“口腔”摩擦学在食品质构感官研究中的应用
食品口腔加工是一个十分复杂的动态过程, 包括食物摄入、咀嚼、唾液分泌、食团形成、吞咽等部分。食品在口腔中过程中的质构感官则更为复杂。传统的食品流变学常常只能描述咀嚼初期的感官性质, 而不能描述口腔加工全过程的质构性质。近年来口腔摩擦被认为是口腔质构感官的重要机理, 可以用来描述舌头与口腔上颚、舌头与食品之间相对运动和由此产生的触觉感官。本文阐述了口腔摩擦学的原理, 介绍几种常用的摩擦测量装置(包括本实验室自主设计的摩擦简易装置)和它们各自的优缺点。通过“口腔”摩擦学用于食品质构感官研究的几个典型例子, 阐述摩擦学技术在食品产品研发和质量评测中的应用前景。
Food oral processing is a complicated and dynamic process, which involves various oral operations, including ingestion, chewing and mastication, transportation, saliva secretion, bolus formation, swallowing, etc. The texture sensation and perception during this process is even more complicated. Food rheology study has often been found only satisfactory in interpreting texture sensation during the early part of an eating process. In recent years, oral tribology has been seen as a useful technique for food texture study in the recognition of the dominating role of lubrication in oral texture sensation. This paper discussed principles of oral tribology, and introduced available tribology instruments and devices reported in literatures, including the one built by authors’ group. Advantages and shortcomings of these techniques were also discussed. Possible applications of oral tribology were discussed and highlighted by few case studies.
标题：“口腔”摩擦学在食品质构感官研究中的应用
英文标题：Applications of “oral” tribology in studying food texture and sensory perception
作者：
蔡慧芳 浙江工商大学食品与生物工程学院
陈建设 浙江工商大学食品与生物工程学院
中文关键词:摩擦学,食品口腔加工,食品质构,感官,
英文关键词:tribology,food oral processing,food texture,sensory,
发表日期：2016-03-16
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