Fractal Structure Analysis of Some Food Materials(Food & Nutrition)
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概要
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By applying the fractal concept, the relationship between particle diameter d_p and specific surface area S_W measured through an N_2 adsorption isotherm was investigated by using the equation S_W∝d^<D_s-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 defattine was also investigated.
- 社団法人日本農芸化学会の論文
著者
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Yano Toshimasa
Department Of Agricultural Chemistry Faculty Of Agriculture The University Of Tokyo
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Yano Toshimasa
Department Of Agriculture Chemistry Faculty Of Agriculture University Of Tokyo
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Suzuki Toru
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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Suzuki Toru
Department Of Food Technology And Engineering Tokyo University Of Fisheries
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Suzuki Toru
Department Of Cardiology Sakakibara Heart Institute
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Suzuki Toru
Department Of Biosphere And Environmental Sciences Faculty Of Environment Systems Rakuno Gakuen Univ
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Suzuki Toru
Department of Applied Electronics, Faculty of Industrial Science and Technology, Tokyo University of Science, 2641 Yamazaki, Noda, Chiba 278-8510, Japan
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