Texture measurement of potato chips using a novel analysis technique for acoustic vibration measurements

• Published in: Food research international Vol. 43; no. 3; pp. 814 - 818
• Main Authors: Taniwaki, Mitsuru, Sakurai, Naoki, Kato, Hiroyuki
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier 01.04.2010
• Subjects: acoustic impedance; Acoustics; Bands; Biological and medical sciences; Chips; electronic sensing; food analysis; Food industries; food quality; Fracture mechanics; Frequency bands; Fundamental and applied biological sciences. Psychology; new technology; potato chips; Surface layer; Texture; Vibration; Measurement; Potato chips; Vibration; Piezoelectric sensor; Analysis; Potato product; Food texture; Acoustic vibration measurement; Texture; Food
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2009.11.021

The texture of potato chips was evaluated using a novel method. Four kinds of potato chips with different thicknesses and crispness were fractured by a probe and the corresponding acoustic vibrations were detected by a piezoelectric sensor. The vibration signals were filtered into 19 frequency bands. The texture index (TI) was calculated for each band, using data from three selected parts of the time-domain signals: the anterior part from the probe contact point to a major fracture, the major fracture part, and the full texture signals. The TI was the lowest for the anterior part at all bands. The TI of the major fracture part was the highest in all frequency bands except for 100–140 Hz. The new analysis method revealed that the TI above 1600 Hz reflected the crispness of potato chips.