面向口腔软接触的蔗糖溶液润滑特性研究
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(1.江南大学 机械工程学院, 江苏 无锡 214122;2.江苏省食品先进制造装备技术重点实验室, 江苏 无锡 214122)

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Study on Lubricating Properties of Sucrose Solution for Oral Soft Contact
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(1.School of Mechanical Engineering, Jiangnan University, Wuxi 214122, China;2.Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Wuxi 214122, China)

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    摘要:

    低摩擦特性的饮品具有较好的顺滑感和吞咽的舒适性,而蔗糖是常见饮品的主要成分,口腔环境下蔗糖溶液的润滑特性研究将有助于发现低摩擦饮品的影响因素。配制6组不同质量分数的蔗糖溶液,开展蔗糖溶液黏度随剪切速率的变化试验;通过聚二甲基硅氧烷制备球-盘的软接触摩擦副,对蔗糖溶液的润滑特性进行研究;建立口腔软接触的滑移模型,将滑移模型中摩擦系数结果与同等条件下试验结果对比。研究结果表明:6组蔗糖溶液近似为牛顿流体,且随着蔗糖质量分数的增加,溶液黏度也逐渐升高;蔗糖溶液的润滑性能与速黏积(uη)密切相关,随着uη的增加,蔗糖溶液的平均摩擦系数经历了先稳定后减小再增加的变化,属于Stribeck曲线的典型特性,uη在0.001~0.010Pa·m时,蔗糖溶液有较低的摩擦系数;软接触滑移模型能够获得光滑和粗糙表面条件下蔗糖溶液在流体润滑区域内润滑性能,并验证同等工况参数下部分试验结果的有效性。研究结果旨在为口腔环境下流体食品润滑状态的判别和饮品的研发提供技术参考。

    Abstract:

    Beverages with low friction usually have better smoothness and comfort in swallowing. As a major component of common beverages, the study of lubrication properties of the sucrose in oral environment will help to discover the influencing factors of low-friction beverages. Six groups of sucrose solutions with different mass fractions were prepared, and then variation of the viscosity of sucrose solution with shear rate was tested. The soft contact friction pair of the ball-on-disc was prepared by polydimethylsiloxane, and the lubrication characteristics of sucrose solution were studied. The slip model of oral soft contact was established and the numerical calculation results of friction coefficient in the slip model were compared with the experimental results under the same conditions. The results showed that the six groups of sucrose solutions were approximately Newtonian fluids, and the solution viscosity increased with the increase of sucrose mass fraction. The lubrication performance of sucrose solution was closely related to the product of speed and viscosity (uη), and the friction coefficient of sucrose solution undergone a stable, then decreasing and then increasing change process with the increase of uη, which was a typical characteristic of Stribeck curve. When uη was in the range of 0.001-0.010Pa·m, sucrose solution had a low friction coefficient. The soft contact slip model could obtain the lubrication performance of sucrose solution in the fluid lubrication region under smooth and rough surface conditions, and verified the validity of some experimental results under the same operating parameters. This study could provide useful technical guidance for the identification of lubrication performance of liquid food in oral environment and beverage development.

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丁宗如,钱善华,王亮,周帅帅,卞达.面向口腔软接触的蔗糖溶液润滑特性研究[J].食品科学技术学报,2022,40(5):120-128.

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  • 收稿日期:2021-12-10
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  • 在线发布日期: 2022-10-12
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