使用 tribology 了解油性口腔涂层对纯植物油的感知背后的机制
Maria Tecuanhuey1, Alicia Girardi1, Lucia Corrà1
1Institute of Food Sciences, Nestlé Research, Lausanne, Switzerland.
Journal of texture studies
|April 6, 2024
概括
摩擦学,摩擦学的研究,揭示了油的摩擦与固体脂肪含量和口感相关. 油脂的结晶,如油脂可以降低摩擦,这表明在食用油的感知 Tribology 的预测作用.
科学领域:
- 部落学 (tribology) 是一个学科.
- 食品科学 食品科学 食品科学
- 类风病学 类风病学 类风病学
背景情况:
- 部落学是摩擦的科学,通常应用于食品质地,但不太适用于纯食用油.
- 了解油的特性对于食品质感和感官感知至关重要.
研究的目的:
- 调查食用油中的三角学,粘度,固体脂肪含量 (SFC) 和感官感知之间的关系.
- 探索油脂结晶在摩擦和口感中的作用.
主要方法:
- 在30°C和60°C测量了9种植物油的摩擦,粘度和SFC.
- 使用偏振静态显微镜进行晶体形成分析.
- 进行了感官分析和量化了口腔油涂层.
主要成果:
- 摩擦通常没有显示温度依赖性,除了在30°C结晶的雪花氨酸.
- 在30°C时,摩擦与SFC (R=-0.95) 和高剪切粘度 (R=-0.84) 相反相关.
- 摩擦也与感知到的"油性口腔涂层" (R=-0.73) 相反相关.
结论:
- 部落学测量,特别是摩擦,可以预测简单的石油系统中与脂肪相关的感觉感知.
- 假设油晶充当球轴承的滑剂,减少摩擦.
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