期刊
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
卷 19, 期 11, 页码 2451-2462出版社
TAYLOR & FRANCIS INC
DOI: 10.1080/10942912.2015.1136940
关键词
Breakage; Maltodextrin agglomerate; Transverse surface; Digital image analysis; Texture parameters
资金
- CONACyT-Mexico
- SIP-IPN [20150613]
- CONACyT
- IPN
Fracture creates complex surfaces. The aim of this work was to characterize the irregular surface generated in the fracture of maltodextrin thick-agglomerates using gray level intensities and texture features extracted by digital image analysis. Results showed that particle size had no significant effect on texture features and had a significant interaction with load. A 50 N load caused rougher surfaces, while a 500 N load produced smooth surfaces. Obtained values of texture fractal dimension were not higher than 2.23 and were related to image entropy.
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