Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
6665616 | Journal of Food Engineering | 2015 | 11 Pages |
Abstract
In this work a methodology that will allow estimation of the permeability of coffee packed beds in steady-state was developed. Fitting measured flow rate - pressure drop data to Darcy's law resulted in permeability values in the range of 10â13-10â14Â m2. Disagreement between the experimental and theoretical permeability, as estimated from dry measurements of particle size distribution and Kozeny-Carman equation, was found. Bed consolidation may have a larger effect on the packing structure than the mere decrease in bed bulk porosity. The Kozeny-Carman equation, corrected with a porosity-dependent tortuosity according to a power law, gave a good fit of the data.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
B.R. Corrochano, J.R. Melrose, A.C. Bentley, P.J. Fryer, S. Bakalis,