Öz
Son zamanlarda, gıdanın ağızda
çiğnenirkenki yapısını açıklayabilecek “triboloji” ya da “ince film reolojisi”
adı verilen bir yaklaşım önemli hale gelmiştir. Bu çalışmada, ağırlıkça 30:70,
40:60, 50:50 oranlarındaki pekmez-tahin karışımlarının tribolojik deneyleri
modifiye edilmiş bir sensörle tribometre kullanılarak yürütülmüştür. Bu
ölçümlerden sürükleme hızına karşı sürtünme katsayılarının çizildiği Stribeck eğrisi
adı verilen grafikleri elde edilmiştir. Bu grafiklerde her bir örnek için
hidrodinamik (sürtünme viskozite yüzünden hız ile doğrusal olarak artar) ve sınır bölgeleri (nispeten sabit sürtünme
görülür) tespit edilmiştir. Ağırlıkça 50:50 pekmez-tahin içeren örnek diğer
örneklere göre daha düşük bir hızda, temas yüzeyleri arasında ince bir yağlama
tabakasının geliştiğini gösteren hidrodinamik bölgeye girmiştir. Diğer yandan
sürtünme, örneklerin yağ içeriği arttıkça azalmıştır. Bu durum bütün örnekler
için düşük hız bölgesinde daha belirgindir. Bileşimi birbirine yakın
dolayısıyla viskoziteleri birbirine yakın bu örneklerin tribolojik ölçümleri,
yapısal farklılıkları daha iyi ortaya koymuştur. Gıdaların tribolojik
özellikleri, bunların reolojik ve duyusal özelliklerle ilişkisinin
araştırılması için çalışmalar yapılması gerekmektedir.
Kaynakça
- Akbulut, E. 2016. Rheology and sensory characteristics of pekmez-tahin mixtures. Graduation thesis project, ITU Department of Food Engineering, Istanbul, Turkey.Butt, H.-J., Graf, K., & Kappl, M. (2004). Friction, lubrication, and wear. In Physics and chemistry of interfaces. Wiley-VCH Verlag GmbH & Co. KGaA.Chen, J., & Stokes, J. (2012). Rheology and tribology: Two distinctive regimes of food texture sensation. Trends In Food Science & Technology, 25(1), 4-12. http://dx.doi.org/10.1016/j.tifs.2011.11.006Chen, J., Liu, Z., & Prakash, S. (2014). Lubrication studies of fluid food using a simple experimental set up. Food Hydrocolloids, 42,100-105 http://dx.doi.org/10.1016/j.foodhyd.2014.01.003Dresselhuis, D., Dehoog, E., Cohenstuart, M., & Vanaken, G. (2008). Application of oral tissue in tribological measurements in an emulsion perception context. Food Hydrocolloids, 22(2). http://dx.doi.org/10.1016/j.foodhyd.2006.12.008Foster, K., Grigor, J., Cheong, J., Yoo, M., Bronlund, J., & Morgenstern, M. (2011). The Role of Oral Processing in Dynamic Sensory Perception. Journal Of Food Science, 76(2). http://dx.doi.org/10.1111/j.1750-3841.2010.02029.xGuinard, J., & Mazzucchelli, R. (1996). The sensory perception of texture and mouthfeel. Trends In Food Science & Technology, 7(7), 213-219. http://dx.doi.org/10.1016/0924-2244(96)10025-xMalone, M., Appelqvist, I., & Norton, I. (2003). Oral behaviour of food hydrocolloids and emulsions. Part 1. Lubrication and deposition considerations. Food Hydrocolloids, 17(6), 763-773. http://dx.doi.org/10.1016/s0268-005x(03)00097-3Mohammadifar, A., (2017), Rheology in Food Process Operation, DTU Food process design course.Nguyen, P.T.M., Kravchuk, O., Bhandari, B., Prakash, S. 2017. Effect of different hydrocolloids on texture, rheology, tribology and sensory perception of texture and mouthfeel of low-fat pot-set yoghurt. Food Hydrocolloids. 72:90-104.Prakash, S. (2017). From Rheology to Tribology: Applications of Tribology in Studying Food Oral Processing and Texture Perception. In J. Ahmed, P. Ptaszek & S. Basu, Advances in Food Rheology and Its Applications (pp. 65-86). Woodhead.Prakash, S., Tan, D., & Chen, J. (2013). Applications of tribology in studying food oral processing and texture perception. Food Research International, 54(2), 1627-1635. http://dx.doi.org/10.1016/j.foodres.2013.10.010Stieger, M., & van de Velde, F. (2013). Microstructure, texture and oral processing: New ways to reduce sugar and salt in foods. Current Opinion In Colloid & Interface Science, 18(4), 334-348. http://dx.doi.org/10.1016/j.cocis.2013.04.007Stokes, J. R. (2012) ‘Oral’ Tribology, in Food Oral Processing: Fundamentals of Eating and Sensory Perception (eds J. Chen and L. Engelen), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9781444360943.ch12Stokes, J., Boehm, M., & Baier, S. (2013). Oral processing, texture and mouthfeel: From rheology to tribology and beyond. Current Opinion In Colloid & Interface Science, 18(4), 349-359. http://dx.doi.org/10.1016/j.cocis.2013.04.010Van Stee, M., de Hoog, E., & van de Velde, F. (2017). Oral Parameters Affecting Ex-vivo Tribology. Biotribology, 11. http://dx.doi.org/10.1016/j.biotri.2017.05.001Williams, J. A. (2005). Engineering tribology. New York: Cambridge University Press.
