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Fractal Analysis to Characterize Ruggedness Changes in Tapped Agglomerated Food Powders
Author(s) -
BARLElTA BLAS J.,
BARBOSACÁOVAS GUSTAVO V.
Publication year - 1993
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.1365-2621.1993.tb06105.x
Subject(s) - fractal dimension , agglomerate , fractal , fractal analysis , instant , materials science , mineralogy , mathematics , biological system , chemistry , food science , composite material , mathematical analysis , biology
Samples 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.