口腔摩擦学在食品口腔加工中的应用  

The Application of Oral Tribology in Food Oral Processing

作　　者：林顺顺[1] 史家琪 赵杰 张剑[1] 孙夫才 马兵团 李梦琴[1] Lin Shunshun;Shi Jiaqi;Zhao Jie;Zhang Jian;Sun Fucai;Ma Bingtuan;Li Mengqin(College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002;Shandong Beiyi Food Industry Co.Ltd.,Linyi 276000,Shandong;Henan Tongchang Industrial Co.Ltd.,Zhengzhou 450000)

机构地区：[1]河南农业大学食品科学技术学院,郑州450002 [2]贝一食品(山东)有限公司,山东临沂276000 [3]河南同昌实业有限公司,郑州450000

出　　处：《中国食品学报》2023年第11期457-464,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金青年科学基金项目(31901820);河南省高等学校重点科研项目(20A550010)。

摘　　要：口腔加工不仅是一个饮食过程,也是一个享乐过程。人们所感知的食物质地是一种多维的感官特征。目前仅通过流变学已无法表征这一复杂感官感知。摩擦学通过模拟食物在口腔内的加工过程和食物被舌头挤压至口腔表面时的润滑行为来客观表征食物在口腔加工中的感官属性。口腔摩擦学已成为表征食物口腔加工中润滑行为的重要工具。本文综述口腔摩擦学在食品加工和研发中的应用,重点阐述食物在口腔加工中的涩感、润滑感等感官感知及其润滑机制,旨在为未来食品设计提供参考。Oral processing is not only a dietary process,but also a pleasure seeking process.The texture of food perceived by people is a multidimensional sensory characteristic.At present,rheology is no longer able to characterize this complex sensory perception.Tribology objectively characterizes the sensory properties of food in oral processing by simulating the processing process of food in the mouth and the lubrication behavior of food when pressed onto the surface of the mouth by the tongue.Oral tribology has become an important tool for characterizing the lubrication behavior in food oral processing.This article reviews the application of oral tribology in food processing and research and development,focusing on the sensory perception and lubrication mechanism of food in oral processing,such as astringency and lubrication,with the aim of providing reference for future food design.

关 键 词：口腔加工 摩擦学 流变 润滑感 涩感 

分 类 号：TS201.1[轻工技术与工程—食品科学]