TRIBIOLOGY IS A TOOL FOR SENSORY EVALUATION OF DAIRY FOODS

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TRIBIOLOGY IS A TOOL FOR SENSORY EVALUATION OF DAIRY FOODS
Subhash Prasad
Assistant Professor, Dairy Engineering Department, College of Dairy Science, Kamdhenu University, Amreli
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Abstract: Food oral processing is a study of mastication
that involves food-saliva interaction. Tribology is a modern
oral processing tool that is an important technology for
evaluating the oral sensations of various food items such as
smoothness and creaminess. Instrumental approaches have
improved sensorial attributes like texture by stimulating
the oral environment for the past years. The paper covered
state of the art on instrumentation, working principles, the
efficiency of the tribometer and its application in dairy
foods i.e. milk, cream, cheese, yogurt , curd , milk gel etc..
Keyword: Oral processing, Textural analysis,
Tribology principle, Tribometer instrumentation,
Dairy applications
1. Introduction:
Tribology is a method of analysing the oral processing,
texture and taste of food. Tribology is the study of the
interaction of two surfaces that result in friction or shear
due to continuous motion (Chen & Stokes, 2012). It
derives from the Greek word "tribos," which means
"sliding or rubbing." Thin layer rheology is another name
for it. The friction coefficient is define as the ratio of
friction force to average load of any dairy food. Tribology
in the food products describes the sensory properties of
food such as smoothness, slipperiness, creaminess, and
astringency (Sudhakar et al., 2020). Food lubricating
qualities are examined using the same method used in
mechanical engineering to analyse the frictional
properties of lubricants. Food functions are engaged in
oral processing as a lubricant during digestion and
interacting of two surfaces such that tongue and palate.
Food oral lubricity is directly affected by saliva type,
roughness, speed, direction and its motion. Tribology has
introduced a new concept known as soft tribology, which
determines the lubrication behaviour of fluids and soft
solids.
Tribology may also identify dairy food adulterant such as
melamine. Although several methods for detecting
melamine adulterants, such as mass spectrophotometry,
gas spectrophotometry and high-pressure liquid
chromatography, but they are expensive, time-
consuming, and need specialist expertise to operate the
equipment. Tribology serves as a simple, inexpensive and
quick method of identifying melamine adulterants in milk
and milk products (Sethupathy et al., 2020).
The tribometer is a sophisticated device that is used as an
innovative oral processing tool (Korres & Dienwiebel,
2010). It has gained popularity in recent decades as an
excellent method for detecting oral textural feeling.
According to this viewpoint, the current study describes
the role of tribology as a novel oral processing method for
dairy products sensory evaluation. The study focuses on
the state of the art in instrumentation, operating
principles, tribometer efficiency and its application in
dairy products.
2. Types of tribometers:
Several tribometers were used in the field of dairy and
food industry. The differences between these tribometers
are due to their application (Shewan et al., 2020).
Table 1: Types of tribometer, basic principle and its
advantages in dairy and food application.
Tribometer Principle Advantage
Mini-traction
machine
(MTM)
Spinning disk
against rotating
ball
Sensitive &
Accurate, Mostly
used in food and
dairy product.
Tribology cell Two cylindrical
rotating against
annular disk
Inexpensive
Optical
tribometer
cell (OTC)
Force against
oscillating glass
surface
Microstructural
changes of
sample
Friction tester Spherical ball
rotating against
rubber band
Simple and easy
to use
Ball-on-3-pins
rotating
tribometer
elastomer pins and
a glass probe
Evaluate
emulsions
property of
yogurt
Pin-on-Disk
Tribometer
Independent
normal load
application and
friction force
measurement
precise elastic
arm for friction
load
measurement
Hybrid
Rheometer
using ring on plate
tribo-rheometry
Laser based
scattering, Used
in dairy product
International Research Journal of Engineering and Technology (IRJET) e-ISSN: 2395-0056
Volume: 10 Issue: 07 | July 2023 www.irjet.net p-ISSN: 2395-0072

The Ball-on-plate tribometer measures the different
sliding shapes of the food products with the help of
modular drives. It has been applied in whey protein
model foods (Campbell et al., 2017). The three-ball-disc
tribometer operates with a texture analyzer linked with a
water bath. This tribometer creates a rough surface
before analysing the food product. This tribometer is
used to test emulsions, wines, and yoghurt (Morell et al,
2017).
