Mechanical and acoustic evaluation of potato chip crispness using a versatile texture analyzer

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.

► Crispness of potato chips was evaluated by compression testing using a tooth-mimicking probe.
► The magnitude of the force drop at the major fracture point strongly correlated with acoustic events.
► The magnitude of the force drop at the major fracture point differed among the samples with different crispness.