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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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-01-01
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| Series: | Current Research in Food Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2665927125000267 |
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