Imperial College London
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DrConnorMyant

Faculty of Engineering, Dyson School of Design Engineering

Senior Lecturer
 
 
 
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Contact

 

connor.myant Website

 
 
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Location

 

M224Royal College of ScienceSouth Kensington Campus

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Summary

 

Publications

Citation

BibTex format

@article{Tsui:2016:10.1016/j.biotri.2016.02.001,
author = {Tsui, S and Tandy, J and Myant, C and Masen, M and Cann, PM},
doi = {10.1016/j.biotri.2016.02.001},
journal = {Biotribology},
pages = {1--11},
title = {Friction measurements with yoghurt in a simulated tongue-palate contact},
url = {http://dx.doi.org/10.1016/j.biotri.2016.02.001},
volume = {8},
year = {2016}
}
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RIS format (EndNote, RefMan)

TY  - JOUR
AB  - © 2016 The perception of many food attributes is related to mechanical stimulation and friction experienced in the tongue-palate contact during mastication. Friction in the tongue-palate is determined by the changing film properties (composition, component distribution, thickness) in the conjunction. We suggest this evolution is essentially determined by tongue-palate film loss rather than shear flow entrainment which predominates in conventional bearing lubrication. The paper reports friction measurements in a simulated tongue-palate contact for a range of high and low fat dairy foods. A reciprocating, sliding contact with restricted stroke length ( <  contact width) was used; under these conditions there is negligible shear-entrainment of fluid from outside the contact area. The tongue-palate contact was simulated by a PDMS ball and glass surface. The effect of hydrophobic and hydrophilic surfaces on friction was investigated for different fat contents (0, 4.2, 9.5% wt fat). Friction was measured over 60 s of rubbing. Significant differences were observed in the friction change with time for different fat contents (μ 9.5  <  μ 4.2  <  μ 0 wt%) and for different surface energy conditions (μ hydrophilic  <  μ hydrophobic). Post-test visualisation of the rubbed films showed that low friction coefficient was associated with the formation of a thin oil film on deposited particulate solids.
AU  - Tsui,S
AU  - Tandy,J
AU  - Myant,C
AU  - Masen,M
AU  - Cann,PM
DO  - 10.1016/j.biotri.2016.02.001
EP  - 11
PY  - 2016///
SP  - 1
TI  - Friction measurements with yoghurt in a simulated tongue-palate contact
T2  - Biotribology
UR  - http://dx.doi.org/10.1016/j.biotri.2016.02.001
VL  - 8
ER  -
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