Industry Facts:

  • UK food and drink industry invested £425m in R&D in 2013
  • UK chocolate market is worth £4.1 billion
  • There are 8,702 wineries in the U.S.
  • Food and drink manufacturing is worth £96bn in the UK

 

Tribology testing is becoming increasingly popular in the food and beverage industry. It is most commonly used for screening, product development and quality control. Continued research has helped towards a better understanding of oral processing, the effect of surface textures within the mouth and the relationship between tribology and sensory perception. Mouthfeel attributes such as creaminess, fattiness and astringency are linked to friction in the tongue palate. Test methods have been developed using PCS’ instruments to quantify this link and so far have aided the development of reduced-fat products with similar frictional properties, and therefore mouthfeel, to those of the full-fat versions.

 

rheology to tribology food

 

The most common food groups being tested are:

  • Dairy foods: yogurt, cream, mayonnaise
  • Chocolate and candy
  • Astringency: red wine, green/black tea, fruit

Fig 1: Oral processing texture and mouthfeel: From rheology to tribology and beyond,  Jason R. Stokes, Michael W. Boehm, Stefan K. Baier

 

See technical papers published in this industry using PCS Equipment

 



	        
      
    

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