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A PSYCHOACOUSTICAL THEORY OF CRISPNESS
Author(s) -
VICKERS ZATA,
BOURNE MALCOLM C.
Publication year - 1976
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1976.tb14407.x
Subject(s) - loudness , acoustics , amplitude , sound (geography) , range (aeronautics) , cover (algebra) , mathematics , sensation , physics , materials science , engineering , biology , optics , composite material , mechanical engineering , neuroscience
The theory is proposed that crispness is primarily an acoustical sensation. The frequency spectra and the amplitude‐time characteristics of sounds produced by biting crisp foods were studied. The frequencies present in crisp sounds cover a broad range. Amplitude‐time plots show irregular variations in loudness with time. A model system involving a generalized cellular structure is proposed to explain the generation of a crisp sound. As a crisp cellular material is crushed, a series of sounds is produced. Each sound is the result of the rupture of a single cell or cell wall.