Fractal analysis of caseinate structure

The method of caseinate production influences their structure. The preparat ions obtained by traditional methods show arrangements of particles of roun ded and symmetric shapes whereas extruded preparations give arrangements of non-symmetric and lamellar particles of very well-developed surface. Based on SEM analysis, it has been concluded that particle sizes in the caseinat e preparations particles varied from few to about 200 mu m which will limit their use in food industry. The optimum particle size in the protein prepa rations particles should be in the range 100-500 mu m to permit their indiv idual characterisation. The fractal dimensions determined for the individua l preparations differed. The high values of correlation coefficients indica ted great accuracy in the method of measurement employed. Assuming that it is characterising the particle surface properties, the fractal dimension ca n be employed to discriminate between the properties of the various caseina te preparations studied. In food technology and related sciences, the fract al theory is gaining its place and possibilities for its use are great. Fra ctal geometry and related disciplines provide new, powerful possibilities t o investigate a wide range of physical and chemical phenomena. Such an appr oach helps to define the principles of creation of objects which are consid ered irregular or chaotic, and provides a mathematical tool which can be us ed for description and measurements of such events. Besides the examples me ntioned, fractals can be used for analysis of such phenomenon as crystallis ation, mixing of high viscous liquids, diffusion processes, diagrams of mec hanical and acoustic investigations of fragile materials and phenomena char acterised by non-linear kinetics (e.g. food deterioration processes). (C) 1 999 Elsevier Science Ltd. All rights reserved.