Fractal analysis of caseinate structure

The method of caseinate production influences their structure. The preparations obtained by traditional methods show arrangements of particles of rounded 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 caseinate 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 preparations particles should be in the range 100-500 mu m to permit their individual characterisation. The fractal dimensions determined for the individual preparations differed. The high values of correlation coefficients indicated great accuracy in the method of measurement employed. Assuming that it is characterising the particle surface properties, the fractal dimension can be employed to discriminate between the properties of the various caseinate preparations studied. In food technology and related sciences, the fractal theory is gaining its place and possibilities for its use are great. Fractal geometry and related disciplines provide new, powerful possibilities to investigate a wide range of physical and chemical phenomena. Such an approach helps to define the principles of creation of objects which are considered irregular or chaotic, and provides a mathematical tool which can be used for description and measurements of such events. Besides the examples mentioned, fractals can be used for analysis of such phenomenon as crystallisation, mixing of high viscous liquids, diffusion processes, diagrams of mechanical and acoustic investigations of fragile materials and phenomena characterised by non-linear kinetics (e.g. food deterioration processes). (C) 1999 Elsevier Science Ltd. All rights reserved.