An innovative agent-based technique for determination of tortuosity in porous materials – Case study: bread and bread dough

Tortuosity is an important structural parameter of porous materials, and it is the ratio of the actual distance between two points to the shortest linear distance between them. In the current work, we illustrate the employment of Brownian motion principles for the estimation of the average tortuosit...

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Bibliographic Details

Published in:	Current Research in Food Science
Main Authors:	Arash Ghaitaranpour, Mohebbat Mohebbi, Arash Koocheki
Format:	Article
Language:	English
Published:	Elsevier 2025-01-01
Subjects:	Tortuosity Multi-agent systems Bread and bread dough Heat and mass transfer Image processing
Online Access:	http://www.sciencedirect.com/science/article/pii/S2665927125000267