Acoustic emission, fracture behavior and morphology of dry crispy foods : a discussion article

J.M.J.G. Luyten, T. van Vliet

Research output: Contribution to journalArticleAcademicpeer-review

48 Citations (Scopus)

Abstract

This article describes sound properties that are special for crispy foods and relates them to general knowledge on the acoustic emission and mechanical properties of fracturing materials. From properties like the occurrence of sound, the sound energy, the duration of single sound waves, the time interval between the sound pulses and from the force drops involved, it was possible to calculate the morphological constraints for dry, crispy cellular foods. We present data for the minimum and maximum sizes of the pores and of the sizes of the solid material element surrounding them. The loss of crispness in foods caused by aging under deteriorating circumstances was found not to be caused by changes in the type of elements that fracture.
Original languageEnglish
Pages (from-to)221-240
JournalJournal of Texture Studies
Volume37
Issue number3
DOIs
Publication statusPublished - 2006

Keywords

  • crushing sounds
  • chewing sounds
  • time
  • composites
  • texture
  • crunchy

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