Pore size estimation

Abstract

A novel method for characterization of any porous structure is presented. The principle of the method is simple scanning a plane surface of a cellular material and consequent digital image analysis of the scan. Eleven samples of bread baked from dough with different ratios wheat/rye flour were studied in order to determine the volume of pores and pores volume distribution in the samples. The procedure included drying the samples and scanning their surfaces finely covered by stamp ink. The obtained images of contrast-visualized pore boundaries were converted to the black and white form and computationally analyzed using the principles of Euclidean distance map and Voronoi tessellation. The computed pore area sections were compared with a model set of data based on generating random cuts of a sphere with chosen diameter. Finally, to make a comparison, the pore volumes were calculated employing stereological equations.