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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