Texture Evaluation of Cucumber by a New Acoustic Vibration Method
Author:
Affiliation:
1. Faculty of Integrated Arts & Sciences, Hiroshima University
2. Corporate R&D, Matsushita-Kotobuki Electronics Industries, Ltd.
3. Institute of Human Environmental Sciences, Tezukayama University
Publisher
Japanese Society for Horticultural Science
Subject
Horticulture,Horticulture
Link
https://www.jstage.jst.go.jp/article/jjshs/74/1/74_1_31/_pdf
Reference12 articles.
1. Christensen, C. M. and Z. Vickers. 1981. Relationships of chewing sounds to judgments of food crispness. J. Food Sci. 46: 574-578.
2. Dan, H., K. Okuhara and K. Kohyama. 2003. Discrimination of cucumber cultivars using a multiple-point sheet sensor to measure biting force. J. Sci. Food Agric. 83: 1320-1326.
3. De Belie, N., F. R. Harker and J. De Baerdemaker. 2002. Crispness judgement of royal gala apples based on chewing sounds. Biosystems Engineering 81: 297-303.
4. De Belie, N., V. Smedt and J. De Baerdemaker. 2000. Principal component analysis of chewing sounds to detect differences in apple crispness. Postharvest Biol. Tech. 18: 109-119.
5. Drake, B. K. 1963. Food crushing sounds. An introductory study. J. Food Sci. 28: 233-241.
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