Acoustic technology aids sensory science; Plasma treatment extends product shelf life

Acoustic technology aids sensory science
NIZO Food Research, Ede, The Netherlands, has pioneered a new technology called acoustic tribology that can determine the creaminess or astringency of foods. Acoustic tribology measures the sound generated by the food interacting with the tongue during chewing and consumption. The technology records and analyzes the sound of rubbing of the tongue against the food. It can be used to predict the sensory effects of food innovations.

The formulation for low-f…