Measurement of lubricating properties in a tribosystem with different surface roughness

Krzemiński, A; Wohlhüter, Sabrina; Heyer, Patrick; Utz, Jürgen; Hinrichs, Jörg

doi:10.1016/j.idairyj.2012.02.005

Cited by 50 publications

(28 citation statements)

References 32 publications

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“…Friction was lowered by roughness in dry contact (Scherge & Gorb, 2013) as well as with water, in particular at low velocities (Figure ), which was also observed by Krzeminski et al (). This could be explained by the smaller contact area between the asperity tips and the steel balls in comparison to the smooth PDMS.…”

Section: Resultssupporting

confidence: 72%

“…This demonstrates the low and velocity-dependent lubrication power of water depending on the substrate despite its constant, low viscosity (Chojnicka-Paszun & de Jongh, 2014; Malone et al, 2003). Moreover, the emulsions had adverse effects at low velocities during boundary regime, producing higher friction than dry contact and water, which was also observed elsewhere for low-to full-fat yoghurts and milks (0.1 and 3.5-3.8 wt % fat) on structured surfaces (Krzeminski et al, 2012;Nguyen et al, 2016b). One explanation could be the entrapment of air pockets between the fluid and the solid substrate asperities, preventing wetting and producing suction forces (Nguyen et al, 2016b)…”

Section: Effects Of Lubricationmentioning

confidence: 79%

“…In dry hard contact tribology, the Coulomb law postulates that the friction coefficient is independent of velocity (Cross, ), but in Figure it increased with velocity. This phenomenon was observed in soft contact tribology (Cross, ; Krzeminski et al, ; Nguyen et al, ) and could be due to velocity strengthening effects (Rossouw et al, ). Moreover, the friction coefficient was almost constant or only slightly increasing at the lowest velocities, which could be due to velocity‐weakening effects reported for some materials at very low velocities where the Coulomb law can be approximated (Rossouw et al, ).…”

Section: Resultsmentioning

confidence: 96%

“…It could be explained by load‐dependent visco‐elasticity of the PDMS polymer. Krzeminski et al () also suggest a smoothening effect of load on soft uneven surfaces, which would reduce friction. Moreover, in the contrary to hard metals, the friction force is not directly proportional to normal load for soft contact partners, such as polymers, in particular when the surfaces are not smooth or if one partner is a sphere, because the contact area follows the Hertz model (Cross, ).…”

Section: Resultsmentioning

confidence: 99%

“…Vibrations of adequate magnitude and frequency in the range of 0.3-400 Hz can stimulate oral mucosa mechanoreceptors (Asamura et al, 1998;Shao, Childs, Barnes, & Henson, 2010;Upadhyay et al, 2016;van Aken, 2010). However, in food texture studies, stick-slip effects are rarely mentioned (Chen, Liu, & Prakash, 2014;Krzeminski, Wohlh€ uter, Heyer, Utz, & Hinrichs, 2012;Prinz, de Wijk, & Huntjens, 2007).…”

Section: Challenges and Stick-slip Phenomenamentioning

confidence: 99%

See 4 more Smart Citations

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

Sanahuja

Upadhyay

Briesen

et al. 2017

Journal of Texture Studies

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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.

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Section: Resultssupporting

confidence: 72%

Section: Effects Of Lubricationmentioning

confidence: 79%

Section: Resultsmentioning

confidence: 96%

Section: Resultsmentioning

confidence: 99%

Section: Challenges and Stick-slip Phenomenamentioning

confidence: 99%

See 3 more Smart Citations

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

Sanahuja

Upadhyay

Briesen

et al. 2017

Journal of Texture Studies

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Impact of Oil-in-Water Emulsion Composition and Preparation Method on Emulsion Physical Properties and Friction Behaviors

2014

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A review on food oral tribology

Zhong

2022

Friction

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Food entering the oral cavity undergoes a series of complex processing behaviors. It is subjected to compression and shearing by the teeth, tongue, and palate to reduce its size and mix with saliva until it is swallowed. The oral processing behaviors are thought to be closely related to both food and oral frictional properties. Much effort has been made in recent decades about food oral tribology to explore this complicated lubrication behavior. Understanding the lubrication mechanism of food in the mouth is important for improving the consumption experience and developing the novel food. This paper provides a new perspective on the effects of composition, texture, structure, and saliva-food component interactions on lubrication properties of different foods, the relationship between sensory perception and oral frictional behavior, and the mechanism and pattern of lubrication categorized by common food types. The roles of tribology in the improvement of food taste, the search for healthier ingredient substitutes, functional foods, and the development of green foods are analyzed. Conceptual and numerical prediction models among physical properties, sensory perception, and frictional behavior of food are discussed. Studies of simulating oral processing, such as the selection of friction pair materials, physical modification of contact surfaces, addition of saliva, different modes of motion, and contact forms are concluded and classified. The progress of commercial friction apparatus as well as customized friction devices applied to the food sector in recent years are described. The characteristics, performances, and applications of these tribological instruments are analyzed and compared. In addition, the results achieved by oral tribology in identifying adulterated foods and ensuring food safety are presented. Finally, some suggestions are put forward for the current challenges and future development of food oral tribology.

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Measurement of lubricating properties in a tribosystem with different surface roughness

Cited by 50 publications

References 32 publications

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

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

Impact of Oil-in-Water Emulsion Composition and Preparation Method on Emulsion Physical Properties and Friction Behaviors

A review on food oral tribology

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