摘要
为了定量表征冷冻干燥物料孔隙结构和形貌特性,采用两种多孔介质分形模型,通过压汞法研究冻干牛肉和冻干腊牛肉孔隙结构的分形特性。研究表明:对于孔隙特征尺度为1～100μm的冻干牛肉和腊牛肉,采用Menger海绵模型表征孔隙结构时,尽管表观上表现出无标度区分段线性的特性,却无法确定合理的分形维数用于表征物料的孔隙分形结构;而采用热力学关系模型分析物料孔隙结构时,物料孔隙呈现显著的分形特性,并可给出合理的分形维数,该方法可用于定量表征冻干物料的孔隙分形结构特性。
In order to represent structure and shape of pores in freeze-dried materials quantitatively, based on mercury intrusion, two fractal models of porous media were employed to characterize pores in freeze-dried bovine muscle and cured beef. The results show that the fractal dimensions are not reasonably presented when Menger sponge model is utilized to characterize the structures of pores in the samples, in which the characteristic scale of pores is 1～100 μm, although the linear relations in segments apparently exhibit. However, while the thermodynamic model is adopted, the fractal properties of the pores in the same samples are remarkably available, and the reasonable dimensions of the samples are obtained in the meantime. It deduces that the fractal features of pores in freeze-dried materials can be determined through the thermodynamic model.
出处
《农业工程学报》
EI
CAS
CSCD
北大核心
2004年第6期41-45,共5页
Transactions of the Chinese Society of Agricultural Engineering
基金
国家自然科学基金资助项目(20206026)
