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

Primo‐Martín, C.; Sözer, Nesli; Hamer, R.J.; Vliet, T. van

doi:10.1016/j.jfoodeng.2008.06.039

Cited by 46 publications

(33 citation statements)

References 39 publications

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“…The intensity of the acoustic emission during fracture was reported to be closely related to the moisture content of a food (Roudaut, Dacremont, & Le Meste, 1998). A decrease of crispness of the biscuits occurs due to water plasticization (Primo-Martin, Sözer, Hamer, & van Vliet, 2009). The decrease in crispness of the biscuits after treatment corresponded with diminished skull vibrations during chewing these foods (Fig.…”

Section: Influence Of Type Of Biscuitmentioning

confidence: 99%

The influence of auditory and visual information on the perception of crispy food

Pocztaruk

Abbink

Wijk

et al. 2011

Food Quality and Preference

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Section: Influence Of Type Of Biscuitmentioning

confidence: 99%

The influence of auditory and visual information on the perception of crispy food

Pocztaruk

Abbink

Wijk

et al. 2011

Food Quality and Preference

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“…The acoustic resonance technique is a promising method for the detection and analysis of agroproducts (Primo-Martín et al 2009;Taniwaki et al 2009;Elbatawi 2008). The characteristic sounds produced by agro-products may provide information on their quality.…”

mentioning

confidence: 99%

Eggshell crack detection based on acoustic impulse response and supervised pattern recognition

Hao¹,

Zhao²,

Chen³

et al. 2009

Czech J. Food Sci.

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Lin H., Zhao J., Chen Q., Cai J., Zhou P. (2009): Eggshell crack detection based on acoustic impulse response and supervised pattern recognition. Czech J. Food Sci., 27: 393-402.A system based on acoustic resonance was developed for eggshell crack detection. It was achieved by the analysis of the measured frequency response of eggshell excited with a light mechanism. The response signal was processed by recursive least squares adaptive filter, which resulted in the signal-to-noise ratio of the acoustic impulse response reing remarkably enhanced. Five features variables were exacted from the response frequency signals. To develop a robust discrimination model, three pattern recognition algorithms (i.e. K-nearest neighbours, artificial neural network, and support vector machine) were examined comparatively in this work. Some parameters of the model were optimised by cross-validation in the building model. The experimental results showed that the performance of the support vector machine model is the best in comparison to k-nearest neighbours and artificial neural network models. The optimal support vector machine model was obtained with the identification rates of 95.1% in the calibration set, and 97.1% in the prediction set, respectively. Based on the results, it was concluded that the acoustic resonance system combined with the supervised pattern recognition has a significant potential for the cracked eggs detection.

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“…Valle (2012) and Primo-Martín et al (2009) described crust as compact and external layer. In spite of the existence of a great variety of definitions, crust has been considered an important factor for the bread quality assessment.…”

Section: Differences Between Bread Crumb and Crustmentioning

confidence: 99%

“…In order to validate those measurements with more objective measurements, some authors have tried to correlate sensory parameters with texture analysis (Fizman et al, 2005;Gambaro et al, 2002). With respect to crispy foods, crispness is strongly appreciated by consumers and some instrumentals techniques have been tested for measuring the consumer perception Primo-Martín et al, 2009;.…”

Section: Sensory Analysismentioning

confidence: 99%

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Modulation of the physico-chemical and functional properties of bread by applying surface treatments

Fortoul¹,

Carmen²

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

Cited by 46 publications

References 39 publications

The influence of auditory and visual information on the perception of crispy food

The influence of auditory and visual information on the perception of crispy food

Eggshell crack detection based on acoustic impulse response and supervised pattern recognition

Modulation of the physico-chemical and functional properties of bread by applying surface treatments

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