An application of the ultrasonic pulse echo technique to the measurement of crispness of biscuits
- 1 April 1981
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 16 (2) , 167-175
- https://doi.org/10.1111/j.1365-2621.1981.tb01006.x
Abstract
Summary: The possibility of developing an objective method of measuring the crispness of biscuits using the ultrasonic pulse echo technique was investigated. An encouraging relationship between the crispness (from sensory measurement) and the velocity of longitudinal sound was found. A similar, but less convincing relationship was found between crispness and ultra sonic attenuation.The ultrasonic velocity shows a better correlation with crispness than does the ultrasonically derived Young's modulus.Keywords
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