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INFLUENCE OF WATER ACTIVITY ON THE ACOUSTIC PROPERTIES OF BREAKFAST CEREALS
Author(s) -
GONDEK EWA,
LEWICKI PIOTR P.,
RANACHOWSKI ZBIGNIEW
Publication year - 2006
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.1745-4603.2006.00065.x
Subject(s) - acoustics , acoustic emission , vibration , bran , energy (signal processing) , total energy , materials science , piezoelectricity , amplitude , accelerometer , cylinder , event (particle physics) , mathematics , physics , statistics , chemistry , optics , geometry , displacement (psychology) , raw material , psychology , organic chemistry , quantum mechanics , psychotherapist
Corn and wheat bran flakes were compressed in a plastic cylinder and the generated vibrations were measured by a piezoelectric accelerometer. Amplitude–time records were thoroughly analyzed and the total acoustic energy in arbitrary units, number of acoustic events and energy of a single acoustic event were calculated. Relationships between the time of compression, frequency and sound intensity are presented as acoustograms. All parameters, except the energy of a single acoustic event, were strongly dependent on water activity ( A w ). The flakes differed essentially in their ability to propagate vibrations. At low A w 's, both types of flakes were alike, but at higher A w 's, corn flakes damped high‐frequency waves while wheat bran flakes did not show this property.