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Fractal structure evolution of moisture-containing porous media under the weak potential difference in cases of garlic stems.

Évolution de la structure fractale de milieux poreux humides sous une faible différence de pression dans le cas des tiges d’ail.

Numéro : pap. n. 1022

Auteurs : CHAI L., LIU B., MENG Y., et al.

Résumé

In cases of garlic stems, during ice-temperature storage (0 °C) with precooling air velocities of 1.0 m/s, 1.5 m/s and 2 m/s, the variations of fractal parameters such as pore fractal dimension, porosity, tortuosity and tortuous fractal dimension were studied. The results showed that the selection of precooling air speed plays a major role in maintaining the moisture contained in garlic stems after harvest. Compared with precooling air velocities of 1.5 m/s and 2.0 m/s, the precooling air velocity of 1.0 m/s has more significant impact on the porosity, the tortuosity and the tortuous fractal dimension in the cells microstructure. Cells at the epidermis were more affected than cells at the 1/2 radius and the center. Meanwhile, there is a significant two-dimensional linear correlation among the average tortuosity, porosity and tortuous fractal dimension in the three conditions during ice-temperature storage. The two-dimensional correlation coefficients under the precooling treatment of 1.0 m/s is the largest among the three air velocities.

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Pages : 8

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Détails

  • Titre original : Fractal structure evolution of moisture-containing porous media under the weak potential difference in cases of garlic stems.
  • Identifiant de la fiche : 30026326
  • Langues : Anglais
  • Source : Proceedings of the 25th IIR International Congress of Refrigeration: Montréal , Canada, August 24-30, 2019.
  • Date d'édition : 24/08/2019
  • DOI : http://dx.doi.org/10.18462/iir.icr.2019.1022

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