Normal force-controlled tribological measurement of soft drinks and lubrication additives

Author:

Steinbach Adam,Guthrie Brian,Smith Sean,Lindgren Tim,Debon Stéphane

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Safety, Risk, Reliability and Quality,General Chemical Engineering,Food Science

Reference44 articles.

1. B. Armstrong-Hélouvry, P. Dupont, C. Canudas de Wit, A survey of models, analysis tools and compensation methods for the control of machines with friction. Automatica 30(7), 1083–1138 (1994)

2. J.H.H. Bongaerts, K. Fourtouni, J.R. Stokes, Soft tribology: lubrication in a compliant PDMS–PDMS contact. Tribol. Int. 40, 1531–1542 (2007)

3. M. Bourne, Correlation between physical measurements and sensory assessments of texture and viscosity, Food Texture and Viscosity, 2nd edn. (Academic Press, San Diego, 2002), p. 317

4. G. Cassin, E. Heinrich, H.A. Spikes, The influence of surface roughness on the lubrication properties of adsorbing and non-adsorbing biopolymers. Tribol. Lett. 11(2), 95–102 (2001)

5. J. Chen, J.R. Stokes, Rheology and tribology: two distinctive regimes of food texture sensation. Trends Food Sci. Technol. (2012). doi: 10.1016/j.tifs.2011.11.006

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