Dynamic spectral analysis of jagged mechanical signatures of a brittle puffed snack

Journal of Texture Studies

Volumn 46, Issue 3, 2015, Pages 171-186

  Sanahuja, Solange ^a   Briesen, Heiko ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

Cellular structure; Crispiness; Fractal dimension; Hilbert Huang transform; Short time Fourier transform; Wavelet transform

Indexed keywords

DYNAMICS; FOURIER TRANSFORMS; FRACTAL DIMENSION; FRACTURE MECHANICS; MUSCLE; PATTERN RECOGNITION; QUALITY CONTROL; SENSORY PERCEPTION; SIGNAL PROCESSING; SPECTRUM ANALYSIS; TEXTURES; WAVELET TRANSFORMS;

CELLULAR STRUCTURE; CONTINUOUS WAVELET TRANSFORM; CRISPINESS; DEGREE OF SIMILARITY; HILBERT HUANG TRANSFORMS; INSTRUMENTAL EVALUATION; SHORT TIME FOURIER TRANSFORMS; TEXTURE ANALYSIS METHOD;

SENSORY ANALYSIS;

ZEA MAYS;

EID: 84931008439     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/jtxs.12109     Document Type: Article

References (87)

1. Abry, P. 1997. Ondelettes et turbulence: multirésolutions, algorithmes de décomposition, invariance d'échelle et signaux de pression, Diderot, Editeurs des Sciences et des Arts, Paris.
2. Abry, P., Goncalves, P. and Véhel, J.L. 2009. Scaling, Fractals and Wavelets, ISTE and Wiley, London.
3. Amar, A. and Guennoun, Z.E.A. 2012. Contribution of wavelet transformation and empirical mode decomposition to measurement of U.S core inflation. Applied Mathematical Sciences. 6, 6739-6752.
4. Anton, A.A. and Luciano, F.B. 2007. Instrumental texture evaluation of extruded snack foods: A review. Cienc. Tecnol. Aliment. 5, 245-251.
5. Barrett, A. and Peleg, M. 1992. Cell size distributions of puffed corn extrudates. J. Food Sci. 57, 146-148.
6. Barrett, A.H., Cardello, A.V., Lesher, L.L. and Taub, I.A. 1994. Cellularity, mechanical failure, and textural perception of corn meal extrudates. J. Texture Stud. 25, 77-95.
7. Barrett, A.M., Normand, M.D., Peleg, M. and Ross, E. 1992. Characterization of the jagged stress-strain relationships of puffed extrudates using the fast Fourier transform and fractal analysis. J. Food Sci. 57, 227-232.
8. Bourne, M., Kenny, J. and Barnard, J. 1979. Computer-assisted readout of data of texture profile analysis curves. J. Rheol. 23, 481-494.
9. Bourne, M.C. 2002. Food Texture and Viscosity: Concept and Measurement, 2nd Ed., Academic Press, San Diego, CA.
10. Brochetti, D., Penfield, M.P. and Burchfield, S.B. 1992. Speech analysis techniques: A potential model for the study of mastication. J. Texture Stud. 23, 111-138.
11. Castro-Prada, E.M., Luyten, H., Lichtendonk, W., Hamer, R.J. and Van Vliet, T. 2007. An improved instrumental characterization of mechanical and acoustic properties of crispy cellular solid food. J. Texture Stud. 38, 698-724.
12. Castro-Prada, E.M., Primo-Martín, C., Meinders, M.B.J., Hamer, R.J. and Van Vliet, T. 2009. Relationship between water activity, deformation speed and crispness characterization. J. Texture Stud. 40, 127-156.
13. Castro-Prada, E.M., Meinders, M.B.J., Primo-Martín, C., Hamer, R.J. and Van Vliet, T. 2012. Why coarse toasted rusk rolls are crispier than fine ones. J. Texture Stud. 43, 421-437.
14. Chen, J., Karlsson, C. and Povey, M. 2005. Acoustic envelope detector for crispness assessment of biscuits. J. Texture Stud. 36, 139-156.
15. Chen, L. and Opara, U.L. 2013. Approaches to analysis and modeling texture in fresh and processed foods: A review. J. Food Eng. 119, 497-507.
16. Dacremont, C. 1995. Spectral composition of eating sounds generated by crispy, crunchy and crackly foods. J. Texture Stud. 26, 27-43.
17. Dacremont, C., Colas, B. and Sauvageot, F. 1991. Contribution of air- and bone-conduction to the creation of sounds perceived during sensory evaluation of foods. J. Texture Stud. 22, 443-456.
