摘要：
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.
会议名称：
The Second International Joint Conference on Computational Science and Optimization(CSO 2009)(2009 国际计算科学与优化会议)
会议时间：
2009-04-24
会议地点：
三亚
会议论文集名称：
The Second International Joint Conference on Computational Science and Optimization(CSO 2009)(2009 国际计算科学与优化会议)论文集
摘要：
The microstructures of peanut cake under five applied pressures were measured using stereo light microscope and Image-pro software. Fractal dimensions of pore section border and pore size distribution were measured and calculated by the slit island process. Regression method was used to analyse the correlation between the fractal dimension and applied pressure. Results showed that the fractal characteristic of pore structure in peanut cake was obvious, and its fractal dimension values decreased significantly with increasing applied pressure.
摘要：
In view of effect of fluid-solid coupling on flow of oil fluids through media and effect of rheology on fluid-solid coupling, the numerical simulation models of mechanical oil expression from vegetable oil wet-e developed. The models were solved by using of combining finite difference with finite element. The displacement experiments for extracted peanut were used to validate the models. The predicted values are in good agreement with the measured ones.
期刊：
2008 INTERNATIONAL SYMPOSIUM ON INFORMATION PROCESSING AND 2008 INTERNATIONAL PACIFIC WORKSHOP ON WEB MINING AND WEB-BASED APPLICATION,2008年:373-378
摘要：
The microstructures of sesame cake under five applied pressures were measured using stereo light microscope and Image-pro software. Fractal dimensions of pore section border and pore size distribution were measured and calculated by the slit island process. Regression method was used to analyse the correlation between the fractal dimension and applied pressure. Results showed that the fractal characteristic of pore structure of sesame cake was obvious, the pore structure and its fractal dimension were significantly affected by applied pressure. There existed good linear correlations between applied pressure and fractal dimensions of the pore section border and pore size distribution. Their fractal dimension values decreased significantly with increasing applied pressure. It was concluded that with increasing applied pressure the pore section border is further twisty, the pore wall further rough, the pore shape further irregular and the pore size distribution further complicated.
摘要：
A prediction model of compression ratio for extruded oilseeds was developed based on improved BP neural networks. As an applied example, the predicted curves were successfully used to predict critical pressing pressures. Results indicated that the predicted values of compression ratios conformed to the measured values well for extruded cottonseed and castor been. There was a limiting compression for extruded oilseeds under given conditions. The compression ratios for extruded cottonseed had more rapid increase from 0 to 40 MPa of applied pressure. less increase from 40 to 80 MPa and insignificant increase over 80 MPa, and for extruded castor bean had more rapid increase from 0 to 60 MPa of applied pressure, less increase from 60 to 100 MPa and insignificant increase over 100 MPa. 80 and 100 MPa of applied pressure were identified as the critical pressing pressure for extruded cottonseed and castor bean respectively.
摘要：
Through the differentiating and integrating process, a mathematical model for tempering time effect on quenched steel was derived based on the attribute of state function and the general equation of Hollomon parameter, which correlates the tempering hardness with the tempering time at different tempering temperature. Using the established model, the linear relationship between the tempering hardness and the tempering time in logarithm was proved theoretically, and the tempering hardness for various tempering time was reduced to the measurement and calculation of a hardness experiment tempered for 1 h at different tempering temperatures. Moreover, the hardness of steel 42CrMo and T8Mn tempered for various times at 200 similar to 600 similar to C was calculated using this method. The predicted results are in good agreement with those of the available experiments.
