A review: Crispness in dry foods and quality measurements based on acoustic–mechanical destructive techniques

Saeleaw, Mayyawadee; Schleining, Gerhard

doi:10.1016/j.jfoodeng.2011.03.012

Cited by 105 publications

(82 citation statements)

References 77 publications

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“…The latter plays an important role for the human perception of sound. For instance, for sensory crispness the sound conducted through the jawbone has been found to be particularly important (Saeleaw & Schleining, 2011). Another issue is the probe speed used during simultaneous texture and sound analyses (2 mm/s).…”

Section: Sound: Correlation Between Instrumental Measurements and Senmentioning

confidence: 99%

“…The audible sound emission upon fracturing plays an important role for consumer perception of many food products such as cookies, biscuit and crisps. Therefore, both sensory evaluation and different instrumental techniques for evaluation of sound have in the recent years become more widely used when evaluating such food products (Davies, 2014;Duizer, 2001;Saeleaw & Schleining, 2011). The air-conducted sound produced upon fracturing of food products can be characterised by different acoustic parameters extracted from amplitude-time plot of the sound event such as; maximum amplitude, mean height, number of sound burst or predominant sound frequencies determined by fast Fourier transformation (Duizer, 2001;Saeleaw & Schleining, 2011).…”

Section: Introductionmentioning

confidence: 99%

“…This may help to establish a link between mechanical and acoustic properties. The method was first described by Chen, Karlsson and Povey (2005) in a study on crispness of biscuits (Chen et al, 2005), and is now more widely used as described in different review articles (Davies, 2014;Duizer, 2001;Saeleaw & Schleining, 2011).…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Identification of important mechanical and acoustic parameters for the sensory quality of cocoa butter alternatives

Gregersen

Povey

Kidmose

et al. 2015

Food Research International

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Section: Sound: Correlation Between Instrumental Measurements and Senmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Identification of important mechanical and acoustic parameters for the sensory quality of cocoa butter alternatives

Gregersen

Povey

Kidmose

et al. 2015

Food Research International

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“…In modern accelerated-time processes, the bubbles incorporated during mixing have an effect on the texture of the bread/biscuit-like product known as ring shaped bread in East Europe (Saeleaw, Schleining, 2011). The unique properties of a gluten network, which contributes to the elasticity and extensibility of dough, result from the unusual biochemical properties of the gluten proteins.…”

Section: Introductionmentioning

confidence: 99%

The relationship between wheat baking properties, specific high molecular weight glutenin components and characteristics of varieties

Vaičiulytė-Funk

Juodeikienė

Bartkienė

2015

Zemdirbyste-Agriculture

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The main objective of this study was to compare the aeration level of ring shaped breads, produced from flour made from different winter wheat varieties with different glutenins composition. Analysis of the qualitative and quantitative composition of low molecular weight glutenins (LMW-glutenins), high molecular weight glutenins (HMW-glutenins) and wheat gluten protein fractions α-, γ-, ω-gliadins was performed by electrophoresis in polyacrylamide gel using sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE). For qualitative evaluation of HMW-glutenin subunits, the obtained electrophoregrams were compared with the standard electrophoretic spectrums of the glutenin components presented in the catalogue. In particular, the indirect acoustic echolocation method can be applied in measurements of the structures of ring shaped breads. Correlations between wheat gluten fractions and some quality parameters characterizing the raw grain material show that HMW-glutenins have the strongest influence on the wheat flour baking properties, and the acoustic method allowed us to assess the quality of ring shaped breads according to the amount of water absorbed and the nature of swelling. This made it possible to classify the ring shaped breads into three quality categories: good (the amount of water absorbed from 37.5 to 50.75 relative units), medium (the amount of water absorbed from 2.54 to 6.28 and from 23.45 to 24.91 relative units), and poor (the amount of water absorbed from 3.6 to 14.7 relative units). According to the specific HMW-glutenin components, it is possible to select the best quality wheat varieties for flour production which could be recommended for ring shaped breads production.

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“…Acoustical analysis of food structure including objective measures of human sensory perception is now a lively topic [2][3][4] [5]. High power applications can be traced back to 1959 [6].…”

Section: Introductionmentioning

confidence: 99%

Applications of ultrasonics in food science - novel control of fat crystallization and structuring

Povey

2017

Current Opinion in Colloid & Interface Science

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Low power (< 10 W m -2 ) ultrasound spectroscopy has been used for many years for the characterisation of food colloids with respect to particle size distribution, adiabatic compressibility, particle solvation and dissolution, crystal nucleation and solid content. Whilst high power (>1 kW m -2 ) ultrasound methods are well-known to impact on fat crystallization and structuring, they have many drawbacks, causing off-flavours through product oxidation and a metallic taste probably associated with sonotrode wear. Furthermore, process development with power ultrasound is hit and miss, applications being largely empirical and poorly understood. We have recently shown that well-controlled and understood crystal nucleation control can be obtained using well-defined low power, quasi-continuous ultrasound and acoustical pressure fields, opening up a new field of application in food processing for ultrasonics.

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A review: Crispness in dry foods and quality measurements based on acoustic–mechanical destructive techniques

Cited by 105 publications

References 77 publications

Identification of important mechanical and acoustic parameters for the sensory quality of cocoa butter alternatives

Identification of important mechanical and acoustic parameters for the sensory quality of cocoa butter alternatives

The relationship between wheat baking properties, specific high molecular weight glutenin components and characteristics of varieties

Applications of ultrasonics in food science - novel control of fat crystallization and structuring

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