Food Crushing Sounds. An Introductory Study <sup>a,</sup> <sup>b</sup>
Journal of Food SciencePublished 1 March 1963
BIRGER DRAKE
Citations198
SJR quartileQ1
SJR score0.80
SNIP0.98
Generate an AI Snapshot to get a quick, structured summary of this paper.
Study Snapshot
ObjectiveStudy objective
MethodsResearch methodology
PopulationPopulation studied
Sample sizeSample sizes
OutcomesStudy outcomes here
ResultsStudy results comes here
LimitationsResearch study limitations comes here
A concise AI-generated summary of the paper will appear here once you click Generate AI Snapshot.
Abstract
SUMMARY The sounds produced by chewing foodstuffs, or by crushing them between flat surfaces, were tape recorded and analyzed as to amplitude, frequency, and duration. Preliminary data are given on chewing sound characteristics, including certain differences between foodstuffs.
Keywords
Computer Science
Journal of Dental ResearchAn Electronic Strain Gauge for Measuring Oral Forces
166 Citations1948A.H. Howell, R.S. Manly
It seems evident that the most suitable instrument for measuring biting force will be one with the minimum size for the part on which the force is exerted, and essentially these requirements were set forth by the Rotterdam Dental Society in 1911.
Journal of Food ScienceChew Count as a Measure of Tenderness of Pork Loins with Various Degrees of Marbling <sup>a</sup>
33 Citations1962G. Harrington, A. M. Pearson
The Journal of the Acoustical Society of AmericaThe Jaw Motions Relative to the Skull and Their Influence on Hearing by Bone Conduction
26 Citations1952Ernst K. Franke, H. E. von Gierke +2 more
The results show that the measured frequency response of the difference in sound pressure open mouth vs closed mouth, may be explained entirely by vibrations of the lower jaw.
Advances in food researchPrinciples and Instrumentation for the Physical Measurement of Food Quality with Special Reference to Fruit and Vegetable Products
26 Citations1960Amihud Kramer, Bernard A. Twigg
This chapter organizes the development of instrumental methods for measuring food quality as a distinct discipline by dividing quality measurements into categories of appearance as observed by the eye; kinesthetics as felt by hand or mouth; and flavor as tasted and smelled by the mouth and nose.
Journal of Food ScienceAutomatic Recording of Vibrational Properties of Foodstuffs
25 Citations1962BIRGER DRAKE
The Journal of the Acoustical Society of AmericaDynamics of the Vibration Sense at Low Frequency
15 Citations1960E. G. J. Eijkman, A. J. H. Vendrik
The dynamic properties of the vibration sense in the human skin were investigated by means of psycho‐physical methods using stimuli with different time courses and in agreement with electrophysiological experiments, “rectifying” properties are found.