Research on Fractal Permeability Model for Cold-pressed Oil Cake

被引：1

作者：

Sun, Zhixian ^{[1
]}

Zheng, Xiao ^{[1
]}

Lin, Guoxiang ^{[1
]}

Ren, Xiaocong ^{[1
]}

机构：

[1] Wuhan Polytech Univ, Inst Engn Mech, Wuhan 430023, Peoples R China

来源：

ADVANCES IN CHEMICAL ENGINEERING III, PTS 1-4 | 2013年 / 781-784卷

关键词：

Oil cake; Fractal model; Permeability;

D O I：

10.4028/www.scientific.net/AMR.781-784.1607

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

Aiming at cold-pressed oil cakes of linseed and sunflower seed, the pore fractal characteristics of microstructures have been studied. By combining Hagen-Poiseuille equation with fractal theory, a fractal permeability model for oil cake has been developed. The permeability of linseed and sunflower seed cakes under cold-pressed condition has been measured. It was found that the relative average errors are 12.8% and 16.8% for the soybean cake and sunflower seed cake respectively by comparing the result from the model calculation and experiment.

引用

页码：1607 / 1613

页数：7

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