From Rheology to Tribology: Applications of Tribology in Studying Food Oral Processing and Texture Perception

Oral processing of food is complex which involves deformation of food. The mechanical and rheological properties have been widely applied to describe in-mouth flow properties and to understand the associated sensory perception. However, as the oral processing continues and food particle size reduces, rheology alone is no longer effective in explaining the textural and mouthfeel properties of food, but the lubrication behavior between oral surfaces becomes a dominating mechanism in relation to food texture and mouthfeel. Tribology is emerging as a new discipline to understand the oral processing of food and improve the understanding of the relationship between food structure, texture, and mouthfeel. Interest in tribological measurements in food sensory perception from both an industry perspective and research analysis is increasing. A potential exists for a range of tribological systems to be produced and utilized for various food systems, whether custom-made, or by use of attachment tools for rheometers.