Subject
เสียง
ความกรอบ
ขนมขบเคี้ยว
การปลดปล่อยเสียง
การวิเคราะห์เนื้อสัมผัส
acoustic emission
crispness / crunchiness
snack
sound
texture analysis
ปีที่ตีพิมพ์
2557
เอกสารประกอบ
ดาวน์โหลด
จำนวนเข้าชม 2
This article presents texture analysis of crispy snack products by using Acoustic Emission (AE) to measure sound that occurred when the products were chewed or broken. This technique has currently gained great interest from food scientists. A sound emitted from food was found to be related with microstructure and crispness. Measurement of sound emitted from food when it was chewed consists of three main steps: 1) Apply force on piece of food with a texture analyzer; 2) Detect sound signal with an acoustic envelop detector; and 3) Interpret the collected data of mechanical force and acoustic emission.