Sensory, Acoustical, and Force-Deformation Measurements of Potato Chip Crispness
作者： ZATA M. VICKERS
DOI: 10.1111/J.1365-2621.1987.TB13990.X
关键词:
摘要: The auditory (sound only) and oral (normal biting chewing) crispness of five different potato chip products, each adjusted to two moisture contents, were measured. Instrumental acoustical force-deformation measurements made on these same samples compared with the sensory measurements. Oral judgments appeared be basis both tactile sensations, since was not highly correlated crispness. A combination provided an excellent measure
sci-hub.se 参考文章(1)
J. C. Moyer, D. B. Hand, M. C. Bourne, Measurement of food texture by a universal testing machine Food Technology. ,vol. 20, pp. 170- 174 ,(1966)