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ASSESSING COHESIVENESS OF MASS IN FOODS USING AN ELECTRONIC SENSING SYSTEM
Author(s) -
CARSON LIN,
SUN XIUZHI,
SETSER CAROLE,
PENG YANKUN
Publication year - 2002
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.1745-4603.2002.tb01368.x
Subject(s) - group cohesiveness , cohesion (chemistry) , mathematics , range (aeronautics) , energy (signal processing) , sensory system , food science , chemistry , materials science , statistics , psychology , composite material , social psychology , organic chemistry , cognitive psychology
The cohesiveness of mass of a model cake system was studied using an electronic sensing system (ESS). Descending energy (DE) of the ESS signal contributed to the cohesiveness of mass measurement. Because of confounding effects between hardness and cohesiveness of mass on the ESS signals, hardness index, product of ESS total energy, peak energy, and fourier power, was included in the ESS cohesiveness of mass calculations, resulting in higher correlations with sensory evaluation for all ESS panelists (r ≥ 0.83). When ESS was applied to the cohesiveness of mass for commercial breads, correlations with sensory analysis values were r ≥ 0.62. Correlations were weak for ESS and sensory analysis data for foods with a large range of textures.