摘要：A new field of texture analysis called “tribology” or “thin film rheology” that might explain the food texture
throughout oral processing has become important. In this study, tribological experiments for samples
containing pekmez and tahin at 30:70, 40:60 and 50:50 (w/w) were conducted by using a modified pin-ondisk
tribometer. In the Stribeck curves hydrodynamic and boundary regions were determined. For the
mixture containing pekmez:tahin at 50:50, hydrodynamic region started at a lower speed compared to other
samples, which indicated a developing a thin lubrication film between contact surfaces. The friction
decreased with the oil content of the sample. This was more profound in the lower speed region for all
samples. Tribological data provided more distinct evaluation compared to the viscosity data which were
close to each other due to similar composition of samples. Further research are needed on tribological
properties of foods, their relation to rheology and sensory analysis.
