Determining Crispness Level of Dry Food through Its Compressive Strain Energy
DOI:
https://doi.org/10.35806/ijoced.v3i2.55Keywords:
Compression test, Crispness, Measurement method, Potato crisp, Strain energyAbstract
Crispness is the most appealing characteristic of dry food products. However, the term crispness has different subjective meaning among consumers. This study aims to quantitatively measure the crispness of potato crisp by performing compression test on a single specimen, and analyzing the compressive behavior, i.e., compressive strain energy. The crispness of the specimens were differentiated by changing the moisture exposure durations, which are 0, 1, 2, 3, 6 hours, in a room and ambient condition. The measured load and displacement data were transformed into stress and strain curves. The strain energy for every 1% strain increment was calculated and investigated to determine the crispness. The crispness difference among specimens of 0, 3, and 6 hours groups was significantly perceived at 8% of strain. It was revealed that the 3 and 6 hours of room air exposure could decrease the crispness by 17% and 45%, respectively. This suggests the compressive strain energy at a certain strain can be an indicator of crispness. This experimental study is expected to evolve food engineering by proposing a simple yet precise crispness measurement method for dry food.
References
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Szczesniak, A. S. (1988). The Meaning of Textural Characteristics - Crispness. Journal of Texture Studies, 19(1), 51–59. https://doi.org/https://doi.org/10.1111/j.1745-4603.1988.tb00924.x
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Triawan, F., Kishimoto, K., Adachi, T., Inaba, K., Nakamura, T., & Hashimura, T. (2012). The elastic behavior of aluminum alloy foam under uniaxial loading and bending conditions. Acta Materialia, 60, 3084–3093. https://doi.org/10.1016/j.actamat.2012.02.013
Triawan, F., Nandiyanto, A., Suryani, I., Fiandini, M., & Budiman, B. (2021). The influence of turmeric microparticles amount on the mechanical and biodegradation properties of cornstarch-based bioplastic material: from bioplastic literature review to experiments. Materials Physics and Mechanics, 46, 99–114. https://doi.org/10.18720/MPM.4612020_10
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Van Hecke, E., Allaf, K., & Bouvier, J. M. (1998). Texture and structure of crispy-puffed food products part II: mechanical properties in puncture. Journal of Texture Studies, 29(6), 617–632. https://doi.org/https://doi.org/10.1111/j.1745-4603.1998.tb00189.x
Varela, P., Salvador, A., & Fiszman, S. (2008). On the assessment of fracture in brittle foods: The case of roasted almonds. Food Research International, 41(5), 544–551. https://doi.org/https://doi.org/10.1016/j.foodres.2008.03.009
Vincent, J. F. V. (2004). Application of fracture mechanics to the texture of food. Engineering Failure Analysis, 11(5), 695–704. https://doi.org/https://doi.org/10.1016/j.engfailanal.2003.11.003
Zampini, M., & Spence, C. (2004). The role of auditory cues in modulating the perceived crispness and staleness of potato chips. Journal of Sensory Studies, 19(5), 347–363. https://doi.org/https://doi.org/10.1111/j.1745-459x.2004.080403.x
Aprilia, G., Triawan, F., & Saville, R. (2021). Crispness measurement of potato crisps by single specimen using compression test. IOP Conference Series: Materials Science and Engineering, 1098, 62100. https://doi.org/10.1088/1757-899X/1098/6/062100
Arimi, J. M., Duggan, E., O’Sullivan, M., Lyng, J. G., & O’Riordan, E. D. (2010). Development of an acoustic measurement system for analyzing crispiness during mechanical and sensory testing. Journal of Texture Studies, 41(3), 320–340. https://doi.org/https://doi.org/10.1111/j.1745-4603.2010.00224.x
Barrett, A. H., & Peleg, M. (1992). Extrudate cell structure-texture relationships. Journal of Food Science, 57(5), 1253–1257. https://doi.org/10.1111/j.1365-2621.1992.tb11311.x
Chanvrier, H., Jakubczyk, E., Gondek, E., & Gumy, J.-C. (2014). Insights into the texture of extruded cereals: Structure and acoustic properties. Innovative Food Science & Emerging Technologies, 24, 61–68. https://doi.org/https://doi.org/10.1016/j.ifset.2013.11.013
Hirte, A., Primo-Martín, C., Meinders, M. B. J., & Hamer, R. J. (2012). Does crumb morphology affect water migration and crispness retention in crispy breads? Journal of Cereal Science, 56(2), 289–295. https://doi.org/https://doi.org/10.1016/j.jcs.2012.05.014
Kayader, A., & Singh, R. K. (1999). Rheological properties of deep fried tortillas prepared with hydrocolloids. International Journal of Food Properties, 2(2), 185–193. https://doi.org/10.1080/10942919909524601
Kleekayai, T., & Suntornsuk, W. (2011). Production and characterization of chitosan obtained from Rhizopus oryzae grown on potato chip processing waste. World Journal of Microbiology and Biotechnology, 27(5), 1145–1154. https://doi.org/10.1007/s11274-010-0561-x
