Texture measurement of potato chips using a novel analysis technique for acoustic vibration measurements

Evaluation of apple texture with contact acoustic emission detector: A study on performance of calibration models

“…It confirms previous observations that generally prediction of crispness and other sensory attributes by firmness is sometimes questionable or less accurate than acoustic measurements (Zdunek et al, 2010a,b). It agrees also with observations of other researchers which doubt in predictive performance of the maximum force from mechanical tests for food stuff evaluation (Taniwaki et al, 2010). Fig.…”

“…First, a high sensitivity which allows for the detection of small signals not visible on force-deformation curve (Zdunek and Konstankiewicz, 2004); second, the method is almost insensitive for background noise, thus no special acoustic isolation is needed; third, 'contact' measurements during mechanical breakdown simulates chewing and sensing the bone-conducted vibrations which is important for texture perception (Taniwaki and Sakurai, 2010;Vickers, 1987). The approach has been used in a few mechanical tests for evaluation of plant tissues: compression, puncture and bending (Zdunek and Konstankiewicz, 2004;Zdunek and Bednarczyk, 2006;Zdunek, 2008).…”

“…At present, it is supposed that mechanical attributes like hardness and toughness counteract with auditory sensation and both of them influence on crispness sensation (Vickers, 1987(Vickers, , 1988Taniwaki et al, 2010). Brennan (1982) found that if a few variables: sound level, work to fracture and fracture rate are considered for apple crispness prediction, determination coefficient of a model increased to 0.99.…”

Acoustic vibration method for food texture evaluation using an accelerometer sensor

“…A number of potato chips (n = 20) of a similar size were used for the experiment. Ten of the twenty chips were used for the measurement with a piezoelectric element as the sensor, similar to what was done in a previously reported experiment (Taniwaki and Sakurai, 2010b), and the remaining ten were used with an accelerometer as the sensor. A wedge-type probe was used.…”

Development of Food Texture Sensor Using Two Magnetic Sensing Elements

“…It seems that the one-dimensional force is too simple to evaluate food textures. On the other hand, several researchers have reported evaluation methods using acoustic signal [4]- [6]. Taniwaki et.…”