Fractal surface of starchy materials transformed with hydrophilic alcohols

Yano, Toshimasa; Nagai, Tadashi

doi:10.1016/0260-8774(89)90031-9

Cited by 14 publications

(3 citation statements)

References 13 publications

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“…Karathanos & Saravacos (1993) stated that there is a correlation between pore radii and specific surface area. Other investigators showed that the specific surface area of potato starch granules is higher when the diameter of the granules is large (Yano & Nagai, 1989). As expected, the largest specific surface area was found for fractions of small granules.…”

Section: Resultssupporting

confidence: 72%

The influence of starch pore characteristics on pasting behaviour

Fortuna

Januszewska

Juszczak

et al. 2000

Int J of Food Sci Tech

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Potato, wheat and corn starches were segregated into large and small granule fractions. The specific surface area, volume, and average diameter of pores, as well as the pasting characteristics of starch dispersions in water were determined. In all the starches investigated the small granule fractions were characterized by the largest specific surface area, pore volume and pore diameter in comparison to fractions of large granules and the initial starches. The small granule fraction of potato starch gave better pasting characteristics (apart from maximum viscosity) than fractions of large granules and the initial potato starch. On the other hand, the large granule fractions of corn and wheat gave the highest maximum viscosity

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Section: Resultssupporting

confidence: 72%

The influence of starch pore characteristics on pasting behaviour

Fortuna

Januszewska

Juszczak

et al. 2000

Int J of Food Sci Tech

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“…Most of the fractals observed in nature are the result of complex physical processes, which modify the morphology of the matter at random. Fractal dimensions have been successfully used to describe the ruggedness and geometric complexities of both natural and synthetic particles (Peleg and Normand, 1985;Yano and Nagai, 1989;Nagai and Yano, 1990;Graf, 1991;Genovese and Rao, 2003).…”

Section: Introductionmentioning

confidence: 99%

Fractal Dimension and Mechanism of Aggregation of Apple Juice Particles

Benítez

Lozano

Genovese

2010

Food sci. technol. int.

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Turbidity of freshly squeezed apple juice is produced by a polydisperse suspension of particles coming from the cellular tissue. After precipitation of coarse particles by gravity, only fine-colloidal particles remain in suspension. Aggregation of colloidal particles leads to the formation of fractal structures. The fractal dimension is a measure of the internal density of these aggregates and depends on their mechanism of aggregation. Digitized images of primary particles and aggregates of depectinized, diafiltered cloudy apple juice were obtained by scanning electron microscopy (SEM). Average radius of the primary particles was found to be a = 40 ± 11 nm. Maximum radius of the aggregates, R(L), ranged between 250 and 7750 nm. Fractal dimension of the aggregates was determined by analyzing SEM images with the variogram method, obtaining an average value of D(f) = 2.3 ± 0.1. This value is typical of aggregates formed by rapid flocculation or diffusion limited aggregation. Diafiltration process was found to reduce the average size and polydispersity of the aggregates, determined by photon correlation spectroscopy. Average gyration radius of the aggregates before juice diafiltration was found to be R(g) = 629 ± 87 nm. Average number of primary particles per aggregate was calculated to be N = 1174.

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“…I. Repeating the same procedure, figures (4) to (6) are obtained. The Koch curve is a figure to be obtained by iterating the procedure infinite times.…”

Section: Koch Cwte-to Begin Withmentioning

confidence: 99%