玉米淀粉的黏度与分形表征

Viscosities and fractal characteristic of corn starch

对玉米在适宜的发芽条件下,提取不同发芽天数的玉米淀粉。对湿淀粉进行烘干,通过扫描,获取玉米淀粉的外观图像。利用分形学方法计算图像的分维数,同时对照淀粉黏度,将黏度和淀粉的外观图像的分维数进行比较,发现黏度值和分维数的变化趋势是相同的,有很强的对应关系。

Take the corn under the condign conditions of germinating. Extract the corn starch in different germinate days. Roast the wet starch, through scan to obtain the images. Using the method of fractal, calculate the fractal dimensions of these images, and contrast with the viscosities. Using the viscosities to compare with fractal dimensions of corn starch images, find that viscosities and fractal dimensions are changing in the same way, they have strongly corresponding relation.