Acoustic wave application for the analysis of the quality of porous food matrices

Abstract

Numerous types of mechanical testing methods are used to characterize the texture of porous food products. However, the use of mechanical testing methods for texture evaluation in on-line production is limited due to the inevitable destruction of the products under investigation. Therefore, there is a drive as to find new methods for contact-free textural measurements and studying how they can be used in quality control. To that end at Kaunas University of Technology methods and low frequency (5-35 kHz) acoustic devices for contact-free measurement have been developed. The objective of this study was to use acoustic spectrometer for texture analysis of porous bakery and confectionary products, such as crisp bread, wafers, biscuits crackers and sponge cakes. [...].