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- W1599864909 abstract "Food crushing sound is one of the main factors used for food quality evaluation. Crispness and crunchiness are attributes of high quality product and are usually pointed on the top of a list of consumer preferences. However, the meanings of crispness and crunchiness are still imprecise. Its perception varies from country to country and from individual to individual. Despite of this there is a general consensus that crispy and crunchy sensation is related to fracture properties. Crispy product is mechanically brittle, firm and acoustically noisy as a result of large number of small fractures. Crunchiness is probably related to events (frac‐ tures) occurring on subsequent layers in a cell structure what gives the sense of extension of sound duration in time." @default.
- W1599864909 created "2016-06-24" @default.
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- W1599864909 date "2013-03-06" @default.
- W1599864909 modified "2023-09-26" @default.
- W1599864909 title "Application of Acoustic Emission for Quality Evaluation of Fruits and Vegetables" @default.
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- W1599864909 doi "https://doi.org/10.5772/53985" @default.
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