oral tribology (Chojnicka‐Paszun, de Jong, de Kruif, & Visschers, 2008; Krzeminski, Wohlhuter, Heyer, Utz, & Hinrichs, 2012; Liu, Hu, Zhong, & Xu, 2018; Liu, Qu, Luo, Xu, & Zhong, 2019). Therefore, in this study, rubber ball (upper pair) and rubber disc (lower pair) were chosen as friction pairs.…”

Section: Methodsmentioning

confidence: 99%

“…Generally, there were two types of relative motions between ball and disc: rotating and reciprocating. Rotating motion was more often used in tribology tests to assess food texture (Baier et al, 2009; Chojnicka‐Paszun et al, 2012; de Wijk & Prinz, 2005, 2007; de Wijk, Prinz, & Janssen, 2006; Goh, Versluis, Appelqvist, & Bialek, 2010; Kokini et al, 1977; Liu et al, 2018; Liu et al, 2019; Malone et al, 2003; Meyer, Vermulst, Tromp, & De Hoog, 2011; Myant, Spikes, & Stokes, 2010; Rossetti et al, 2009), then rotating motion was also applied in this article. As far as test load was concerned, force in the mouth was about 0.01 to 10 N (Miller & Watkin, 1996) and 10 N was used in the tests.…”

Section: Methodsmentioning

confidence: 99%

Drinking tastes of Chinese rice wine under different heating temperatures analyzed by gas chromatography–mass spectrometry and tribology tests

Jiang

et al. 2020

Journal of Texture Studies

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Drinking tastes and lubrication properties of Chinese rice wine (CRW) under different heating temperatures were studied by tribology tests, gas chromatography–mass spectrometry (GC–MS) and sensory evaluations. CRW's drinking tastes were evaluated by taste panelists. Flavor compounds were detected by GC–MS. Lubrication properties of CRW were measured by tribometer. Drinking tastes changed under different heating temperatures and were the best at 60°C assessed by panelists. Four key compounds, furfural, benzaldehyde, butanedioic acid diethyl ester, and phenylethyl alcohol, were determined by GC–MS affecting drinking tastes of CRW. Their variation trends were consistent with the changes of CRW's tastes. The variation of CRW's lubrication properties had a positive correlation with that of CRW's taste, especially astringency. The lowest friction coefficient implied the best lubrication performance and taste at 60°C. Therefore, it was possible to rapidly evaluate drinking tastes of CRW using tribology technology based on the results. Reasons for temperatures influencing CRW's lubrication properties and drinking tastes were also analyzed in this study.

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“…Thus, its adulteration with concentrated sugar syrups at a lower cost often takes place, diminishing its nutritional and medicinal benefits 6 . The most used adulteration agents are: sucrose 7 , fructose, glucose 8 , 9 , inverted sugar syrup 9 , 10 , maltose 11 , high fructose corn syrup 11 , 12 , beet syrup, cane syrup 13 , rice syrup 14 – 16 , corn syrup 10 , 15 , and barley syrup 15 .…”

Section: Introductionmentioning

confidence: 99%

Rheological behavior of honey adulterated with agave, maple, corn, rice and inverted sugar syrups

Ciursa

Oroian

2021

Sci Rep

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The aim of this study was to assess the influence of different adulteration agents (agave, maple, corn, rice and inverted sugar) on honey rheology. There was studied the influence of different percentages of adulteration agent on steady state and dynamic state rheology but also on rheology in the negative temperature domain. The authentic honey and adulterated ones behaved as a Newtonian fluid with a liquid-like behavior (Gʺ>>Gʹ). Regarding the physicochemical parameters analyzed (moisture and sugar content), significant changes depending on the adulteration agent/degree used were observed. The viscoelastical parameters (η*—complex viscosity, Gʹ —elastic modulus and Gʺ—viscous modulus) and glass transition temperature (Tg) were predicted in function of the chemical composition (moisture content, glucose, fructose, sucrose, maltose, raffinose, trehalose, turanose, melesitose, and F/G ratio) using the PLS-R (partial least square regression). All parameters analyzed had a high regression coefficient for calibration (> 0.810) and validation (> 0.790), except for the elastic modulus.

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Detection of rice syrup from acacia honey based on lubrication properties measured by tribology technique

Cited by 23 publications

References 36 publications

Marrying oral tribology to sensory perception: a systematic review

Marrying oral tribology to sensory perception: a systematic review

Drinking tastes of Chinese rice wine under different heating temperatures analyzed by gas chromatography–mass spectrometry and tribology tests

Rheological behavior of honey adulterated with agave, maple, corn, rice and inverted sugar syrups

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