Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
225407 | Journal of Food Engineering | 2008 | 5 Pages |
Abstract
This paper demonstrates by means of joint time–frequency analysis that the acoustic noise produced by the breaking of biscuits is dependent on relative humidity and water activity. It also shows that the time–frequency coefficients calculated using the adaptive Gabor transformation algorithm is dependent on the period of time a biscuit is exposed to humidity. This is a new methodology that can be used to assess the crispness of crisp foods.
Keywords
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Thaís Terumi Maruyama, Aldo Ivan Céspedes Arce, Lívia Pereira Ribeiro, Ernane José Xavier Costa,