29 Aug 2023
Biotribology is – more than almost any other form of tribology – the one we encounter most in our day …Read more
By quantifying sensory perception, we are aiding the development of healthier, lower cost foods with the same ‘mouth feel’ as market leading products.
‘Creamy’, ‘sugary’ and ‘slimy’ are all adjectives commonly used to describe foods during consumer panel testing. By linking these adjectives to physical, measurable properties of a sample, analysis can be performed to screen numerous new formulations without the expense and ambiguity of panel tests, saving companies both time and money.
A ball-on-disc instrument for measuring the frictional properties of lubricated and unlubricated contacts under a wide range of rolling and sliding conditions.
A ball-on-plate reciprocating friction and wear test system, assessing the performance of both fuels and lubricants under boundary conditions.