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...
Saved in:
| Published in: | Indonesian Journal of Computing, Engineering and Design Vol. 3; no. 2; pp. 106 - 118 |
|---|---|
| Main Authors: | , , , , |
| Format: | Journal Article |
| Language: | English Japanese |
| Published: |
Faculty of Engineering and Technology, Sampoerna University
26.09.2021
|
| ISSN: | 2656-1972, 2656-8179 |
| Online Access: | Get full text |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Be the first to leave a comment!