Fractal dimension of dried foods : a correlation between microstructure and porosity

Joardder, Mohammad Uzzal Hossain, Kumar, Chandan, Karim, Azharul, & Brown, Richard J. (2013) Fractal dimension of dried foods : a correlation between microstructure and porosity. In Food Structures, Digestion and Health International Conference, 21 – 24 October 2013, Bayview Eden Hotel, Melbourne, VIC.

Abstract

The quality of dried food is affected by a number of factors including quality of raw material, initial microstructure, and drying conditions. The structure of the food materials goes through deformations due to the simultaneous effect of heat and mass transfer during the drying process. Shrinkage and changes in porosity, microstructure and appearance are some of the most remarkable features that directly influence overall product quality. Porosity and microstructure are the important material properties in relation to the quality attributes of dried foods. Fractal dimension (FD) is a quantitative approach of measuring surface, pore characteristics, and microstructural changes [1]. However, in the field of fractal analysis, there is a lack of research in developing relationship between porosity, shrinkage and microstructure of different solid food materials in different drying process and conditions [2-4]. Establishing a correlation between microstructure and porosity through fractal dimension during convective drying is the main objective of this work.

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ID Code: 63838
Item Type: Conference Item (Poster)
Refereed: Yes
Additional URLs:
Keywords: Microstructure, Porosity, Fractal dimension
Subjects: Australian and New Zealand Standard Research Classification > ENGINEERING (090000) > FOOD SCIENCES (090800) > Food Engineering (090802)
Australian and New Zealand Standard Research Classification > ENGINEERING (090000) > FOOD SCIENCES (090800) > Food Processing (090805)
Divisions: Current > Schools > School of Chemistry, Physics & Mechanical Engineering
Current > QUT Faculties and Divisions > Science & Engineering Faculty
Copyright Owner: Copyright 2013 The Author(s)
Deposited On: 31 Oct 2013 22:27
Last Modified: 31 Oct 2013 22:27

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