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THERMAL CONDUCTIVITY AND DIFFUSIVITY OF SHELLED CORN AND GRAIN
Author(s) -
KUSTERMANN MARTIN,
SCHERER REINHOLD,
KUTZBACH HEINZ DIETER
Publication year - 1981
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.1981.tb00252.x
Subject(s) - thermal diffusivity , thermal conductivity , materials science , moisture , grain size , mass transfer , water content , thermodynamics , composite material , physics , geotechnical engineering , engineering
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. Therefore values for the thermal conductivity and diffusivity of grain and especially shelled corn were determined. The investigations were carried out for single kernels as well as for grain and corn in bulk. Thermal conductivity and diffusivity were found to be mainly dependent on moisture content. Regression analyses showed a good correlation between moisture content and thermal conductivity or diffusivity, respectively.