Browsing by Author "O’Riordan, E.D."

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Development of an Acoustic Measurement System for Analyzing Crispiness during Mechanical and Sensory Testing

Arimi, J.M.; Duggan, E.; O’SULLIVAN, M.; Lyng, J.G.; O’Riordan, E.D. (Wiley, 2010)

The objective of this study was to develop an acoustic measurement system for analyzing crispiness and correlate its results with sensory evaluation. Four biscuits (Crackerbread, Table Water, Rich Tea and Shortbread) were ...
Effect of Water Activity on the Crispiness of a Biscuit (Crackerbread): Mechanical and Acoustic Evaluation

Arimi, J.M.; Duggan, E.; O’Sullivan, M.; Lyng, J.G.; O’Riordan, E.D. (Elsevier, 2010)

The objective of this study was to use mechanical and acoustic methods developed in our laboratory to monitor the changes in crispiness of a Crackerbread biscuit following equilibration at different water activities (aw). ...
Microwave Expansion of Imitation Cheese Containing Resistant Starch

Arimi, J .M.; Duggan, E.; O’Riordan, E.D.; O’Sullivan, M.; Lyng, J.G. (Elsevier, 2008)

The objective of this study was to manufacture an imitation cheese that expands to a crispy product when heated in a microwave oven. Imitation cheese (∼18% w/w protein and 60% w/w moisture content) was formulated with ...