FRACTAL ANALYSIS TO CHARACTERIZE RUGGEDNESS CHANGES IN TAPPED AGGLOMERATED FOOD POWDERS

被引：29

作者：

BARLETTA, BJ ^{[1
]}

BARBOSACANOVAS, GV ^{[1
]}

机构：

[1] WASHINGTON STATE UNIV,DEPT BIOL SYST ENGN,PULLMAN,WA 99164

来源：

JOURNAL OF FOOD SCIENCE | 1993年 / 58卷 / 05期

关键词：

AGGLOMERATION; ATTRITION; FRACTALS; POWDERS; COFFEE; MILK;

D O I：

10.1111/j.1365-2621.1993.tb06105.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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.

引用

页码：1030 / &

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