Acoustic emission from crispy/crunchy foods to link mechanical properties and sensory perception

Dickinson, Eric; Luyten, H.; Lichtendonk, W.J.; Castro, Eva M.; Visser, Joost; Vliet, T. van

doi:10.1039/9781847552389-00380

Cited by 6 publications

(15 citation statements)

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“…Reasons for this dip may be the temperature decrease during ageing (from deepfrying at 180°C to room temperature) that may cause stiffening of the product. This dip was also visible in mechanical and acoustic emission tests performed on the same products (Visser et al, 2004).…”

Section: Aged Snack Model Productsmentioning

confidence: 68%

A new sensory vocabulary for crisp and crunchy dry model foods

Dijksterhuis¹,

Luyten²,

Wijk³

et al. 2007

Food Quality and Preference

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Section: Aged Snack Model Productsmentioning

confidence: 68%

A new sensory vocabulary for crisp and crunchy dry model foods

Dijksterhuis¹,

Luyten²,

Wijk³

et al. 2007

Food Quality and Preference

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“…As models for crispy/crunchy foods with a crust and a wetter and softer interior, two different model products were developed, a model flat bread and a deep‐fried battered snack (Luyten et al. 2005; Dijksterhuis et al.…”

Section: Methodsmentioning

confidence: 99%

Acoustic Emission, Fracture Behavior and Morphology of Dry Crispy Foods: A Discussion Article

Luyten

Vliet

2006

Journal of Texture Studies

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This article describes sound properties that are special for crispy foods and relates them to general knowledge on the acoustic emission and mechanical properties of fracturing materials. From properties like the occurrence of sound, the sound energy, the duration of single sound waves, the time interval between the sound pulses and from the force drops involved, it was possible to calculate the morphological constraints for dry, crispy cellular foods. We present data for the minimum and maximum sizes of the pores and of the sizes of the solid material element surrounding them. The loss of crispness in foods caused by aging under deteriorating circumstances was found not to be caused by changes in the type of elements that fracture.

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“…Therefore, the instrumental crispness of the crust model was studied as a function of its water activity. Fracture measurements were performed at high speed (40 mm/s) to simulate human bite speed (Luyten et al, 2004b). A 30 o wedge was used as the measuring geometry since that resembled best the sound produced during biting a crispy product (Luyten et al 2004b).…”

Section: Effect Of Water Activity On Crispy Behaviour Of the Crust Modelmentioning

confidence: 99%

Effect of water activity on fracture and acoustic characteristics of a crust model

Primo‐Martín

Sözer

Hamer

et al. 2009

Journal of Food Engineering

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Acoustic emission from crispy/crunchy foods to link mechanical properties and sensory perception

Cited by 6 publications

References 0 publications

A new sensory vocabulary for crisp and crunchy dry model foods

A new sensory vocabulary for crisp and crunchy dry model foods

Acoustic Emission, Fracture Behavior and Morphology of Dry Crispy Foods: A Discussion Article

Effect of water activity on fracture and acoustic characteristics of a crust model

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