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Jörn Seidel

Integration einer akustischen Messung in die Texturanalyse von Kartoffelchips und Karotten

Hochschule Neubrandenburg, 2010

Abstract: The most mentioned attributes for the texture of food are crispness and crunchiness. The crispness results of the different fractural behaviour of dry and wet food. During biting and chewing the structure or the cell walls burst suddenly and sound energy will be released. Recording and measuring this sound energy can quantify the crispness. Therefore two tests were performed with measuring the force and the acoustic emissions simultaneously. First it was determined the effect of an increasing water content on the crispness of potato chips. The second test was determining the influence of different temperatures for blanching carrots.

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