FRACTAL ANALYSIS TO CHARACTERIZE RUGGEDNESS CHANGES IN TAPPED AGGLOMERATED FOOD POWDERS

Authors
BARLETTA BJ BARBOSACANOVAS GV
Citation
Bj. Barletta et Gv. Barbosacanovas, FRACTAL ANALYSIS TO CHARACTERIZE RUGGEDNESS CHANGES IN TAPPED AGGLOMERATED FOOD POWDERS, Journal of food science, 58(5), 1993, pp. 1030
Citations number
16
Categorie Soggetti
Food Science & Tenology
Journal title
Journal of food science → ACNP
ISSN journal
00221147
Volume
58
Issue
5
Year of publication
1993
Database
ISI
SICI code
0022-1147(1993)58:5<1030:FATCRC>2.0.ZU;2-E
Abstract
Samples of commercial instant coffee and instant skim milk were expose d to attrition in a tap density tester. Digital images of the projecte d outlines of individual particles were obtained and the Fractal dimen sion of their profiles was computed with three different algorithms. R esults show that the mean apparent Fractal value of the agglomerates v aried with the number of tappings.