Determining Crispness Level of Dry Food through Its Compressive Strain Energy

Crispness is the most appealing characteristic of dry food products. However, the term crispness has different subjective meaning among consumers. This study aims to quantitatively measure the crispness of potato crisp by performing compression test on a single specimen, and analyzing the compressiv...

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Veröffentlicht in:	Indonesian Journal of Computing, Engineering and Design Jg. 3; H. 2; S. 106 - 118
Hauptverfasser:	Triawan, Farid, Aprilia, Gloria, Saptaji, Kushendarsyah, Saville, Ramadhona, Nandiyanto, Asep
Format:	Journal Article
Sprache:	Englisch Japanisch
Veröffentlicht:	Faculty of Engineering and Technology, Sampoerna University 26.09.2021
ISSN:	2656-1972, 2656-8179
Online-Zugang:	Volltext
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