Abstract

The clustering of pores of three types of bread was studied by measuring the two point cluster function, C2(r). The ability of this function in describing the connectivity among the structure elements of bread was proved by comparing the C2(r) of a “reference” and a “reconstructed” bread image having the same porosity fraction and lineal path distribution function, L(r). The two point cluster function of the void phase of two commercial, “Pan Briosce” and “Pancarre”, and a non commercial, “White”, bread enabled to highlight significant differences of their topological properties. “White” bread was characterized from more homogeneous pores with a lower degree of connectivity while the “Pancarre” samples exhibited voids highly connected producing pores bigger in size and with a shape extremely complex. Furthermore, for the first time it was proved as the microstructure information of the two point cluster function allows discriminating the 90% of the total variace of bread samples.

Autore Pugliese

• Derossi Antonio

Tutti gli autori

• Derossi A. , Severini C. , De Pilli T.

Titolo volume/Rivista

JOURNAL OF FOOD ENGINEERING

Anno di pubblicazione

2016

ISSN

0260-8774

ISBN

Non Disponibile

Numero di citazioni Wos

Nessuna citazione

Ultimo Aggiornamento Citazioni

Non Disponibile

Numero di citazioni Scopus

1

Ultimo Aggiornamento Citazioni

Non Disponibile

Settori ERC

Non Disponibile

Codici ASJC

Non Disponibile