Multi-Stage Creep Effect in Consolidation of Tofu and Okara as Soft Colloids
スポンサーリンク
概要
- 論文の詳細を見る
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.
論文 | ランダム
- 平成8年物故俳人名彙(平成7年9月1日〜平成8年8月31日) (俳句年鑑 1997年版)
- 敗軍の将,兵を語る 畑山則夫氏(新潟県ハイヤ-・タクシ-厚生年金基金常務理事)金年基金10年で解散,タクシ-不況で資金難に
- 種苗法による登録作物品種の紹介(12)
- APEC賢人会議の貿易・投資自由化に関する報告書--2020年までに段階的に自由化を達成-中-(〔1994年〕8月31日,ジャカルタ)(ドキュメント)
- Interplay of Superconductivity, Antiferromagnetism, and Pauli Depairing in CeCoIn5