Image Analysis Based Measurement and Calculation of Fractal Characteristic of Pore Structure of Peanut Cake

The microstructures of peanut cake under five levels of applied pressures are measured using stereo light microscope and Image-pro software. Employing the box-counting method, the fractal dimensions of pore structure of peanut cake are measured and calculated. Result shows that the fractal characteristic of peanut cake is obvious. It is found that applied pressure has a significant effect on the fractal dimension, and its value decreases significantly with the increase of applied pressure. It is concluded that with increasing applied pressure the pore structure is further complicated.