Scale-sensitive Fractal Analysis of the Surface Roughness of Bloomed Chocolate

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dc.contributor.authorBriones, Vilbett
dc.contributor.authorBrown, Christopher A.
dc.contributor.authorAguilera, Jose M.
dc.date.accessioned2024-01-10T12:42:18Z
dc.date.available2024-01-10T12:42:18Z
dc.date.issued2006
dc.description.abstractThe surface roughness of stored chocolate bars was studied by scanning laser microscopy and area-scale fractal analysis. Topographic data were expressed by the statistical average roughness (Sa), by two parameters from area-scale analyses-the fractal complexity (Asfc) and the scale of the rough-to-smooth transition (SRC)-and by the relative area as a function of scale. The roughness measured with Asfc showed extremely low correlation with the SRC, indicating that these two, parameters can be considered to be independent. Asfc appeared to have some correlation (R-2 = 0.82) with the Sa, indicating that for these data Asfc and Sa are somewhat related. As surface roughness (Asfc) increased during storage, gloss decreased in a linear fashion (R-2 = 0.96), which is consistent with the proposal that surface roughness is intimately related to gloss. The scales of observation from about 0.5 to 100 mu m(2) were characteristic of the fat bloom interaction with chocolate surface and with the gloss. Fractal analysis provides parameters (Asfc and relative area) that are better than conventional arithmetic mean roughness for describing the surface changes during storage of chocolate. Both the complexity (Asfc) and the relative areas showed strong correlations with gloss (0.96 and 0.94, respectively), which is consistent with a facet-based scattering model.
dc.description.funderNestle Research Centre
dc.format.extent7 páginas
dc.fuente.origenWOS
dc.identifier.eissn1558-9331
dc.identifier.issn0003-021X
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/77500
dc.identifier.wosidWOS:000205795500003
dc.information.autorucIngeniería;Aguilera J;S/I;99054
dc.issue.numero3
dc.language.isoen
dc.nota.accesoSin adjunto
dc.pagina.final199
dc.pagina.inicio193
dc.publisherWILEY
dc.revistaJOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
dc.rightsregistro bibliográfico
dc.subjectChocolate
dc.subjectfat bloom
dc.subjectgloss
dc.subjectmicroscopy
dc.subjectrelative area
dc.subjectroughness
dc.subjectsurface topography
dc.subject.ods03 Good Health and Well-being
dc.subject.odspa03 Salud y bienestar
dc.titleScale-sensitive Fractal Analysis of the Surface Roughness of Bloomed Chocolate
dc.typeartículo
dc.volumen73
sipa.codpersvinculados99054
sipa.indexWOS
sipa.indexScopus
sipa.trazabilidadCarga SIPA;09-01-2024
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