| People | Locations | Statistics |
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| Naji, M. |
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| Motta, Antonella |
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| Aletan, Dirar |
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| Mohamed, Tarek |
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| Ertürk, Emre |
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| Taccardi, Nicola |
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| Kononenko, Denys |
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| Petrov, R. H. | Madrid |
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| Alshaaer, Mazen | Brussels |
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| Bih, L. |
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| Casati, R. |
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| Muller, Hermance |
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| Kočí, Jan | Prague |
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| Šuljagić, Marija |
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| Kalteremidou, Kalliopi-Artemi | Brussels |
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| Azam, Siraj |
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| Ospanova, Alyiya |
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| Blanpain, Bart |
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| Ali, M. A. |
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| Popa, V. |
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| Rančić, M. |
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| Ollier, Nadège |
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| Azevedo, Nuno Monteiro |
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| Landes, Michael |
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| Rignanese, Gian-Marco |
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Mills, Tom
University of Birmingham
in Cooperation with on an Cooperation-Score of 37%
Topics
Publications (11/11 displayed)
- 2021Formulation and additive manufacturing of polysaccharide-surfactant hybrid gels as gelatin analogues in food applicationscitations
- 2021Structural characterization of interpenetrating network formation of high acyl gellan and maltodextrin gelscitations
- 20213D printing of edible hydrogels containing thiamine and their comparison to cast gelscitations
- 2020Using a three-ball-on-plate configuration for soft tribology applicationscitations
- 2019Designing hydrocolloid based food-ink formulations for extrusion 3D printingcitations
- 2019Role of the drying technique on the low-acyl gellan gum gel structurecitations
- 2019The effect of sugars on agar fluid gels and the stabilisation of their foamscitations
- 2018Role of gellan gum microstructure in freeze drying and rehydration mechanismscitations
- 2017Stabilisation of foams by agar gel particlescitations
- 2013Tribology measurement and analysiscitations
- 2013Development of tribology equipment to study dynamic processescitations
Places of action
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article
Using a three-ball-on-plate configuration for soft tribology applications
Abstract
Friction tests are a valuable tool for the analysis of food formulations to understand how they may behave during oral processing. Generally, food laboratories do not own specialist tribological testing equipment. It is more common for them to own or use a rheometer for which most commercially available instruments now offer an attachment to measure friction. The objective of this study was to examine the effect of using a three-ball-on-plate rheometer attachment for soft tribology measurements by assessing the friction properties of various model food-like systems. In addition, results were compared to an existing tribological instrument frequently used in oral processing applications (a mini traction machine) under pure sliding conditions. Results show similarities between the two techniques for simple systems, showing friction results depend less on the specific geometry compared to complex systems. The three-ball-on-plate geometry for the rheometer allowed detailed measurement of the boundary lubrication regime due to achieving low speeds unavailable when using the mini traction machine. Going forward, the three-ball-on-plate tribology attachment will be an incredibly useful tool in oral processing applications.