Miranda, M. L., & Aguilera, J. M. (2006). Structure and texture properties of fried potato products. Food Reviews International, 22(2), 173–201. https://doi.org/10.1080/87559120600574584
Nandiyanto, A., Hofifah, S., Girsang, G., Putri, S., Budiman, B., Triawan, F., & Al-Obaidi, A. S. (2021). The Effects of Rice Husk Particles Size as A Reinforcement Component on Resin-Based Brake Pad Performance: From Literature Review on the Use of Agricultural Waste as A Reinforcement Material, Chemical Polymerization Reaction of Epoxy Resin, to Experiments. Automotive Experiences, 4, 68–82. https://doi.org/10.31603/ae.4815
Nishinari, K. (2004). Rheology, food texture and mastication. Journal of Texture Studies, 35(2), 113–124. https://doi.org/https://doi.org/10.1111/j.1745-4603.2004.tb00828.x
Octarina, A. J., Saptaji, K., & Kurniawan, T. (2021). Optimization of relative density to geometric parameter ratio for honeycomb structure using Finite Element Analysis. IOP Conference Series: Materials Science and Engineering, 1098(6), 62102. https://doi.org/10.1088/1757-899x/1098/6/062102
Pedreschi, F. (2012). Frying of potatoes: physical, chemical, and microstructural changes. Drying Technology, 30(7), 707–725. https://doi.org/10.1080/07373937.2012.663845
Peleg, M. (2015). Crunchiness Loss and Moisture Toughening in Puffed Cereals and Snacks. Journal of Food Science, 80(9), E1988–E1996. https://doi.org/https://doi.org/10.1111/1750-3841.12971
Rojo, F. J., & Vincent, J. F. V. (2009). Objective and subjective measurement of the crispness of crisps from four potato varieties. Engineering Failure Analysis, 16(8), 2698–2704. https://doi.org/https://doi.org/10.1016/j.engfailanal.2009.04.033
Saeleaw, M., & Schleining, G. (2011). A review: Crispness in dry foods and quality measurements based on acoustic–mechanical destructive techniques. Journal of Food Engineering, 105(3), 387–399. https://doi.org/https://doi.org/10.1016/j.jfoodeng.2011.03.012
Salvador, A., Varela, P., Sanz, T., & Fiszman, S. M. (2009). Understanding potato chips crispy texture by simultaneous fracture and acoustic measurements, and sensory analysis. LWT - Food Science and Technology, 42(3), 763–767. https://doi.org/https://doi.org/10.1016/j.lwt.2008.09.016
Saptaji, K., & Subbiah, S. (2013). Orthogonal Microcutting of Thin Workpieces. Journal of Manufacturing Science and Engineering, 135(3), 031004. https://doi.org/10.1115/1.4023710
Szczesniak, A. S. (1988). The Meaning of Textural Characteristics - Crispness. Journal of Texture Studies, 19(1), 51–59. https://doi.org/https://doi.org/10.1111/j.1745-4603.1988.tb00924.x
Taniwaki, M., & Kohyama, K. (2012). Mechanical and acoustic evaluation of potato chip crispness using a versatile texture analyzer. Journal of Food Engineering, 112(4), 268–273. https://doi.org/https://doi.org/10.1016/j.jfoodeng.2012.05.015
Triawan, F., Kishimoto, K., Adachi, T., Inaba, K., Nakamura, T., & Hashimura, T. (2012). The elastic behavior of aluminum alloy foam under uniaxial loading and bending conditions. Acta Materialia, 60, 3084–3093. https://doi.org/10.1016/j.actamat.2012.02.013
Triawan, F., Nandiyanto, A., Suryani, I., Fiandini, M., & Budiman, B. (2021). The influence of turmeric microparticles amount on the mechanical and biodegradation properties of cornstarch-based bioplastic material: from bioplastic literature review to experiments. Materials Physics and Mechanics, 46, 99–114. https://doi.org/10.18720/MPM.4612020_10
Tunick, M. H., Onwulata, C. I., Thomas, A. E., Phillips, J. G., Mukhopadhyay, S., Sheen, S., … Cooke, P. H. (2013). Critical Evaluation of Crispy and Crunchy Textures: A Review. International Journal of Food Properties, 16(5), 949–963. https://doi.org/10.1080/10942912.2011.573116
Van Hecke, E., Allaf, K., & Bouvier, J. M. (1998). Texture and structure of crispy-puffed food products part II: mechanical properties in puncture. Journal of Texture Studies, 29(6), 617–632. https://doi.org/https://doi.org/10.1111/j.1745-4603.1998.tb00189.x
Varela, P., Salvador, A., & Fiszman, S. (2008). On the assessment of fracture in brittle foods: The case of roasted almonds. Food Research International, 41(5), 544–551. https://doi.org/https://doi.org/10.1016/j.foodres.2008.03.009
Vincent, J. F. V. (2004). Application of fracture mechanics to the texture of food. Engineering Failure Analysis, 11(5), 695–704. https://doi.org/https://doi.org/10.1016/j.engfailanal.2003.11.003
Zampini, M., & Spence, C. (2004). The role of auditory cues in modulating the perceived crispness and staleness of potato chips. Journal of Sensory Studies, 19(5), 347–363. https://doi.org/https://doi.org/10.1111/j.1745-459x.2004.080403.x
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2021-09-27
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Determining Crispness Level of Dry Food through Its Compressive Strain Energy (F. Triawan, G. E. Aprilia, K. Saptaji, R. Saville, & A. B. D. Nandiyanto , Trans.). (2021). Indonesian Journal of Computing, Engineering, and Design (IJoCED), 3(2), 106-118. https://doi.org/10.35806/ijoced.v3i2.55
