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Titel:

Sugar or milk: Tribological study on the sensation of coffee beverages

Dokumenttyp:
Zeitschriftenaufsatz
Autor(en):
Tang, Luyao; Shao, Jiasheng; Naranjo, Bernardo Miller; Zhu, Yanna; Lieleg, Oliver; Song, Jian
Abstract:
Coffee is a beverage with a long history of global popularity. In this study, the physicochemical characteristics, rheological and tribological properties, and oral tribological simulations of six different coffee formulations were investigated, and 12 characteristic attributes were quantitatively evaluated. The results showed that the coefficient of friction (COF) was directly related to the important sensory characteristics of coffee beverages and that changes in both sugar and milk content ma...     »
Stichworte:
Coffee; Finite element analysis; Sensory correlation; Soft tribology
Dewey Dezimalklassifikation:
500 Naturwissenschaften
Zeitschriftentitel:
Journal of Food Engineering
Jahr:
2024
Band / Volume:
367
Seitenangaben Beitrag:
111876
Nachgewiesen in:
Scopus
Reviewed:
ja
Sprache:
en
Volltext / DOI:
doi:10.1016/j.jfoodeng.2023.111876
WWW:
https://www.x-mol.net/paper/article/1733304857240817664
Verlag / Institution:
Elsevier BV
E-ISSN:
0260-8774
Publikationsdatum:
01.04.2024
Semester:
WS 23-24
TUM Einrichtung:
Professur für Biomechanik
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