Mechanical and acoustic evaluation of potato chip crispness using a versatile texture analyzer
- 作者：Mitsuru Taniwaki ; mtaniwaki@gmail.com ; taniwaki@navy.plala.or.jp ; Kaoru Kohyama
- 关键词：Acoustic property ; Crispness ; Food texture ; Fracture ; Mechanical property ; Potato chip
- 刊名：Journal of Food Engineering
- 出版年：2012
- 期刊代码：67_02608774
- 类别：abs
- 出版时间：October, 2012
- 卷：112
- 期：4
- 页码：268-273
- 文件大小：446 K
摘要
The crispness of different potato chip samples was evaluated by uniaxial compression using a widely employed instrument. Acoustic and mechanical events were measured simultaneously during deformation and fracture of the samples at a constant speed. We particularly focused on the mechanical and acoustic characteristics in the vicinity of the major fracture point to confirm the hypothesis that the crispness of potato chips is perceived when they are totally fractured. The results indicated a significant correlation between the magnitudes of the force drop at the fracture point and associated sound pressure. The magnitude of the force drops at the major fracture point differed significantly among the samples, however, the results did not perfectly reflected the perceived crispness of the potato chip samples.