Study on the frictional properties of Liangpi prepared from wheat starch
In the present study,we used the soft silicone and pig tongue to imitate human food processing in oral cavity,and investigated the influence of sliding velocity,load,and lubrication on the dynamic friction coefficient of wheat starch based Lian-gpi.The results showed that the sliding velocity,load,water and peanut oil have significant influence on the dynamic friction co-efficient,the friction force value and dynamic friction coefficient was negatively related to sliding velocity,the higher sliding ve-locity was,the lower dynamic friction coefficient was.On the other hand,the friction coefficient was negatively related to load,the higher load was,the lower dynamic friction coefficient was.Moreover,the addition of water and lubrication could decrease the dynamic friction coefficient by forming water film or oil film between the surface of Liangpi and tribo-pairs.Therefore,in the process of Liangpi eating,controlling the oral eating rate of food and maintaining the smooth state of food through lubrication with water and oil can effectively reduce the coefficient of food friction,reduce the damage of oral skin mucosa during eating,and improve the sensory experience of eating.
万方数据
维普
