Study On The Correlation Between Beverage Quality And Tribological Physical Parameters

Beverage is necessary for us in daily life,with the development of living standards,people attach important for quality and sensory of beverage.Due to the eating process is occurred in oral cavity of human,in order to understand and disclose quality and sensory of food in perceptual intuition.So far oral tribology has been aroused extremely interesting by scientist in food and tribology.The relationship between food texture and oral tribology was studied by researched based on the tribology and measurement technique.Food oral processing from perspective of tribology is belongs to a newlydeveloping interdiscipline of food and tribology.This paper simulates oral environment of human in vitro.A tribological test method based on the oral environment was used to test the quality of beverage,the correlation that the quality of beverage and the tribological physical parameters has been established,accordingly the quality of beverage could be evaluated.This method is benefit for food inspection agencies to detect the quality of food in quickly and accurately,and provide convenience for food developers in developing new products.The research contents and conclusions of this paper are as follows:(1)A tribological test system for simulated oral cavity is established.This article simulates the human oral environment on the friction tribometer.The tribology properties of five materials?three contact pressure in orthogonal experiment were studied.The appropriate test conditions were acquired: The friction pairs were nitrile rubber-silicone rubber;the pressure was 1N;the test speed was 0.2-20mm/s.(2)A tribological test method for detecting melamine from milk was proposed,it can successfully be detected the melaine from milk.Under the above-mentioned test system,the tribological properties of casein solutions with different melamine contents?casein solution?milk?milk with different melamine contents were tested.The results shown that the friction coefficient of melamine were higher than casein solution or milk when melamine was adulterated would be increased,the increase value is 2-3 order of magnitudes detection precision of friction tribometer.It indicated that this method could be used to detection melamine from milk.The contact angles of milk,melamine-contaminated milk,and melamine on the surface of silicone rubber were tested,it was used to disclosed measurement discipline of this method.(3)A tribological test method for evaluating the sensory of milk and medicine was proposed.Under this test system,different fat contents of milk were tested by the friction tribometer.It indicates that the highest coefficient of friction as the high fat content,and the fat content is higher,the taste is more silky.The contact angle of milk were researched,the relationship between wetting ability of solutions and friction coefficient were disclosed.Tribological tests were conducted on adult and child medicine.The friction coefficient of the children's medicine was found to be lower than that of adults,It is indicates that the taste of children's medicines was smoother than that of adults.According to the tests on two different types of drinks,this method can be applied to evaluate the sensory of different drinks.