18. Daubechies, I. 1992. Ten Lectures on Wavelets, CBMS-NSF Regional Conference Series in Applied Mathematics, SIAM, Philadelphia.
19. De Belie, N., De Smedt, V. and De Baerdemaeker, J. 2000. Principal component analysis of chewing sounds to detect differences in apple crispness. Postharvest Biol. Tech. 18, 109-119.
20. De Belie, N., Harker, F. and De Baerdemaeker, J. 2002. pH-postharvest technology: Crispness judgement of royal gala apples based on chewing sounds. Biosyst. Eng. 81, 297-303.
21. Drake, B. 1963. Food crushing sounds. An introductory study. J. Food Sci. 28, 233-241.
22. Duizer, L. 2001. A review of acoustic research for studying the sensory perception of crisp, crunchy and crackly textures. Trends Food Sci. Tech. 12, 17-24.
23. Duizer, L.M. 2013. Instrumental assessment of food sensory quality. In Instrumental Assessment of Food Sensory Quality (D. Kilcast, ed.) pp. 403-419, Woodhead Publishing, Cambridge.
24. Edmister, J. and Vickers, Z. 1985. Instrumental acoustical measures of crispness. J. Texture Stud. 16, 153-167.
25. Fastl, H. and Zwicker, E. 2007. Psychoacoustics: Facts and Models, Springer, Berlin.
26. Feng, J., Wu, Z. and Liu, G. 2014. Fast multidimensional ensemble empirical mode decomposition using a data compression technique. J. Cli. 27, 3492-3504.
27. Flandrin, P., Rilling, G. and Goncalves, P. 2004. Empirical mode decomposition as a filterbank. IEEE Signal Processing. Lett. 11, 112-114.
28. Fontanet, I., Davidou, S., Dacremont, C. and Le Meste, M. 1997. Effect of water on the mechanical behaviour of extruded flat bread. J. Cereal Sci. 25, 303-311.
29. Fourier, J.B.J.B. 1822. Théorie analytique de la chaleur, Firmin Didot, père et fils, Paris.
30. Franklin, J. 2013. Computational Methods for Physics, Cambridge University Press, Cambridge.
31. Gibson, L.J. and Ashby, M.F. 2001. Cellular Solids, 2 Ed., Cambridge University Press, Cambridge.
32. Guessasma, S., Chaunier, L., Valle, G.D. and Lourdin, D. 2011. Mechanical modeling of cereal solid foods. Trends Food Sci. Tech. 22, 142-153.
33. Harris, M. and Peleg, M. 1996. Patterns of textural changes in brittle cellular cereal foods caused by moisture sorption. Cereal Chem. 73, 225-231.
34. Heinzel, G., Rüdiger, A. and Schilling, R. 2002. Spectrum and spectral density estimation by the discrete Fourier transform (DFT), including a comprehensive list of window functions and some new at-top windows. MPI for Gravitational Physics, Max Planck Society, escidoc:24010, 84 p.
35. Hi, W.E.L., Deibel, A.E., Glembin, C.T. and Munday, E.G. 1988. Analysis of food crushing sounds during mastication: Frequency-time study. J. Texture Stud. 19, 27-38.
36. Huang, J.W. and Milkereit, B. 2009. Empirical mode decomposition based instantaneous spectral analysis and its applications to heterogeneous petrophysical model construction. Frontiers+Innovation - CSPG CSEG CWLS Convention, May 4-8, Calgary, Alberta, Canada, pp. 205-2010.
37. Huang, N.E. 2008. Analyzing nonstationary financial time series via Hilbert-Huang transform (HHT). Google Patents, http://www.google.com/patents/US7464006 (accessed December 2, 2013).
38. Huang, N.E. and Wu, Z. 2008. A review on Hilbert-Huang transform: Method and its applications to geophysical studies. Rev. Geophys. 46, 1-23.
39. Huang, N.E., Shen, Z., Long, S.R., Wu, M.C., Shih, H.H., Zheng, Q., Yen, N.-C., Tung, C.C. and Liu, H.H. 1998. The empirical mode decomposition and the Hilbert spectrum for nonlinear and non-stationary time series analysis. Proc. R. Soc. Lond. A., The Royal Society 454, 903-995.
40. Huang, N.E., Brenner, M.J. and Salvino, L. 2006. Hilbert-Huang transform stability spectral analysis applied to flutter flight test data. AIAA J. 44, 772-786.
