Home > III International Symposium on Applications of Modelling as an Innovative Technology in the Agri-Food Chain; MODEL-IT > CRISPNESS OF CEREAL PRODUCTS: CORRELATION WITH DESCRIPTIVE ANALYSIS, SENSORY AND ACOUSTIC MEASUREMENTS

Articles

CRISPNESS OF CEREAL PRODUCTS: CORRELATION WITH DESCRIPTIVE ANALYSIS, SENSORY AND ACOUSTIC MEASUREMENTS

Article number

674_67

Pages

521 – 522

Language

English

Abstract

Cornflakes owe much of their success to the crispness of their texture.
This attribute is generally considered as a pleasant sensation and appears as a good predictor of the acceptability of the texture for many brittle cereal products.
Sensory perception of crispness in food has been shown to involve acoustic characteristics.
The aim of this work is two fold: investigate the ability of the paired comparisons method for the evaluation of crispness by untrained assessors (consumers) and correlate these results to those from sensory analysis as well as those performed on an instrumental device….

Publication

III International Symposium on Applications of Modelling as an Innovative Technology in the Agri-Food Chain; MODEL-IT

Authors

P. Courcoux, L. Chaunier, D. Lourdin, D. Della Valle, H. Nicod, M. Semenou

Keywords

Full text

https://doi.org/10.17660/ActaHortic.2005.674.67

Online Articles (81)

2. MODELLING AND SIMULATION IN CLINICAL DRUG DEVELOPMENT

F. De Ridder

3. INFLUENCE OF STRESS AND GROWTH CONDITIONS ON INDIVIDUAL LAG TIME DISTRIBUTIONS OF LISTERIA MONOCYTOGENES

L. Guillier | J.-C. Augustin

4. MODELLING THE EFFECT OF ENVIRONMENTAL PARAMETERS (TEMPERATURE, PH & A_W) ON THE INDIVIDUAL CELL LAG PHASE OF LISTERIA MONOCYTOGENES

5. IMPROVING FARM MANAGEMENT BY MODELLING TEAT CLEANING APPLIED TO THE REDUCE CONTAMINATION OF RAW MILK WITH BACTERIAL SPORES

M.M.M. Vissers | M. Magnusson | A. Christiansson | M.C. te Giffel | J.M.G. Lankveld

6. MODELLING AND REDUCTION OF RISK OF FRESH PORK PRODUCTS WITH SMAS: A TTI BASED CHILL CHAIN MANAGEMENT SYSTEM

M.C. Giannakourou | K. Koutsoumanis | G.J.E. Nychas | P.S. Taoukis

7. TEMPERATURE VARIABILITY AND PREDICTION OF FOOD SPOILAGE DURING URBAN DELIVERY OF FOOD PRODUCTS

S. Estrada-Flores | D. Tanner

8. MODELLING THE CONSEQUENCES OF VARIABILITY IN FOOD PRODUCTION CHAINS ON HUMAN HEALTH

M. Dekker | R. Verkerk

9. RUBBER-LIKE ELASTICITY AND MEAT TENDERNESS

J. Lepetit

10. PREDICTION OF FIRMNESS OF APPLES UNDER DYNAMIC CHAIN CONDITIONS

R.G.M. van der Swam | M. Sanders

11. THE EFFECT OF RELATIVE HUMIDITY ON MODIFIED ATMOSPHERE PACKAGING GAS EXCHANGE

E.M. Yahia | J.C. Guevara | L.M.M. Tijskens | L. Cedeño

12. MODELLING THE INFLUENCE OF STORAGE TIME ON THE RESPIRATION RATE OF SHREDDED CARROTS AT DIFFERENT TEMPERATURES UNDER AMBIENT ATMOSPHERE

13. OPTIMIZATION OF A MEASUREMENT SET-UP FOR ESTIMATION OF O₂ AND CO₂ DIFFUSIVITIES IN PEAR FRUIT TISSUE USING OPTICAL SENSORS

