DIRECT MEASUREMENT OF BITING PRESSURES FOR CRACKERS USING A MULTIPLE-POINT SHEET SENSOR

摘要

A multiple-point sheet sensor was used to observe the distribution of surface pressure during the biting of crackers adjusted to various water activities. The textural characteristics were clearly reflected in the three-dimensional displays so obtained. Textural differences between samples were most evident in the first 0.3 s. The magnitude, position and duration of biting pressure varied among sub- jects. For all subjects, crisp crackers with low water activities showed a large pressure distribution with respect to both time and position.