The aim of this study was to develop an instrumental method for measuring the texture of French fries and correlated it with sensory measurements. For seven samples of French fries with different crispness levels, a cone penetrometer test was conducted simultaneously with microphone recording of sound emissions. A descriptive sensory analysis was also performed on these samples. The results showed that the number of sound peaks, the linear distance of sound peaks, the area under the sound-displacement curve and the mean sound pressure were strongly positively correlated (r ≥ 0.80; P-value < 0.02) with the crispness of the crust descriptor. The number of force peaks and the linear distance of the force peaks were correlated with all the acoustic parameters. These two mechanical parameters and the maximum force, were not correlated with crispness of the crust (r = 0.50; P-value < 0.05) but strongly correlated with product hardness (r = 0.9; P-value < 0.01). However, the combination of the acoustic and mechanical parameters appeared suitable for measuring the texture of French fries. An analysis of the variable importance by random forest showed that the main parameters for quantifying the texture differences were the number of sound peaks and the maximum force. The use of this instrumental method and sensory analysis showed that the deep-fat fried products were crispier than the air fried products with the same water loss.

这项研究的目的是开发一种用于测量炸薯条质地的仪器方法，并将其与感官测量结果相关联。对于七个具有不同脆度的炸薯条样品，同时进行了锥形渗透仪测试和麦克风记录的声音发射。还对这些样品进行了描述性的感官分析。结果表明，声峰的数量，声峰的线性距离，声位移曲线下的面积和平均声压均呈强正相关（r ≥0.80; P值<0.02），带有外壳描述符的清晰度。力峰的数量和力峰的线性距离与所有声学参数相关。这两个机械参数和最大作用力与皮的脆度无关（r  = 0.50; P值<0.05），而与产品硬度密切相关（r = 0.9; P值<0.01）。但是，声学和机械参数的组合似乎适合于测量炸薯条的质地。随机森林对变量重要性的分析表明，量化纹理差异的主要参数是声峰数和最大作用力。使用这种仪器方法和感官分析表明，在相同失水量的情况下，深炸产品比炸炸食品更脆。