Spectral analysis of the stick‐slip phenomenon in “oral” tribological texture evaluation

Abstract

Dynamic spectral analysis has been applied for the first time to the force-displacement curves in "oral" tribology. Analyzing the stick-slip phenomenon in the dynamic friction provides new information that is generally overlooked or confused with machine noise and which may help to understand friction-related sensory attributes. This approach allows us to differentiate samples that have similar friction coefficient, but are perceived differently in the mouth. The next step of our research will be to combine spectral attributes, such as the magnitudes of specific wave number bands and possibly their evolution during sliding, together with friction coefficient and viscosity values of foods with sensory results. The highest potential lies in predicting smoothness in opposition to roughness of a surface, such as a rough tongue when eating astringent or dry foods, or of particles when eating grainy foods. The effects of food ingredients at the nano to macroscales can then be used to optimize a specific lubrication behavior.

Wine astringency: more than just tannin–protein interactions

“…108 The stick-slip effects could be responsible for vibrations detected by the mechanoreceptors in the mouth, which influence mouthfeel. 109 It has been reported that PRPs can be adsorbed to the dental enamel and can be affected by tannins, leading to the roughening of the dental pellicle and to the sensation of 'rough teeth'. 110 Mechanism III: interaction with oral epithelial cells A third hypothesis about the astringency mechanism suggests the interaction between tannins and oral epithelial cells (Fig.…”

Tribology and its growing use toward the study of food oral processing and sensory perception

“…30 publications are included in further discussion below). Rotating ball on three‐fixed plates/pins using the Rheo‐tribocell attachment for the modular compact rheometer (MCR) rheometers (Anton Paar, Gratz, Austria) (Baier et al, ; Biegler, Delius, Käsdorf, Hofmann, & Lieleg, ; Carvalho‐da‐Silva, Van Damme, Taylor, Hort, & Wolf, ; Kieserling, Schalow, & Drusch, ; Kim, Wolf, & Baier, ; Krzeminski, Wohlhuter, Heyer, Utz, & Hinrichs, ; Pondicherry, Rummel, & Laeuger, ; Sonne, Busch‐Stockfisch, Weiss, & Hinrichs, ; Steinbach, Guthrie, Smith, Lindgren, & Debon, ). Ring on plate tribo‐rheometry using the Discovery Hybrid Rheometer (TA Instruments) on a rough plastic surface of 3 M Transpore Surgical Tape 1527‐2 (3 M Health Care). (Ng, Nguyen, Bhandari, & Prakash, ; Nguyen, Bhandari, & Prakash, ). Optical tribometer configuration (Dresselhuis et al, ; Dresselhuis, de Hoog, Stuart, & van Aken, ; Liu, Stieger, et al, ; Liu, Stieger, van der Linden, & van de Velde, ). Double‐ball‐on‐plate apparatus attached to MCR rheometers (Goh, Versluis, Appelqvist, & Bialek, ; Joyner et al, ; Joyner, Pernell, & Daubert, ; Joyner, Pernell, & Daubert, ). Plate on three balls (based on a modified texture analyzer (TA‐XT2, TA Instruments) (Chen, Liu, & Prakash, ; Morell, Chen, & Fiszman, ; Sanahuja, Upadhyay, Briesen, & Chen, ), including consideration for stick–slip (Sanahuja et al ()). High frequency reciprocating rig (HFRR) PCS Instrument UK (Tsui, Tandy, Myant, Masen, & Cann, ), and reciprocating pin‐on‐disk (TriboLab, Bruker, Germany) (van Stee, de Hoog, & van de Velde, ). Rotating shaft with sliding bar (de Hoog, Prinz, Huntjens, Dresselhuis, & van Aken, ; Prinz, de Wijk, & Huntjens, ).…”

Effect of chymosin‐induced hydrolysis of αS1‐casein on the tribological behaviour of brine‐salted semihard cheeses

“…These stick-slip patterns may be attributed to the fact that cheese contains both hydrophobic and hydrophilic compounds, which could be coming at the interface interchangeability to cause variation in friction factors. Studies have reported that such stick-slip events could provide important information on the mouthfeel of food materials (Sanahuja et al 2017). Interestingly, no pronounced sudden increase and decrease in friction coefficient was observed for the PepA samples compared with the control samples.…”

“…Studies have reported that such stick‐slip events could provide important information on the mouthfeel of food materials (Sanahuja et al . 2017). Interestingly, no pronounced sudden increase and decrease in friction coefficient was observed for the PepA samples compared with the control samples.…”