41. Isermann, R. and Münchhof, M. 2011. Identification of Dynamic Systems. An Introduction with Applications, Springer, Berlin.
42. Jeltema, M., Beckley, J. and Vahalik, J. 2014. Food Texture Design and Optimization. In Food Texture Design and Optimization (Y. Dar and J. Light, eds.) pp. 423-442, Wiley Blackwell and the Institute of Food Technologists, Oxford.
43. Katz, E.E. and Labuza, T.P. 1981. Effect of water activity on the sensory crispness and mechanical deformation of snack food products. J. Food Sci. 46, 403-409.
44. Lin, J. 2012. Improved ensemble empirical mode decomposition and its applications to gearbox fault signal processing. IJCSI. 9, 194-199.
45. Lu, R. 2013. Instrumental assessment of food sensory quality. In Instrumental Assessment of Food Sensory Quality (D. Kilcast, ed.) pp. 103-128, Woodhead Publishing, Cambridge.
46. Luyten, A., Plijter, J. and Van Vliet, T. 2004. Crispy/crunchy crusts of cellular solid foods: A literature review with discussion. J. Texture Stud. 35, 445-492.
47. Luyten, H. and van Vliet, T. 2006. Acoustic emission, fracture behavior and morphology of dry crispy foods: A discussion. J. Texture Stud. 37, 221-240.
48. Marchant, B. 2003. Time-frequency analysis for biosystems engineering. Biosyst. Eng. 85, 261-281.
49. MathWorks, T. 2014. Scale to frequency - MATLAB scal2frq. http://www.mathworks.de/de/help/wavelet/ref/scal2frq.html (accessed January 25, 2014).
50. Morlet, J., Arens, G., Fourgeau, E. and Giard, D. 1982. Wave propagation and sampling theory. Part 1. Complex signal and scattering in multilayer media. Geophysics 47, 203-221.
51. Oberlin, T., Meigen, S. and Mc Laughlin, S., 2013. A novel time-frequency technique for multicomponent signal denoising. EUSIPCO, Marrakech, Morocco, pp. 1-5.
52. Pamies, B.V., Roudaut, G., Dacremont, C., Le Meste, M. and Mitchell, J.R. 2000. Understanding the texture of low moisture cereal products: Mechanical and sensory measurements of crispness. J. Sci. Food Agr. 80, 1679-1685.
53. Paula, A.M. and Conti-Silva, A.C. 2014. Texture profile and correlation between sensory and instrumental analyses on extruded snacks. J. Food Eng. 121, 9-14.
54. Peleg, M. 1993a. Do irregular stress-strain relationships of crunchy foods have regular periodicities? J. Texture Stud. 24, 215-227.
55. Peleg, M. 1993b. Assessment of a semi-empirical four parameter general model for sigmoid moisture sorption isotherms. J. Food Process Eng. 16, 21-37.
56. Peleg, M. 1997. Measure of line jaggedness and their use in foods textual evaluation. Crit. Rev. Food Sci. Nutr. 37, 491-518.
57. Peleg, M. 2006. On fundamental issues in texture evaluation and texturization - a view. Food Hydrocolloids 20, 405-414.
58. Pineau, N., Schlich, P., Cordelle, S., Mathonniere, C., Issanchou, S., Imbert, A., Rogeaux, M., Etievant, P. and Köster, E. 2009. Temporal dominance of sensations: Construction of the TDS curves and comparison with time-intensity. Food Qual. Prefer. 20, 450-455.
59. Pittia, P. and Sacchetti, G. 2008. Antiplasticization effect of water in amorphous foods. A review. Food Chem. 106, 1417-1427.
60. Priestley, F.M. Le 1965. Evolutionary spectra and non-stationary processes. J. R. Stat. Soc. 27, 204-237.
61. RCADA. 2014. Fast EMD/EEMD code [package]. Taiwan: http://rcada.ncu.edu.tw/ (accessed February 1, 2014).
62. Révérend, F.M. LE, Hidrio, C., Fernandes, A. and Aubry, V. 2008. Comparison between temporal dominance of sensations and time intensity results. Food Qual. Prefer. 19, 174-178.
63. Rohde, F., Normand, M.D. and Peleg, M. 1993. Effect of equilibrium relative humidity on the mechanical signatures of brittle food materials. Biotechnol. Prog. 9, 497-503.
64. Roudaut, G. 1999. Biopolymer science: food and non food applications. In Biopolymer Science: Food and Non Food Applications (P. Colonna, ed.) pp. 283-289, INRA, Paris.
