Research on Fractal Permeability Model for Cold-Pressed Oil Cake

Zhi Xian Sun; Xiao Zheng; Guo Xiang Lin; Xiao Cong Ren

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

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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 781-784Research on Fractal Permeability Model for...

Research on Fractal Permeability Model for Cold-Pressed Oil Cake

Abstract:

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.

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Periodical:

Advanced Materials Research (Volumes 781-784)

Pages:

1607-1613

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.781-784.1607

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Online since:

September 2013

Authors:

Zhi Xian Sun, Xiao Zheng, Guo Xiang Lin, Xiao Cong Ren

Keywords:

Fractal Model, Oil Cake, Permeability

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