English  |  正體中文  |  简体中文  |  全文笔数/总笔数 : 60868/93650 (65%)
造访人次 : 1147770      在线人数 : 20
RC Version 7.0 © Powered By DSPACE, MIT. Enhanced by NTU Library & TKU Library IR team.
搜寻范围 查询小技巧:
  • 您可在西文检索词汇前后加上"双引号",以获取较精准的检索结果
  • 若欲以作者姓名搜寻,建议至进阶搜寻限定作者字段,可获得较完整数据
  • 进阶搜寻

    jsp.display-item.identifier=請使用永久網址來引用或連結此文件: https://tkuir.lib.tku.edu.tw/dspace/handle/987654321/60389

    题名: Multi-Stage Creep Effect in Consolidation of Tofu and Okara as Soft Colloids
    作者: Iritani, Eiji;Sato, Takashi;Katagiri, Nobuyuki;Hwang, Kuo-Jen
    贡献者: 淡江大學化學工程與材料工程學系
    关键词: Consolidation;Creep Effect;Tofu;Okara;Soybean Protein
    日期: 2010
    上传时间: 2011-10-13 22:35:50 (UTC+8)
    出版者: Tokyo: The Society of Chemical Engineers
    摘要: Consolidation experiments were carried out on pre-consolidated cakes of tofu (soybean curd) and okara (soybean curd refuse), which were soft colloids, by using a compression-permeability (C-P) cell. The variations in the average consolidation ratio of the cake over time, which is a measure of the degree of consolidation, were evaluated on the basis of the data of cake thickness versus time. Both the traditional Terzaghi model and the Terzaghi–Voigt model failed to describe consolidation behaviors of tofu gel and okara cake. A new multi-stage creep model consisted of a number of Voigt elements connected in series has been developed in order to elucidate the complicated consolidation behaviors of tofu and okara. It was shown that the consolidation behaviors of tofu and okara were accurately described using the present model. The consolidation of tofu gel, which has a high water-holding ability, was slower than that of okara, and the fraction of creep consolidation, especially ternary consolidation was more pronounced in tofu than in okara. The model calculations accurately described the dependence of consolidation behavior on consolidation pressure and the type and concentration of coagulants. It was found that the adjustable fitting parameters of consolidation appearing in the model formula remained nearly unaffected by the consolidation pressure in the range investigated. The consolidation rate approached a minimum value in the case of the tofu gel with high firmness prepared with a MgCl2 concentration of 0.05 mol/l.
    關聯: Journal of Chemical Engineering of Japan 43(2), pp.140-149
    DOI: 10.1252/jcej.09we177
    显示于类别:[化學工程與材料工程學系暨研究所] 期刊論文


    档案 描述 大小格式浏览次数
    0021-9592_43(2)p140-149.pdf8105KbAdobe PDF1检视/开启



    DSpace Software Copyright © 2002-2004  MIT &  Hewlett-Packard  /   Enhanced by   NTU Library & TKU Library IR teams. Copyright ©   - 回馈