dc.contributor.author | ดวงฤทัย ธำรงโชติ | |
dc.contributor.author | พิมพ์ชฎา อิทธิวัฒนพงศ์ | |
dc.date.accessioned | 2014-07-09T07:11:07Z | |
dc.date.available | 2014-07-09T07:11:07Z | |
dc.date.issued | 2014-07-09 | |
dc.identifier.uri | http://repository.rmutp.ac.th/handle/123456789/1342 | |
dc.description | วารสารวิชาการและวิจัย มทร.พระนคร, 7(2) : 168-181 | en_US |
dc.description.abstract | This 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.sponsorship | Rajamangala University of Technology Phra Nakhon | en_US |
dc.language.iso | th | en_US |
dc.subject | acoustic emission | en_US |
dc.subject | snack | en_US |
dc.subject | crispness / crunchiness | en_US |
dc.subject | sound | en_US |
dc.subject | texture analysis | en_US |
dc.subject | การปลดปล่อยเสียง | en_US |
dc.subject | ขนมขบเคี้ยว | en_US |
dc.subject | ความกรอบ | en_US |
dc.subject | เสียง | en_US |
dc.subject | การวิเคราะห์เนื้อสัมผัส | en_US |
dc.title | Food texture analysis using acoustic emission | en_US |
dc.title.alternative | การวิเคราะห์เนื้อสัมผัสของอาหารโดยการใช้เสียง | en_US |
dc.type | Journal Articles | en_US |
dc.contributor.emailauthor | duangrutai.t@rmutk.ac.th | en_US |
dc.contributor.emailauthor | arit@rmutp.ac.th | en_US |