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Evaluation of acoustic properties of food products with different crispness intensity

Grant number: 17/06713-0
Support Opportunities:Scholarships abroad - Research Internship - Doctorate
Effective date (Start): September 25, 2017
Effective date (End): March 24, 2018
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Science
Principal Investigator:Ana Carolina Conti
Grantee:Liara Silva Dias Faceto
Supervisor: Ana Salvador Alcaraz
Host Institution: Instituto de Biociências, Letras e Ciências Exatas (IBILCE). Universidade Estadual Paulista (UNESP). Campus de São José do Rio Preto. São José do Rio Preto , SP, Brazil
Research place: Instituto de Agroquímica y Tecnología de Alimentos (IATA), Spain  
Associated to the scholarship:14/24822-2 - Correlation between sensory and instrumental texture analysis of lamined and expanded breakfast cereals, BP.DR


Food texture is an attribute that involves the perception by any touch receptor of the whole body, especially in the mouth. Moreover, food texture may also be perceived by hearing. The texture is perceived by humans when a force is applied to the food, and so, if food has low moisture content, its structure produces a sound when it is broken because the rupture of the food cells causes vibrations and consequently sound waves. The sound made is called crispness and it reflects the texture. Crispness is often important to humans so texture is a critical sensory attribute for many kinds of food products. The Acoustic Envelope Detector (AED) is an accessory coupled to a texturometer and measures the sound emitted during the compression of food. Therefore, the objective of this study is to learn the operation of the AED and the analysis of the results obtained, by measuring crispness of food products with different crispness levels and correlating them with descriptive sensory analysis. For that, from six to eight food products, with differences in crispness intensity, will be analyzed using a texturometer coupled to the AED and using different combinations of acoustic settings, such as signal vs GND (ground), filter vs bypass and eleven gain levels of 6 dB each. The results obtained from the acoustic analysis will be correlated with descriptive sensory analysis that will be realized using Sensory Texture Profile methodology.

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Scientific publications
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
DIAS-FACETO, LIARA S.; SALVADOR, ANA; CONTI-SILVA, ANA C.. Acoustic settings combination as a sensory crispness indicator of dry crispy food. JOURNAL OF TEXTURE STUDIES, v. 51, n. 2, . (14/24822-2, 17/06713-0)

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