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Relationship of carrot sensory crispness with acoustic signal characteristics
Author(s) -
Liu Yang,
Huang BiZhu,
Sun YongHai,
Chen FangYuan,
Yang Liu,
Mao Qian,
Liu JingSheng,
Zheng MingZhu
Publication year - 2015
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12808
Subject(s) - sensory system , microstructure , signal (programming language) , waveform , time domain , materials science , biology , composite material , computer science , telecommunications , radar , neuroscience , programming language , computer vision
Summary The purpose of this study was to investigate the relationships of carrot sensory crispness with acoustic signal characteristics and microstructure after storage under common shelf conditions. The results showed that carrot sensory crispness declined significantly after the 14th day of storage, and the sensory score reduction was nearly up to 42% after the 28th day of storage. The carrot sensory crispness was positively related to both the waveform index ( r = 0.785, P < 0.01) and sound intensity ( r = 0.732, P < 0.01) of the acoustic signals in the time domain. Hilbert–Huang transform is a useful method for the observation of frequency changes in the time domain. The overall frequency bands were distributed around 200–2000 Hz through the Hilbert spectra. Rupture did not occur until the 14th day (crispness declined significantly) of storage through the scanning electron microscopy images of microstructure, and the crispness declined gradually with the increase of rupture.