Premium
ON THE APPARENT FRACTAL DIMENSION OF SOUND BURSTS IN ACOUSTIC SIGNATURES OF TWO CRUNCHY FOODS 1
Author(s) -
TESCH RALF,
NORMAND MARK D.,
PELEG MICHA
Publication year - 1996
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1996.tb00991.x
Subject(s) - inflection point , fractal dimension , mathematics , fractal , drop (telecommunication) , mineralogy , mathematical analysis , geometry , chemistry , telecommunications , computer science
The jaggedness of the filtered and compressed acoustic signatures of cheese balls and croutons at various levels of water activity was determined in terms of an apparent fractal (Kolmogorov) dimension. The plot of the mean dimension vs water activity had a characteristic sigmoid shape that could be adequately described by a modified version of the Fermi equation. Regression analysis yielded that the apparent fractal dimension, D fK , of the cheese balls and croutons when dry was around 1.45 and 1.38, respectively. The inflection point, a wc , that is, the water activity level where half the drop in D fK occurred, was a wc = 0.50 and a wc = 0.55, respectively. The steepness of the jaggedness versus water activity relationship in terms of the a w range where about 90% of the drop of jaggedness occurred was 0.27 in the cheese balls and about 0.29 in the croutons.