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dc.contributor.authorดวงฤทัย ธำรงโชติ
dc.contributor.authorพิมพ์ชฎา อิทธิวัฒนพงศ์
dc.date.accessioned2014-07-09T07:11:07Z
dc.date.available2014-07-09T07:11:07Z
dc.date.issued2014-07-09
dc.identifier.urihttp://repository.rmutp.ac.th/handle/123456789/1342
dc.descriptionวารสารวิชาการและวิจัย มทร.พระนคร, 7(2) : 168-181en_US
dc.description.abstractThis article presents texture analysis of crispy snack products by using Acoustic Emission (AE) to measure sound that occurred when the products were chewed or broken. This technique has currently gained great interest from food scientists. A sound emitted from food was found to be related with microstructure and crispness. Measurement of sound emitted from food when it was chewed consists of three main steps: 1) Apply force on piece of food with a texture analyzer; 2) Detect sound signal with an acoustic envelop detector; and 3) Interpret the collected data of mechanical force and acoustic emission.en_US
dc.description.sponsorshipRajamangala University of Technology Phra Nakhonen_US
dc.language.isothen_US
dc.subjectacoustic emissionen_US
dc.subjectsnacken_US
dc.subjectcrispness / crunchinessen_US
dc.subjectsounden_US
dc.subjecttexture analysisen_US
dc.subjectการปลดปล่อยเสียงen_US
dc.subjectขนมขบเคี้ยวen_US
dc.subjectความกรอบen_US
dc.subjectเสียงen_US
dc.subjectการวิเคราะห์เนื้อสัมผัสen_US
dc.titleFood texture analysis using acoustic emissionen_US
dc.title.alternativeการวิเคราะห์เนื้อสัมผัสของอาหารโดยการใช้เสียงen_US
dc.typeJournal Articlesen_US
dc.contributor.emailauthorduangrutai.t@rmutk.ac.then_US
dc.contributor.emailauthorarit@rmutp.ac.then_US


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