Permeability measurements of porous food materials
1993
Goedeken, D.L. | Tong, C.H.
Permeability of air through porous pre-gelatinized flour dough was measured as a function of porosity (0.10-0.60), moisture content (15-50%, wet basis), and fat content (0-6%). At free stream velocities < 2 cm/sec, flow rate and pressure drop followed Darcy's law for flow through porous media. Permeability values ranged from 0.02 darcies at 0.10 porosity to about 23 darcies at 0.60 porosity. Permeability of dough does not follow the Kozeny model for granular materials, possibly due to differences in tortuosity between dough and granular materials. Moisture content < 50% and fat content to 6% d directly affect permeability.
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