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New technology for understanding the mouthfeel of foods

Anton Paar's new tribology device, the Tribology Cell, simulates the way food lubricates in the mouth and gives insight into the effect this has on the mouthfeel of food products. The Tribology Cell is a specially designed cell for an MCR rheometer. The setup consists of a holder for a half-inch ball and a bottom stage, which positions three friction partners. The bottom stage is movable in all three dimensions, ensuring equal load on all the contact points.

Anton Paar's MCR rheometers have excellent speed and torque control, an accurate normal force detector and precise control of the temperature in a wide range. These technical highlights, combined with the design of the Tribology Cell, make it possible to accurately simulate the complex actions that occur in the mouth during chewing and swallowing.

A better understanding of the material properties that influence the way people perceive texture in the mouth would greatly benefit the food and beverage industries, especially in the development of low-fat and calorie-reduced products.

Technical highlights

• Fully functional tribometer based on the ball-on-three-plates principle
• Normal load range: 1 to 70 N
• Maximum speed: 3000 rpm ~ sliding speed: 1.41 m/s
• Maximum torque: 300 mNm ~ friction force: 58.8 N
• Stribeck curve and static friction measurements
• Peltier temperature control: -40 to 200 °C
• Moveable sample holder ensures equal load on all friction partners
  

• Ball bearing option enables lubricant performance tests in ball bearings

Software

• Flexible test programming in rotation and oscillation
• Display of all tribological parameters
• Pre-defined workbooks for Stribeck curves and static friction tests