摘要
Stribeck curves have long been used for understanding the lubricating behaviour of oils and greases,and inthe recent years for applications ranging from ball point inks to synovial fluids.In the current work,an attempt is madeto show as to what one can read from Stribeck curves of food samples such as chocolate spread,sauce etc.Additionally,the effect of saliva-human and artificial-on the frictional behaviour has also been studied.Thetests were carried out on an MCR Tribometer with a ball-on-three-pin configuration.Polydimethylsiloxane and glasswere used to simulate soft contact conditions that exist in the human mouth.Results from the tribological testsare plotted in the form of extended Stribeck curves,wherein,the friction coefficient is plotted as a function of rotationalspeed.Since the tribometer is capable of speeds as low as a few nanometres per second,it is also possible toobserve the build-up of static friction and its transition into the kinetic regime of friction.Results indicate that certainaspects of the Stribeck curve can offer an insight into the correlation between the frictional behaviour of food to theirsensory feel.
