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8/9/2019 Crispness 1
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Cource Instructor: Dr.Ghanbarzadeh
by
Roya Fathitil
February 2010
Methods of Measuring Crispness
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Compression Test
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The Guillotine probe setup The Ball probe setup
Puncture Test
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Three Point Bending
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The Determination of Youngs Modulus
d
F
rectangular
E = Fa /(4dbh )3 3
E = 4Fa /(3dTD )3 3
circular
h
b
D
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[max = 3 Fmax a/bh2
] [max = Fmax a/R3 ]
Where, F is snapping force or the maximumforce at yield orbreak (N), is the flexural strength
(N/m2),b is the width of the sample,h is theheight
of the sample and a is the length between two
supports.
Fracture Stress Values
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Acoustic Measurment
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Macroscopic
Sampledimension (length,width and thikness)
Microscopic
Wet crisp products Drycrisp products
Structural Properties of Products
with an Auditory Component
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Airconduction
Boneconduction
The perception of Sound
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Meature of the perception of air-conducted sounds
Auditory technique Oral technique
Acousticrecording
Acoustic Studies of Crisp Food Products
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Device with Piezoelectric Sensor
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Thedevice and system Organs to evaluate food texture
Teeth
Nerves
Brain
Device
The probe
The piezoelectric sensor
Thecomputer
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Amplitude
Mean height of peaks
Numberof soundbursts
Duration
Mean height numbersoundbursts
Mean height numbersoundbursts/duration
Mean height numbersoundbursts/thickness
Mean sound pressure(N/m2)
Mean sound pressurelevel(dBA)
Acoustic intensity(watts/m2)
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sound pressurelevel (s.p.l) plotted against time
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Bio-rheology
Multiple-point pressure sensor
Electromyography
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Crispness is a complex attributeressulting:
Multiple sensation
Multiple physical parametrs
- Molecular,structural,manufacturing processes,storageconditions
Sensory and instrumental approches should merge
CONCLUTION
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References
1. G. Roudauta,C. Dacremonta,B. Valle`s Pa`miesb, B. Colasa and M. Le Mestea
(2002) Crispness: a criticalreview on sensory and material science in
approachesTrends in Food Science & Technology 13,217227
2. Lisa Duizer(2001) review of acousticresearch forstudying the sensoryperception ofcrisp,crunchy andcrackly textures,Trends in Food Science &
Technology 12,1724
3. Mitsuru Taniwaki,Takanori Hanada, Naoki Sakurai (2006) Device for
acoustic measurement of food texture using a piezoelectric sensor in Food
Research International 39 ,10991105
4. F.J. Rojo, J.F.V. Vincent (2009) Objective and subjective measurement of thecrispness ofcrisps from fourpotato in varieties Engineering FailureAnalysis
16,26982704
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