A PSYCHOACOUSTICAL THEORY OF CRISPNESS
Generate an AI Snapshot to get a quick, structured summary of this paper.
A concise AI-generated summary of the paper will appear here once you click Generate AI Snapshot.
Abstract
ABSTRACT The theory is proposed that crispness is primarily an acoustical sensation. The frequency spectra and the amplitude‐time characteristics of sounds produced by biting crisp foods were studied. The frequencies present in crisp sounds cover a broad range. Amplitude‐time plots show irregular variations in loudness with time. A model system involving a generalized cellular structure is proposed to explain the generation of a crisp sound. As a crisp cellular material is crushed, a series of sounds is produced. Each sound is the result of the rupture of a single cell or cell wall.