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Fractal Structure of Deformed Potato Starch and Its Sorption Characteristics
Author(s) -
NAGAI TADASHI,
YANO TOSHIMASA
Publication year - 1990
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1990.tb03929.x
Subject(s) - fractal dimension , microstructure , sorption , materials science , fractal , particle (ecology) , monolayer , chemistry , composite material , organic chemistry , adsorption , mathematics , nanotechnology , mathematical analysis , geology , oceanography
A deformation of microstructure was attempted on native potato starch and the change in the microstructure was analyzed from the fractal view point. The surface area calculated from the monolayer molecular number was different depending on the molecules used (Ar, N 2 , Kr, 1‐propanol, and benzene), which showed the surface microstructure was a fractal with the dimension 2.1‐2.4. The specific surface area measured using N 2 and benzene was a function of the mean diameter of the material particles, which also showed that the porous structure of the particle was a fractal with the dimension 2.2‐3.0. On the other hand, the sorption isotherm of water vapor was independent of particle diameter.