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

The structural properties of pasta have been characterized based on so und 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 paramet ers. The correlations suggest that sound emission during rupture may w ell be utilized to characterize a given product in parallel to or in r eplacement of commonly measured mechanical properties.