Measuring Texture of Crackers with a Multiple-point Sheet Sensor
Measuring Texture of Crackers with a Multiple-point Sheet Sensor
复制标题
使用多点薄片传感器测量饼干的质地
DOI：
10.1111/j.1365-2621.1997.tb15007.x
复制
发表时间：
1997
影响因子：
3.9
通讯作者：
Tateo Suzuki
中科院分区：
文献类型：
--
作者：
K. Kohyama;Midori Nishi;Tateo Suzuki
采用多点片式传感器对食品破碎过程中表面压力的分布进行了观测。这种多点测量进行了比较，单点测量的单轴压缩饼干与不同的水活动。多点传感器连续检测的压力分布数据清晰地反映了纹理特征。均匀样品在压缩过程中几乎没有压力分布。低水分活度的饼干在不同的位置和时间都表现出较宽的压力分布。多点测量直接确定由饼干的机械和几何特性引起的质地差异。
A multiple-point sheet sensor was used to observe the distribution of pressure on the surface during fracture of food. This multiple-point measurement was compared with a single-point measurement of uniaxial compression for crackers with different water activities. Textural characteristics were clearly reflected in the pressure distribution data successively detected by the multiple-point sensor. Little pressure distribution appeared during compression of a homogeneous sample. Crackers with low water activity showed a wide pressure distribution both with time and at different positions. The multiple-point measurement directly determined textural differences caused by the mechanical and geometrical properties of the crackers.