Measurement of effective thermal conductivity of wheat as a function of moisture content

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 line heat source method. The moisture contents of the samples ranged from 9.17 to 38.65 percent wet basis...

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Bibliographic Details
Published in:International communications in heat and mass transfer 1998-07, Vol.25 (5), p.733-741
Main Authors: Tavman, S., Tavman, I.H.
Format: Article
Language:English
Subjects:
Agronomy. Soil science and plant productions
Biological and medical sciences
Cereal and baking product industries
Density (specific gravity)
Food industries
Fundamental and applied biological sciences. Psychology
Genetics and breeding of economic plants
Moisture
Thermal conductivity of solids
Varietal selection. Specialized plant breeding, plant breeding aims
Yield, quality, earliness, varia
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Summary: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 line heat source method. The moisture contents of the samples ranged from 9.17 to 38.65 percent wet basis and the bulk densities ranged from 675 to 827 kg/m 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.
ISSN:0735-1933
1879-0178
DOI:10.1016/S0735-1933(98)00060-8