Fractal Analysis to Characterize Ruggedness Changes in Tapped Agglomerated Food Powders

BLAS J. BARLElTA; GUSTAVO V. BARBOSA‐CÁOVAS

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Fractal Analysis to Characterize Ruggedness Changes in Tapped Agglomerated Food Powders

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ABSTRACTSamples of commercial instant coffee and instant skim milk were exposed to attrition in a tap density tester. Digital images of the projected outlines of individual particles were obtained and the Fractal dimension of their profiles was computed with three different algorithms. Results show that the mean apparent Fractal value of the agglomerates varied with the number of tappings.

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《journal of food science》 |1993年第5期|1030-1035|共页
作者
BLAS J. BARLElTA; GUSTAVO V. BARBOSA‐CÁOVAS;
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收录信息美国《科学引文索引》(SCI);美国《生物学医学文摘》(MEDLINE);
原文格式 PDF
正文语种英语
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关键词
agglomeration; attrition; fractals; powders; coffee; milk;

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Fractal Analysis to Characterize Ruggedness Changes in Tapped Agglomerated Food Powders

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