Imperial College London
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ProfessorMariaCharalambides

Faculty of Engineering, Department of Mechanical Engineering

Professor of the Mechanics of Materials
 
 
 
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Contact

 

+44 (0)20 7594 7246m.charalambides Website

 
 
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Location

 

516City and Guilds BuildingSouth Kensington Campus

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Summary

 

Publications

Citation

BibTex format

@article{Samaras:2020:10.1016/j.crfs.2020.10.002,
author = {Samaras, G and Bikos, D and Vieira, J and Hartmann, C and Charalambides, M and Hardalupas, Y and Masen, M and Cann, P},
doi = {10.1016/j.crfs.2020.10.002},
journal = {Current Research in Food Science},
pages = {304--313},
title = {Measurement of molten chocolate friction under simulated tongue-palate kinematics: effect of cocoa solids content and aeration},
url = {http://dx.doi.org/10.1016/j.crfs.2020.10.002},
volume = {3},
year = {2020}
}
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RIS format (EndNote, RefMan)

TY  - JOUR
AB  - The perception of some food attributes is related to mechanical stimulation and friction experienced in the tongue-palate contact during mastication. This paper reports a new bench test to measure friction in the simulated tongue-palate contact. The test consists of a flat PDMS disk, representing the tongue loaded and reciprocating against a stationary lower glass surface representing the palate. The test was applied to molten chocolate samples with and without artificial saliva. Friction was measured over the first few rubbing cycles, simulating mechanical degradation of chocolate in the tongue-palate region. The effects of chocolate composition (cocoa solids content ranging between 28 wt% and 85 wt%) and structure (micro-aeration/non-aeration 0–15 vol%) were studied. The bench test clearly differentiates between the various chocolate samples. The coefficient of friction increases with cocoa solids percentage and decreases with increasing micro-aeration level. The presence of artificial saliva in the contact reduced the friction for all chocolate samples, however the relative ranking remained the same.
AU  - Samaras,G
AU  - Bikos,D
AU  - Vieira,J
AU  - Hartmann,C
AU  - Charalambides,M
AU  - Hardalupas,Y
AU  - Masen,M
AU  - Cann,P
DO  - 10.1016/j.crfs.2020.10.002
EP  - 313
PY  - 2020///
SN  - 2665-9271
SP  - 304
TI  - Measurement of molten chocolate friction under simulated tongue-palate kinematics: effect of cocoa solids content and aeration
T2  - Current Research in Food Science
UR  - http://dx.doi.org/10.1016/j.crfs.2020.10.002
UR  - https://www.sciencedirect.com/science/article/pii/S2665927120300368?via%3Dihub
UR  - http://hdl.handle.net/10044/1/85142
VL  - 3
ER  -
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