Fractal structure of starch extrudates-investigation by small angle x-ray scattering
S. Pikus 1,   J. Jamroz 2,   E. Kobylas 1
 
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1
Department of Crystallography, University of Maria Curie-Skłodowska, Maria Curie-Skłodowska Square 3, 20-031 Lublin, Poland
2
Department of Biological Elements of Food Technology and Feed, University of Agriculture, Doświadczalna 48, 20-236 Lublin, Poland
Acceptance date: 1998-04-17
 
Int. Agrophys. 2000, 14(1): 93–98
 
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ABSTRACT
Small angle X-ray scattering has been applied to the study of structure of potato starch and wheat flour extrudates. The range changes of microstructure deformation after extrusion cooking processes was analysed from the fractal view point to some physical properties of these materials. Furthermore, relationship between some fractal magnitudes was shown.
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