Determination of the apparent fractal dimension of the force-displacement curves of brittle snacks by four different algorithms

Journal of Texture Studies

Volumn 27, Issue 3, 1996, Pages 243-255

  Borges, Antje ^a   Peleg, M ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

SIGMOIDEA;

EID: 0030504119     PISSN: 00224901     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4603.1996.tb00073.x     Document Type: Article

References (11)

1. BARRETT, A.M., NORMAND, M.D., PELEG, M. and ROSS, E. 1992. Characterization of the jagged stress-strain relationships of puffed extrudates using the Fast Fourier Transform and Fractal Analysis. J. Food Sci. 57, 227-232, 235.
2. HARRIS, M. and PELEG, M. 1996. Patterns of textural changes in brittle cellular cereal foods caused by moisture sorption. Cereal Chem. (in press).
3. HASTINGS, H.M. and SUGIHARA, G. 1993. Fractals, A User's Guide for the Natural Sciences. Oxford University Press.
4. KAYE, B.H. 1989. A Random Walk Through Fractal Dimensions. VCH, New York.
5. KAYE, B.H. 1993. Chaos and Complexity, Discovering the Surprising Patterns of Science and Technology. VCH, New York.
6. MANDELBROT, B.M. 1977. The Fractal Geometry of Nature. Freeman, W.H., New York.
7. PELEG, M. 1995. Description of mechanical changes in foods at their glass transition region. In Food Preservation by Moisture Control. (G. Barbosa-Canovas and J. Welti-Chanes, eds.) pp. 659-714, Technomic Pub., Lancaster, Pa.
8. ROHDE, F., NORMAND, M.D. and PELEG, M. 1993. Characterization of the power spectrum of force-deformation relationships of crunchy foods. J. Texture Studies 24, 45-92.
9. RUSS, J.C. 1994. Fractal Surfaces. Plenum Press, New York.
10. ULBRICHT, D., NORMAND, M.D. and PELEG, M. 1995. Creating typical jagged force-deformation relationships from the irregular and irreproducible compression data of crunchy foods. J. Sci. Food Agric. 67, 453-459.
11. WOLLNY, M. and PELEG, M. 1994. A model of moisture-induced plasticization of crunchy snacks based on Fermi's distribution function. J. Sci. Food Agric. 64, 467-473.