EXPERIMENTAL STUDIES OF CONDUCTIVITY OF RICE, MUNG BEAN AND SOYBEAN POWDER BY SPHERICAL MEASURING TECHNOLOGY
Among factors affecting the heating process of seeds, the conductivity is one of the most important factors. By analyzing the principle of spherical measuring technology of the conductivity, the equation of numerical computation was developed, by which the conductivities of rice, mung bean and soybean were measured and calculated based on this equation. These three kinds of seeds have different water ratio, carbohydrate ratio and protein ratio. The water ratios are 12.9％, 9.78％ and 8.48％, respectively; the carbohydrate ratios are 72.4％, 62％ and34.2％, respectively; and the protein ratios are 0.9％, 21.6％ and 35％. At last, the combined equation of the conductivity with water ratio, carbohydrate ratio and protein ratio was regressed. Compared with experimental results, it is reliable.
Bin LIU Tonghua ZHOU
Dept. of Refrigeration and HVAC, Tianjin University of Commerce Tianjin, 300134, P.R.C
国际会议
The 22nd International Congress of Refrigeration(第22届国际制冷大会)
北京
英文
2007-08-21（万方平台首次上网日期，不代表论文的发表时间）