Computation on Surface Fractal Dimension of Freeze-dried Product by Mercury Porosimetry

Abstract

Abstract: In order to characterize quantitatively the microstructure of freeze-dried material, the computational method of surfacefractal dimentsion through mercury intrusion is introduced. The surface fractals of freeze-dried materials, taking beef and turkeyfor examples, are calculated respectively. The results show that it is easy and reasonable to obtain the surface fractals of freeze-dried materials by mercury porosimetry, and surface fractals can be employed to characterize roughness and complexity of thepore distribution in freeze-dried materials. The surface fractal depends intimately upon the pore distribution of freeze-driedmaterial. The more the volume fraction of micro-pores in freeze-dried material is, the larger the surface fractal dimension will beobtained.

Key words: mercury intrusion, surface fractal dimension, freeze-drying, porous media

CHEN San-Qiang, LIU Yong-Zhong, CHENG Guang-Xu, HUANG Chang-Bin. Computation on Surface Fractal Dimension of Freeze-dried Product by Mercury Porosimetry[J]. FOOD SCIENCE, 2004, 25(7): 25-28.

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Computation on Surface Fractal Dimension of Freeze-dried Product by Mercury Porosimetry

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