Tribological method to measure lubricating properties of dairy products

Nguyen, Phuong T. M., Bhandari, Bhesh and Prakash, Sangeeta (2016) Tribological method to measure lubricating properties of dairy products. Journal of Food Engineering, 168 27-34. doi:10.1016/j.jfoodeng.2015.07.011

Author Nguyen, Phuong T. M.
Bhandari, Bhesh
Prakash, Sangeeta
Title Tribological method to measure lubricating properties of dairy products
Journal name Journal of Food Engineering   Check publisher's open access policy
ISSN 0260-8774
Publication date 2016-01
Year available 2015
Sub-type Article (original research)
DOI 10.1016/j.jfoodeng.2015.07.011
Volume 168
Start page 27
End page 34
Total pages 8
Place of publication London, United Kingdom
Publisher Elsevier
Collection year 2016
Language eng
Abstract Tribology has a growing interest in oral texture and sensory research due to its ability to assess certain properties of the food during the complex oral processing that cannot be explained by its bulk texture and rheology. Developing a reliable, low cost and easy-to-use tribometer applicable to a wide variety of food products is still a big challenge to researchers. In this work, a simple method to measure lubricating properties (friction coefficient) of dairy products is presented using a newly introduced tribometer coupled with a widely used rheometer. Pasteurized milks (fat contents from 0.1% to 4.9%) and cream cheeses (fats content: 0.5%, 5.5%, 11.6%) were chosen as representative dairy products and their friction coefficients were measured as a function of entrainment speed of the tribometer. The friction coefficients of the samples at low entrainment speed generating low shear rate (similar to the shear rate in mouth) were significantly different between the samples at each fat levels. Thus, this method is capable of differentiating samples with different fat contents both in liquid or semi-solid forms. This suggests a promising application of this technique for a quick assessment of the sensory mouthfeel of various dairy products in relation to fat content.
Keyword Tribology
Dairy products
Q-Index Code C1
Q-Index Status Confirmed Code
Institutional Status UQ
Additional Notes Published online ahead of print 13 July 2015

Document type: Journal Article
Sub-type: Article (original research)
Collections: School of Agriculture and Food Sciences
Official 2016 Collection
Version Filter Type
Citation counts: TR Web of Science Citation Count  Cited 2 times in Thomson Reuters Web of Science Article | Citations
Scopus Citation Count Cited 1 times in Scopus Article | Citations
Google Scholar Search Google Scholar
Created: Sun, 19 Jul 2015, 00:06:08 EST by Sangeeta Prakash on behalf of School of Agriculture and Food Sciences