Journal
JOURNAL OF FOOD ENGINEERING
Volume 245, Issue -, Pages 157-165Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2018.10.015
Keywords
Tribology; Soft lubrication; Food colloids; Elastohydrodynamic lubrication
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Funding
- Consejo Nacional de Investigaciones Cientfficas y Tecnicas (Argentina)
- Universidad Nacional del Litoral (Argentina)
- MINECO (Spain) [MAT 2016-78778-R, PCIN-2015-051]
- European Regional Development Fund
- Junta de Andalucia (Spain) [P11-FQM-7074]
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In this work the fat mimicking mechanism of microparticulated whey proteins (MWP) in milk-based systems was studied using rheological and tribological techniques. Flow curves and friction measurements in a soft contact of skim milk-MPW dispersions (SM-MPW) and skim milk-dairy fat emulsions (SM-DF) at different concentrations (3, 6, 9, 12, 15, 18 and 20% w/w) and temperatures (25 degrees C and 37 degrees C) were carried out and compared. Friction coefficient curves of SM-MPW dispersions as a function of the product of entrainment speed and viscosity collapsed into a single master curve in the mixed and elastohydrodynamic (EHL) regimes when the high shear viscosity values as obtained through Carreau-Yasuda model were used. This suggests that the dispersions as a whole entrained in the contact. However, in the case of SM-DF emulsions, a very good collapse is obtained if only SM is assumed to pass through the contact. Simulations of friction coefficient within the EHL region showed a reasonably good continuity of the experimental data for SM-MPW dispersions and SM-DF emulsions. Finally, it was observed that friction levels attained with MPW proteins and DF at typical speeds involved in oral processing were comparable, hence demonstrating the capability of SM-MPW proteins dispersions to imitate DF in milk-based systems from a lubrication point of view.
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