A review: Crispness in dry foods and quality measurements based on acoustic–mechanical destructive techniques

Research during the past years has focused on crispness because of the great interest of consumers towards crispy foods. Currently crispness is measured with sensory, mechanical and morphological variables. Recently, the analysis of acoustic recordings with mechanical testing results appears to be an interesting technique of crisp foods. The first part of this article reviews briefly the definition and the determination of crispness by different test methods. The second part summarizes the results of studies conducted worldwide on the crispness which use destructive acoustic–mechanical methods.

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