Psychophysical and Rheological Investigation of Toothpaste Tube Squeezability: A People-Centric Approach.

IF 2.8 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Baran Teoman, Mark Vandeven, Jonathan Esposito, Cajetan Dogo-Isonagie, Andrei Potanin
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Abstract

In this work, toothpaste tube squeezability was tested by three different methods: assessment by a human panel, a tactile glove, and several purely instrumental tests. The panelists characterized squeezability in terms of the acceptability of the product. The tactile glove was utilized to determine the maximum grip forces (GF) applied by the same panelists during their assessment. The instrumental tests consisted of emulative tests by a squeezing device and rheological tests. Along with commercial pastes, a series of samples were deliberately formulated and tested, and covered a wide range of squeezability rates of 0.07-2.31 cc/s. The study showed that it is possible to predict human sensory perception using either an emulative squeezing instrument or the rheological measurements of the pastes. The study also suggests that human perception of acceptable squeezability includes not only its low limit (pastes being hard to squeeze) but also its upper limit (pastes perceived as too runny) which may also be related to the inability of the paste to retain its shape on the brush. Based on this study consumer-acceptable ranges of rheological and squeezability parameters were defined. These results are expected to be useful, especially for oral/personal care product developers.

牙膏管可挤压性的心理物理学和流变学研究:以人为本的方法。
在这项工作中,牙膏管的可挤压性通过三种不同的方法进行了测试:人工小组评估、触觉手套和几种纯粹的仪器测试。专家小组成员根据产品的可接受性来描述牙膏管的可挤压性。触觉手套用于确定同一小组成员在评估过程中施加的最大握力 (GF)。仪器测试包括通过挤压装置进行的仿真测试和流变测试。我们特意配制并测试了一系列样品和商业浆料,其可挤压率范围为 0.07-2.31 cc/s。研究结果表明,使用仿真挤压仪器或糊状物的流变测量值都可以预测人类的感官感受。研究还表明,人类对可接受的可挤压性的感知不仅包括其低限(糊状物难以挤压),还包括其上限(糊状物被认为太稀),这也可能与糊状物无法在刷子上保持形状有关。根据这项研究,确定了消费者可接受的流变性和可挤压性参数范围。预计这些结果将对口腔/个人护理产品开发人员有所帮助。
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来源期刊
Journal of texture studies
Journal of texture studies 工程技术-食品科技
CiteScore
6.30
自引率
9.40%
发文量
78
审稿时长
>24 weeks
期刊介绍: The Journal of Texture Studies is a fully peer-reviewed international journal specialized in the physics, physiology, and psychology of food oral processing, with an emphasis on the food texture and structure, sensory perception and mouth-feel, food oral behaviour, food liking and preference. The journal was first published in 1969 and has been the primary source for disseminating advances in knowledge on all of the sciences that relate to food texture. In recent years, Journal of Texture Studies has expanded its coverage to a much broader range of texture research and continues to publish high quality original and innovative experimental-based (including numerical analysis and simulation) research concerned with all aspects of eating and food preference. Journal of Texture Studies welcomes research articles, research notes, reviews, discussion papers, and communications from contributors of all relevant disciplines. Some key coverage areas/topics include (but not limited to): • Physical, mechanical, and micro-structural principles of food texture • Oral physiology • Psychology and brain responses of eating and food sensory • Food texture design and modification for specific consumers • In vitro and in vivo studies of eating and swallowing • Novel technologies and methodologies for the assessment of sensory properties • Simulation and numerical analysis of eating and swallowing
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