TY - JOUR
T1 - Morphometric Analysis of Transverse Surface of Fractured Maltodextrin Agglomerates
AU - García-Armenta, Evangelina
AU - Téllez-Medina, Darío I.
AU - Alamilla-Beltrán, Liliana
AU - Hernández-Sánchez, Humberto
AU - Gutiérrez-López, Gustavo F.
N1 - Publisher Copyright:
Copyright © Taylor & Francis Group, LLC.
PY - 2016/11/1
Y1 - 2016/11/1
N2 - Fracture creates complex surfaces. The aim of this work was to characterize the irregular surface generated in the fracture of maltodextrin thick-agglomerates using gray level intensities and texture features extracted by digital image analysis. Results showed that particle size had no significant effect on texture features and had a significant interaction with load. A 50 N load caused rougher surfaces, while a 500 N load produced smooth surfaces. Obtained values of texture fractal dimension were not higher than 2.23 and were related to image entropy.
AB - Fracture creates complex surfaces. The aim of this work was to characterize the irregular surface generated in the fracture of maltodextrin thick-agglomerates using gray level intensities and texture features extracted by digital image analysis. Results showed that particle size had no significant effect on texture features and had a significant interaction with load. A 50 N load caused rougher surfaces, while a 500 N load produced smooth surfaces. Obtained values of texture fractal dimension were not higher than 2.23 and were related to image entropy.
KW - Breakage
KW - Digital image analysis
KW - Maltodextrin agglomerate
KW - Texture parameters
KW - Transverse surface
UR - http://www.scopus.com/inward/record.url?scp=84978173023&partnerID=8YFLogxK
U2 - 10.1080/10942912.2015.1136940
DO - 10.1080/10942912.2015.1136940
M3 - Artículo
SN - 1094-2912
VL - 19
SP - 2451
EP - 2462
JO - International Journal of Food Properties
JF - International Journal of Food Properties
IS - 11
ER -