Food surface characterization by scanning electron microscopy and fractal analysis: A review

Area of Science:

• Food Science and Technology
• Materials Science
• Image Analysis

Background:

• Surface characterization is crucial for food quality, safety, and consumer acceptance.
• Micro- and nanoscale topographical features significantly influence food properties.
• Understanding surface morphology is key to predicting texture, moisture retention, and shelf-life.

Purpose of the Study:

• To review the application of Scanning Electron Microscopy (SEM) for food surface topographical analysis.
• To highlight the role of fractal analysis in quantifying food surface complexity.
• To explore the link between SEM-based fractal analysis and food quality attributes.

Main Methods:

• Utilizing Scanning Electron Microscopy (SEM) to capture high-resolution images of food surfaces.
• Applying fractal and multifractal analysis to SEM images for quantitative surface description.
• Correlating fractal dimensions with processing parameters and quality attributes.

Main Results:

• SEM combined with fractal analysis provides a quantitative measure of food surface roughness, complexity, and heterogeneity.
• Positive correlations were found between processing methods (drying, frying, freezing) and fractal dimension.
• Multifractal analysis successfully characterized micro-structural heterogeneity in various food types.
• Fractal dimension showed a significant interrelation with key quality attributes of diverse food products.

Conclusions:

• SEM-based fractal analysis is an effective tool for in-depth food surface characterization.
• This methodology aids in optimizing food processing techniques and enhancing quality management.
• The approach reveals subtle links between surface morphology and food attributes, advancing food science and technology.