Identification of coefficient of consolidation in cold pressing of rapeseed decorticated based on hopfeild neural networks

A visualization of testing apparatus has been developed to measure consolidation property of pore media under mechanical pressing. On the basis of consolidation experiments of cold pressing of rapeseed decorticated two models of pressing rate were developed, by using the physical models of semisolid saturation material and of cakes. Hopfeild neural networks were used to identify the coefficient of consolidation. The physical models of semisolid saturation material in case lower pressure(≤10 MPa) and of cakes in case high pressure(≥20 MPa) were proposed. For the sake of improving precision of mathematical simulation of uniaxial compression, the two physical models of rapeseed decorticated are used to replace single physical model in whole process of pressing. Coefficient of consolidation of cold pressing of rapeseed decorticated is far smaller than that of rapeseed.