Evaluation of the Crispness of Porous Foods Using the Acoustic Emission Technique

نویسندگان

چکیده

The acoustic emission (AE) technique was used to develop a method for the objective evaluation of crispness porous foods. six types commercial foods changed by controlling their moisture contents at levels varying humidity (i.e., dry, 22, 43, 56, 68, and 81 % relative humidity) storage environment 25 °C. As sample with high water activity (aw) expected deteriorate, physicochemical, mechanical, characteristics aw-controlled food samples were evaluated. aw had no influence on shape structure However, number force peaks in uniaxial compression test appeared be related aw. Moreover, breaking different values depending type classified according degree starch gelatinization. Among AE characteristics, events count corresponded well food. Therefore, an foods, count, which are highly sensitive, can suitable indicators, rather than peaks.

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ژورنال

عنوان ژورنال: Nihon Reoroji Gakkaishi

سال: 2023

ISSN: ['2186-4586', '0387-1533']

DOI: https://doi.org/10.1678/rheology.51.73