大豆酸奶的微结构以及分形特征

利用扫描电子显微镜的图像和MATLAB的编程,通过显微照片及数值图像的灰度值分布并计算图像的灰度水平变化方差,最终发现了大豆酸奶和酸牛奶两种产品的均匀或一致性程度存在着差异。并应用计盒维数法的基本原理考察了大豆酸奶和酸牛奶是否具有以自相似性为特征的分形结构,最终确定豆浆酸奶和酸牛奶的分形维数分别为1.9105、1.9268。通过对扫描电子显微镜得到的图像进行数字化处理以及MATLAB软件的应用,在食品微观结构的研究中引入分形这个概念,为食品的研究和加工领域解决和解释这一类问题提供新的思路和方法。

Microstructure of Soy Based Yoghurt and Fractal Characteristic

Grey level distribution and variance analysis of the digitalized image of scanning electron microscope(SEM)micrographs based on the MATLAB programming were carried out, which showed that the consistency for soy based and dairyyoghurt was different. Box counting method was applied to investigate the fractal structure and the fractal dimension for soybased and dairy yoghurt was determined to be 1.9105 and 1.9268 respectively. Image analysis was carried out for the digitalizedSEM using MATLAB software to study the microstructure of food and the concept of fractal was introduced to provide a newand effective method to resolve and explain problems in the filed of yoghurt studies.