Dysphagia is a swallowing disorder that mainly affects elderly but can be minimized by thickening of liquid foods. Flaxseed gum (FG) was studied as a potential alternative thickener for dysphagia patients in comparison to commercial thickeners based on xanthan gum (XG) and modified starch (MS). Rheological and tribological responses of biopolymer-based thickening solutions (0.75–3% w/w) incorporated in different food matrices (water, orange-flavoured soy juice and skim milk) were recorded and correlated. In general, the increase in gums concentration led to increases in viscosity, viscoelastic properties and lubricating capacity. An opposite behavior was observed for the MS-based products, since an increase in concentration led to a lower increase in viscosity and viscoelastic properties but caused a decrease in the lubricating capacity. These results indicated that associating tribology to rheology is crucial to further define formulations with pleasant swallowing characteristics.

The morphology, dimensions and chemical composition of tribolayers strongly depend on the pressures and temperatures acting on the contact. They are formed by reactions between surfaces in contact with each other as well as with the atmosphere, lubricants and possible contaminants. In this paper, the influence of test time (180, 500, 1000 and 2500h) on the formation and characteristics of tribolayers in pairs of DLC-stainless steel that were tested under an atmosphere of refrigerant gas R134a and without lubricating oil was analyzed. The characterization was performed using scanning electron microscopy with energy dispersive spectroscopy (SEM-EDS) (morphology and chemical composition) and white light interferometry (thickness). The tribolayer thicknesses ranged from 100 to 500nm, and they were composed of elements originating from mutual transfers between the tribological pairs, as well as oxides that were more pronounced on the stainless steel surface. The results show that the tribolayers are chemically stable, maintaining the same composition over time, and their thicknesses remained constant after 1000h of testing