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Permeability Measurements of Porous Food Materials
Author(s) -
GOEDEKEN D.L.,
TONG C.H.
Publication year - 1993
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1993.tb06176.x
Subject(s) - porosity , tortuosity , permeability (electromagnetism) , water content , materials science , moisture , pressure drop , porous medium , composite material , chemistry , geotechnical engineering , geology , thermodynamics , membrane , biochemistry , physics
Permeability of air through porous pre‐gelatinized flour dough was measured as a function of porosity (0.10–0.60), moisture content (15–50%, wet basis), and fat content (0–6%). At free stream velocities <2 cm/sec, flow rate and pressure drop followed Darcy's law for flow through porous media. Permeability values ranged from 0.02 darcies at 0.10 porosity to about 23 darcies at 0.60 porosity. Permeability of dough does not follow the Kozeny model for granular materials, possibly due to differences in tortuosity between dough and granular materials. Moisture content <50% and fat content to 6% did not directly affect permeability.