The use of critical stress intensity factor to quantify "hardness" and "crunchiness" objectively

Journal of Texture Studies

Volumn 33, Issue 2, 2002, Pages 149-159

  Vincent, J F V ^a,c   Saunders, D E J ^a,d   Beyts, P ^b  

^a Centre for Biomimetics   (United Kingdom)

^b Sensory Dimensions   (United Kingdom)

^c UNIVERSITY OF BATH   (United Kingdom)

^d Westland Helicopters Ltd   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

CRACK PROPAGATION; HARDNESS; STRESS INTENSITY FACTORS; TEXTURES;

SENSORY HARDNESS;

FOOD PRODUCTS;

APIUM GRAVEOLENS VAR. DULCE; CUCUMIS SATIVUS; DAUCUS CAROTA;

EID: 0036057332     PISSN: 00224901     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2002.tb01341.x     Document Type: Article

References (8)

1. An engineering method to evaluate the crisp texture of fruit and vegetables
2. Distribution-free test procedures in two-way de Kroon & van der Lann, 198I layouts; A concept of rank interaction
3. Mechanical testing of foods
4. Food physics and oral physiology
5. Designs to balance the effect of order of presentation and first-order carry-over effects in hall tests
6. The relation between density and stiffness of apple flesh