期刊
JOURNAL OF FOOD ENGINEERING
卷 81, 期 2, 页码 485-491出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2006.11.025
关键词
pore size determination; magnetic resonance imaging; Monte Carlo simulation; optical scanner; image analysis
Structural and transport properties of extruded snacks as well as a bread sample were characterised by a 2D scanner image and 3D magnetic resonance imaging data-analysis. The algorithms were able to determine pore size distributions as well as surface to volume ratios. The results for 2D and 3D were compared and strengths and weaknesses discussed. Additionally by a Monte Carlo simulation the connectivity of the pore space was accessible. (c) 2006 Elsevier Ltd. All rights reserved.
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