review paper

SEFOTECH 2011-13 PCM MODULE (MODULE 15)

Table of contents
Abstract 2
Introduction 3
Literature review
Acoustic studies of crisp, crunchy and crackly food products 4
The use of acoustic recording for crisp, crunchy and crackly food products 4
Acoustic research and its relationship with structure 5
Other methods involved in textural and acoustic studies 5
Materials and methods Sample preparation for texture and acoustic analysis 5 Sample preparation for weight loss and dry matter content 6 Equipment preparation 6
Texture and acoustic analysis 9
Dry matter and weight loss analysis 11
Statistical analysis 11
Results
Carrots 11 Crab apples 14 Elstar, Jonagold, Pinova apples 15
Discussion 17 Carrots 17 Apples 17
Conclusion 22
Appendix A 23
Appendix B 34
References 38

Abstract
The purpose of this work is to observe the texture and acoustic characteristics (primarily crispiness) mainly based on the amount of force applied to cut samples and the acoustic sound emission behavior (amplitude pressure and intensity) of selected samples (carrots and apples). The work also is intended to determine how the texture and acoustic characteristics vary under different storage temperatures and/or storage times. Moreover it extends its domain to include observation on the influence of variety/ species on the textural behavior of samples (apple). In a more generalized sense this work targets in figuring out methods of quality controlling of various products using a parameter found from the acoustic and texture analysis. The information acquired from this work could be important to come up with methods of determining characteristic textural and acoustic behaviors of sample that specifically imply the standard or the level of quality of a product. In

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