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口腔环境下巧克力摩擦性能影响的试验研究
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国家自然科学基金项目(51775244);江苏省自然科学基金项目(BK20161134);中国博士后科学基金项目(2017M611691);江苏省2016年度普通高校研究生实践创新计划项目(KYLX〖BF〗16_0〖BFQ〗772).


Experimental Investigation on the Frictional Properties of Chocolate in the Oral Environment
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    摘要:

    为探讨口腔加工时间对典型高脂高糖食品的摩擦性能影响,开展口腔环境下巧克力摩擦性能的影响因素研究。以人工唾液和某品牌巧克力配制不同巧克力质量分数的混合溶液,改变聚二甲基硅氧烷(PDMS)基础液和固化剂的比例分别制备硬PDMS和含微凸体的软PDMS材料,基于陶瓷球对软PDMS和硬PDMS对软PDMS的两组摩擦副,在MFT-5000摩擦试验机上开展混合溶液在不同载荷和滑动速率的摩擦性能研究,讨论混合溶液与摩擦副的作用机制。结果表明:巧克力在口腔加工过程的摩擦性能与其质量分数、载荷、滑动速率和摩擦副等因素有关,随着巧克力质量分数的降低,巧克力的摩擦因数总体上是减小,这意味着消费者能够获得更好的丝滑感;载荷和滑动速率对巧克力摩擦性能的影响与摩擦副的选取有关,但滑动速率比载荷对其摩擦因数的影响更显著,研究结果为巧克力摩擦性能和口感的系统评价提供参考。

    Abstract:

    In order to estimate the effect of oral processing time on the frictional properties of typical foods rich in high sugar and fat,the factors affected on the frictional properties of chocolate in oral environment were investigated.Different mass percent solution of artificial saliva and chocolate brand were mixed.The ratio of base fluid and curing agent of the polydimethylsiloxane (PDMS) were varied to prepare the hard PDMS and soft PDMS with micropillars.Based on two rubbing pairs of ceramic ball vs soft PDMS and hard PDMS vs soft PDMS,the frictional properties of mixed solution was investigated under different loads and sliding speeds using the MFT5000 friction testing rig,and the interaction mechanism of mixed solution and rubbing pairs was discussed.The results show that the frictional properties of chocolate in the oral processing process are greatly related to mass percent of chocolate,load,sliding speed and rubbing pair.As the mass percent of chocolate is decreased,coefficient of friction is also reduced on the whole,indicating that consumers could obtain better silky sensation.The impact on frictional properties of chocolate from load and sliding speed is associated with the rubbing pairs,but the effect of load on the coefficient of friction is more significant than that of sliding speed.These results will provide a reference for frictional performance and mouthfeel evaluation of chocolate in the future.

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王迪,钱善华,程帅,倪自丰,俞经虎.口腔环境下巧克力摩擦性能影响的试验研究[J].润滑与密封,2018,43(12):57-62.
. Experimental Investigation on the Frictional Properties of Chocolate in the Oral Environment[J]. Lubrication Engineering,2018,43(12):57-62.

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  • 在线发布日期: 2019-07-04
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