Characterization of food surface roughness using the glistening points method

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dc.contributor.authorQuevedo, R
dc.contributor.authorAguilera, JM
dc.date.accessioned2024-01-10T13:46:41Z
dc.date.available2024-01-10T13:46:41Z
dc.date.issued2004
dc.description.abstractSeveral properties of foods, most notably visual perception and color, depend on the complexity of their outer surface. The so-called glistening point method based on specular reflection of an incident light beam is a simple, non-invasive optical technique used to quantify the roughness of a surface. Assuming that a surface has a macroscopic random Gaussian roughness distribution, the method determines two parameters: the correlation length (L) and the rms amplitude (sigma). Rougher surfaces have higher L and sigma values. Results show that the glistening point method is suitable for analysing food surfaces at the microscopic scale and is also useful to quantitatively follow changes in food surface roughness as during chocolate blooming or after removal of the outer wax layer in fruits. (C) 2003 Elsevier Ltd. All rights reserved.
dc.fechaingreso.objetodigital25-03-2024
dc.format.extent7 páginas
dc.fuente.origenWOS
dc.identifier.doi10.1016/j.foodeng.2003.09.029
dc.identifier.issn0260-8774
dc.identifier.urihttps://doi.org/10.1016/j.foodeng.2003.09.029
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/79188
dc.identifier.wosidWOS:000221898000001
dc.information.autorucIngeniería;Aguilera J;S/I;99054
dc.issue.numero1
dc.language.isoen
dc.nota.accesocontenido parcial
dc.pagina.final7
dc.pagina.inicio1
dc.publisherELSEVIER SCI LTD
dc.revistaJOURNAL OF FOOD ENGINEERING
dc.rightsacceso restringido
dc.subjectsurface roughness
dc.subjectglistening points
dc.subjectimage processing
dc.subjectblooming
dc.subjectmicroscopy
dc.subjectFAT BLOOM
dc.subjectCHOCOLATE
dc.subject.ods03 Good Health and Well-being
dc.subject.odspa03 Salud y bienestar
dc.titleCharacterization of food surface roughness using the glistening points method
dc.typeartículo
dc.volumen65
sipa.codpersvinculados99054
sipa.indexWOS
sipa.indexScopus
sipa.trazabilidadCarga SIPA;09-01-2024
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