Relationship of carrot sensory crispness with acoustic signal characteristics

Author:

Liu Yang12,Huang Bi-Zhu1,Sun Yong-Hai1,Chen Fang-Yuan1,Yang Liu13,Mao Qian1,Liu Jing-Sheng4,Zheng Ming-Zhu4

Affiliation:

1. College of Biological and Agricultural Engineering; Jilin University; No. 5988 Renmin Street Changchun 130025 China

2. College of Biological and Food Engineering; Jilin Institute of Chemical Technology; No. 45 Chengde road Longtan District Jilin 132022 China

3. College of Biological and Food Engineering; Changchun University of Science and Technology; No.1699 DongHua Street Changchun 130000 China

4. College of Food Science and Engineering; Jilin Agricultural University; No. 2999 Xincheng Street Changchun 130018 China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference31 articles.

1. The self-assembled network and physiological degradation of pectins in carrot cell walls;Cybulska;Food Hydrocolloids,2014

2. Improved mechanical properties of retorted carrots by ultrasonic pre-treatments;Day;Ultrasonics Sonochemistry,2012

3. Principal component analysis of chewing sounds to detect differences in apple crispness;De Belie;Postharvest Biology and Technology,2009

4. Food crushing sounds. An introductory study;Drake;Journal of Food Science,1963

5. Food crushing sounds: comparisons of objective and subjective data;Drake;Journal of Food Science,1965

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