The possibility of developing an objective method of measuring the crispness of biscuits using the ultrasonic pulse echo technique was investigated. An encouraging relationship between the crispness (from sensory measurement) and the velocity of longitudinal sound was found. A similar, but less convincing relationship was found between crispness and ultra sonic attenuation. The ultrasonic velocity shows a better correlation with crispness than does the ultrasonically derived Young's modulus.
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Povey et al. (1981) studied this question.
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