Crispness measurement of potato crisps by single specimen using compression test
نویسندگان
چکیده
منابع مشابه
Salt release from potato crisps.
The rate of salt release in-mouth from salted potato crisps was evaluated. It was hypothesised that a slow steady release of sodium would occur on chewing and hydration; to test this a crisp was chewed and held in the oral cavity without swallowing for 60 s. Sodium release was measured over the entire holding period, after 20-30 s a peak in salivary sodium levels was recorded. A similar trend w...
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There are many interesting research topics in the physics of cooking. Research on crispness has increased over the past years due to rising consumer demand for crisp food products. Mechanical tests (Vincent, 1998; Ross, 1999; Ross and Scanlon, 2004) have failed to produce significant correlation with sensory crispness and are limited by the geometry and composition of the food sample (Saeleaw a...
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: Fried products derived from potato, particularly potato crisp have been widely included in food basket of the households in the recent years in Iran. Potato crisp, among other products, is of great importance and is considered as competitive products. This product is in the list of the food products with high acrylamide content. Therefore, due to the nutritional importance of this product and...
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ژورنال
عنوان ژورنال: IOP Conference Series: Materials Science and Engineering
سال: 2021
ISSN: 1757-8981,1757-899X
DOI: 10.1088/1757-899x/1098/6/062100