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EFFECT OF LUBRICATION ON THE COMPRESSION BEHAVIOUR OF CHEESE AND FRANKFURTERS
Author(s) -
BRENNAN J. G.,
BOURNE M. C.
Publication year - 1994
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1994.tb01322.x
Subject(s) - lubrication , molar , materials science , compression (physics) , composite material , texture (cosmology) , analyser , dentistry , chemistry , chromatography , medicine , computer science , artificial intelligence , image (mathematics)
Cylindrical samples of cheese and frankfurters were subjected to a 50% uniaxial compression between flat plates and artificial molars, mounted on a Texture Analyser, operating at two speeds, with and without lubrication. At both speeds and with both types of probe the maximum force was less for the lubricated probes than the unlubricated probes. In all cases the maximum force recorded at the higher speed was greater than at the lower speed and greater when plates were used than when teeth were used. Through observations made during the testing and from photographs taken, it was concluded that the frictional effect of the cusps on the molar teeth was greater than the effect of lubrication. Observations made when samples were compressed between molar teeth in the mouths of panellists confirmed the conclusion that compression of foods in the mouth follows the nonlubricated pattern despite the lubrication provided by saliva.