Fractal dimension can be used successfully to quantify the characteristics of food particles. Bulk density-particle diameter relation, Richardson's plot, gas adsorption and pore size distribution methods were used to estimate the fractal dimensions of native and modified starch and it was found that different methods gave different values. An understanding of these differences will avoid misinterpretation or improper applications of the fractal dimensions.
|Number of pages||10|
|Journal||Journal of Food Engineering|
|Publication status||Published - Jun 1997|
ASJC Scopus subject areas
- Food Science