3. Tribometer and its working Principle:
The friction behaviour of lubricants is frequently
described as Stribeck curve (Douaire, 2014), which plots
the friction coefficient as a function of coating thickness.
A Stribeck curve is often separated into three regimes:
hydrodynamic regime, boundary regime and the mixed
regime, which reflect three very distinct friction
situations in the case of oral processing, varying amounts
of food between the tongue and palate.
(a) Hydrodynamic regime: A hydrodynamic lubrication
regime is characterised when two surfaces in relative
motion are completely separated by a thin layer of fluid.
There is no surface wear in this instance, and surface
friction rises due to fluid drag force. (b) Boundary
regime: When surfaces come into close contact, their
asperities or roughness can cause the surfaces to lock up,
resulting in significant surface wear and a high friction
coefficient. This regime might be intimately connected to
human perceptions of astringency and slipperiness. (c)
Mixed regime: The mixed regime of lubrication exists
between the boundary and the hydrodynamic regime.
Food entrainment into the tongue-palate contact zone is
sufficient in this regime to partially separate the two
rubbing surfaces. The friction coefficient achieves a low in
this domain, and the friction coefficient increases with
greater asperity contact or increased lubricant layer
thickness.
The elastic deformation of soft contact pairs influences
the thickness of the film in the contact region, which
influences lubrication behaviour. In the iso-viscoelastic
condition has no effect on fluid viscosity (Esfahanian and
Hamrock, 1991). The contact type for oral tongue-upper
jaw movement is typically thought to be point contact
(Kim et al., 2021). Based on Poiseuille flow and Couette
flow, the authors derived a prediction equation for the
friction coefficient at full submergence (Vicente et al.,
2005).
As food is eaten, the friction, lubrication, wears, and tear
of the tongue and palate is the basic principle
(Sethupathy et al., 2020).
Friction coefficient (μ) is a common physical metric in
food oral tribology (Xu et al., 2020).
The tribometer analyses, the frictional force (FR) stated
(Prakash , 2017) as:
FR =μ × FL ---------------------------------------(1)
Where,
μ= friction coefficient, and
FL = applied force in newton.
The magnitude of friction resistance is proportional to the
size of the applied force. The friction coefficient (μ) is
crucial because it quantifies the surface contacts. The
value of μ depends on the kind of surface roughness.
When a lubricant is applied, the value of μ describes the
lubrication state among the two surfaces. As a result, the
friction coefficient depends on surface properties such as
surface load, moving speed, and lubricant property
(Prakash et al., 2013).
Smoothness α 1/µw --------------------------------------(2)
Slipperine α 1/ƞ(v/hs)A + µw --------------------(3)
Creaminess α thick 0.54 x smooth 0.84--------(4)
Where,
hs: Fluid thickness,
A: Contact surface area,
The horizontal axis combines three variables,
namely, the fluid viscosity (η), the relative speed of
surface movement (v), and the surface load (FL). At the
same time, the vertical axis is the friction coefficient.
Thus, the grouping of three variables yields a fluid
thickness (hs) that mimics the lubricant layer thickness
between two surfaces.
A Stribeck curve illustrates three types of friction
regimes: boundary, mixed, and hydrodynamic
(Sethupathy et al., 2020).
Figure 1: Stribeck curve and different region

Lubrication in the Hydrodynamic regime introduces a low
shear strength food coating between the two rubbing
surfaces, which sustains the applied strain separating
them. Because of surface motion, ingested food reaches
the contact zone during the hydrodynamic lubrication
process. It generates a large enough quantity of fluid
pressure to separate the surfaces (Cassin et al., 2001).
