August 17, 2021, University of Queensland•Agriculture and
food
Academy of Sciences: Juan Fan (1 work)…, Sangeeta Prakash* (communication), etc. published an online publication titled “3D enabled facile” in the TOP journal Innovative Food Science & Emerging Technologies (IF: 5.916) fabrication of substrates with human tongue characteristics for Analysing the Tribological behaviour of food emulsions” research article.
Oral cavity
Perception is an important part of sensory evaluation, which is essential for appreciating and recognizing food. Oral perception of food is the result of physical phenomena occurring in the oral cavity and immediate interpretation by the brain. The ability to predict the oral perception of food is conducive to the development and improvement of future products, and reduces the dependence on the evaluation of food by the human sensory panel.
Facts have proved that tribological measurement can provide insight into the sensory perception of food during oral processing. The solid matrix used in the tribological system is usually made of hard materials such as metal and glass. In recent years, the use of soft elastic materials (such as silicone rubber) to imitate the characteristics of the human tongue has aroused great interest, and there have been some research reports on imitating the human tongue-palate surface. However, due to individual differences, it is difficult to maintain the consistency of the tongue. Therefore, it is necessary to develop an artificial tongue using elastic materials such as silicone rubber.
There have been related reports on the tribological study of soft substrates prepared by die casting technology.However, due to3D printingTechnology can achieve complete customization of products through layer-by-layer deposition. Therefore,3D printingCan be used to produce different roughness
Mould
, To cast soft substrates with different surface changes.
The research passed in3D printingSilicone rubber prepolymer was poured on the master mold to prepare a soft matrix with similar characteristics of a human tongue. The viscosity diluent is used to adjust the formula of the commercially available two-component silicone rubber prepolymer system to achieve the adjustment of the volume elastic properties. In addition, the influence of silicone matrix with different surface and volume characteristics on the tribological properties of food emulsion samples was also studied.
Introduction
The taste or oral perception of food may be different in different oral surfaces or tongue and palate environments due to the physical characteristics of the human tongue. The tribological measurement that simulates the environmental characteristics of the tongue and palate will help the oral perception evaluation of food materials.
The study reports a method that can be used to quickly manufacture soft elastomer substrates with different surface (roughness) and volume characteristics (elastic modulus and thickness).3D printingAuxiliary method for tribological measurement. The effects of substrates with different regular patterned surfaces, elastic modulus and thickness on the lubricating properties of four food emulsions (whole-fat and skimmed milk, high-fat and low-fat yogurt) were studied.
Studies have found that the friction coefficient of food emulsions increases as the height of the rectangular micro-scale pillars representing papillary protrusions on the surface of the soft substrate decreases or the density increases. It is worth noting that the decrease in the elastic modulus of the matrix leads to an increase in the coefficient of friction of the milk sample, while the coefficient of friction of the yogurt sample decreases. The change of substrate thickness has little effect on the friction coefficient of food emulsion.
This simple substrate manufacturing strategy can quickly evaluate the tribological properties of food to reduce reliance on human-based sensory analysis. Further research should focus on linking tribological data with sensory analysis.
Expert profile
Sangeeta Prakash
Sangeeta Prakash, Ph.D., Senior Lecturer, School of Agriculture and Food Science, University of Queensland, main research area: Food Science and Technology. Sangeeta received his PhD from the University of Queensland and studied for a master’s degree at the Indian Institute of Agriculture, a top agricultural research institution in India. Her research interests focus on food structure, oral processing, fluid and semi-solid food flow and lubrication behavior, and texture, with a focus on improving the sensory quality and in vitro digestibility of food.
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