Experimental Study on the Effect of Water Content on the Thermal Conductivity of Grains

摘要：

The hot-wire method is used to test the variation relations between thermal conductivity and its water content of wheat, sorghum, rice and com. The ideal linear source of heat is buried into the sample to be tested, and then temperature of linear source of heat rises in a certain period so that theoretical calculation can be done by simulating mathematical model of hot-wire method. Variation relation curve of four different grains under the different water content is summarized as follows by using this method for testing.

关键词： hot-wire method different grains thermal conductivity water content

作者: LUO Wei DAI Xibi

作者单位: School of Civil Engineering and Architecture, Wuhan Polytechnic University, P.R.China, 430023

会议类型: 国际会议

会议名称: 2010 International Symposium on Multi-field Coupling Theory of Rock and Solid Midia and Its Applications(2010年岩土多场耦合理论及应用国际学术论坛)

会议地点: 成都

会议语种:英文

页码: 117-121

在线出版日期: 2010-10-10（万方平台首次上网日期，不代表论文的发表时间）