Abstract

Soft tribology (i.e., the measurement of friction as a function of speed between two compliant surfaces) has found applications in food science and there is a growing wealth of theoretical and practical knowledge of fundamental mechanisms of lubrication as well as increasingly strong correlations between tribology and sensory data. Soft tribology is generally conducted using either commercial or in-house built tribometers; however, the recent decade has seen a rise in the use of rheometers with tribology attachments. As such, soft tribological measurements using rheometers with tribological attachments are fast becoming a tool in the food scientists’ toolbox when it comes to measuring mouthfeel, but the lack of fundamental studies and standardized measuring protocols makes interpretation and comparison across studies challenging. This review aims to provide an introduction to the basics of soft tribology as well as summarize current methodologies and fundamental knowledge on using rheometers for tribological measurements. Based on current literature, knowledge gaps and potential avenues for future research have been identified. These include investigations on hydrophobicity of surfaces, surface wear (running-in), cleaning procedure of the attachment and tribopairs, speed (range and method of increase/decrease) and measuring system configuration. Leaving the aim and design of experiments at the discretion of the individual researcher, recommendations for food scientists aiming to conduct studies on soft tribology of food are given, with a focus on reporting for better comparison between studies.

摘要

软摩擦学（即，测量作为两个柔顺表面之间速度函数的摩擦）已在食品科学中得到应用，润滑基本机制的理论和实践知识越来越丰富，摩擦学和摩擦学之间的相关性也越来越强。感官数据。软摩擦学通常使用商业或内部制造的摩擦计进行；然而，最近十年来，带有摩擦学附件的流变仪的使用有所增加。因此，在测量口感方面，使用带有摩擦学附件的流变仪进行软摩擦学测量正迅速成为食品科学家工具箱中的一种工具，但缺乏基础研究和标准化测量协议使得跨研究的解释和比较具有挑战性。本综述旨在介绍软摩擦学的基础知识，并总结使用流变仪进行摩擦学测量的当前方法和基础知识。根据当前的文献，已经确定了知识差距和未来研究的潜在途径。这些包括对表面疏水性、表面磨损（磨合）、附件和摩擦对的清洁程序、速度（增加/减少的范围和方法）和测量系统配置的调查。将实验的目的和设计留给个别研究人员自行决定，为旨在进行食品软摩擦学研究的食品科学家提供建议，重点是报告以更好地比较研究。