Journal ArticleDOI
Measurement of thermal conductivity of paddy grains and its by-products
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TLDR
In this article, a steady-state thermal conductivity measuring apparatus was fabricated and used to measure the thermal conductivities of paddy, white rice and paddy husk, which consisted of a heating unit, constant-head water device and measuring instruments.About:
This article is published in Journal of Agricultural Engineering Research.The article was published on 1969-03-01. It has received 12 citations till now. The article focuses on the topics: Thermal conductivity measurement & Conductivity.read more
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Thermal properties of cumin seed
TL;DR: In this paper, the measurement of thermal properties, namely specific heat, thermal conductivity and thermal diffusivity of cumin seed, was described, and the specific heat increased from 1330 to 3090 J/kg K with increase in temperature from −70°C to 50°C and moisture content from 1.8% to 20.5% dry basis.
Journal ArticleDOI
Thermal Properties of Minor Millet Grains and Flours
TL;DR: In this paper, a thermal diffusivity probe was used for the determination of thermal conductivity of the millets and their flours and an increase in specific heat was observed in the range of 1·33-2·40 kJ kg −1 K −1 k −1 for both grains and flours with increasing moisture content.
Journal ArticleDOI
Methods for the measurement of thermal conductivity and diffusivity of foodstuffs
TL;DR: A critical review of the methods for the measurement of thermal conductivity and thermal diffusivity of foodstuffs is given in this article, where the physical-mathematical basis for the methods is outlined and the methods are classified according to the position of the heat source and heat sink with respect to the sample, the duration of the measurement run and the mathematical procedure involved.
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Thermal properties of guna seed
TL;DR: In this paper, the specific heat, thermal conductivity and thermal diffusivity of whole and ground guna seed and kernel were evaluated and their change with moisture content and temperature investigated.
Heat and mass transfer in baled switchgrass for storage and bioconversion applications
TL;DR: In this paper, the authors developed a mathematical model to characterize the heat and mass transfer occurring within baled switchgrass through the development of a model describing the relevant thermal and physical properties of this specific substrate.
References
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Journal ArticleDOI
The thermal properties of wheat in bulk
TL;DR: By enclosing wheat in a cylinder and heating by means of a wire stretched along the axis, the thermal conductivity k and the thermal diffusivity κ were determined in this article.
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A Method of Determining Heat Transfer Through Powdered Food Products
Journal ArticleDOI
Thermal conductivity of stored oats with different moisture content.
A. L. Bakke,H. Stiles +1 more
TL;DR: The work reported in this paper is an attempt to measure the thermal conductivity of oats stored at different moisture contents.