The friction caused by hydrodynamic lubrication is
determined by the viscosity of the food (Prakash et al.,
2013). Consequently, the Stribeck curve provides an
appropriate rheological tool for comprehending the
physical nature of the sample till the sample fluid
generates a high fluid pressure and flow resistance. This
is classified as a hydrodynamic regime. Furthermore, the
sample nature in mixed and border regimes is not
explainable by rheology and necessitates tribological
explanation.
4. Applications of tribology in Dairy foods:-
Tribometers such as micro traction machines, OTC, tribo-
rheometers, and discovery hybrid rheometers have been
utilised in dairy foods to examine the textural qualities of
dairy products. Tribometers also detect adulteration of
milk and milk products. The development of suitable food
models is extremely beneficial in understanding the
friction behavior and lubrication mechanism of dairy
products.
4.1. Milk and cream:
The tribology of milk analyses in-mouth friction
sensations such as particle size, influence of fat, protein
and polysaccharide of food products (Miao & Lin, 2019).
Researchers in the dairy sector have worked to make
low-fat dairy products while maintaining the sensory
quality creamy/ oily. The decrease in milk friction with an
increase in creamy feeling as fat % increased (Meyer et
al., 2011). The tribometer assesses the smoothness and
creaminess of food's fat mouth sensory qualities
(Campbell et al., 2017). To make milk more appealing,
researchers must investigate the sensory qualities of milk
as well as its lubricating behaviour during oral
movement. Milk perception is influenced by appearance,
aroma, texture, and flavour (Phillips et al., 1995). The
smooth sensation produced by drinking liquid foods
orally has been linked to frictional forces (Kokini et al.,
1977). Milk is a low-viscosity fluid; the majority of the
friction is caused by the actual contact between the
tongue and the upper jaw, and only a very thin single
molecule film will remain in the contact gap (Kokini et al.,
1987) .
A study of the lubricating and sensory qualities of
homogenised milk (fat content 0.1-8%) revealed a linear
relationship between perceived mouthfeel and friction
(fat level >1%). Friction tests have revealed that the fat
content of milk and its coefficient of friction are inversely
related at the same speed. The friction curve tends to
decrease as fat content increases, and studies with
silicone rubber show a substantial influence of increasing
fat content (>1%) on the friction coefficient, which is
assumed to be due to shear-induced fat agglomeration.
(Chojnicka-Paszun et al., 2012). The sensory panel found
that higher fat levels rendered the milk emulsion less
clear and significantly whiter in colour by assessing the
looks of milk with varying fat amounts. This enlightens
the development of skim milk and stimulates people to
focus on its aesthetic qualities as well as fat reduction in
milk (Phillips et al., 1995). Low-fat goods are becoming
increasingly popular as a result of the development of a
healthy diet. Nonfat milk loses part of its flavour due to
the lack of fat. Meyer et al. (2011) employed inulin to
increase the taste of skim milk in order to preserve the
same taste as low-fat milk.
In a research of milk-added phytosterols, it was
discovered that this component can increase emulsion
lubrication without altering the flavour of the milk itself
(Goh et al., 2021). The effects of saliva and fat on milk and
discovered that at high speeds, the friction behaviour of
milk may be discriminated (Laguna et al., 2017). Milk
with varying fat contents provides a different sensory
experience, but this difference is not reflected in
rheological properties. Pasteurization is a typical
processing procedure for milk, and different
pasteurisation processes may create varying impacts on
the texture of milk, for example, ultra-pasteurization can
cause taste changes in milk (Puri et al., 2016).
