Objective and subjective measurement of the crispness of crisps from four potato varieties

F J Rojo, Julian F V Vincent

Research output: Contribution to journalArticlepeer-review

14 Citations (Scopus)

Abstract

Potato crisps were ranked in order of crispness by a taste panel. The crisps were then tested mechanically, using Weibull's model for the analysis of the data. This showed that a crisper crisp breaks at a higher force. The speed of breakdown of the crisp during chewing is proportional to the Weibull modulus. The Weibull analysis enables the scattered data produced by a brittle material to be forced to conform to a linear model, and to be numerically comparable between tests. This is not possible with comparisons between taste panels, which can only compare ranking order.
Original languageEnglish
Pages (from-to)2698-2704
Number of pages7
JournalEngineering Failure Analysis
Volume16
Issue number8
DOIs
Publication statusPublished - Dec 2009

Keywords

  • Bend strength
  • Brittle fracture
  • Crisp food
  • Weibull analysis

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