Differences in chewing sounds of dry-crisp snacks by multivariate data analysis

Journal of Sound and Vibration

Volumn 266, Issue 3, 2003, Pages 625-643

  De Belie, N ^a   Sivertsvik, M ^b   De Baerdemaeker, J ^c  

^a GHENT UNIVERSITY   (Belgium)

^b NORCONSERV   (Norway)

^c UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

[No Author keywords available]

Indexed keywords

ACOUSTIC EMISSIONS; ALGORITHMS; DATA REDUCTION; FAST FOURIER TRANSFORMS; FOOD PRODUCTS; LEAST SQUARES APPROXIMATIONS; MATHEMATICAL MODELS; MICROPHONES; PRINCIPAL COMPONENT ANALYSIS; SOUND RECORDING;

DRY CRISP SNACKS; MULTIVARIATE DATA ANALYSIS; PARTIAL LEAST SQUARE ALGORITHMS; ROOT MEAN SQUARE ERROR;

ACOUSTIC WAVES;

EID: 0141519160     PISSN: 0022460X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0022-460X(03)00589-3     Document Type: Article

References (28)

1. B.K. Drake, Food crushing sounds, An introductory study, Journal of Food Science 28 (1963) 233-241.
2. Z.M. Vickers, M.C. Bourne, A psychacoustical theory of crispness, Journal of Food Science 41 (1976) 1158-1164.
3. Z. Vickers, Crispness of cereals, Advances in Cereal Science and Technology 9 (1986) 1-19.
4. C.M. Christensen, Z.M. Vickers, Relationships of chewing sounds to judgments of food crispness, Journal of Food Science 46 (1981) 574.
5. Z. Vickers, Crispness and crunchiness-a difference in pitch?, Journal of Texture Studies 15 (1984) 157-163.
6. W.E. Lee III, A. E. Deibel, C.T. Glembin, E.G. Munday, Analysis of food crushing sounds during mastication: frequency-time studies, Journal of Texture Studies 19 (1988) 27-38.
7. Z. Vickers, The relationships of pitch, loudness and eating technique to judgments of the crispness and crunchiness of food sounds, Journal of Texture Studies 16 (1985) 85-95.
8. C. Dacremont, Spectral composition of eating sounds generated by crispy, crunchy and crackly foods, Journal of Texture Studies 26 (1995) 27-43.
9. W.E. Lee III, M.A. Schweitzer, G.M. Morgan, D.C. Shepherd, Analysis of food crushing sound during mastication: total sound level studies, Journal of Texture Studies 21 (1990) 165-178.
10. S.K. Seymour, D.D. Hamann, Crispness and crunchiness of selected low moisture foods, Journal of Texture Studies 19 (1988) 79-95.
11. W. Al Chakra, K. Allaf, A.B. Jemai, Characterization of brittle food products: application of the acoustical emission method, Journal of Texture Studies 27 (1996) 327-348.
12. K. Kapur, Frequency spectrographic analysis of bone conducted chewing sounds in persons with natural and artificial dentitions, Journal of Texture Studies 2, (1971) 50.
13. Z. Vickers, Sound perception and food quality, Journal of Food Quality 14 (1991) 87-96.
14. C. Dacremont, B. Colas, F. Sauvageot, Contribution of air- and bone-conduction to the creation of sounds perceived during sensory evaluation of foods, Journal of Texture Studies 22 (1991) 443-456.
15. Z. Vickers, Crackliness: relationships of auditory judgments to tactile judgments and instrumental acoustical measurements, Journal of Texture Studies 15 (1983) 49-58.
16. N. De Belie, F.R. Harker, J. De Baerdemaeker, Analysis of chewing sounds as a measure of apple crispness, in: The XIV Memorial CIGR World Congress, Tsukuba, Japan, 28 November-1 December 2000.
17. A.H. Barrett, A.V. Cardello, L.L. Lesher, I.A. Taub, Cellularity mechanical failure and textural perception of corn meal extrudates, Journal of Texture Studies 25 (1994) 77.
18. R. Tesch, M.D. Normand, M. Peleg, On the apparent fractal dimension of sound bursts in acoustic signatures of two crunchy foods, Journal of Texture Studies 26 (1995) 685.
19. L.M. Duizer, O.H. Campanella, G.R.G. Barnes, Sensory, instrumental and acoustic characteristics of extruded snack food products, Journal of Texture Studies 29 (1998) 397-411.
20. J.A. Edminster, Z.M. Vickers, Instrumental acoustical measures of crispness in foods, Journal of Texture Studies 16 (1985) 153-167.
21. Z. Vickers, Sensory, acoustical and force-deformation measurements of potato chips crispness, Journal of Food Science 52 (1987) 138-140.
22. R.A. Johnson, D.W. Wichern, Applied Multivariate Statistical Analysis, Prentice-Hall, Upper Saddle River, NJ, 1998.
23. N. De Belie, V. De Smedt, J. De Baerdemaeker, Principal component analysis of chewing sounds to detect differences in apple crispness, Postharvest Biology and Technology 18 (2) (2000) 109-119.
24. H.A.L. Kiers, Hierarchical relations among three-way methods, Psychometrika 56 (1991) 449.
25. R. Bro, PARAFAC, Tutorial and applications, Chemometrics and Intelligent Laboratory Systems 38 (1997) 149-171.
26. R. Henrion, N-way principal component analysis. Theory, algorithms and applications, Chemometrics and Intelligent Laboratory Systems 25 (1994) 1-23.
27. R. Bro, Multiway calibration, Multilinear PLS, Journal of Chemometrics 10 (1996) 47-61.
28. R. Bro, C.A. Andersson, The N-way toolbox for MATLAB Ver. 1.04, November 1999. Food Technology MLI-KVL Denmark. http://www.models.kvl.dk/source/nwaytoolbox.