Table 1 – Summary of experimental conditions of 5 test runs for
validation and calibration of the expression model. The final pressure
was the same in all 5 cases. In the tests with 3 pressure steps,
pressure was held constant for a few minutes after each increase of 1
bar/min.; 1Q-sine means a pressure vs time profile having the
shape of a quarter of a sine.
Typically, some 20 kg of liquid was produced per experiment; depending
on the manually controlled pressure profile imposed (rate of pressure
increase, number of steps, duration of maximum pressure), this took
between 10 and 15 minutes, the final maximum pressure in all cases being
of the order of 5 bar(g) during some 5 minutes. Table 1 summarises the
conditions of 5 test runs all done on different days: tests #1 and #2
with a different edible fat batch than tests #3, #4 and #5. Figure 4
presents two pictures of filter cakes produced in the test rig. The
final solid fat content of the cake was measured with a NMR analyser.
For the sake of our simulations, we take the (measured) solid fat
content (which is on a mass basis) equal to the total solidosity in our
model (which is on a volumetric basis) due to ignoring density
differences between oil and (liquid) fat.