Characterization of the surface properties of chocolate using scale-sensitive fractal analysis

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dc.contributor.authorPedreschi, F
dc.contributor.authorAguilera, JM
dc.contributor.authorBrown, CA
dc.date.accessioned2024-01-10T13:46:42Z
dc.date.available2024-01-10T13:46:42Z
dc.date.issued2002
dc.description.abstractA 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.
dc.fechaingreso.objetodigital2024-05-09
dc.format.extent13 páginas
dc.fuente.origenWOS
dc.identifier.doi10.1081/JFP-120015489
dc.identifier.eissn1532-2386
dc.identifier.issn1094-2912
dc.identifier.urihttps://doi.org/10.1081/JFP-120015489
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/79191
dc.identifier.wosidWOS:000178879300004
dc.information.autorucIngeniería;Aguilera J;S/I;99054
dc.issue.numero3
dc.language.isoen
dc.nota.accesocontenido parcial
dc.pagina.final535
dc.pagina.inicio523
dc.publisherTAYLOR & FRANCIS INC
dc.revistaINTERNATIONAL JOURNAL OF FOOD PROPERTIES
dc.rightsacceso restringido
dc.subjectsurface
dc.subjecttopography
dc.subjectfractals
dc.subjectchocolate
dc.subjectbloom
dc.subjectroughness
dc.subjectFAT BLOOM
dc.subject.ods03 Good Health and Well-being
dc.subject.odspa03 Salud y bienestar
dc.titleCharacterization of the surface properties of chocolate using scale-sensitive fractal analysis
dc.typeartículo
dc.volumen5
sipa.codpersvinculados99054
sipa.indexWOS
sipa.indexScopus
sipa.trazabilidadCarga SIPA;09-01-2024
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