A Psychoacoustical Theory of Crispness.

ZATA VICKERS, MALCOLM C. BOURNE

Research output: Contribution to journalArticlepeer-review

170 Scopus citations

Abstract

The theory is proposed that crispness is primarily an acoustical sensation. The frequency spectra and the amplitude‐time characteristics of sounds produced by biting crisp foods were studied. The frequencies present in crisp sounds cover a broad range. Amplitude‐time plots show irregular variations in loudness with time. A model system involving a generalized cellular structure is proposed to explain the generation of a crisp sound. As a crisp cellular material is crushed, a series of sounds is produced. Each sound is the result of the rupture of a single cell or cell wall. Copyright © 1976, Wiley Blackwell. All rights reserved

Original languageEnglish
Pages (from-to)1158-1164
Number of pages7
JournalJournal of Food Science
Volume41
Issue number5
DOIs
StatePublished - 1976

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