可变形芝麻和花生饼的渗透率试验与数值模拟

Experiment and numerical simulation of permeability of sesame cake and peanut cake

进行了芝麻与花生饼植物油料的压榨渗透率试验。考虑芝麻与花生饼的孔隙率、渗透率在压榨过程中的变化,根据流固耦合渗流理论,建立了可变形芝麻与花生饼的一维渗流微分方程,给出了一维定常耦合渗流问题的解析解。在渗透率的试验基础上,采用改进模拟退火计算方法对与芝麻与花生饼渗透率模型参数进行了反演。研究表明:饼中孔隙压力与渗透率均为非线性分布;渗透率与有效应力呈指数关系。

The permeability experiments of sesame cake and peanut cake were carried out. Considering the variations of porosity and permeability of sesame cake and peanut cake in pressing, one-dimensional partial differential equation for fluids in porous media of sesame cake and peanut cake was developed on the base of theory of fluid-solid interaction, in which the cake is deformable and the permeability is variable. Analytic solution for problem of fluid-solid interaction of one-dimensional stead flow in porous media was proposed. The parameter inverse problems of permeability model of sesame cake and peanut cake, by using improved simulated annea- ling, was researched. The results demonstrated that the distribution of pore pressure and permeability in the cake are nonlinear, exponential function can simulate the relationship between permeability and effective stress well.