65. Roudaut, G., Dacremont, C. and Meste, M.L. 1998. Influence of water on the crispness of cereal-based foods: Acoustic, mechanical, and sensory studies. J. Texture Stud. 29, 199-213.
66. Roudaut, G., Dacremont, C., Valles Pamies, B., Colas, B. and Le Meste, M. 2002. Crispness: A critical review on sensory and material science approaches. Trends Food Sci. Tech. 13, 217-227.
67. Roudaut, G., Dacremont, C., Pamies, B.V., Mitchell, J.R. and Le Meste, M. 2003. Freshness and shelf life of foods. In Freshness and Shelf Life of Foods (K. Cadwallader and H. Weenen, eds.) pp. 223-234, American Chemical Society, Washington, DC.
68. Singh, C.B., Choudhary, R., Jayas, D.S. and Jitendra, P. 2010. Wavelet analysis of signals in agriculture and food quality inspection. Food Bioprocess Tech. 3, 2-12.
69. Stokes, J.R., Michael, W. and Boehm, S.K.B. 2013. Oral processing, texture and mouthfeel: From rheology to tribology and beyond. COCIS 18, 349-359.
70. Sturmel, N. and Daudet, L., 2011. Signal reconstruction from STFT magnitude: A state of the art. International Conference on Digital Audio Effects (DAFx), September 19-23, Paris, pp. 375-386.
71. Suwonsichon, T. and Peleg, M. 1998. Instrumental and sensory detection of simultaneous brittleness loss and moisture toughening in three puffed cereals. J. Texture Stud. 29, 255-274.
72. Szczesniak, A.S. 1963. Classification of textural characteristics. J. Food Sci. 28, 385-389.
73. Szczesniak, A.S. 2002. Texture is a sensory property. Food Qual. Prefer. 13, 215-225.
74. Szczesniak, A.S., Brandt, M.A. and Friedman, H.H. 1963. Development of standard rating scales for mechanical parameters of texture and correlation between the objective and the sensory methods of texture evaluation. J. Food Sci. 28, 397-403.
75. Tesch, R., Normand, M.D. and Peleg, M. 1996a. Comparison of the acoustic and mechanical signatures of two cellular crunchy cereal foods at various water activity levels. J. Sci. Food Agr. 70, 347-354.
76. Tesch, R., Normand, M.D. and Peleg, M. 1996b. On the apparent fractal dimension of sound bursts in acoustic signatures of two crunchy foods. J. Texture Stud. 26, 685-694.
77. Torres, M.E., Colominas, M.A., Schlotthauer, G. and Flandrin, P. 2011. A complete ensemble empirical mode decomposition with adaptive noise. IEEE ICASSP, May 22-27, Prague, Czech Republic, pp. 4144-4147.
78. van Vliet, T. 2014. Rheology and Fracture Mechanics of Foods, CRC Press, Boca Raton, FL.
79. van Vliet, T. and Primo-Martín, C. 2011. Interplay between product characteristics, oral physiology and texture perception of cellular brittle foods. J. Texture Stud. 42, 82-94.
80. Varela, P., Chen, J., Fiszman, S. and Povey, M.J.W. 2006. Crispness assessment of roasted almonds by an integrated approach to texture description: Texture, acoustics, sensory and structure. J. Chemometrics. 20, 311-320.
81. Vickers, Z.M. 1980. Food sounds: How much information do they contain? J. Food Sci. 45, 1494-1496.
82. Vickers, Z.M. and Bourne, M.C. 1976. Crispness in foods: A review. J. Food Sci. 41, 1153-1157.
83. Vincent, J.F. 2004. Application of fracture mechanics to the texture of food. Eng. Fail. Anal. 11, 695-704.
84. Vincent, J.F.V. 1998. The quantification of crispness. J. Sci. Food Agr. 78, 162-168.
85. Wollny, M. and Peleg, M. 1994. A model of moisture-induced plasticization of crunchy snacks based on Fermi's distribution function. J. Sci. Food Agr. 64, 467-473.
86. Wu, Z. and Huang, N.E. 2009. Ensemble empirical mode decomposition: A noise-assisted data analysis method. Adv. Adapt. Data Anal. 1, 1-41.
87. Yeh, J.R., Shieh, J.-S. and Huang, N.E. 2010. Complementary ensemble empirical mode decomposition: A novel noise enhance data analysis method. Adv. Adapt. Data Anal. 2, 135-156.