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Morphometric Analysis of Transverse Surface of Fractured Maltodextrin Agglomerates.
- Source :
- International Journal of Food Properties; 2016, Vol. 19 Issue 11, p2451-2462, 12p, 2 Diagrams, 2 Charts, 3 Graphs
- Publication Year :
- 2016
-
Abstract
- 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. [ABSTRACT FROM PUBLISHER]
Details
- Language :
- English
- ISSN :
- 10942912
- Volume :
- 19
- Issue :
- 11
- Database :
- Complementary Index
- Journal :
- International Journal of Food Properties
- Publication Type :
- Academic Journal
- Accession number :
- 118863213
- Full Text :
- https://doi.org/10.1080/10942912.2015.1136940