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Thermal conductivity of granular food materials.

Author(s) : TAVMAN S., TAVMAN I. H.

Summary

In the study, the variation of thermal conductivity of dry white beans, dry yellow corns and oat kernels are investigated in bulk as a function of moisture content and bulk density. The results showed that the bulk thermal conductivity is a linear function of the moisture content and bulk density. The results showed that obtained equations are giving more accurate results by considering thermal conductivity, moisture content and bulk density together.

Details

Original title: Thermal conductivity of granular food materials.
Record ID : 1999-0943
Languages: English
Source: Modelling of thermal properties and behaviour of foods during production, storage and distribution. Proceedings.
Publication date: 1997/06/23
Document available for consultation in the library of the IIR headquarters only.

Links

See other articles from the proceedings (24)
See the conference proceedings

Indexing

Themes: Heat transfer;
Mass transfer;
Seeds and plants
Keywords: Thermal conductivity; Cereal; Measurement; Humidity