CHARACTERIZATION OF BRITTLE FOOD PRODUCTS: APPLICATION OF THE ACOUSTICAL EMISSION METHOD

The structural properties of pasta have been characterized based on sound emisison which generally accompanies rupture of brittle products. This paper presents the principal evolution tendency of the different mechanical and acoustical parameters by varying the relative humidity of the product, and the correlation existing between these two parameters. The correlations suggest that sound emission during rupture may well be utilized to characterize a given product in parallel to or in replacement of commonly measured mechanical properties.