Measurement and Calculation of Fractal Characteristic and Fractal Dimension of Pore Structure of Dehulled Rapeseed Cake Using the Box-Counting Calculation Method

The microstructures of dehulled rapeseed cake under six applied pressures were measured using scanning electronic microscope and Image-pro software. Fractal dimensions were measured and calculated by the box-counting method. Results showed that the fractal characteristic of dehulled rapeseed cake was obvious, the fractal dimension were significantly affected by applied pressure. Their fractal dimension values decreased significantly with increasing applied pressure. It was concluded that with increasing applied pressure the pore structure is further complicated.