The Experts below are selected from a list of 360 Experts worldwide ranked by ideXlab platform
S M Fiszman - One of the best experts on this subject based on the ideXlab platform.
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Understanding potato chips crispy texture by simultaneous fracture and acoustic measurements, and sensory analysis
LWT - Food Science and Technology, 2009Co-Authors: Arnaud Salvador, Teresa Sanz, Paula Varela, S M FiszmanAbstract:The fracture and acoustic properties of six commercial potato chips that differ in sensory hardness and sensory crispness were analysed and related in this work. Principal component analysis showed a correlation among the sensory attributes and the instrumental parameters (both mechanical and acoustic). Two components mainly explained the behaviour of the different potato chips. The first component was positively related to the number of force and sound events, to sound pressure level maximum, to the area under the force curve, and to sensory crispness, and negatively related to fat content; and the second component was positively related to the gradient (slope of the first part of the curve), the potato chip thickness, and to sensory hardness and sensory crispness. The behaviour of the different potato chips was explained by either one of the two components or by both components. Results indicate that certain degree of sensory hardness is necessary for higher crispness perception. © 2008.
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texture concepts for consumers a better understanding of crispy crunchy sensory perception
European Food Research and Technology, 2008Co-Authors: Paula Varela, Adriana Gámbaro, Ana Salvador, S M FiszmanAbstract:Differences in the definitions and terms used by consumers to describe their sensory sensations of crispness/crunchiness were studied, highlighting the relevance of using well-defined terms in consumer studies. A questionnaire was presented to consumers from two different Spanish-speaking countries (Spain and Uruguay, n = 200). The answers showed that the terms crispy and crunchy had different meanings or evoked different perceptions depending on the country. The crispy/crunchy food items most frequently mentioned by consumers were dry-crisp, processed products; vegetables or other wet-crisp products were not often mentioned by the consumers interviewed. The main difference between the two countries was that 38% of Spanish consumers did not know the Spanish term for “crunchy” and 17% thought that “crispy” and “crunchy” had the same meaning. The results contribute to a greater knowledge of the terminology used by the consumers to describe oral sensations related to crispness and crunchiness.
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effect of corn flour salt and leavening on the texture of fried battered squid rings
Journal of Food Science, 2002Co-Authors: Ana Salvador, T Sanz, S M FiszmanAbstract:The effect of the addition of corn flour and salt on the textural properties of a commercial dry-mix batter used as coating in fried, battered squid rings was studied. Although salt-containing formulations bad significantly lower viscosity values than the other samples, the batter pickup values were not significantly different. The crispness of the fried, battered squid rings was measured. The peak force of penetration, slope of the curve, and area up to the peak force did not show big differences, except the values for the farmulation that contained leavening agent. In this case, the force value was significantly lower than the rest and the penetrometry profile was also different, corre sponding to a crispy product. Finally, the influence on crispness of time lapsed after frying was also studied. Le beignet de calmar est enrobe de pâte a frire levante qui exige de bonnes qualites visuelles et structurelles. Cette etude evalue l'influence de chaque ingredient d'une pâte a frire commerciale sous forme de melange deshydrate sur le rendement et les caracteristiques texturales du produit final frit. La degradation de la texture de 5 formulations differentes en fonction du temps ecoule apres la friture est etudiee ainsi que l'effet des etapes de pre-friture et de congelation.
J M Arimi - One of the best experts on this subject based on the ideXlab platform.
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Crispiness of a microwave-expanded imitation cheese: Mechanical, acoustic and sensory evaluation
Journal of Food Engineering, 2012Co-Authors: J M Arimi, E. Duggan, James G Lyng, Michael O'sullivan, E.d. O’riordanAbstract:Abstract The objective of this study was to determine the Crispiness of microwave-expanded imitation cheese and compare the results with sensory evaluation. Three cheeses were manufactured with 36%, 19%, or 15% protein; all three with 0% fat, a fourth cheese had 4% fat and 19% protein. After 3 and 9 days of storage at 5 °C, the cheeses were subjected to microwaving and the volumetric expansion, mechanical, acoustic and sensory Crispiness of the expanded products was determined. The expansion and Crispiness increased with increasing heating time and decreased with decreasing protein content. The expanded cheese with the highest protein (36%) and the cheese with 4% fat were considered the most and the least crispy respectively by mechanical, acoustic and sensory evaluation. Crispiness of the microwave-expanded imitation cheese was influenced by the protein content and the degree of plasticisation of the cheese matrix.
