A new biomimetic set-up to understand the role of the kinematic, mechanical, and surface characteristics of the tongue in food oral tribological studies

A biomimetic tribological set-up was developed to better integrate physiological characteristics in oral friction studies. Polyvinyl alcohol used design tongue-mimicking samples (TMSs) with controlled bulk rigidity and surface roughness. The allowed normal stresses sequences of shearing motion be applied between a TMS rectangular aluminum plate mimicking the hard palate. Cottage cheese without suspended microcrystalline cellulose particles two sizes (small: 15 μm large: 250 μm) as model food experiments, making it possible introduce heterogeneities well above perception threshold, which often get excluded conventional tribology feasibility tested by measuring how coefficient values were affected properties (viscosity, particle presence), (surface roughness, rigidity), operational parameters (normal stress, velocity). measurements found repeatable, confirming its reliability. Particle presence led increases values, while viscosity showed less an influence, comparatively. Increases roughness TMSs pronounced augmentation values. dependence on increase stress significant decrease friction. Moreover, notably increased lowest highest velocities. In conclusion, this proved efficient reliable variation, paving way for understanding dynamic nature.