“…To evaluate the effect of liquid viscosity on its lubrication property, tribological measurements were performed on corn syrup solutions with varying viscosity using a controlled normal load of 3 N. This load magnitude is well below load-applying capability of tongue from able-bodied individuals that has been reported to be capable of applying forces in the range of 13 N ( Robinovitch et al, 1991 ; Sarkar et al, 2021 ). During experiment, the applied normal load can be monitored.…”
Section: Resultsmentioning
confidence: 99%
“…However, it is worth pointing out that the use of Sommerfeld number alone is considered inefficient to explain the measured tribological data as it does not adequately capture the change in the contact area as well as the adsorption of liquid molecules on contacting surfaces, especially in those polysaccharide solutions and structurally complex food systems. A more comprehensive review on the influence of adsorbed liquid molecules on the tribological behaviour can be found in the recently published work of Sarkar and co-workers ( Sarkar et al, 2021 ). Fig.…”
Section: Resultsmentioning
confidence: 99%
“…In contrast, those sensory attributes associated with thin-film or tribological property are usually perceived at much longer time. The thin film-related properties can be perceived as related to those mouthfeel attributes, including creaminess, smoothness, slipperiness, astringency, stickiness ( Chen and Stokes, 2012 ; Witt and Stokes, 2015 ; Sarkar et al, 2021 ). Since tribology is related to the study of friction, lubrication, and wear of interaction surfaces in relative motion, the most important parameter in tribological experiment is the coefficient of friction ( Williams, 1994 ).…”
Section: Introductionmentioning
confidence: 99%
“…Particularly, understanding the tribological/lubrication behavior of food products can also assist in redesigning ingredients and formulations with better mouthfeel and sensory performance. The study of food tribology has received much interest from food industry in the last decade as this approach has been shown to be beneficial for evaluating and understanding the perceived oral texture of various food systems ( Malone et al, 2003 ; de Wijk et al, 2006 ; Chojnicka et al, 2008 ; van Aken et al, 2011 , Stokes et al, 2011 ; Chen and Stokes, 2012 ; Prakash et al, 2013 ; Nguyen et al, 2016 ; Shewan et al, 2019 ; Sarkar et al, 2021 ). It has been shown that tribology is a useful tool for better understanding the relationship between food structure, texture, and sensory properties such as lubricity, creaminess, or mouthfeel.…”
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 mixed-lubrication 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.
“…To evaluate the effect of liquid viscosity on its lubrication property, tribological measurements were performed on corn syrup solutions with varying viscosity using a controlled normal load of 3 N. This load magnitude is well below load-applying capability of tongue from able-bodied individuals that has been reported to be capable of applying forces in the range of 13 N ( Robinovitch et al, 1991 ; Sarkar et al, 2021 ). During experiment, the applied normal load can be monitored.…”
Section: Resultsmentioning
confidence: 99%
“…However, it is worth pointing out that the use of Sommerfeld number alone is considered inefficient to explain the measured tribological data as it does not adequately capture the change in the contact area as well as the adsorption of liquid molecules on contacting surfaces, especially in those polysaccharide solutions and structurally complex food systems. A more comprehensive review on the influence of adsorbed liquid molecules on the tribological behaviour can be found in the recently published work of Sarkar and co-workers ( Sarkar et al, 2021 ). Fig.…”
Section: Resultsmentioning
confidence: 99%
“…In contrast, those sensory attributes associated with thin-film or tribological property are usually perceived at much longer time. The thin film-related properties can be perceived as related to those mouthfeel attributes, including creaminess, smoothness, slipperiness, astringency, stickiness ( Chen and Stokes, 2012 ; Witt and Stokes, 2015 ; Sarkar et al, 2021 ). Since tribology is related to the study of friction, lubrication, and wear of interaction surfaces in relative motion, the most important parameter in tribological experiment is the coefficient of friction ( Williams, 1994 ).…”
Section: Introductionmentioning
confidence: 99%
“…Particularly, understanding the tribological/lubrication behavior of food products can also assist in redesigning ingredients and formulations with better mouthfeel and sensory performance. The study of food tribology has received much interest from food industry in the last decade as this approach has been shown to be beneficial for evaluating and understanding the perceived oral texture of various food systems ( Malone et al, 2003 ; de Wijk et al, 2006 ; Chojnicka et al, 2008 ; van Aken et al, 2011 , Stokes et al, 2011 ; Chen and Stokes, 2012 ; Prakash et al, 2013 ; Nguyen et al, 2016 ; Shewan et al, 2019 ; Sarkar et al, 2021 ). It has been shown that tribology is a useful tool for better understanding the relationship between food structure, texture, and sensory properties such as lubricity, creaminess, or mouthfeel.…”
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 mixed-lubrication 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.
