Fractal Characteristic and Fractal Dimension Measurement of Pore Structure of Peanut Cake

被引：0
|
作者：
Zheng, Xiao [1 ]
Wang, Jingzhou [1 ]
Lin, Guoxiang [1 ]
Wan, Nong [1 ]
Zhang, Yaxin [1 ]
机构：
[1] Wuhan Polytech Univ, Dept Mech Engn, Wuhan 430023, Peoples R China
来源：
INTERNATIONAL JOINT CONFERENCE ON COMPUTATIONAL SCIENCES AND OPTIMIZATION, VOL 1, PROCEEDINGS | 2009年
关键词：
D O I：
10.1109/CSO.2009.211
中图分类号：
TP39 [计算机的应用];
学科分类号：
081203 ; 0835 ;
摘要：
The microstructures of peanut cake under five applied pressures were measured using stereo light microscope and Image-pro software. Fractal dimensions of pore section border and pore size distribution were measured and calculated by the slit island process. Regression method was used to analyse the correlation between the fractal dimension and applied pressure. Results showed that the fractal characteristic of pore structure in peanut cake was obvious, and its fractal dimension values decreased significantly with increasing applied pressure.
引用
收藏
页码：614 / 616
页数：3
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