Mathematical Model Incorporated Fractal Geometry and Permeability of Compressed Peanut and Sesame for Oil Extraction

Xiao Zheng; Jing Zhou Wang; Guo Xiang Lin; Zhi Xian Sun; Don Ping He

doi:10.4028/www.scientific.net/AMR.550-553.676

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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 550-553Mathematical Model Incorporated Fractal Geometry...

Mathematical Model Incorporated Fractal Geometry and Permeability of Compressed Peanut and Sesame for Oil Extraction

Abstract:

Considering the fractal characteristic of oilseed cake, the relationship between the permeability and the pore fractal dimension of peanut and sesame cake has been investigated. The microstructures of peanut and sesame cake under five applied pressures are measured by using stereo light microscope and Image-pro image analyzer. Using the box-counting method, the fractal dimensions of pore size distributions are measured. A mathematical model incorporated fractal dimension and permeability has been developed to predicate the permeability of compressed peanut and sesame under cold condition based upon combining Hagen-Poiseulle equation with Darcy’s law for flow of fluid through porous media. There is a prediction of permeability of peanut and sesame cake. Thus, a measurement is carried out for validation. The values of mean relative errors are 19.4% and 11.4 respectively. A fairly good agreement is obtained in the case of high applied pressure. And there exists a tendency that the value of the difference between the theoretical calculation and the permeability measurement decrease significantly with the increase of applied pressure.

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Periodical:

Advanced Materials Research (Volumes 550-553)

Pages:

676-681

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.550-553.676

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Online since:

July 2012

Authors:

Xiao Zheng, Jing Zhou Wang, Guo Xiang Lin, Zhi Xian Sun, Don Ping He

Keywords:

Fractal Dimension, Fractal Geometry, Microstructure, Oilseed Cake, Permeability

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