Q. Tri Ho | B.E. Verlinden | P. Verboven | B.M. Nicolaï | S. Vandewalle

14. PARTICLE BASED SIMULATIONS WITH DEMETER++

15. MODELLING AGGLOMERATION IN SPRAY DRYING INSTALLATIONS

16. CFD MODELLING TO TRACK THE PATH OF PESTICIDE DROPLETS FROM AN AIR-ASSISTED ORCHARD SPRAYER

17. MORPHO-ECOLOGICAL MODEL OF A GREENHOUSE CROP

E. Presnov | E. Dayan

18. BENEFITS OF FUNDAMENTAL MODELLING – THE CASE OF PHYSIOLOGICAL DISORDERS

P. Konopacki | L.M.M. Tijskens

19. MODELLING FRUIT QUALITY IN VARIABLE TEMPERATURE SCENARIOS: CAN WE ASSUME HISTORY INDEPENDENCE?

A.R. East | A.J. Mawson | D.J. Tanner | K.M. Maguire | J. Jobling

20. MODELLING PHASE-SHIFT FOR MOTION CORRECTION IN MRI ON-LINE APPLICATIONS

N. Hernández | P. Barreiro | J. Ruiz-Cabello | M.E. Fernández-Valle

21. ANALYSIS OF THE EFFECT OF PROCESS VARIABLES ON THE OSMOTIC DEHYDRATION OF MANGO AND PROCESS OPTIMISATION USING A GENETIC ALGORITHM APPROACH

M. Khan | A. Andres | T.J. Shankar | F.A.R. Oliveira | L.M. Cunha

22. DISCRETE ELEMENT SIMULATION OF APPLE VIBRATION DAMAGE

23. MODELLING OF THREE-DIMENSIONAL HEAT AND MASS TRANSFER DURING VACUUM COOLING OF COOKED DICED BEEFS

Z. Zhang | D.-W. Sun

24. MONTE CARLO CFD SIMULATION OF FIR AND CONVECTION HEATING OF STRAWBERRY FOR SURFACE DECONTAMINATION

P. Verboven | F. Tanaka | N. Scheerlinck | K. Morita | B. Nicolaï

25. CFD ANALYSIS OF HEAT TRANSER AND MICROBIAL LETHALITY DURING PASTEURISATION OF INTACT EGGS

S. Denys | J.G. Pieters | KL Dewettinck

26. A VALIDATED PREDICTIVE MODEL FOR LISTERIA INNOCUA GROWTH AT SUPERATMOSPHERIC OXYGEN AND CARBON DIOXIDE CONCENTRATIONS

27. SEPARATING LACTIC ACID AND PH EFFECTS ON THE LISTERIA INNOCUA INACTIVATION

28. MODELLING INTERACTIONS BETWEEN BACTERIOCIN-PRODUCING SAUSAGE STARTER CULTURES OR COCULTURES AND LISTERIA REVEALS HOW TO IMPROVE THE EFFICIENCY OF LISTERIA KILLING

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29. THE QUASI-CHEMICAL KINETICS MODEL FOR THE INACTIVATION OF MICROBIAL PATHOGENS USING HIGH PRESSURE PROCESSING

F.E. Feeherry | C.J. Doona | E.W. Ross

30. ECONOMIC EVALUATION OF STORAGE TECHNOLOGIES FOR PERISHABLE FRUIT: CHERRIES

G. Yom Din | Z. Zugman | I. Shperberg | U. Ben-Zion

31. A SYSTEM FOR FERTIGATION MANAGEMENT IN CLOSED-LOOP SOILLESS CULTURE OF TOMATO

32. OPTIMISATION OF NUTRIENT USE TO MAXIMISE PROFITABILITY AND MINIMISE NITROGEN EXCRETION IN PIG MEAT PRODUCTION SYSTEMS

P.C.H. Morel | G.R. Wood

33. RISK ASSESSMENT OF LISTERIA MONOCYTOGENES IN REFRIGERATED ACIDIFIED FOOD PRODUCTS: DATA GENERATION FOR DEVELOPMENT OF A GROWTH/NO GROWTH MODEL

34. APPLICATION OF A COMPLETE HEAT-WATER MODEL TO PREDICT MICROBIAL GROWTH AND INACTIVATION DURING AIRFLOW TREATMENTS AT THE SURFACE OF MEAT PRODUCTS

