Tribological measurements of foods using a rheometer
The oral processing of foods occurs under a range of mechanical conditions, from bulk deformation and flow to confined, thin film sliding and shearing. Recently, there has been an impetus in studying the lubrication and breakdown behaviour of food hydrocolloids and emulsions under confined sliding c...
| Main Authors: | , , , |
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| Format: | Journal Article |
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Elsevier
2010
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| Online Access: | http://hdl.handle.net/20.500.11937/7941 |
| _version_ | 1848745514234806272 |
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| author | Goh, Aaron Versluis, P. Appelqvist, I. Bialek, L. |
| author_facet | Goh, Aaron Versluis, P. Appelqvist, I. Bialek, L. |
| author_sort | Goh, Aaron |
| building | Curtin Institutional Repository |
| collection | Online Access |
| description | The oral processing of foods occurs under a range of mechanical conditions, from bulk deformation and flow to confined, thin film sliding and shearing. Recently, there has been an impetus in studying the lubrication and breakdown behaviour of food hydrocolloids and emulsions under confined sliding conditions to better mimic in-mouth processes. Thus, the aim of the current work was to investigate a new method for measuring the tribological properties of food materials when one or both contacting surfaces are soft. For this purpose, a tribology cell was made that can be attached to a rheometer. This paper presents early validation work of the technique using Newtonian fluids of different viscosities. The friction data show that different regimes of lubrication could be captured using solutions with different viscosities, suggesting the promise of the system for measuring lubrication properties under a range of speed and normal load conditions. |
| first_indexed | 2025-11-14T06:18:34Z |
| format | Journal Article |
| id | curtin-20.500.11937-7941 |
| institution | Curtin University Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-14T06:18:34Z |
| publishDate | 2010 |
| publisher | Elsevier |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | curtin-20.500.11937-79412017-09-13T14:35:41Z Tribological measurements of foods using a rheometer Goh, Aaron Versluis, P. Appelqvist, I. Bialek, L. The oral processing of foods occurs under a range of mechanical conditions, from bulk deformation and flow to confined, thin film sliding and shearing. Recently, there has been an impetus in studying the lubrication and breakdown behaviour of food hydrocolloids and emulsions under confined sliding conditions to better mimic in-mouth processes. Thus, the aim of the current work was to investigate a new method for measuring the tribological properties of food materials when one or both contacting surfaces are soft. For this purpose, a tribology cell was made that can be attached to a rheometer. This paper presents early validation work of the technique using Newtonian fluids of different viscosities. The friction data show that different regimes of lubrication could be captured using solutions with different viscosities, suggesting the promise of the system for measuring lubrication properties under a range of speed and normal load conditions. 2010 Journal Article http://hdl.handle.net/20.500.11937/7941 10.1016/j.foodres.2009.09.024 Elsevier restricted |
| spellingShingle | Goh, Aaron Versluis, P. Appelqvist, I. Bialek, L. Tribological measurements of foods using a rheometer |
| title | Tribological measurements of foods using a rheometer |
| title_full | Tribological measurements of foods using a rheometer |
| title_fullStr | Tribological measurements of foods using a rheometer |
| title_full_unstemmed | Tribological measurements of foods using a rheometer |
| title_short | Tribological measurements of foods using a rheometer |
| title_sort | tribological measurements of foods using a rheometer |
| url | http://hdl.handle.net/20.500.11937/7941 |