Öz
A new field of texture analysis
called “tribology” or “thin film rheology” that might explain the food texture
throughout oral processing has become important. In this study, tribological
experiments for samples containing pekmez and tahin at 30:70, 40:60 and 50:50
(w/w) were conducted by using a modified pin-on-disk tribometer. In the
Stribeck curves hydrodynamic and boundary regions were determined. For the
mixture containing pekmez:tahin at 50:50, hydrodynamic region started at a
lower speed compared to other samples, which indicated a developing a thin
lubrication film between contact surfaces. The friction decreased with the oil
content of the sample. This was more profound in the lower speed region for all
samples. Tribological data provided more distinct evaluation compared to the
viscosity data which were close to each other due to similar composition of
samples. Further research are needed on tribological properties of foods, their
relation to rheology and sensory analysis.
Anahtar Kelimeler
Kaynakça
- Akbulut, E. 2016. Rheology and sensory characteristics of pekmez-tahin mixtures. Graduation thesis project, ITU Department of Food Engineering, Istanbul, Turkey.Butt, H.-J., Graf, K., & Kappl, M. (2004). Friction, lubrication, and wear. In Physics and chemistry of interfaces. Wiley-VCH Verlag GmbH & Co. KGaA.Chen, J., & Stokes, J. (2012). Rheology and tribology: Two distinctive regimes of food texture sensation. Trends In Food Science & Technology, 25(1), 4-12. http://dx.doi.org/10.1016/j.tifs.2011.11.006Chen, J., Liu, Z., & Prakash, S. (2014). Lubrication studies of fluid food using a simple experimental set up. Food Hydrocolloids, 42,100-105 http://dx.doi.org/10.1016/j.foodhyd.2014.01.003Dresselhuis, D., Dehoog, E., Cohenstuart, M., & Vanaken, G. (2008). Application of oral tissue in tribological measurements in an emulsion perception context. Food Hydrocolloids, 22(2). http://dx.doi.org/10.1016/j.foodhyd.2006.12.008Foster, K., Grigor, J., Cheong, J., Yoo, M., Bronlund, J., & Morgenstern, M. (2011). The Role of Oral Processing in Dynamic Sensory Perception. Journal Of Food Science, 76(2). http://dx.doi.org/10.1111/j.1750-3841.2010.02029.xGuinard, J., & Mazzucchelli, R. (1996). The sensory perception of texture and mouthfeel. Trends In Food Science & Technology, 7(7), 213-219. http://dx.doi.org/10.1016/0924-2244(96)10025-xMalone, M., Appelqvist, I., & Norton, I. (2003). Oral behaviour of food hydrocolloids and emulsions. Part 1. Lubrication and deposition considerations. Food Hydrocolloids, 17(6), 763-773. http://dx.doi.org/10.1016/s0268-005x(03)00097-3Mohammadifar, A., (2017), Rheology in Food Process Operation, DTU Food process design course.Nguyen, P.T.M., Kravchuk, O., Bhandari, B., Prakash, S. 2017. Effect of different hydrocolloids on texture, rheology, tribology and sensory perception of texture and mouthfeel of low-fat pot-set yoghurt. Food Hydrocolloids. 72:90-104.Prakash, S. (2017). From Rheology to Tribology: Applications of Tribology in Studying Food Oral Processing and Texture Perception. In J. Ahmed, P. Ptaszek & S. Basu, Advances in Food Rheology and Its Applications (pp. 65-86). Woodhead.Prakash, S., Tan, D., & Chen, J. (2013). Applications of tribology in studying food oral processing and texture perception. Food Research International, 54(2), 1627-1635. http://dx.doi.org/10.1016/j.foodres.2013.10.010Stieger, M., & van de Velde, F. (2013). Microstructure, texture and oral processing: New ways to reduce sugar and salt in foods. Current Opinion In Colloid & Interface Science, 18(4), 334-348. http://dx.doi.org/10.1016/j.cocis.2013.04.007Stokes, J. R. (2012) ‘Oral’ Tribology, in Food Oral Processing: Fundamentals of Eating and Sensory Perception (eds J. Chen and L. Engelen), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9781444360943.ch12Stokes, J., Boehm, M., & Baier, S. (2013). Oral processing, texture and mouthfeel: From rheology to tribology and beyond. Current Opinion In Colloid & Interface Science, 18(4), 349-359. http://dx.doi.org/10.1016/j.cocis.2013.04.010Van Stee, M., de Hoog, E., & van de Velde, F. (2017). Oral Parameters Affecting Ex-vivo Tribology. Biotribology, 11. http://dx.doi.org/10.1016/j.biotri.2017.05.001Williams, J. A. (2005). Engineering tribology. New York: Cambridge University Press.
Ayrıntılar
| Birincil Dil | İngilizce |
|---|---|
| Diğer ID | GD18026 |
| Bölüm | Makaleler |
| Yazarlar | |
| Yayımlanma Tarihi | 15 Haziran 2018 |
| Yayımlandığı Sayı | Yıl 2018 Cilt: 43 Sayı: 4 |
