Determining fractal dimensions of coal pores by FHH model: Problems and effects

Fractal analysis of the morphology of ice crystal particles in frozen food was attempted for frozen soybean curd (tofu). From a microscopic image analysis of the ice crystal particles, it was found...

Fractal analysis of ice crystals in frozen food.

Prediction of aerodynamic diameter of particles with rough surfaces

Fractal analysis has been recently applied to the study of food structure. Fractal techniques can be particularly useful tools for characterizing food morphology because the highly irregular structures of many food materials elude precise quantification by conventional means. Measured fractal dimensions also have been related to product functionality, processing history, or storage conditions. This paper explains the principle of fractal analysis and reviews the application of different fractal analysis methods to images, surfaces and networks of food materials.

Applications of fractal analysis to food structure

The moles of monolayer adsorption of defatted rice flour, wheat flour, and corn fiber, and of active carbon as a reference, were measured using argon, nitrogen, krypton, ethane, propane, and butane. The relation between the moles of monolayer adsorption and the cross-sectional area of adsorbent molecules was not as expected for the smooth surface, but showed a fractal surface structure. A fractal dimension, Dσ, was calculated from the logarithmic relation between the moles of monolayer adsorption and the cross-sectional area of adsorbent molecules. The values of Dσ were not equal in general to the values of another fractal dimension, Ds, calculated in our preceding paper from the logarithmic relation between the specific surface area and the particle diameter.

Fractal surface structure of food materials recognized by different molecules

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Fractal surface structure of food materials recognized by different molecules