Lubrication studies of fluid food using a simple experimental set up

Chen, Jianshe, Liu, Zhenyu and Prakash, Sangeeta (2014) Lubrication studies of fluid food using a simple experimental set up. Food Hydrocolloids, 42 1: 100-105. doi:10.1016/j.foodhyd.2014.01.003

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Author Chen, Jianshe
Liu, Zhenyu
Prakash, Sangeeta
Title Lubrication studies of fluid food using a simple experimental set up
Journal name Food Hydrocolloids   Check publisher's open access policy
ISSN 0268-005X
Publication date 2014-12-15
Year available 2014
Sub-type Article (original research)
DOI 10.1016/j.foodhyd.2014.01.003
Open Access Status Not Open Access
Volume 42
Issue 1
Start page 100
End page 105
Total pages 6
Place of publication Amsterdam, Netherlands
Publisher Elsevier
Language eng
Formatted abstract
• Successful adaptation of a texture analyser for tribology studies.
• Feasibility tests for both syrup solutions and evaporated milk.
• Friction coefficient strongly influenced by fluid viscosity, speed, and load pressure.

Studies of “oral” tribology and “oral” lubrication have attracted growing interests among food researchers because of their important roles in oral textural sensation. However, to access a feasible technique for such studies is still a challenge to many food researchers due to the high cost of a commercial tribometer. In this work, a simple experimental set up has been constructed and tested for its feasibility and reliability for lubrication studies. The ultimate aim is to develop a reliable and low-cost technique for food lubrication studies and oral texture sensation studies. The design is based on a standard texture analyser manufactured by Stable Microsystems, with few additional simple fittings and attachments. This design is capable of conducting friction/lubrication measurements over a wide range of sliding speed (0.01–40 mm/s) and at any chosen surface load. The set up is convenient to operate and easy to set controlled experimental conditions (e.g. sliding speed, surface load, temperature, etc). Syrup solutions and evaporated milk were used as examples of near-Newtonian and non-Newtonian fluids for feasibility tests and results were reliably reproducible. Friction coefficients obtained for syrup solutions were comparable to those reported in literature. Stribeck curves covering the boundary regime, mixed regime, and hydrodynamic regime can also be constructed. Our results demonstrate that this design provides a low-cost alternative for food lubrication studies. Details of experimental set up, its advantages and limitations were discussed in this paper.
Keyword Tribology
Food texture
Texture analyser
Q-Index Code C1
Q-Index Status Confirmed Code
Institutional Status UQ
Additional Notes Available online 23 January 2014

Document type: Journal Article
Sub-type: Article (original research)
Collections: School of Agriculture and Food Sciences
Official 2015 Collection
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Citation counts: TR Web of Science Citation Count  Cited 10 times in Thomson Reuters Web of Science Article | Citations
Scopus Citation Count Cited 12 times in Scopus Article | Citations
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Created: Fri, 21 Mar 2014, 09:22:30 EST by Sangeeta Prakash on behalf of School of Agriculture and Food Sciences