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.

Keywords