ABSTRACT
Assessment of Quality ....................................................................................................... 836 24.9 Recapitulation .................................................................................................................... 838 Acknowledgment .......................................................................................................................... 838 References ..................................................................................................................................... 838
24.1 INTRODUCTION
Acoustic emission (AE) generated during biting and mastication of food is an important attribute of food texture. Acoustic properties of snack-type food as well as fresh fruits and vegetables are important from the quality point of view. Crunchiness and crispness are the sensory attributes preferred by consumers and are regarded as signs of freshness and propriety of processing. Lack of these attributes suggests low quality and is at least partly responsible for the unacceptance of the product by consumers.
