A new device for acoustic measurement of food texture using free running probe

被引：8

作者：

Akimoto, H. ^{[1
]}

Sakurai, N. ^{[1
]}

Shirai, D. ^{[1
]}

机构：

[1] Hiroshima Univ, Grad Sch Biosphere Sci, 2-313 Kagamiyama, Hiroshima 7390046, Japan

来源：

JOURNAL OF FOOD ENGINEERING | 2017年 / 215卷

关键词：

Food texture; Acoustic vibration; Free running; Kinetic energy; CRUSHING SOUNDS; MASTICATION;

D O I：

10.1016/j.jfoodeng.2017.07.030

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

Some indices of food texture were not enough to reproduce the kinetic energy. Therefore, we developed a device and an index (Energy Texture Index, ETI) that enables one to measure the kinetic energy of vibration by the food fracture using a probe mass obtained by a free running. It enabled one to define another index (Food Friction Index, FFI) that was also proposed to measure a friction of probe against a food sample. The ETI and FFI were measured for apple, persimmon, and banana as examples. The ETI and FFI showed a characteristic difference between the three fruit samples. The FFI was found to be constant even if the insertion velocity into sample is changed. The ETI and FFI have possibilities to show a new facet of food texture. (C) 2017 Elsevier Ltd. All rights reserved.

引用

页码：156 / 160

页数：5

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