口腔-食品安全质量检测学报.pdf

7 5 Vol. 7 No. 5 2016 5 Journal of Food Safety and Quality May , 2016 “ ” 蔡慧芳, 陈建设* (, 310018) 摘 要: , , , , ()“” , 关键词: ; ; ; Applications of “oral” tribology in studying food texture and sensory perception * CAI Hui-Fang, CHEN Jian-She (School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China) ABSTRACT: Food oral processing is a complicated and dynamic process, which involves various oral operations, including ingestion, chewing and mastication, transportation, saliva secretion, bolus formation, swallowing, etc. The texture sensation and perception during this process is even more complicated. Food rheology study has often been found only satisfactory in interpreting texture sensation during the early part of an eating process. In recent years, oral tribology has been seen as a useful technique for food texture study in the recognition of the dominating role of lubrication in oral texture sensation. This paper discussed principles of oral tribology, and introduced available tribology instruments and devices reported in literatures, including the one built by authors’ group. Advantages and shortcomings of these techniques were also discussed. Possib