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Texture Analysis of Chinese Dried Noodles during Drying Based on Acoustic-Mechanical Detection Methods
Zhendong Cai1,2,3, Zhenhua Wang1,2,3, Min Zhang1,2,3
1Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, No.11 Fucheng Road, Haidian District, Beijing 100048, China.
Foods (Basel, Switzerland)
|January 23, 2024
Summary
A new acoustic-force detection method effectively tracks textural changes in Chinese dried noodles during drying. Acoustic eigenvalues correlate with mechanical properties, offering a non-destructive way to assess food texture.
Area of Science:
- Food Science
- Materials Science
- Acoustics
Background:
- Understanding textural changes in dried foods like noodles is crucial for quality control.
- Conventional mechanical testing can be destructive and time-consuming.
Purpose of the Study:
- To establish a convenient acoustic-force detection method for evaluating the textural transformation of Chinese dried noodles.
- To correlate acoustic signals with mechanical properties during the drying process.
Main Methods:
- Developed an acoustic-force detection system.
- Analyzed force-displacement curves and acoustic spectrograms.
- Compared acoustic eigenvalues with mechanical parameters (strength, rigidity).
Main Results:
- Acoustic eigenvalues showed a consistent upward trend with mechanical parameters during drying.
- Structural stability changes had minimal impact on acoustic response beyond a certain threshold.
- Acoustic eigenvalues accurately described texture changes under various drying conditions.
Conclusions:
- The acoustic-force detection method is a viable, non-destructive tool for assessing dried noodle texture.
- Acoustic eigenvalues provide a more sensitive measure of texture than traditional mechanical parameters.
- This method can complement conventional mechanical measurements in dried food texture evaluation.
