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Multifractal Characterization of Apple Pore and Ham Fat-Connective Tissue Size Distributions Using Image Analysis

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Book cover Food Engineering Interfaces

Part of the book series: Food Engineering Series ((FSES))

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Abstract

Pore size distribution (PSD) in apple tissue and fat-connective size distribution (FSD) in hams are the fundamental physical properties analyzed in assessing their quality. In apple tissue, PSD is related to the mass-transport phenomena characteristics and complexity of oxygen (O2) and carbon dioxide (CO2) diffusivity, and in the case of hams, FSD is related to sensory properties such as texture, taste, quality of raw meat, and visual appearance. In both food products, accurate representation of these microstructural properties is needed for an objective quality characterization and prediction during apple preservation and ham formulation.

This chapter gives an overview of the multifractal theory as applied to natural objects and systems and illustrates in two examples the applications of this approach for characterizing contrasting PSD in apple tissue and FSD in cooked pork ham images. The identification of potential multifractal parameters, such as D 0, D 0, α(0) − α(1), α(−1) − α(0), D 0 − D 1, f[α(−1)] − D 0, and D 1/D 0, as well as multifractal spectrums, such as\( f\left( \alpha \right) \)-spectra and D q -spectra, which are useful for quality characterization and classification of these samples, will be the final aim.

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Acknowledgements

The authors gratefully acknowledge the Food Institutional Research Measure (FIRM) strategic research initiative, as administered by the Irish Department of Agriculture and Food, for their financial support.

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Authors and Affiliations

  1. FRCFT Group, Biosystems Engineering, UCD Agriculture & Food Science Centre, University College Dublin, Belfield, D4, Ireland

    Fernando Mendoza, Nektarios Valous, Adriana Delgado & Da-Wen Sun

Authors
  1. Fernando Mendoza
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  2. Nektarios Valous
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  3. Adriana Delgado
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  4. Da-Wen Sun
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Corresponding author

Correspondence to Fernando Mendoza .

Editor information

Editors and Affiliations

  1. Dept. de Ingeniería Química y Bioproceso, Pontificia Universidad Católica de Chile, Vicuna Mackenna 4860, Santiago, Chile

    José Miguel Aguilera

  2. Depto. Procesos Químicos,, Biotecnológicos y Ambientales, Universidad Técnica Federico Santa María, Av. España 1680, Vaparaiso, Chile

    Ricardo Simpson

  3. Dept. de Ingeneria Quimica y Alimentos, Universidad de las Americas-Puebla, Santa Catarina Matir 72820, Cholula, Puebla, Mexico

    Jorge Welti-Chanes

  4. Pullman, 99164, USA

    Daniela Bermudez-Aguirre

  5. , Department of Biological Systems Enginee, Washington State University, Pullman, 99164-6120, Washington, USA

    Gustavo Barbosa-Canovas

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Mendoza, F., Valous, N., Delgado, A., Sun, DW. (2010). Multifractal Characterization of Apple Pore and Ham Fat-Connective Tissue Size Distributions Using Image Analysis. In: Aguilera, J., Simpson, R., Welti-Chanes, J., Bermudez-Aguirre, D., Barbosa-Canovas, G. (eds) Food Engineering Interfaces. Food Engineering Series. Springer, New York, NY. https://doi.org/10.1007/978-1-4419-7475-4_25

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