Food Oral Processing and Tribology: Instrumental Approaches and Emerging Applications

Sethupathy, Priyanka; Moses, J.A.; Anandharamakrishnan, C.

doi:10.1080/87559129.2019.1710749

Cited by 30 publications

(11 citation statements)

References 129 publications

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“…However, these analyses only measure the mechanical properties of foods and do not exactly mimic the sensory process of the products in the mouth. Furthermore, since the texture is influenced by personal experiences, its mechanical analysis makes it difficult to predict using instrumental tools [ 18 , 19 , 46 , 47 ]. Therefore, despite being both time and economically costly, sensory evaluations are still considered the best approach to assess food quality and consumer acceptability [ 48 ].…”

Section: Food Texturementioning

confidence: 99%

“…As mentioned above, the most used form of instrumental analysis is the rheological analysis, which measures the samples’ deformation behavior and flow, and the texture profile analysis (TPA), or double-compression analysis, which simulates the process of mastication during two cycles of deformation or the first two bites in the human mouth [ 19 , 32 , 48 ].…”

Section: Food Texturementioning

confidence: 99%

“…Beyond taste and appearance, one of the major factors in consumer acceptability is the texture and mouthfeel of the food [ 18 , 19 , 20 ]. While taste and appearance are the factors that attract more attention during food production and consumer purchase, texture is crucial in food preferences and can make a difference at the time of purchase [ 21 ].…”

Section: Introductionmentioning

confidence: 99%

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Food Texture Design by 3D Printing: A Review

Pereira

Barroso

Gil

2021

Foods

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An important factor in consumers’ acceptability, beyond visual appearance and taste, is food texture. The elderly and people with dysphagia are more likely to present malnourishment due to visually and texturally unappealing food. Three-dimensional Printing is an additive manufacturing technology that can aid the food industry in developing novel and more complex food products and has the potential to produce tailored foods for specific needs. As a technology that builds food products layer by layer, 3D Printing can present a new methodology to design realistic food textures by the precise placement of texturing elements in the food, printing of multi-material products, and design of complex internal structures. This paper intends to review the existing work on 3D food printing and discuss the recent developments concerning food texture design. Advantages and limitations of 3D Printing in the food industry, the material-based printability and model-based texture, and the future trends in 3D Printing, including numerical simulations, incorporation of cooking technology to the printing, and 4D modifications are discussed. Key challenges for the mainstream adoption of 3D Printing are also elaborated on.

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Section: Food Texturementioning

confidence: 99%

Section: Food Texturementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Food Texture Design by 3D Printing: A Review

Pereira

Barroso

Gil

2021

Foods

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“…Seo, Hwang, Han, and Kim (2007) defined slipperiness as the degree of slide for the food bolus through the mucosal surface of the oropharynx. Tribology is a promising field which takes into consideration the effect of lubrication by saliva, surface properties and frictional forces between food and oral parts (e.g., tongue and hard palate) (Sethupathy, Moses, & Anandharamakrishnan, 2020). Tribometers are commonly used in research labs to measure the friction coefficient of the material with fundamental precision.…”

Section: Soft Solid Foodmentioning

confidence: 99%

“…However, a conventional tribometer is usually made of hard surfaces (e.g., metal) which does not reflect real oral conditions. A range of tribometers have been designed and conventional texture measurement devices are being modified with accessories to measure the tribological behavior to comprehend texture using novel approaches (Sethupathy et al, 2020). The use of soft surfaces, such as hydrophobic or hydrophilic polydimethylsiloxane (PDMS) has shown promising capabilities of tribological techniques for soft tribology (Dresselhuis, de Hoog, Cohen Stuart, & van Aken, 2008; Sarkar, Andablo‐Reyes, Bryant, Dowson, & Neville, 2019).…”

Section: Soft Solid Foodmentioning

confidence: 99%

Texture and texture assessment of thickened fluids and texture‐modified food for dysphagia management

Hadde

Chen

2020

Journal of Texture Studies

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Thickened fluids and texture‐modified foods are commonly used in the medical management of individuals who suffer from swallowing difficulty (known as dysphagia). However, how to reliably assess texture properties of such food systems is still a big challenge both to industry and to academic researchers. This article aims to identify key physical parameters that are important for objective assessment of such properties by reviewing the significance of rheological or textural properties of thickened fluids and texture‐modified foods for swallowing. Literature reviews have identified that dominating textural properties in relation to swallowing could be very different for thickened fluids and for texture‐modified foods. Important parameters of thickened fluids are generally related with the flow of the bolus in the pharyngeal stage, while important parameters of texture‐modified foods are generally related with the bolus preparation in the oral stage as well as the bolus flow in the pharyngeal stage. This review helps to identify key textural parameters of thickened fluids and texture‐modified foods in relation to eating and swallowing and to develop objective measuring techniques for quality control of thickened fluids and texture‐modified foods for dysphagia management.

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