Measurement of effective thermal conductivity of wheat as a function of moisture content
- Ege Univ., Izmir (Turkey). Food Engineering Dept.
- Dokuz Eyluel Univ., Izmir (Turkey). Mechanical Engineering Dept.
Grain drying and storage are one of the main activities of agricultural industry. Increasing energy costs have stressed the importance of calculation of heat and mass transfer in a grain bulk in order to be able to optimize drying facilities. Another limitation during drying is the preservation of grain structure and its nutritional values, Muehlbauer and Christ have shown that damage to the grain structure and grain nutritional value is dependent upon grain temperature and drying time. Therefore, proper conditions during drying and storage of cereal grains require the knowledge of the thermophysical properties of the grains. The effective thermal conductivity of two varieties of Triticum durum wheat and a wheat product, bulgur, is determined at different moisture contents and at ambient temperature by the transient lime heat source method. The moisture contents of the samples ranged from 9.17 to 38.65% wet basis and the bulk densities ranged from 675 to 827 kg/m{sup 3}. Under those conditions, the measured effective thermal conductivities ranged from 0.159 to 0.201 W/m.K. The effective thermal conductivity is found to be linearly increasing with moisture content. The results are also in good agreement with literature values.
- OSTI ID:
- 638422
- Journal Information:
- International Communications in Heat and Mass Transfer, Vol. 25, Issue 5; Other Information: PBD: Jul 1998
- Country of Publication:
- United States
- Language:
- English
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