Thermal conductivity of granular food materials
Küçük Resim Yok
Tarih
1996
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
ASME, New York, NY, United States
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
In this study, the bulk thermal conductivity of Gediz 75, Ege 88 and Spanish varieties of Triticum durum wheat has been determined at ambient temperature by a modified hot wire method. The bulk thermal conductivities ranged from 0.129 to 0.3717 W/m.K for the moisture contents of the wheat samples ranging from 6.9 to 55 percent wet basis. The thermal conductivity of each variety of wheat increased linearly with moisture content. Various conduction models for granular porous systems are also considered and the experimental results are compared with the values calculated from the models. It has been found that the parallel model predicts best the value of the bulk thermal conductivity.
Açıklama
ASME PD
Proceedings of the 1996 3rd Biennial Joint Conference on Engineering Systems Design and Analysis, ESDA. Part 7 (of 9) -- 1 July 1996 through 4 July 1996 -- Montpellier, Fr -- 46123
Proceedings of the 1996 3rd Biennial Joint Conference on Engineering Systems Design and Analysis, ESDA. Part 7 (of 9) -- 1 July 1996 through 4 July 1996 -- Montpellier, Fr -- 46123
Anahtar Kelimeler
Kaynak
American Society of Mechanical Engineers, Petroleum Division (Publication) PD
WoS Q Değeri
Scopus Q Değeri
N/A
Cilt
78
Sayı
6
