Crispness judgement of Royal Gala apples based on chewing sounds

Biosystems Engineering

Volumn 81, Issue 3, 2002, Pages 297-303

  De Belie, N ^a   Harker, F R ^b   De Baerdemaeker, J ^c  

^a GHENT UNIVERSITY   (Belgium)

^b THE NEW ZEALAND INSTITUTE FOR PLANT AND FOOD RESEARCH LIMITED   (New Zealand)

^c UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

[No Author keywords available]

Indexed keywords

MALUS X DOMESTICA;

EID: 0036274199     PISSN: 15375110     EISSN: None     Source Type: Journal    
DOI: 10.1006/bioe.2001.0027     Document Type: Article

References (21)

1. Characterization of brittle food products: Application of the acoustical emission method
2. Cellularity, mechanical failure and textural perception of corn meal extrudates
3. Relationships of chewing sounds to judgments of food crispness
4. Spectral composition of eating sounds generated by crispy, crunchy and crackly foods
5. Contributtion of air- and bone-conduction to the creation of sounds perceived during sensory evaluation of foods
6. Food crushing sounds. An introductory study
7. Sensory, instrumental and acoustic characteristics of extruded snack food products
8. Instrumental acoustical measures of crispness in foods
9. Firmness and texture measurement in apples
10. Frequency spectrographic analysis of bone conducted chewing sounds in persons with natural and artificial dentitions
11. Analysis of food crushing sounds during mastication: Frequency-time studies
12. Analysis of food crushing sound during mastication: Total sound level studies
13. Relationships of histological structure to texture of fresh and processed fruit and vegetables
14. Crispness and crunchiness of selected low moisture foods
15. On the apparent fractal dimension of sound bursts in acoustic signatures of two crunchy foods
16. Crackliness: Relationships of auditory judgments to tactile judgments and instrumental acoustical measurements
17. Crispness and crunchiness - A difference in pitch?
18. Crispness of cereals
19. Sound perception and food quality
20. A psychacoustical theory of crispness