Chapter 4 - Rheology to tribology: applications of tribology in studying food oral processing and texture perception

Abstract

Oral processing of food is complex and involves deformation and the pleasant experience of consuming foods. The mechanical and rheological properties have been applied to describe in-mouth flow properties and to understand the associated sensory perception. As the oral processing continues and food particle size reduces, rheology is no longer effective in explaining the textural and mouthfeel properties of food, but the lubrication between oral surfaces becomes a dominating mechanism in relation to food texture and mouthfeel. Tribology is emerging as a new discipline to understand the oral processing of food and improve the understanding of the relationship between food structure, texture, and mouthfeel. The tribological measurements have emerged as an important tool to understand sensory profiles and oral processing in food sensory perception from both an industry perspective and research analysis is increasing. A potential exists for a range of tribological systems to be produced and utilized for various food systems, whether custom-made or by use of attachment tools for rheometers.