Abstract
ABSTRACTThe 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.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
