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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
CreatorsRojo, F. J.and Vincent, J. F. V.
DOI10.1016/j.engfailanal.2009.04.033
Uncontrolled Keywordsbend strength, brittle fracture, crisp food, weibull analysis
DepartmentsFaculty of Engineering & Design > Mechanical Engineering
Research CentresInnovative Design & Manufacturing Research Centre (IdMRC)
RefereedYes
StatusPublished
ID Code15872

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