Fractal Modeling Research in Permeability of Camellia and Bancoul Nut Cakes under Cold-Press

Xiao Cong Ren; Xiao Zheng; Ge Chen; Zhi Xian Sun

doi:10.4028/www.scientific.net/AMR.941-944.1008

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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 941-944Fractal Modeling Research in Permeability of...

Fractal Modeling Research in Permeability of Camellia and Bancoul Nut Cakes under Cold-Press

Abstract:

This study focuses on cold-pressed oil cakes of camellia and bancoul nut seeds, studying the fractal characteristics of pore microstructure of these two oilseed cakes. Combined with the fractal theory, the Darcy law and Hagen-Poiseuille formula were applied to establish a fractal permeability model of oil seed cakes. Cold press was used to determine permeability of oil cakes of camellia and bancoul nut seeds. The calculated values obtained through the model were compared to the experimental values. The relative average errors for camellia and bancoul nut oilseed cakes were 11.7% and 8.7%, respectively.

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Periodical:

Advanced Materials Research (Volumes 941-944)

Pages:

1008-1015

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.941-944.1008

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Online since:

June 2014

Authors:

Xiao Cong Ren, Xiao Zheng, Ge Chen, Zhi Xian Sun

Keywords:

Fractal Characteristic, Oilseed Cake, Permeability

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