Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Experiment Videos

Fractals and foods

M Peleg1

  • 1Food Science Department, University of Massachusetts, Amherst 01003.

Critical Reviews in Food Science and Nutrition
|January 1, 1993
PubMed
Summary

Fractal geometry offers a minor but valuable lens for food research, characterizing particle contours, microstructures, and mechanical properties. Its principles, seen in foods like broccoli, can also explain complex food processes.

Related Concept Videos

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

A review of AI and Data Science support for cancer management.

Artificial intelligence in medicine·2021
Same author

The use of three-dimensional strut plates for the management of mandibular angle fractures: a retrospective analysis of 222 patients.

International journal of oral and maxillofacial surgery·2016
Same author

Analysis of the process of representing clinical statements for decision-support applications: a comparison of openEHR archetypes and HL7 virtual medical record.

Journal of medical systems·2016
Same author

Comparison of air quality data obtained from roof top, sidewalk and suburban areas.

Environmental monitoring and assessment·2013
Same author

Deterioration of Jerusalem limestone from air pollutants; field observations and laboratory simulation.

Environmental monitoring and assessment·2013
Same author

Discussion of "Attitude of physicians towards automatic alerting in computerized physician order entry systems".

Methods of information in medicine·2013

Area of Science:

  • Food Science
  • Mathematics
  • Physics

Background:

  • Fractal geometry, describing scale-invariant morphological features, has seen limited application in food research.
  • Existing applications focus on characterizing particle contours, surface morphology, gel microstructures, and mechanical signatures of foods.

Purpose of the Study:

  • To explore the potential and current applications of fractal geometry in food science.
  • To highlight how fractal concepts can describe food structures and processes.

Main Methods:

  • Review of existing literature on fractal geometry applications in food research.
  • Analysis of fractal characteristics in food morphology (e.g., cauliflower, broccoli) and processes (e.g., aggregation, diffusion).

Main Results:

  • Fractal geometry has been minimally applied, primarily for characterizing instant coffee, starch, casein gels, and crunchy foods.
  • Self-similarity, a key fractal concept, is evident in natural food structures like cauliflower and broccoli.
  • Nonlinear dynamics in processes like mixing, crystallization, and diffusion can exhibit fractal characteristics relevant to food science.

Conclusions:

  • Fractal geometry provides a unique framework for understanding complex food structures and dynamics.
  • Further research integrating fractal analysis could enhance characterization and understanding of various food systems and spoilage mechanisms.

Related Experiment Videos