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Cource Instructor: Dr.Ghanbarzadeh

by

Roya Fathitil

February 2010

Methods of Measuring Crispness

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Compression Test

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The Guillotine probe setup The Ball probe setup

Puncture Test

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Three Point Bending

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The Determination of Youngs Modulus

d

F

rectangular

E = Fa /(4dbh )3 3

E = 4Fa /(3dTD )3 3

circular

h

b

D

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[max = 3 Fmax a/bh2

] [max = Fmax a/R3 ]

Where, F is snapping force or the maximumforce at yield orbreak (N), is the flexural strength

(N/m2),b is the width of the sample,h is theheight

of the sample and a is the length between two

supports.

Fracture Stress Values

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Acoustic Measurment

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Macroscopic

Sampledimension (length,width and thikness)

Microscopic

Wet crisp products Drycrisp products

Structural Properties of Products

with an Auditory Component

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Airconduction

Boneconduction

The perception of Sound

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Meature of the perception of air-conducted sounds

Auditory technique Oral technique

Acousticrecording

Acoustic Studies of Crisp Food Products

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Device with Piezoelectric Sensor

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Thedevice and system Organs to evaluate food texture

Teeth

Nerves

Brain

Device

The probe

The piezoelectric sensor

Thecomputer

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Amplitude

Mean height of peaks

Numberof soundbursts

Duration

Mean height numbersoundbursts

Mean height numbersoundbursts/duration

Mean height numbersoundbursts/thickness

Mean sound pressure(N/m2)

Mean sound pressurelevel(dBA)

Acoustic intensity(watts/m2)

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sound pressurelevel (s.p.l) plotted against time

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Bio-rheology

Multiple-point pressure sensor

Electromyography

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Crispness is a complex attributeressulting:

Multiple sensation

Multiple physical parametrs

- Molecular,structural,manufacturing processes,storageconditions

Sensory and instrumental approches should merge

CONCLUTION

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References

1. G. Roudauta,C. Dacremonta,B. Valle`s Pa`miesb, B. Colasa and M. Le Mestea

(2002) Crispness: a criticalreview on sensory and material science in

approachesTrends in Food Science & Technology 13,217227

2. Lisa Duizer(2001) review of acousticresearch forstudying the sensoryperception ofcrisp,crunchy andcrackly textures,Trends in Food Science &

Technology 12,1724

3. Mitsuru Taniwaki,Takanori Hanada, Naoki Sakurai (2006) Device for

acoustic measurement of food texture using a piezoelectric sensor in Food

Research International 39 ,10991105

4. F.J. Rojo, J.F.V. Vincent (2009) Objective and subjective measurement of thecrispness ofcrisps from fourpotato in varieties Engineering FailureAnalysis

16,26982704

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