Towards standard measurement scales for crispy, crackly and crunchy foods

Those involved in the field of ‘Texture Studies’ (with regard to food) often find a need to measure and categorize crispness, crackliness and crunchiness of various foodstuffs (* see example below). For such measurements to be meaningful, however, the methods and terms need to be accurately defined first. In 2008 considerable steps towards definitions of […]

Sound: Apple crispness, crunchiness

“Sound generated during eating of apples plays important role in its texture evaluation by consumers.” A finding which has recently been backed up a Polish research team at the Institute of Agrophysics, Lublin, working in conjunction with the Research Institute of Pomology and Floriculture, at Skierniewice. The investigators employed recently developed Contact Acoustic Emission (AE) […]

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