Fractal analysis of caseinate structure

Texture appearance characterization of pre-sliced pork ham images using fractal metrics: Fourier analysis dimension and lacunarity

“…Several studies have applied fractal analysis to investigate food surfaces and structure (Barletta & Barbosa-Cánovas, 1993;Barrett & Peleg, 1995;Dziuba, Babuchowski, Smoczynski, & Smietana, 1999;Kerdpiboon, Devahastin, & Kerr, 2007;Nussinovitch, Jaffe, & Gillilov, 2004;Rahman, 1997;Tang & Marangoni, 2008). More specifically, the Fourier power spectrum method has been used previously in foods: in the assessment of the jaggedness of the stressstrain relationship of two kinds of puffed extrudates stored under different humidity conditions (Barrett, Normand, Peleg, & Ross, 1992); in the numerical description of various food surfaces and the microstructure of potato cells as well as in the detection of the bloom starting point in chocolates (Quevedo, López, Aguilera, & Cadoche, 2002); in the quantification of the fractal dimension of fat crystal networks (Tang & Marangoni, 2006); in describing the visual appearance of bread crumb as well as obtaining correlations using trained panellists (Gonzales- Barron & Butler, 2008a;Gonzales-Barron & Butler, 2008b); and in determining the senescent spotting in bananas (Quevedo, Mendoza, Aguilera, Chanona, & Gutiérrez-López, 2008).…”

Assessment of changes in crystallization properties of pressurized milk fat

“…The high values of correlation coefficients obtained for images analyzed at various magnifications indicate, to some extent, the similarity of the observed structures and specified degree of their ordering, typical of a given structure. The fractal dimension was computed from the slope of the straight line of log A = f(log P) function as D L = 2/a, where a denotes the slope of a straight line and D L denotes surface fractal dimension (Dziuba et al, 1999). An example of the correlation for milk fat before pressurization is presented in Figure 4.…”

Multifractal analysis application to the characterization of fatty infiltration in Iberian and White pork sirloins

“…Haussdorf fractal dimension of digital images for food quality evaluation and inspection was initially explored (Dziuba, Babuchowski, Smoczynski, & Smietana, 1999;Liao, Cavalieri, & Pitts, 1990). Fourier power spectrum methods were proposed for the assessment of the jaggedness of the stress-strain relationship of two kinds of puffed extrudates stored under different humidity conditions (Barrett, Normand, Peleg, & Ross, 1992) and in the characterization of ruggedness changes in tapped agglomerated food powders (Barletta & Barbosa-Cánovas, 1993).…”