THERMAL-PROPERTIES OF RAW, PARBOILED AND DEBRANNED PARBOILED WHEAT AND WHEAT BULGUR

Authors
SHYAMAL DK CHAKRAVERTY A BANERJEE HD
Citation
Dk. Shyamal et al., THERMAL-PROPERTIES OF RAW, PARBOILED AND DEBRANNED PARBOILED WHEAT AND WHEAT BULGUR, Energy conversion and management, 35(9), 1994, pp. 801-804
Citations number
NO
Categorie Soggetti
Energy & Fuels",Mechanics,"Physics, Nuclear",Thermodynamics
Journal title
Energy conversion and management → ACNP
ISSN journal
01968904
Volume
35
Issue
9
Year of publication
1994
Pages
801 - 804
Database
ISI
SICI code
0196-8904(1994)35:9<801:TORPAD>2.0.ZU;2-Z
Abstract
The specific heat, thermal conductivity and thermal diffusivity of Kal yan Sona variety of wheat and its products, like parboiled wheat, debr anned parboiled wheat and wheat bulgur, were determined at moisture co ntents ranging from 10 to 20% (db). The specific heat and thermal cond uctivity increased linearly with the increase of moisture content in a ll cases. The thermal diffusivity of raw and parboiled wheat also incr eased linearly as the moisture content increased. It decreased linearl y with moisture content in the cases of debranned parboiled wheat and wheat bulgur.