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

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

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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