Pork rinds

If the particulates are compressed as a bed of significant depth, then it is still possible to estimate the properties of a single particulate. This requires a series of tests performed on beds of different width and height, which makes it an unattractive option for most particulated cellular foods. However, particulates that always have nonuniform size and shape, such as pork rind (chicharron) (Gonzdlez-Martlnez et al. 2003), and corn flakes for that matter (Nixon and Peleg 1995), are notable exceptions. It is much more convenient to test them as an assembly rather than individually. 

Gonzalez Martinez, C., Corradini, M.G., and Peleg, M. (2003). Effeet of moisture on the mechanical properties of pork rind ( chicharr6n ). Food Sci. Technol. Int., 9, 249-255. 

Imitation pork rinds, wheel shaped puffs or sticks obtained after frying of half-products or pellets. 

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