• 基础研究 •

### 马铃薯片脆性的力学和声学测量

1. （1.天津科技大学 天津市轻工与食品工程机械装备集成设计与在线监控重点实验室，天津 300222；2.天津市绿色低碳过程装备国际联合研究中心，天津 300222；3.诺丁汉大学马来西亚校区（UNMC）化学与环境工程学院，马来西亚 吉隆坡 43500）
• 发布日期:2020-11-23
• 基金资助:
“十三五”国家重点研发计划子课题项目（2017YFD0400904-4）；国家自然科学基金面上项目（31471618）

### Mechanical and Acoustic Measurement of Potato Chip Crispness

XU Huili, WU Zhonghua, DONG Xiaolin, ZHAO Yong, LIU Zhonglin

1. 1. Tianjin Key Laboratory of Integrated Design and On-line Monitoring for Light Industry and Food Machinery and Equipment, Tianjin University of Science and Technology, Tianjin 300222, China; 2. Tianjin International Joint Research Center of Low-Carbon Green Process Equipment, Tianjin 300222, China; 3. College of Chemical and Environmental Engineering, University of Nottingham Malaysia Campus (UNMC), Kuala Lumpur 43500, Malaysia
• Published:2020-11-23

Abstract: In order to develop a new method for crispness evaluation of crisp foods by the measurement of both their mechanical and acoustic properties, three brands of commercial potato chips were used as experimental materials in this study. A test platform was developed, consisting of a texture analyzer and an acoustic emission (AE) system. The mechanical and acoustic signals of potato chips during mechanical compression until fracture were collected continuously and the crispness of potato chips was classified by the peak value of acoustic energy signals and maximum stress. It was found that in the mechanical compression process, many intermediate peaks of stress and AE energy caused by the internal pore ruptures occurred in each sample, followed by maximum peak values of AE energy and stress upon rupture of the whole sample. Both maximum stress and AE energy showed statistical distribution characteristics among samples. Under the experimental conditions of this study, the mean maximum AE energy value was 93.51 mV·ms for brand A, and the average maximum stress was 0.035 MPa. Potato chip crispness was classified by mean maximum stress and AE energy. The crispness of the three brands of potato chips was in the decreasing order: A, B and C. These experimental data show that combined use of mechanical and acoustical measurement is feasible to evaluate the crispness of dried fruits and vegetables.