That pasteurization had a minimal influence on
lubricating behaviour when compared to storage
duration, which was owing to the three-dimensional
structure created by the interaction of whey protein and
casein micelles (Li et al., 2018). Milk-flavored drinks are
more popular among young people than pure milk
because of their different tastes and some health qualities
(Yanes et al., 2018). The percentage of whey protein in
emulsions can enhance the lubrication and viscosity of
chocolate milk, and a link between the friction coefficient
and sensory qualities (powdery feeling, astringency) was
discovered (Zhu et al., 2020).
4.2. Yogurt and Curd:
Yoghurt and curd are one of the widely consumed dairy
products. Yogurt has a high tribological value due to its
smoothness and creaminess characteristics (Miao & Lin,
2019). Yogurt has surpassed milk in popularity due to its
distinct sweet and sour tastes and high nutritional
content (McKinley, 2005). While testing yoghurt, frequent
mouth sensations include thickness, creaminess and
smoothness. The QDA and TDS sensory assessments
methodologies used to investigate the effects of varied
component concentrations on yoghurt perception by
altering the ratio of gelatin, starch and fat in yoghurt

(Bruzzone et al.,2013). Increased gelatin content
increased the feeling of thickness and gelation but
decreased the judgement of creaminess. Apart from fat,
the increased starch level improved the rating of
smoothness. In acidic emulsion gel studies (Joyner Melito
et a., 2014), it was also learned that the quantity of starch
had a considerable impact on the frictional behaviour of
yoghurt. Morell et al.(2017) found similar results, and
tasting testing suggested that starch decreased the
perception of astringency.
The effects of different component (fat, protein, casein,
and whey protein) on the lubricity behaviors of stirred
yoghurt were studied. The experimental findings were
associated with the sensory assessment, and the
necessary data were incorporated into the regression
equation, which predicted the viscosity and creaminess of
the yoghurt while also establishing a correlation between
yoghurt composition and flavour (Sonne et al.,2014) .
Krzeminski et al.(2012) used the tribological module of a
rheometer on a steel ball-rubber pad to conduct studies
in a simulated oral environment, where yoghurt friction
profiles were clearly varied for different lipid levels. Huc
et al. (2016) also obtained that friction is substantially
lower in fat-containing yoghurt than in fat-free yoghurt.
The higher the fat content, the better the lubrication
conditions, which was linked to fat's superior lubricating
capabilities and the production of an oil film in the
contact region (Tsui et al., 2016) .
43. Cheese:
As a soft solid food, cheese is composed of fat, protein,
and water. The texture of the cheese, which is noted by
many consumers who consume cheese on a daily basis, is
an important component in appraising it (Mcewan, 1989).
As a result, understanding the texture of cheese is crucial.
Textural words to characterize the cheese itself (Brown et
al., 2003). Chewing tests were used to examine the
texture of cheese. Early in the chewing trial, low sensory
acceptability (graininess, roughness, and friability) was
obtained, which was ascribed to the cheese's age and low
cohesiveness (Jack et al., 1994).
Creaminess was found to correlate with thickness and
smoothness in oral perception. Furthermore, the
sensations of thickness and smoothness were connected
to friction and shear stresses during oral processing. The
factors they assess may be used to calculate the
creaminess evaluation score (Kokini et al., 1989). The
importance of fat in the impression of eating cheese is
self-evident, and the loss of fat in the structure can lead to
a decline in the evaluation of cheese texture and alter the
cheese consuming experience. This is especially
noticeable in low-fat goods (Drake and Swanson, 1995).
By comparing texture perception between full-fat and
low-fat cheeses, Gwartney et al.(2002) obtained
significant variations in hardness, smoothness, viscosity,
and sharpness ratings. During the oral processing of
cheese, a link between creaminess and particle size was
obtained (Janhoj et al., 2009). The decrease in cheese
particles coincided with an increase in creaminess.
Ningtyas et al. (2017) investigated the influence of cheese
fat content.
4.4. Other dairy products: As semi-solid food models,
hydrogels produced with various gelatin concentrations
were utilized (Dickinson, 2012). The structure of oil-in-
water emulsions was identical to that of emulsion dairy
products and foods (Olivares et al., 2019).
