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MATHEMATICAL MODELLING of RICE BRAN OIL EXPRESSION
Author(s) -
SIVALA K.,
RAO V. VASUDEVA,
SARANGI S.,
MUKHERJEE R. K.,
BHOLE N. G.
Publication year - 1991
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.1991.tb00081.x
Subject(s) - terzaghi's principle , bran , consolidation (business) , mathematics , rice bran oil , chemistry , materials science , geotechnical engineering , engineering , pore water pressure , organic chemistry , raw material , accounting , business
The expression of liquid from a solid‐liquid matrix of oil‐bearing material is a complex process and is incompletely understood. an investigation was taken up to understand the phenomena relating to compression and consolidation of rice bran and gain an insight into the flow behavior of oil under uniaxial compression. A mathematical model based on one‐dimensional consolidation theory (Terzaghi 1943) was developed with suitable assumptions, taking into account the test‐cell geometry. the experiments were conducted with two types of parboiled rice bran; original unsieved bran and bran sieved through B.S. 30 mesh. the developed model was tested and a close agreement was found between calculated and observed values.