讲座题目：Application of Tribology in Milk and Milk products
主 讲 人：Sangeeta Prakash 讲师 昆士兰大学（澳大利亚）
Dr Sangeeta Prakash is an academic at the University of Queensland for the last 7 years with research interest in the areas of the areas of food processing, oral processing of food and 3D-printing of food. Dr Prakash is a leading researcher in the area of tribological analysis of food in Australia. Tribology is an emerging field in oral processing and her major research focus is understanding food oral processing and instrumental characterisation of food products using tribometer and rheometer. She leads the “Food Quality theme” in the Australian Research Council Dairy Innovation hub that focusses on oral perception of dairy foods using instrumental methods. She also serves as a consultant to a number of food industries in Australia. She teaches Food Sensory and Structures, Functional Food and Food Engineering courses to Undergrad and Postgrad students at the University of Queensland. Dr Prakash has authored more than 30 papers including a book chapter.
Intricate oral processing of food involves a series of processes—ingestion, mastication and finally swallowing. Oral texture and mouthfeel is one of the most important quality attributes that contribute to consumers’ acceptance and preference of a food product. Cognitive representation of food texture and mouthfeel by oral processing are believed to be governed by the flow and lubrication properties of food during the complex process of squeezing and rubbing between the teeth, tongue and palate and its interaction with saliva. The mechanical and rheological properties have been widely applied to understand and describe in-mouth flow properties of a food and associated sensory perception. Texture perception of a solid food is related to the food breaking process by biting and chewing that can be measured using a texture analyser. For fluid-type food materials, texture perception is dominated by their flow and lubricating properties during mastication in the mouth that is measured using a rheometer. However, as the oral processing continues and food particle size reduces, rheology alone is no longer effective as the lubrication behaviour between oral surfaces becomes a dominating mechanism in relation to food texture and mouthfeel. A tribology device can not only perform screening of newly developed food products but also identify ingredients that provide desirable mouthfeel sensation. This presentation will highlight different aspects of tribology including applications to various food products and future opportunities to realistically assess the physical and sensory properties of food.