A PSYCHOACOUSTICAL THEORY OF CRISPNESS
- 1 September 1976
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 41 (5), 1158-1164
- https://doi.org/10.1111/j.1365-2621.1976.tb14407.x
Abstract
The theory is proposed that crispness is primarily an acoustical sensation. The frequency spectra and the amplitude-time characteristics of sounds produced by [human] biting crisp foods [vegetables, toast, biscuits] 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.This publication has 5 references indexed in Scilit:
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