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Effect of water activity on the Crispiness of a biscuit (Crackerbread): Mechanical and acoustic evaluation
Food Research International, 2010Co-Authors: J M Arimi, E. Duggan, M. Sullivan, James G Lyng, E. D. O'riordanAbstract:The objective of this study was to use mechanical and acoustic methods developed in our laboratory to monitor the changes in Crispiness of a Crackerbread biscuit following equilibration at different water activities (aw). Crackerbread samples were equilibrated at awof 0.113-0.98. The equilibrated Crackerbread samples were punctured with a cylindrical probe (5mm) using an Instron Universal Testing Machine. The force and acoustic signals were simultaneously captured using Labview software. Changes in parameters associated with Crispiness were modelled using Fermi's equation. The number of sound peaks, force and sound curve lengths and area under sound amplitude-time curve decreased with increasing aw. The sound frequency decreased linearly (R2=0.926) with increasing aw. The critical water activity (awc) of Crackerbread ranged between 0.51 and 0.59. Acoustic parameters were more sensitive to aw-induced changes in Crackerbread occurring at awcthan mechanical parameters. © 2010.
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Development of an acoustic measurement system for analyzing Crispiness during mechanical and sensory testing
Journal of Texture Studies, 2010Co-Authors: J M Arimi, E. Duggan, M. Sullivan, James G Lyng, E. D. O'riordanAbstract:The objective of this study was to develop an acoustic measurement system for analyzing Crispiness and correlate its results with sensory evaluation. Four biscuits (Crackerbread, Table Water, Rich Tea and Shortbread) were punctured using an Instron Universal Testing Machine. The force–displacement and sound amplitude–time signals were simultaneously recorded during puncturing. The acoustic recording system was also used to capture sound emitted during sensory evaluation. From the force–displacement signal, the number of peaks, maximum force, curve length, work, Crispiness work and initial slope were extracted. From the sound data, the maximum sound pressure, number of sound peaks, sound curve length and area under amplitude–time curve were obtained. The number of force and sound peaks, spatial ruptures, sound curve length and area under the sound curve correlated well (R 2 > 0.77) with sensory Crispiness data. An acoustic measurement system for analyzing Crispiness was developed which can be used with most food texture-analyzing instruments and during sensory evaluation. PRACTICAL APPLICATIONS The method proposed in this study provides an acoustic system for capturing and analyzing sound data during mechanical testing of crispy foods using Instron Universal Testing Machine. The system is designed in such a way that it can be used as an attachment with any food texture-analyzing system. In addition, the acoustic system can be used independently from texture-analyzing instrument especially during sensory evaluation. [ABSTRACT FROM AUTHOR]
Mitsuru Taniwaki - One of the best experts on this subject based on the ideXlab platform.
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mechanical and acoustic evaluation of potato chip crispness using a versatile texture analyzer
Journal of Food Engineering, 2012Co-Authors: Mitsuru Taniwaki, Kaoru KohyamaAbstract:Abstract The crispness of different potato chip samples was evaluated by uniaxial compression using a widely employed instrument. Acoustic and mechanical events were measured simultaneously during deformation and fracture of the samples at a constant speed. We particularly focused on the mechanical and acoustic characteristics in the vicinity of the major fracture point to confirm the hypothesis that the crispness of potato chips is perceived when they are totally fractured. The results indicated a significant correlation between the magnitudes of the force drop at the fracture point and associated sound pressure. The magnitude of the force drops at the major fracture point differed significantly among the samples, however, the results did not perfectly reflected the perceived crispness of the potato chip samples.
