Characterization of the surface properties of chocolate using scale-sensitive fractal analysis
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Date
2002
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TAYLOR & FRANCIS INC
Abstract
A scanning laser microscope was used at its highest resolution (25 mum) to study the surface of three kinds of commercial chocolate. Data of measured surfaces were analyzed by scale-sensitive fractal analysis (SSFA) using linear and area tiling (length-scale and area-scale analysis) and by conventional statistical analyses for roughness. Area-scale and length-scale fractal complexities (Lsfc and Asfc) and the smooth-rough crossover (SRC) derived from SSFA proved adequate to characterize the surface roughness of chocolate and changes in topography as a result of bloom. The three chocolate surfaces analyzed had similar values of Asfc, Lsfc and ARa. Nestle milk chocolate presented significant higher values of SRC than those corresponding to the other two kinds of chocolate analyzed (e.g., 0.051 mm(2) vs. 0.038 and 0.037 mm(2) in the case of area-scale sensitive analysis) implying a rougher surface.
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Keywords
surface, topography, fractals, chocolate, bloom, roughness, FAT BLOOM