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CHARACTERIZATION OF BRITTLE FOOD PRODUCTS: APPLICATION OF THE ACOUSTICAL EMISSION METHOD
Author(s) -
CHAKRA W.,
ALLAF K.,
JEMAI A.B.
Publication year - 1996
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1996.tb00078.x
Subject(s) - acoustic emission , brittleness , characterization (materials science) , materials science , acoustics , relative humidity , product (mathematics) , composite material , sound (geography) , forensic engineering , process engineering , engineering , mathematics , nanotechnology , meteorology , physics , geometry
The structural properties of pasta have been characterized based on sound emisison which generally accompanies rupture of brittle products. This paper presents the principal evolution tendency of the different mechanical and acoustical parameters by varying the relative humidity of the product, and the correlation existing between these two parameters. The correlations suggest that sound emission during rupture may well be utilized to characterize a given product in parallel to or in replacement of commonly measured mechanical properties.