Description of food surfaces and microstructural changes using fractal image texture analysis

Simple item page
dc.contributor.authorQuevedo, R
dc.contributor.authorCarlos, LG
dc.contributor.authorAguilera, JM
dc.contributor.authorCadoche, L
dc.date.accessioned2024-01-10T12:38:16Z
dc.date.available2024-01-10T12:38:16Z
dc.date.issued2002
dc.description.abstractImages, particularly photomicrographs, provide qualitative information about surfaces of foods and cells. Methods to analyze the texture of images such as fractional Brownian motion (FBMM), box counting (BCM), and fractal dimension (FD) estimation from frequency domain (FDM), were used to numerically describe the surfaces of foods and the microstructure of potato cells. A FD was calculated for each image using the power-law scaling for self-similar fractals. The surface of analyzed foods had FD varying from 2.22 for chocolate to 2.44 for pumpkin shell. As reference, the FD of sandpaper having increasing grain size or roughness varied from 2.37 to 2.65. FD was also useful to numerically describe microstructural changes with time of an isolated potato cell during heating in oil and of the surface of chocolate undergoing crystallization of fats (blooming). (C) 2002 Elsevier Science Ltd. All rights reserved.
dc.fechaingreso.objetodigital2024-04-11
dc.format.extent11 páginas
dc.fuente.origenWOS
dc.identifier.doi10.1016/S0260-8774(01)00177-7
dc.identifier.eissn1873-5770
dc.identifier.issn0260-8774
dc.identifier.urihttps://doi.org/10.1016/S0260-8774(01)00177-7
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/77015
dc.identifier.wosidWOS:000176206800007
dc.information.autorucIngeniería;Aguilera J;S/I;99054
dc.issue.numero4
dc.language.isoen
dc.nota.accesocontenido parcial
dc.pagina.final371
dc.pagina.inicio361
dc.publisherELSEVIER SCI LTD
dc.revistaJOURNAL OF FOOD ENGINEERING
dc.rightsacceso restringido
dc.subjectsurface
dc.subjectfractal
dc.subjectimage processing
dc.subjectmicroscopy
dc.subjectstarch
dc.subjectfrying
dc.subjectblooming
dc.subjectBOX-COUNTING METHOD
dc.subjectCLASSIFICATION
dc.subjectDIMENSION
dc.subjectINSPECTION
dc.subjectFEATURES
dc.titleDescription of food surfaces and microstructural changes using fractal image texture analysis
dc.typeartículo
dc.volumen53
sipa.codpersvinculados99054
sipa.indexWOS
sipa.indexScopus
sipa.trazabilidadCarga SIPA;09-01-2024
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
Description of food surfaces and microstructural changes using fractal image texture analysis.pdf
Size:
2.62 KB
Format:
Adobe Portable Document Format
Description:
Download
Collections
Artículos de revistas