The theoretical optimization of the arrangement of sandwich filling components

The study aims to endorse the relevance of tribology in daily life and to promote tribology to a broader demographic. Sandwich filling slumping in its packaging, known as a skillet, is termed “drop”. The authors found that the optimal arrangement of sandwich fillings to prevent drop had not been res...

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Bibliographic Details
Published inTribology international Vol. 153; p. 106615
Main Authors Davison, Sam, Hill, Robert, Taghizadeh, Saeid, Lewis, Roger
Format Journal Article
LanguageEnglish
Published Kidlington Elsevier Ltd 01.01.2021
Elsevier BV
Subjects
Coefficient of friction
Drop
Food
Friction
Numerical models
Optimization
Sandwich
Sandwiches
Slumping
Tribology
Sandwich
Friction
Drop
Food
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Summary:The study aims to endorse the relevance of tribology in daily life and to promote tribology to a broader demographic. Sandwich filling slumping in its packaging, known as a skillet, is termed “drop”. The authors found that the optimal arrangement of sandwich fillings to prevent drop had not been researched. The Bacon Lettuce and Tomato (BLT) and the Chicken Salad sandwich were investigated. An optimal arrangement for each sandwich that minimised drop is suggested. The coefficient of friction of each interface was determined experimentally and a theoretical optimal arrangement was suggested and validated using a numerical model. An improvement of 9.9% was observed between the optimally and worst arranged Chicken Salad sandwich models. For the BLT the improvement was 8.2%. •Tribology of food.•Tribology in everyday life.•Theoretical model for sandwiches.•Numerical model for sandwiches.
ISSN:0301-679X
1879-2464
DOI:10.1016/j.triboint.2020.106615