Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
6664572 | Journal of Food Engineering | 2018 | 25 Pages |
Abstract
The results showed that both instrumental methods are capable to differentiate products of different quality, but in different ways. Only the maximum sound pressure (r = 0.89) and the number of force peaks (r = 0.83) of both tests correlate. The sensory descriptor “crispness” was mainly correlated with the area under sound-displacement curve (r = 0.76) and mean sound value (r = 0.59) of the cutting test, and weakly related to the number of force peaks (r = 0.42), the maximum sound pressure (r = 0.50) and the area under sound-displacement curve (r = 0.42) of the 3-point bending test.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Erdem ÃarÅanba, Klaus Duerrschmid, Gerhard Schleining,