“…In the past decade, soft tribology has become a topic of great interest, especially in designing food applications and studying oral processing. The terms soft (oral) tribology often refers to the study of the interactions between food and surfaces within the oral cavity during food consumption (Pradal & Stokes, 2016; Rudge et al., 2019; Sarkar & Krop, 2019; Sarkar et al., 2021; Stokes et al., 2013; X. Wang & Chen, 2017). Such study can be essential as it provides another dimension of groundwork knowledge on food behavior during swallowing.…”
Section: Importance Of Rheology and Tribology To Dysphagia Managementmentioning
In today's market environment, an aging society is recognized as one of the megatrends in the world. The demographic change in the world population age structure has driven a huge demand in healthcare products as well as services that include the technological innovation for the health and wellness of the elderly. Dysphagia or swallowing difficulty is a common problem in the elderly as many changes in swallowing function come with aging. The presence of a strong relationship between swallowing ability, nutritional status, and health outcomes in the elderly leads to the importance of dysphagia management in the population group. Modification of solid food and/or liquid is a mainstay of compensatory intervention for dysphagia patients. In this regard, texture‐modified foods are generally provided to reduce risks associated with choking, while thickened liquids are recommended for mitigating risks associated with aspiration. In this review, we discuss thickened liquids and other issues including the importance of their rheological and tribological properties for oropharyngeal dysphagia management in the elderly. The review focuses on both commercial thickeners that are either based on modified starch or xanthan gum and other potential polysaccharide alternatives, which have been documented in the literature in order to help researchers develop or improve the characteristic properties of thickened liquids required for safe swallowing. Furthermore, some research gaps and future perspectives, particularly from the nutrition aspect related to the interaction between thickeners and other food ingredients, are suggested as such interaction may considerably control the rate of nutrient absorption and release within our body.
Lubrication by hydrogels is proving to be an emerging area in colloid science. Although oil‐driven friction reduction is predominant in literature, emulsion gel‐based lubrication has attracted very little attention to date. We hypothesize that an interplay of viscolelasticity and oil volume fraction may modulate lubricity of emulsion‐filled gels. Herein, phase‐change gelatin‐based emulsion‐filled gels with different sugar alcohol and oil droplet concentrations (0‐30 wt%) were tested for their lubrication performance. The rheological and tribological tests were analysed in conjunction with spectroscopic and structural characterizations in order to reveal structure‐function relationship. Structural characterizations demonstrated that hydrogen bonding was enhanced in pure gelatin gels with the increase of sugar alcohol (glycerol)‐replacement time, which enhanced the storage modulus (G') of the gel networks. Emulsified droplets served as active fillers further strengthening the G’ and strikingly the presence of glycerol reduced the thermo‐responsiveness of the emulsion‐filled gels. Emulsion‐filled gels containing sugar alcohols, irrespective of their type, can greatly reduce the friction coefficients (μ) between hydrophobic surfaces in the boundary and mixed regimes versus the systems without sugar alcohols. In the hydrodynamic regime, the friction coefficient of the system was proportional to the second plateau shear viscosity, regulated by the oil content.This article is protected by copyright. All rights reserved.
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