面向口腔环境的流体食品摩擦行为及应用研究

Developing these foods of low calories and fats are an importantly aided method to maintain human health and control these usual diseases. But it will be an important and complex work to keep the mouth feel of these foods and assess their mouth feel using the scientific instruments. In the present work, the system research on the friction behavior of the fluid food would be carried out faced on the oral environment, and the evaluation strategy on the key indicators of the food mouth feel properties can be proposed. First of all, the mechanical properties and surface attributes of the natural soft tissue materials are investigated such as tongue, palate, oral cavity mucous, etc. These biomimetic soft tissue materials inner the oral environment will be prepared. The testing module of assessing the food tribology in vitro will be built up, and the influences on the food tribology are going to be discussed. Secondly, the slip models of the fluid food under the micro gaps and the sliding platform of bionic tongue/palate swallowing will be set up, and the effect of slip behavior on the soft interface for the fluid food is going to be revealed. Thirdly, the evaluation strategy on the key indicators of the food mouth feel properties can be proposed, and the scientific evaluation method on the mouth feel properties from the fluid food will be improved. These results will enhance the theory research of the oral tribology, provide technical support for the developing the healthy and delicious food, and therefore promote the development of Chinese healthy food industry as well as the research of functional products for specific groups.

研发低热量低脂肪食品是保持人类健康、控制常见疾病的重要辅助手段，而如何保证这类食品口感，并通过科学仪器评定食品口感是一项重要且复杂的工作。本项目拟开展面向口腔环境的流体食品摩擦行为的系统研究和构建流体食品口感属性关键指标的评定策略，即研究天然舌/上颚/口腔黏膜等软组织材料的力学性能和表面属性，制备面向口腔环境的仿生口腔软组织材料；构建体外食品摩擦行为的测试模块，探讨流体食品摩擦行为的影响；建立微间隙工况下流体食品的滑移模型和构建仿生舌/上颚吞咽的滑移平台，揭示流体食品在软性界面上滑移行为的影响；构建流体食品口感属性关键指标的评定策略，完善流体食品口感属性的科学评定方法；项目的研究成果将丰富口感摩擦学的理论研究，为开发健康且口感良好的食品提供技术支持，为发展我国健康食品产业和研发特定人群的功能食品具有促进作用。

研发低热量低脂肪食品是保持人类健康、控制常见疾病的重要辅助手段，而如何保证这类食品口感的部分属性，并通过定量方法评定食品口感属性是一项极其重要的工作。本项目主要开展了面向口腔环境的流体食品摩擦行为的系统研究，即采用印模法和软组织在线检测装置表征了人舌的表面属性和不同状态下力学性能，发现了舌肌结构及其受力状态影响等效厚度的体积模量（IVMET）的变化，且在不同年龄群体间IVMET有较大差别。研究了3种口腔仿生软材料（PDMS、TPE和SEEPS）的制备工艺及性能表征，并将椰壳粉和滑石粉分别填充到TPE和SEEPS，以提高其性能；提出了块状压缩的木桶式变形模型、球形压缩的瞬时体积模量模型、微块压缩的等效厚度体积模量模型，拓展了软材料性能的表征方法，揭示软材料变形性能的影响因素；以3类口腔仿生软材料为基础，构建了流体食品摩擦行为评定的软体摩擦副，深入开展了巧克力、沙拉酱、蔗糖溶液、牛奶和混合乳液等多种流体食品的摩擦行为研究，揭示其摩擦特性的影响因素，并结合人工食品感官评定、BP神经网络、脑电信号等方法，初步构建了流体食品口感属性关键指标的评定方法。建立了舌与上颚微间隙下流体食品的滑移模型，开展同等工况下流体食品的摩擦行为研究，验证了流体润滑区域的润滑方程有效性，揭示了流体食品滑移行为和润滑机制的影响因素，且在混合润滑和流体润滑交叉区域的饮品工况参数值（载荷、速度和粘度）为低热量饮品开发提供技术指导。基于人舌的X光吞咽造影，分析人舌的运动规律，以此研制了食物吞咽的仿生装置，发现不同吞咽等级下仿生装置的运动轨迹和X光吞咽造影的人舌轨迹具有较高的相关系数，开展了流体食品滑移特性影响因素的研究。项目的研究成果将拓宽摩擦学的应用研究，为开发健康且口感良好的流体食品提供技术支持，为发展我国健康食品产业和研发特定人群的功能食品具有促进作用。