Microstructure of Soy Based Yoghurt and Fractal Characteristic

Abstract

Abstract: Grey level distribution and variance analysis of the digitalized image of scanning electron microscope(SEM)micrographs based on the MATLAB programming were carried out, which showed that the consistency for soy based and dairyyoghurt was different. Box counting method was applied to investigate the fractal structure and the fractal dimension for soybased and dairy yoghurt was determined to be 1.9105 and 1.9268 respectively. Image analysis was carried out for the digitalizedSEM using MATLAB software to study the microstructure of food and the concept of fractal was introduced to provide a newand effective method to resolve and explain problems in the filed of yoghurt studies.

Key words: Soybean, soy protein, soy based yoghurt, MATLAB, fractal

LI Feng, HUA Yu-Fei. Microstructure of Soy Based Yoghurt and Fractal Characteristic[J]. FOOD SCIENCE, 2005, 26(7): 110-114.

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Microstructure of Soy Based Yoghurt and Fractal Characteristic

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