Acoustical characteristics of various foods (fruits, vegetables, and confectionary items) using two-dimensional vibration analysis
Author:
Affiliation:
1. Graduate School of Integrated Sciences for Life, Hiroshima University
Publisher
Japanese Society for Food Science and Technology
Subject
Food Science
Link
https://www.jstage.jst.go.jp/article/nskkk/69/6/69_301/_pdf
Reference33 articles.
1. 1) Abbott, J. A. (1999). Quality measurement of fruits and vegetables. Postharvest Biology and Technology, 15, 207-225.
2. 2) Bourne, M.C. (2002). "Food Texture and Viscosity: Concept and Measurement (2nd ed.)" San Diego: Academic Press.
3. 3) Saeleaw, M. and Schleining, G. (2011). A review: Crispness in dry foods and quality measurements based on acoustic-mechanical destructive techniques. Journal of Food Engineering 105, 387-399.
4. 4) Zdunek, A., Konopacka, D., and Jesionkowska, K. (2010). Crispness and crunchiness judgment of apples based on contact acoustic emission. Journal of Texture Studies 41, 75-91.
5. 5) Joyner, H. S. (2018). Explaining food texture through rheology. Current Opinion in Food Science 21, 7-14.
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