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Traditional assessment method for the food crispness was sensory analysis which was time consuming and needed experienced panelists. Aiming to to develop a quick evaluation of the food crispness, a mechanical-acoustic testing method was proposed where two parameters-maximum force (F max ) and maximum acoustic energy in unit time (SE max ) were applied to assess the crispness of dried potato chips. It was found the mechanical-acoustic testing was completed in about 1.2 s and the potato chips had a statistic distributions for F max  and SE max . The brand A potato chips had a statistic average F max  of 13.48 N and SE max  of 93.51 mV·ms. Three kinds of potato chips can be effectively differentiated according to the statistic average SE max  and F max . Sensory “crispness” had a good correlation with the statistic average SE max . This work shows that it is feasible for a quick measurement of the food crispness using this mechanical-acoustic method.

Quick assessment of the potato chip crispness using the mechanical-acoustic measurement method