BULK THERMAL-CONDUCTIVITY AND DIFFUSIVITY OF SOYBEAN

Authors
DESHPANDE SD BAL S OJHA TP
Citation
Sd. Deshpande et al., BULK THERMAL-CONDUCTIVITY AND DIFFUSIVITY OF SOYBEAN, Journal of food processing and preservation, 20(3), 1996, pp. 177-189
Citations number
30
Categorie Soggetti
Food Science & Tenology
Journal title
Journal of food processing and preservation → ACNP
ISSN journal
01458892
Volume
20
Issue
3
Year of publication
1996
Pages
177 - 189
Database
ISI
SICI code
0145-8892(1996)20:3<177:BTADOS>2.0.ZU;2-4
Abstract
Bulk thermal conductivity of soybean, determined by the transient heat flow method, exhibited positive linear correlation with moisture cont ent. The bulk thermal conductivity values increased from 0.1157 to 0.1 756 W/m-K in the moisture range of 8.1 to 25% d.b. Further, thermal di ffusivity of soybean, computed from the values of thermal conductivity , specific heat and bulk density showed linear increase from 2.94 x 10 (4) to 3.07 x 10(-4) m(2)/h in the specified range of 8.1 to 25% d.b. moisture content.