MEASURING TEXTURE OF CRACKERS WITH A MULTIPLE-POINT SHEET SENSOR

A multiple-point sheet sensor was used to observe the distribution of pressure on the surface during fracture of food. This multiple-point m easurement was compared with a single-point measurement of uniaxial co mpression for crackers with different water activities. Textural chara cteristics were clearly reflected in the pressure distribution data su ccessively detected by the multiple-point sensor. Little pressure dist ribution appeared during compression of a homogeneous sample. Crackers with low water activity showed a wide pressure distribution both with time and at different positions. The multiple-point measurement direc tly determined textural differences caused by the mechanical and geome trical properties of the crackers.