In this study, a new scheme for the classification of thickened-fluids based on xanthan gum-cress seed gum was developed. For this purpose, the mechanical characteristics, including steady shear, small amplitude oscillatory shear, large amplitude oscillatory shear, and tribological parameters, were measured and classified into four clusters using the K-means approach. The findings showed that the first cluster contained the highest coefficient of friction value (0.529 ± 0.008), and the fourth cluster comprised the highest consistency coefficient (19.42 ± 0.01 Pa s n ), strain-stiffening ratio (0.42 ± 0.01), yield stress (28.61 ± 0.10 Pa), and frequency dependency of viscous modulus (12.18 ± 0.02). The results also indicated that the classification of in vitro thickened liquid characteristics could be developed based on the interconnection between tribology and rheology. The presented methodology is capable of comparison of test results across the International dysphagia diet standardization initiative and line-spread test.

中文翻译：

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基于流变学和摩擦学特性的稠化流体分类

在这项研究中，开发了一种基于黄原胶-水芹籽胶的增稠流体分类的新方案。为此，测量了机械特性，包括稳态剪切、小振幅振荡剪切、大幅度振荡剪切和摩擦学参数，并使用以下方法将其分为四类：K- 表示接近。结果表明，第一簇包含最高的摩擦系数值（0.529 ± 0.008），第四簇包含最高的一致性系数（19.42 ± 0.01 Pa·s） n ）、应变硬化比（0.42 ± 0.01）、屈服应力（28.61 ± 0.10 Pa）和粘性模量的频率依赖性（12.18 ± 0.02）。研究结果还表明，分类体外可以根据摩擦学和流变学之间的相互联系来开发增稠液体特性。所提出的方法能够比较国际吞咽困难饮食标准化倡议和线传播测试的测试结果。