An application of the ultrasonic pulse echo technique to the measurement of crispness of biscuits

doi:10.1111/j.1365-2621.1981.tb01006.x

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Wiley InterScience

International Journal of Food Science & Technology

Volume 16 Issue 2, Pages 167 - 175

Published Online: 28 Jun 2007

Published for the Institute of Food Science and Technology

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An application of the ultrasonic pulse echo technique to the measurement of crispness of biscuits

M. J. W. POVEY C. A. HARDEN *

Correspondence should be sent to Dr M.J.W. Povey, Proctor Department of Food Science, The University of Leeds, Leeds LS2 9JT.

*Now at Metal Box Limited, Metals Research Section, Wantage.

ABSTRACT

The possibility of developing an objective method of measuring the crispness of biscuits using the ultrasonic pulse echo technique was investigated. An encouraging relationship between the crispness (from sensory measurement) and the velocity of longitudinal sound was found. A similar, but less convincing relationship was found between crispness and ultra sonic attenuation.

The ultrasonic velocity shows a better correlation with crispness than does the ultrasonically derived Young's modulus.

(Received 24 May 1980)

DIGITAL OBJECT IDENTIFIER (DOI)

10.1111/j.1365-2621.1981.tb01006.x About DOI