MEASURED THERMAL DIFFUSIVITIES OF CEREAL PRODUCTS

被引：0
|
作者：
JONES, JC
WOOTTON, M
GREEN, S
机构：
来源：
FOOD AUSTRALIA | 1992年 / 44卷 / 11期
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D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Values of approximately 1 x 10(-7) m2 s-1 for the thermal diffusivities of packed beds of white rice, paddy rice, wheat grain and wholemeal flour, and 1.7 x 10(-7) m2 s-1 for wheat bran, have been obtained by a heating/cooling technique. For wheat bran, the variation of thermal diffusivity with bulk density was linear, and from the slope a value approximately 0.1 W m-1 K-1 has been obtained for its thermal conductivity.
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页码：501 / 504
页数：4
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