Crispness of Cassava Chips with Random Shape by Compression Test
Dara Ginanti(a,b), Farid Triawan(a*), Kushendarsyah Saptaji(a)

a) Department of Mechanical Engineering, Faculty of Engineering and Technology, Sampoerna University, Jalan Raya Pasar Minggu, 16, Jakarta, 12780, Indonesia.

b) Department of Aerospace and Mechanical Engineering, The University of Arizona, Tucson, AZ, 85721, USA


Abstract

The texture of food is strongly related to its testiness, the most popular term that is used to represent brittleness texture in dry food is crispness. Based on the study by Vickers in 1983, crispiness becomes the most essential quality of crisps that define the enjoyment of the foods. Despite its importance, crispness is still determined qualitatively by human sensory perception in which it is very ambiguous. Thus, a measurement technique to quantitatively define the crispiness level of dry food is needed. This study introduces a measurement technique by means of compression test to quantitatively determine the crispiness of dry food with random shape. The specimen that is evaluated is cassava crisps with three different thickness which is 1 mm, 2 mm, and 3 mm. The mechanical parameters that are utilized to express the crispiness level are strain energy and jaggedness of the load-displacement curve. In a strain energy based, the findings says that the thinnest specimen is found to be 29.2% crispier, and the 2 mm one is found to be 16.5% crispier than the thickest one. The errors due to measurement are discussed.

Keywords: Crispiness, Compression test, Mechanical properties

Topic: Symposium on Advance of Sustainable Engineering

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