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
收藏
页码：1607 / 1613
页数：7
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