1. Correlation between Acoustic Feature and Sensory Crispness of Different Puffed Food Based on Energy Release Analysis
- Author
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Chengkai ZHU, Xinnan HU, Zhili JI, Wangyang SHEN, and Xiwu JIA
- Subjects
puffed food ,acoustic feature ,hilbert-huang transform ,energy migration ,acoustic frequency ,Food processing and manufacture ,TP368-456 - Abstract
This study sought to identify a method for swiftly improving the correlation between sensory crispness and acoustic characteristics of puffed food. The sensory group was formed by selecting individuals adept at identifying brittleness through sequencing test, with sensory assessments conducted on various puffed food. Adopting 1000 Hz as the interval for energy segmentation, the Hilbert-Huang Transform (HHT) was utilized to segment the energy of the sound signal from puffed food to observe the process of energy migration. The relationship between sensory evaluation and acoustic properties of 10 varied puffed food types was studied. The results of sensory evaluation showed that samples with higher "crispness" were more likely to obtain higher evaluation scores. The pulse factor (r=0.937) and kurtosis (r=0.889) showed an extremely significant correlation with sensory crispness between different types of puffed food, revealing that the energy release characteristics remained consistent (P
- Published
- 2025
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