Article ID Journal Published Year Pages File Type
10278073 Journal of Food Engineering 2012 7 Pages PDF
Abstract
► Indicators for microstructural changes of food during drying are proposed. ► Fractal dimension and cellular dimension are compared as a suitable indicator. ► Fractal dimension of microstructure is superior microstructure-quality indicator. ► The indicator should prove useful for on-line monitoring of a drying process.
Keywords
Related Topics
Physical Sciences and Engineering Chemical Engineering Chemical Engineering (General)
Preview
Generalized microstructural change and structure-quality indicators of a food product undergoing different drying methods and conditions
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