Evaluation of Viscous and Tribological Properties of Food Using Rheometer

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  • レオメータによる食品の粘性およびトライボロジー評価
  • レオメータによる食品の粘性およびトライボロジー評価 : 牛乳,無脂肪牛乳,調整豆乳の測定
  • レオメータ ニ ヨル ショクヒン ノ ネンセイ オヨビ トライボロジー ヒョウカ : ギュウニュウ,ムシボウ ギュウニュウ,チョウセイ トウニュウ ノ ソクテイ
  • ―Measurements of Milk, Fat Free Milk, and Processed Soy Milk―
  • ―牛乳，無脂肪牛乳，調整豆乳の測定―

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<p>It is said that texture and mouth feel of food and beverages are very important to design them. In oral processing, food and beverages flow and also behave as lubricant or glue in mouth. For this reason, it is important to understand sensory perception of food, by rheological and tribological measurements. In this article, we performed the rheological and tribological measurement of milk, fat free milk and soy milk, respectively. And we found some differences in three samples in both rheological and tribological measurements and found no relationship between these measurements. This indicates that rheological and tribological measurement show us different aspect of food sensory perception, and both measurement can be important to understand the sensory perception of food.</p>

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