35. A PROCESS RISK MODEL FOR CAMPYLOBACTER IN POULTRY

M.J. Nauta | A.H. Havelaar

36. FORECASTING PESTS IN FIELD CROPS USING REAL-TIME WEATHER INFORMATION: THE CIPRA NETWORK IN QUEBEC

37. METHODS TO ESTIMATE AND CALCULATE LETTUCE GROWTH

E. Dayan | E. Presnov | L.D. Albright

38. AN INTEGRATED MODEL TO STUDY THE STRUCTURAL AND FINANCIAL SUSTAINABILITY OF AGRICULTURAL ENTERPRISES

C.R. García | H. Marín

39. GROWTH PATTERN OF ‘ABBE FETEL’ PEAR FRUITS

P.J. Garriz | H.L. Alvarez | G.M. Colavita

40. WEB-BASED HARVEST FORECAST OF CAULIFLOWER FOR THE AGRI -FOOD-CHAIN

A.L. Jensen | K. Grevsen

41. A USER-FRIENDLY, INTERNET-BASED VERSION OF THE NICOLET SIMULATION MODEL FOR LETTUCE

A. Linker | J. Mathieu | L. Albright

42. THE TECHNOLOGY TRANSFER VEHICLE FOR AGRO-INNOVATION DEVELOPMENT IN THE CARIBBEAN: A MODEL

C.K. Sankat | K.F. Pun | C.B. Motilal

43. TOWARDS HYPOTHETICAL MODEL OF LEEK PRODUCTIVITY BASED ON LIGHT INTERCEPTION AND N-UPTAKE

D. Savic | R. Stikie

44. A MODEL FOR WATER FLOW AND NUTRIENT UPTAKE BY HORTICULTURAL CROPS GROWN IN A SOILLESS CULTURE SYSTEM

M. Silberbush | J. Ben-Asher | J.E. Ephrath

45. MODEL FOR THE PREDICTION OF HORTICULTURAL PRODUCT QUALITY EVOLUTION ALONG DIFFERENT SUPPLY CHAIN SCENARIO PATHS

P. Snoekx | J. De Baerdemaeker | M. Hertog | B. Nicolaï

46. UNDERSTANDING FUNCTIONAL RELATIONSHIPS AFFECTING GROWTH AND QUALITY OF FIELD GROWN LEAF LETTUCE IN THE GREENBELT OF BUENOS AIRES, ARGENTINA

P.A. Tittonell | J. De Grazia | A. Chiesa

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B.E. Verlinden | B.M. Nicolaï | C. Sauviller | W. Baets

48. STATISTICAL MODELLING OF COLD-SMOKED SALMON TEMPERATURE PROFILES FOR RISK ASSESSMENT OF LISTERIA MONOCYTOGENES

A.L. Afchain | E. Derens | J. Guilpart | M. Cornu

49. EXPOSURE ASSESSMENT OF PATULIN IN APPLE JUICE FOR FLEMISH YOUNG CHILDREN

50. METHODOLOGICAL DEVELOPMENTS IN EXPOSURE ASSESSMENT OF LISTERIA MONOCYTOGENES IN COLD-SMOKED SALMON

M. Cornu | A. Beaufort

51. OPTIMISING FOOD PROCESS AND FORMULATION ON INTERNET: THE SYMPREVIUS EXPERIENCE

O. Couvert | D. Thuault | P. Buche | F. Carlin | E. Mettler

52. PREDICTIVE MODELS OF GROWTH AND SURVIVAL OF PSYCHROTROPIC BACTERIA IN SALTED AND CURED MEAT PRODUCTS

K. Kajak | D. Kolozyn-Krajewska | A. Goryl

53. APPLICATION OF MODELLING TECHNIQUES IN THE FOOD INDUSTRY: DETERMINATION OF SHELF-LIFE FOR CHILLED FOODS

54. ESTIMATION OF THE CONFIDENCE BAND OF BACTERIAL GROWTH SIMULATION THE SYMPREVIUS APPROACH

Y. Moreau | O. Ouvert | D. Thuault

55. PREDICTIVE MODELLING OF THE COMBINED EFFECT OF WATER ACTIVITY AND TEMPERATURE ON THE RADIAL GROWTH OF FUSARIUM VERTICILLIODES AND F. PROLIFERATUM ON CORN

56. MODELLING THE INACTIVATION BY PEF OF LACTOBACILLUS PLANTARUM IN AN ORANGE JUICE-MILK BEVERAGE

F. Sampedro | A. Rivas | D. Rodrigo | A. Martínez | M. Rodrigo

57. MODELLING THE EFFECT OF HOUSE HOLD CHILLED STORAGE CONDITIONS ON THE RISK DISTRIBUTION OF MEAT PRODUCTS

P.S. Taoukis | M.C. Giannakourou | K. Koutsoumanis | S. Bakalis

58. THE INFLUENCE OF PRE-CULTURAL CONDITIONS ON THE INDIVIDUAL CELL LAG PHASE AND GENERATION TIME OF LISTERIA MONOCYTOGENES

59. MODELLING OF MUSCLE STRUCTURE

S. Abouelkaram | V. Pons | L. Sifre | P. Gasqui | A. Listrat

60. EFFECT OF HEAT TRANSFER COEFFICIENT ERROR ON FREEZING TIME ESTIMATION METHODS

B.R. Becker | B.A. Fricke

61. NUMERICAL AND EXPERIMENTAL STUDY OF HEAT TRANSFER IN A DOMESTIC REFRIGERATOR

S. Ben Amara | O. Laguerre | J. Moureh | D. Flick

62. CONSERVING FRUITS AND VEGETABLES IN ARID AREAS

A. Benzaoui | M. Saighi | A. Bouabaallah

63. MASS TRANSPORT PROPERTIES OF WATERMELON TISSUE IN OSMOTIC SOLUTIONS AND EFFECT OF OSMOTIC DEHYDRATION ON FROZEN WATERMELON QUALITY

