Abstract:Crispness is the most appealing characteristic of dry food products. However, the term crispness has different subjective meaning among consumers. This study aims to quantitatively measure the crispness of potato crisp by performing compression test on a single specimen, and analyzing the compressive behavior, i.e., compressive strain energy. The crispness of the specimens were differentiated by changing the moisture exposure durations, which are 0, 1, 2, 3, 6 hours, in a room and ambient condition. The measur… Show more
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