MEASUREMENT OF THERMAL CONDUCTIVITY OF FIVE COARSE CEREALS WITH DIFFERENT WATER CONTENTS BY THERMAL PROBE
The water content (mass ratio) is one of the most important factors affecting the thermal conductivity of the coarse cereal. Based on the analysis of the mechanism of the thermal probe, the set measuring the thermal conductivity was built up. The thermal conductivity of five coarse cereals including millet, barly, mustard wheat, black rice and green bean with different water content were measured by the set. The water content (mass ratio) was from 7％ to 35％. The measured results show that the set measuring the thermal conductivity of fruits and vegetables by thermal probe has a good precision, and the thermal conductivities of the five cereals increase with the increasing of water content with a thermal conductivity from 0.18(W/m K) to 0.31(W/m K), and among the five cereals, the increasing rate of the thermal conductivity of the barly is the fastest, while the green bean has a lowest increasing rate. The hydrocarbon ratio has an important effect on the reflection of the conductivity to the water content.
Bin Liu, Kai Zhu Yanhong Wang Yunfeng Hu
Key Lab of Refrigeration Technology, Tianjin University of Commerce, Tianjin,300134, P.R.C.. College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin
国际会议
The Ninth Asian Thermophysical Properties Conference(第九届亚洲热物理性能会议 ATPC 2010)
北京
英文
158-161
2010-10-19（万方平台首次上网日期，不代表论文的发表时间）