Objective and subjective measurement of the crispness of crisps from four potato varieties
Reference:
Rojo, F. J. and Vincent, J. F. V., 2009. Objective and subjective measurement of the crispness of crisps from four potato varieties. Engineering Failure Analysis, 16 (8), pp. 2698-2704.
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Official URL:
http://dx.doi.org/10.1016/j.engfailanal.2009.04.033
Abstract
Potato crisps were ranked in order of crispness by a taste panel. The crisps were then tested mechanically, using Weibull's model for the analysis of the data. This showed that a crisper crisp breaks at a higher force. The speed of breakdown of the crisp during chewing is proportional to the Weibull modulus. The Weibull analysis enables the scattered data produced by a brittle material to be forced to conform to a linear model, and to be numerically comparable between tests. This is not possible with comparisons between taste panels, which can only compare ranking order.
Details
| Item Type | Articles |
| Creators | Rojo, F. J.and Vincent, J. F. V. |
| DOI | 10.1016/j.engfailanal.2009.04.033 |
| Uncontrolled Keywords | bend strength, brittle fracture, crisp food, weibull analysis |
| Departments | Faculty of Engineering & Design > Mechanical Engineering |
| Research Centres | Innovative Design & Manufacturing Research Centre (IdMRC) |
| Refereed | Yes |
| Status | Published |
| ID Code | 15872 |
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