Fractal Structure Analysis of Some Food Materials

Abstract

By applying the fractal concept, the relationship between particle diameter d_p and specific surface area S_w measured through an N₂ adsorption isotherm was investigated by using the equation S_w∝d^Ds-3_p where D_s is the fractal dimension to be in the range between 2 and 3. The surfaces of porous bodies of rice flour, wheat flour, corn fiber and milk powders were fractal, with D_s values between 2.26 and 3.0. The effect of defatting was also investigated.