Characterisation of the global breakage pattern of maltodextrin agglomerates

Effect of cooking on structural changes in the common black bean (Phaseolus vulgaris var. Jamapa)

“…Several studies have reported that beans are part of traditional diets in Mexico [ 84 , 85 ] and they are an important sources of iron, zinc, and calcium. The surface of food matrices that have undergone cracking presents an irregular and complex texture that can be quantitatively characterized by parameters such as fractal dimension texture (FD T ) that allows analyzing the irregularities of the surface of an image and lacunarity (λ), which represents the distribution of the holes or “gaps” in an image [ 24 , 86 ]. A FD T value of 2.4225 ± 0.0126 was obtained for RBB and 2.5371 ± 0.0174 for CBB according to Fig.…”

“…Lacunarity is a property of fractal objects that represents the distribution of holes or “gaps” in an image and is an indicator of the object's symmetry [ 24 , 87 ]. A λ value of 0.793 ± 0.043 for RBB and 0.233 ± 0.053 for CBB were obtained.…”

“…Microscopy techniques are valuable tools to study the microstructure of food matrices, as well as the distribution of phenolic compounds, proteins, and carbohydrates. Several authors [ [23] , [24] , [25] ] have reported the use of image analysis combined with microscopy techniques, demonstrating their effectiveness in the measurement of morphological, morphometric, and textural characteristics using algorithms such as GLCM [ 13 , 21 , 24 , 26 , 27 ]. The objective of this work was to study the microstructural changes that occur in the black bean ( Phaseolus vulgaris L.) during the cooking process using microscopy techniques combined with image analysis.…”

Discrete Element Method Modelling of the Diametral Compression of Starch Agglomerates

“…These include sand-asphalt mixtures [12]; soft, high-porosity materials, such as aerogel composites [13]; pellets of biomass [14]; and lightweight food products of the extrusion process [15]. Food and pharmaceutical granules (and tablets) can exhibit brittle [16], semi-brittle, or ductile [17] behaviour, depending on the material composition, applied binder, and porosity of the agglomerates. Dhanalakshmi and Bhattacharya [18] demonstrated that pressure-agglomerated corn starch exhibited brittle, semi-brittle, and ductile behaviour when glued by pre-gelatinised starch, sugar, and vegetable oil, respectively.…”