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Design of bidirectional frictional behaviour for tactile contact using ellipsoidal asperity micro-textures

Friction 2022年第5期10卷 762-771页

作者： Dmitrii SERGACHEv David MATTHEWS emile v.n der heide Laboratory for Surface Technology and Tribology Faculty of Engineering TechnologyUniversity of TwenteOverissel 7522 LIWEnschedethe Netherlands Faculty of Engineering and Architecture Ghent UniversitEast Flanders 9000GhenBelgium

Tactile perception and friction can be modified by producing a deterministic surface *** of surface feature arrangement and texture symmetry can produce an anisotropic frictional *** is generally achieved through skin hysteresis by promoting its *** work investigates whether a bidirectional friction can be created with microscale ellipsoidal asperity textures,thus relying on the adhesive component of *** this purpose,four textured samples with various asperity dimensions were moulded with a silicone rubber hav.ng an elastic modulus comparable to that of the *** of friction measurements were conducted in-vivo in two sliding directions with a range of normal loads up to 4 *** element method(FEM)was used to study elastic deformation effects,explain the observed friction difference,and predict surface material *** performed perpendicular to the asperity major radii showed consistently higher friction coefficients than that during parallel *** the larger asperity dimensions,a change of the sliding direction increased friction up to a factor of *** numerical analysis showed that this effect is mostly related to elastic asperity *** friction differences can be further controlled by asperity dimensions,spacing,and material properties.

关键词： surface texture sliding direction skin friction elastomer

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A tribo-chemical view on astringency of plant-based food substances

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Friction 2024年第7期12卷 1392-1407页

作者： Samuel S.GAMAnIEL Paloma S.DUEÑAS ROBLES Hans TROMP Els H.A.de HOOG Sissi de BEER emile v.n der heide Laboratory for Surface Technology and Tribology Faculty of Engineering TechnologyUniversity of TwenteEnschede 7522 LWthe Netherlands nIZO Food Research B.v. Ede6710 BAthe Netherlands Department of Molecules and Materials MESA+Institute for nanotechnology University of TwenteEnschede 7500 AEthe Netherlands

Consumption of plant-based food products hav.ng high composition of polyphenols leads to the sensation of *** sliding oral surfaces,friction is an essential property during the oral perception of roughness and dryness which are attributes associated with *** factors including the chemical composition of interacting layers,structure and operation of interfaces have an effect on the astringency development *** manner of interactions occurring at oral interfaces suggest there is a system dependence of astringency and highlights the importance of adopting a tribosystems *** measurement techniques have shown an existing relationship between salivary protein-polyphenol interaction and an astringent ***,the tribo-chemistry involved in this multifaceted sensation remains largely unexplored in a comprehensive *** this review the underlying tribo-chemical processes useful in understanding the mechanism of astringency are highlighted and discussed considering current techniques employed to investigate astringency *** of lubrication on oral surfaces owing to the tribo-chemical interactions involv.ng saliva and astringent plant proteins requires subsequent deformations of oral tissues which are significant enough to induce strains at mechanoreceptor locations,leading to the sensation of *** is proposed that micro-scale contact modelling on the interaction of food particles/aggregates,boundary layers and oral surfaces shows potential in addressing the knowledge gap between tribo-chemical measurement techniques and panel tests,making it possible to attain a predictor for astringency.

关键词： oral lubrication astringency tribo-chemistry tribology

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