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Analysis of Stribeck Curves of Spreadable Food Using Rolling Correlations

Stribeck curves have since long been used for understanding the lubricating behavior of oils and greases, and in the recent years, for applications ranging from ball point inks to synovial fluids. In this current work, an attempt is made to show as to what one can decipher from Stribeck curves of food samples.

1 Introduction

The sensory perception of spreadable food samples, such as cream cheese, can be described by human sensory panels with a set of texture attributes. Some of these attributes, such as firmness or elasticity, are mainly matrix-dominated and can be well correlated with classical texture analysis methods like rheological or texture profile attribute (TPA) measurements. However, these methods come to their limit when mouthfeel-dominated attributes such as stickiness are to be described.

It is assumed that a tribosystem that mimics the tongue-food/saliva-palate system is better suited to describe these sensory attributes. However, there is no straightforward methodology for connecting tribological data to specific sensory attributes.

In the current study, a rolling correlation was used to correlate sensory attributes and the measured coefficients of friction along a velocity sweep in order to identify typical and relevant sliding speeds for four specific mouthfeel attributes – sticky, floury, braking, and fatty coating.

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