Up until recently our project has focused on engineering an acoustic-mechanical texture analysing device. As Leon mentioned in his last post, we have now completed the construction of the device and, over the past couple of months, have been carrying out preliminary measurements. During the data acquisition and analysis process, we have drew heavily on existing research. The picture below links to my review of all the pre-existing literature concerning acoustic-mechanical measures of crispness.
In my first post I discussed how there was a sparsity in existing research with regards to quantifying crispness in crusted foods with high-moisture cores (e.g. French fries, bread, batter-coated foods etc.). This prompted us to rethink the ‘perfect French fry’ problem in terms of a broader issue, namely the development of a universal measure of crispness across all food types. The literature review contains reference to a number of suggested extensions of previous works. For example, the correlation of force and sound events and fractional energy dissipation requires further investigation and will form a large part of our analysis in the coming weeks.
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