A new device for acoustic measurement of food texture using free running probe
A new device for acoustic measurement of food texture using free running probe
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DOI：
10.1016/j.jfoodeng.2017.07.030
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发表时间：
2017-12-01
影响因子：
5.5
通讯作者：
Shirai, D.
中科院分区：
文献类型：
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作者：
Akimoto, H.;Sakurai, N.;Shirai, D.
食物质地的某些指标不足以再现动能。因此，我们开发了一种设备和一个指数（能量质地指数，ETI），使人们能够测量振动的动能，通过使用自由运行获得的探针质量的食物断裂。它使人们能够定义另一个指数（食品摩擦指数，FFI），该指数也被提议用于测量探针对食品样品的摩擦力。以苹果、柿子和香蕉为例，测量ETI和FFI。ETI和FFI在三种水果样品之间显示出特征性差异。发现即使插入样品的速度改变，FFI也是恒定的。ETI和FFI有可能显示食物质地的新方面。(C)2017爱思唯尔有限公司版权所有
Some indices of food texture were not enough to reproduce the kinetic energy. Therefore, we developed a device and an index (Energy Texture Index, ETI) that enables one to measure the kinetic energy of vibration by the food fracture using a probe mass obtained by a free running. It enabled one to define another index (Food Friction Index, FFI) that was also proposed to measure a friction of probe against a food sample. The ETI and FFI were measured for apple, persimmon, and banana as examples. The ETI and FFI showed a characteristic difference between the three fruit samples. The FFI was found to be constant even if the insertion velocity into sample is changed. The ETI and FFI have possibilities to show a new facet of food texture. (C) 2017 Elsevier Ltd. All rights reserved.