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texture measurement of potato chips using a novel analysis technique for acoustic vibration measurements
Food Research International, 2010Co-Authors: Mitsuru Taniwaki, Naoki Sakurai, Hiroyuki KatoAbstract:Abstract The texture of potato chips was evaluated using a novel method. Four kinds of potato chips with different thicknesses and crispness were fractured by a probe and the corresponding acoustic vibrations were detected by a piezoelectric sensor. The vibration signals were filtered into 19 frequency bands. The texture index (TI) was calculated for each band, using data from three selected parts of the time-domain signals: the anterior part from the probe contact point to a major fracture, the major fracture part, and the full texture signals. The TI was the lowest for the anterior part at all bands. The TI of the major fracture part was the highest in all frequency bands except for 100–140 Hz. The new analysis method revealed that the TI above 1600 Hz reflected the crispness of potato chips.
Remko M. Boom - One of the best experts on this subject based on the ideXlab platform.
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Crust morphology and crispness development during deep-fat frying of potato
Food Research International, 2015Co-Authors: K. N. van Koerten, Derk Somsen, Maarten A.i. Schutyser, Remko M. BoomAbstract:Crust formation is an important factor in determining the crispness of French fries. This study aimed at unravelling detailed structural and textural properties of the crust in relation to crispness during frying as a function of the process temperature and time. X-ray tomography showed a larger overall pore volume at higher frying times, while a lower final moisture content mainly resulted in an increase in the amount of large pores. Texture analysis revealed that the increase in porosity, due to the increased formation of pores, results in a more crispy behaviour after frying with oil of up to 180. °C. At temperatures above 180. °C crispness is actually found to decrease again, which is explained by the increased plastic behaviour of the crust. This may be related to the reduced glass transition temperature of the crust because of increased sugar degradation at a very high temperature.
E. D. O'riordan - One of the best experts on this subject based on the ideXlab platform.
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Effect of water activity on the Crispiness of a biscuit (Crackerbread): Mechanical and acoustic evaluation
Food Research International, 2010Co-Authors: J M Arimi, E. Duggan, M. Sullivan, James G Lyng, E. D. O'riordanAbstract:The objective of this study was to use mechanical and acoustic methods developed in our laboratory to monitor the changes in Crispiness of a Crackerbread biscuit following equilibration at different water activities (aw). Crackerbread samples were equilibrated at awof 0.113-0.98. The equilibrated Crackerbread samples were punctured with a cylindrical probe (5mm) using an Instron Universal Testing Machine. The force and acoustic signals were simultaneously captured using Labview software. Changes in parameters associated with Crispiness were modelled using Fermi's equation. The number of sound peaks, force and sound curve lengths and area under sound amplitude-time curve decreased with increasing aw. The sound frequency decreased linearly (R2=0.926) with increasing aw. The critical water activity (awc) of Crackerbread ranged between 0.51 and 0.59. Acoustic parameters were more sensitive to aw-induced changes in Crackerbread occurring at awcthan mechanical parameters. © 2010.
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Development of an acoustic measurement system for analyzing Crispiness during mechanical and sensory testing
Journal of Texture Studies, 2010Co-Authors: J M Arimi, E. Duggan, M. Sullivan, James G Lyng, E. D. O'riordanAbstract:The objective of this study was to develop an acoustic measurement system for analyzing Crispiness and correlate its results with sensory evaluation. Four biscuits (Crackerbread, Table Water, Rich Tea and Shortbread) were punctured using an Instron Universal Testing Machine. The force–displacement and sound amplitude–time signals were simultaneously recorded during puncturing. The acoustic recording system was also used to capture sound emitted during sensory evaluation. From the force–displacement signal, the number of peaks, maximum force, curve length, work, Crispiness work and initial slope were extracted. From the sound data, the maximum sound pressure, number of sound peaks, sound curve length and area under amplitude–time curve were obtained. The number of force and sound peaks, spatial ruptures, sound curve length and area under the sound curve correlated well (R 2 > 0.77) with sensory Crispiness data. An acoustic measurement system for analyzing Crispiness was developed which can be used with most food texture-analyzing instruments and during sensory evaluation. PRACTICAL APPLICATIONS The method proposed in this study provides an acoustic system for capturing and analyzing sound data during mechanical testing of crispy foods using Instron Universal Testing Machine. The system is designed in such a way that it can be used as an attachment with any food texture-analyzing system. In addition, the acoustic system can be used independently from texture-analyzing instrument especially during sensory evaluation. [ABSTRACT FROM AUTHOR]