5. Recent progress of tribology in food
The relationship between friction coefficient, viscosity
and sensory perception of homogenized milk (fat content
ranging from 0.06 to 8%). They found a linear
relationship between perceived creaminess and friction
coefficient at fat content levels greater than 1%. The
coalescence of fat globules on the surface of the tongue
and rubber disc was ascribed to the enhanced creaminess
and hence decreased friction (Chojnicka-Paszun et al.,
2012). Pasteurized milks (fat 0.1% to 4.9%) and cream
cheeses (fat 0.5% to 11.6%) were chosen, and their
friction coefficients were determined as a function of
tribometer entrainment speed. The friction coefficients of
the samples changed significantly across fat levels at low
entrainment speeds creating low shear rate. They claimed
that this approach could distinguish between samples
with varying fat concentrations in liquid or semi-solid
state (Nguyen, 2016).
6. Advantages:
It encompasses both the fluid’s rheological properties as
well as the surface properties of the interacting
substrates. It explains the thin layer behavior of food
where rheology is failed to explain. It defines the
complete sensory or mouth feel perception of food
product. It study’s the lubricating properties of food
materials such as slipperiness, creaminess, smoothness,
astringency.
7. Limitations:
The oral physiological and dietary aspects are the
primary limitations of employing tribology. It is
ineffective for solid or particle food items. The elements
influencing food oral lubricity are widely divided as food
and oral system The tongue and palate are part of the oral
system. Food oral lubricity is controlled by elements such
as surface roughness, direction and speed of
sliding/rolling action, and force between both surfaces.
Apart from that, the frictional nature of food is influenced

by the kind of saliva, temperature, and time spent in the
mouth. Further processing (heating or microwaving prior
to consumption) of designed meals may modify the
tribological properties of texture-defining molecules,
hence altering the sensory features of the food and its
nutritional value. The equipment required to do
tribological measurements is costly.
8. Future suggestions and prospects:
Overall, the current constraints and obstacles are
highlighted and analyzed. This knowledge can help future
designers create more realistic models and in vitro food
oral processing research methodologies. Furthermore, a
comprehensive instrumental system for oral food
processing with significant future prospects should be
established. This type of instrument may help
characterize food and be easily used for assessing
sensorial attributes. In dairy products it can be applied to
differentiate to samples of different fat content. Need to
interpret transient lubrication measurements in the
context of oral processing.
9. Conclusions:
Tribology is a modern oral processing tool that is an
important technology for evaluating the oral sensations
of various food items such as smoothness and
creaminess. Several tribometers have been produced by
combining the rheometer with the texture analyzer. Oral
tribology investigates the effects of fat, particle size,
polysaccharide and protein on food lubrication. This also
assesses food characteristics such as astringency,
slipperiness, roughness, smoothness and slippery feel.
This also demonstrates that the tribometer can used in
conjunction with other efficient oral processing devices.
Results from various tribology equipment reveal that the
friction and lubrication qualities of milk and milk
products samples may be assessed and linked to
characteristics such as fatty feel, astringency, smoothness,
roughness, and slipperiness.
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Dairy J ,110: 104794
BIOGRAPHY
Subhash Prasad is an Assistant
Professor and Head in Dairy
Engineering Department,
College of Dairy Science, KU,
Amreli, Gujarat. He obtained
his B.Tech. (Dairy Technology)
degree from faculty of Dairy
Technology, WBUAFSC,
Kolkata and M.Tech degree in
Dairy Engineering from ICAR-
NDRI, Karnal. He has nearly 14 years’ experience
inclusive of industrial, research, extension and
teaching, and has published numbers of research
papers, review article, book chapter and Book in
national and international journals.

TRIBIOLOGY IS A TOOL FOR SENSORY EVALUATION OF DAIRY FOODS

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TRIBIOLOGY IS A TOOL FOR SENSORY EVALUATION OF DAIRY FOODS