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A Combined Rheological and Tribological Study on Different Types of Chocolate

The tribological behavior of a lubricated system depends on various factors, such as the properties of the mating surfaces and the lubricant, with the latter being governed by its own rheological characteristics. This study deals with combining rheological properties of the lubricant – chocolate in this particular case – with the tribological behavior of the tribosystem and the particle size distributions.

Introduction

Understanding the influence of structural factors on food systems during food oral processing is relevant for comprehending and optimizing the sensory perception of food during intake, mastication, and swallowing. Sensory perception of food during oral intake can be depicted with tribological and rheological measurements. Tribology, in particular, considers the interaction occurring during bolus formation and processing, whereas rheological measures enable for drawing conclusions on how foodstuff behaves during swallowing. During food oral processing, the tongue is pressed against the palate and moves relatively to the latter. The tribosystem is lubricated by the mixture of food and saliva, named bolus. Understanding how tribological behavior and rheological properties complement each other can be a key to a comprehensive understanding of food oral processing.

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