E.K. Dermesonlouoglou | M.C. Giannakourou | S. Bakalis | P.S. Taoukis

64. MODELLING TRANSPIRATION AND CONDENSATION ON FRUIT AND VEGETABLE SURFACES AFTER COOLING

M. Linke | K. Gottschalk

65. MODELLING OF TWO-DIMENSIONAL HEAT AND MASS TRANSFER DURING VACUUM COOLING OF COOKED RICE IN TRAY

Z. Zhang | D.-W. Sun

66. INVESTIGATION OF EFFECTS OF OPERATION PARAMETERS ON COOLING TIME AND WEIGHT LOSS DURING VACUUM COOLING OF COOKED RICE AND COOKED DICED BEEF IN TRAY

Z. Zhang | D.-W. Sun

67. MULTIVARIATE ANALYSIS OF AN ON-LINE NIR SPECTROMETER UNDER INDUSTRIAL USE

P. Barreiro | M. Ruiz-Altisent | C. Bielza | A. Moya-González

68. CRISPNESS OF CEREAL PRODUCTS: CORRELATION WITH DESCRIPTIVE ANALYSIS, SENSORY AND ACOUSTIC MEASUREMENTS

69. IDENTIFICATION AND QUANTIFICATION OF SOURCES OF BIOLOGICAL VARIANCE: A METHODOLOGICAL APPROACH

B. De Ketelaere | J. Stulens | J. Lammertyn | J. De Baerdemaeker

70. TEST OF A RESPIRATION MODEL FOR A CELERY PLANTS MODIFIED ATMOSPHERE PACKAGING SYSTEM AT COMMERCIAL PALLET SCALE

V.H. Escalona | F. Ortega | F. Artés-Hernández | E. Aguayo | F. Artés

71. STATISTICAL MULTIVARIATE ANALYSIS OF MELON SHAPE: A CASE STUDY USING NEAR ISOGENIC LINES

72. MODELLING RESPIRATION IN FRESH-CUT BUTTER LETTUCE AS A FUNCTION OF CARBON DIOXIDE, LOW AND SUPERATMOSPHERIC OXYGEN CONCENTRATIONS AND TEMPERATURE

S. Geysen | V.H. Escalona | B.E. Verlinden | B.M. Nicolaï

73. MODELLING IN VITRO MUSHROOM PPO KINETICS AT SUPERATMOSPHERIC OXYGEN CONCENTRATIONS

P.A. Gómez | S. Geysen | B.E. Verlinden | B.M. Nicolaï

74. 3D SURFACE MODELING WITH STEREOVISION

M. Hryniewicz | I. Sotome | J. Anthonis | H. Ramon | J. De Baerdemaeker

75. THE INFLUENCE OF LIGHT ON THE SHELF LIFE OF PACKAGED OLIVE OIL

A. Kanavouras | F.A. Coutelieris

76. EFFECTS OF CUTTING AND MATURITY ON ANTIOXIDANT ACTIVITY OF FRESH-CUT TOMATOES

M.M. Lana | L.M.M. Tijskens | O. van Kooten

77. NON-DESTRUCTIVE LASER SORTING OF WHOLE TOMATOES

F.A. Navas Moya | A. Requena Rodriguez | L.M. Tomas Balibrea

78. A QUALITATIVE REPRESENTATION OF FRENCH BREADMAKING PROCESS IN VIEW TO DEVELOP A COMPUTERISED DECISION SUPPORT SYSTEM: THE MIXING UNIT PROCESS

A. Ndiaye | H. Chiron | G. Della Valle | P. Roussed

79. MODEL FOR PREDICTING THE SHELF LIFE OF BROWN PAN BREAD BY SURVIVAL ANALYSIS

A. Salvador | P. Varela | S.M. Fiszman

80. TEMPERATURE DEPENDENT TEXTURE CHANGES IN STORAGE OF ZESPRI^™ GOLD

W.C. Schotsmans | S. Nicholson | B. MacKay | A.J. Mawson

81. LASER SCATTERING AND SURFACE MODEL IN FRUIT QUALITY RESEARCH

I. Sotome | M. Hryniewicz | J. Anthonis | H. Ramon | J. De Baerdemaeker