Crunchiness

Crunchiness is the sensation of muffled grinding of a foodstuff. Crunchiness differs from crispness in that a crisp item is quickly atomized, while a crunchy one offers sustained, granular resistance to jaw action. While crispness is difficult to maintain, crunchiness is difficult to overcome.

Crunchy foods are associated with freshness.[1]

Relationship to sound

Crispness and crunchiness can each be "assessed on the basis of sound alone, on the basis of oral-tactile clues alone, or on the basis of a combination of auditory and oral-tactile information."[2] An acoustic frequency of 1.9 kHz seems to mark the threshold between the two sensations, with crunchiness at frequencies below, and crispness at frequencies above.

Crunchy food breaks at a speed of 300[sic] meters per second, which is the speed of sound. The sound of crunching food is therefore "a tiny sonic boom".[1]

Examples

Crunchy foods include:

See also

References

  1. 1 2 Roach, Mary (26 March 2013). "Mary Roach on Studying How Humans Chew and Eat". The New York Times. Retrieved 28 March 2013.
  2. ↑ Sensory Evaluation of Food: Principles and Practices.


This article is issued from Wikipedia - version of the Tuesday, December 08, 2015. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.