کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
769394 | 897386 | 2009 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Objective and subjective measurement of the crispness of crisps from four potato varieties
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
سایر رشته های مهندسی
مهندسی صنعتی و تولید
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
Potato crisps were ranked in order of crispness by a taste panel. The crisps were then tested mechanically, using Weibull’s model for the analysis of the data. This showed that a crisper crisp breaks at a higher force. The speed of breakdown of the crisp during chewing is proportional to the Weibull modulus. The Weibull analysis enables the scattered data produced by a brittle material to be forced to conform to a linear model, and to be numerically comparable between tests. This is not possible with comparisons between taste panels, which can only compare ranking order.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Engineering Failure Analysis - Volume 16, Issue 8, December 2009, Pages 2698–2704
Journal: Engineering Failure Analysis - Volume 16, Issue 8, December 2009, Pages 2698–2704
نویسندگان
F.J. Rojo, J.F.V. Vincent,