Instrumental acoustic-mechanical measures of crispness in apples

Piazza, Laura; Giovenzana, V.

doi:10.1016/j.foodres.2014.12.041

Cited by 33 publications

(19 citation statements)

References 35 publications

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“…This may be ascribed to the dependence of many sensory attributes, such as crispness and crunchiness, on both a texture component and an acoustic sound component. For instance, Piazza and Giovenzana (2015) showed the importance of both acoustic and mechanical characteristics for the perception of crispness of apples. In this study, the panel evaluated sound and texture using different attributes.…”

Section: Sound: Correlation Between Instrumental Measurements and Senmentioning

confidence: 99%

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%

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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“…Saeleaw et al (2012) showed that the NSP could be used to determine the crispness of rye-based extrudates and cassava crackers produced in different process conditions, such as extrusion conditions and frying parameters, respectively. The NSP was also used to characterize crispness of extruded cereals (Chanvrier et al, 2014), biscuits (Blońska et al, 2014), apples (Cybulska et al, 2012;Piazza and Giovenzana, 2015), and hazelnut kernels (Giacosa et al, 2016) as well. Furthermore, Jakubczyk et al (2017) studied coextruded snacks by using the NSP parameters and explained that milk-filled extrudates were crispier than jelly-filled extrudates since milk-filled extrudates had the highest values of these acoustic parameters.…”

Section: Time-domainmentioning

confidence: 99%

“…Furthermore, Jakubczyk et al (2017) studied coextruded snacks by using the NSP parameters and explained that milk-filled extrudates were crispier than jelly-filled extrudates since milk-filled extrudates had the highest values of these acoustic parameters. Some studies have also associated high values of the maximum acoustic peak and mean of sound response with crispness (Salvador et al, 2009;Saeleaw et al, 2012;Piazza and Giovenzana, 2015;Giacosa et al, 2016;Jakubczyk et al, 2017).…”

Section: Time-domainmentioning

confidence: 99%

An Acoustic Study on the Texture of Cellular Brittle Foods

Wang

Njehia

Katsuno

et al. 2020

RAS

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Crispness, crunchiness and crackliness are the essential qualities for food that is cellularly brittle. The relationship between acoustic sensations and perception of texture has been studied in cellular brittle foods. This article aims to review the progress of measuring acoustics in brittle food to predict human perception of sound/vibration. In doing so, the techniques used for sound/vibration recording, acoustic parameters related to food sensory properties, and the stimulus test of acoustic/vibration on human perception of food texture will be reviewed. Lastly, the mainstream direction of this field of research will be summarized. Additionally, prospective research for the future in this area of study is provided.

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“…The conventional methods to measure the crispness of apples are destructive sensory evaluation and contact acoustic detection (Belie, Smedt, & Baerdemaeker, 2000; Demattè et al, 2014; Piazza & Giovenzana, 2015; Zdunek, Konopacka, & Jesionkowska, 2010). In recent years, firmness, as an important quality attribute of apple fruits, has been widely determined (Jamshidi, Arefi, & Minaei, 2017).…”

Section: Introductionmentioning

confidence: 99%

Building kinetic models for apple crispness to determine the optimal freshness preservation time during shelf life based on spectroscopy

Meng

2020

J Food Process Preserv

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Crispness is a vitally significant factor to evaluate apple texture quality. This study explores quantitative prediction and kinetic models to determine the optimal preservation time of apple crispness during shelf life based on spectroscopy. The nonlinear iterative partial least squares algorithm was used to establish a quantitative prediction model based on the wavelength of 450–1000 nm. Kinetic models were developed to determine the preservation time of apple crispness at room and refrigeration temperatures. The results indicate that the determination coefficients of calibration and prediction sets were 0.8939 and 0.9206 respectively, and the root mean square errors of calibration and prediction sets were 0.1254 and 0.1669 kg, respectively. The determination coefficients of the kinetic models at room and refrigeration temperatures were 0.965 and 0.87, respectively. Consequently, the preservation time of the optimal freshness of Fuji apple crispness was five weeks at room temperature and eight weeks at refrigeration temperature. Practical applications This study provides a method for nondestructively and accurately detecting apple crispness via spectroscopy. This study also provides optimal freshness taste of apple crispness and how long apple crispness could retain under the conditions of room and refrigeration temperature during shelf life for customers and academics. The corporate could extend the preservation time according to this study to improve the profile.

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Instrumental acoustic-mechanical measures of crispness in apples

Cited by 33 publications

References 35 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

An Acoustic Study on the Texture of Cellular Brittle Foods

Building kinetic models for apple crispness to determine the optimal freshness preservation time during shelf life based on spectroscopy

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