Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

    We have a manual that explains all the features 

Record number 367598
Title An improved instrumental characterization of mechanical and acoustic properties of crispy cellular solid foods
Author(s) Castro-Prada, E.M.; Luyten, J.M.J.G.; Lichtendonk, W.J.; Hamer, R.J.; Vliet, T. van
Source Journal of Texture Studies 38 (2007)6. - ISSN 0022-4901 - p. 698 - 724.
DOI https://doi.org/10.1111/j.1745-4603.2007.00121.x
Department(s) AFSG Food Quality
Food Chemistry Group
Physics and Physical Chemistry of Foods
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2007
Keyword(s) sounds - emission - crunchy - texture - products - biscuits - behavior - evaluate - cereals - model
Abstract A detailed study was performed to simultaneously measure the mechanical and acoustic properties of crispy cellular solid foods. Different critical aspects are discussed in order to assess optimal test conditions. These are primarily data sampling rate, microphone positioning, frequency spectrum of interest, sound/noise ratio and selection of measuring probe. A data sampling rate of more than 50 kHz was shown to be sufficient to register fracture event and acoustic event, and the frequencies audible by human ear (at least 40 kHz needed). The optimum positioning of the microphone with respect to the test piece should be a compromise between a distance that the microphone registers a good sound over the whole human audible frequency spectrum and a good sound/noise ratio. It is shown that test method selection has to depend on whether the goal is determining material fracture behavior or correlation of data to consumer perception. The best method from a fracture mechanics point of view does not have to be the best choice for a combined fracture and acoustic measurement.
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