Influence of Moisture Content and Temperature on Thermal Conductivity and Thermal Diffusivity of Rice Flours

被引：21
|
作者：
Mahapatra, A. K. [1 ]
Lan, Y. [2 ]
Harris, D. L. [1 ]
机构：
[1] Ft Valley State Univ, Agr Res Stn, Ft Valley, GA 31030 USA
[2] USDA ARS SPARC APMRU, College Stn, TX USA
来源：
INTERNATIONAL JOURNAL OF FOOD PROPERTIES | 2011年 / 14卷 / 03期
关键词：
Rice flour; Thermal conductivity; Thermal diffusivity; KD2; Moisture content; WHEAT-FLOUR; THERMOPHYSICAL PROPERTIES; CHICKPEA FLOUR; STARCH; HEAT;
D O I：
10.1080/10942912.2011.555901
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The thermal conductivity and thermal diffusivity for four types of rice flours and one type of rice protein were determined at temperatures ranging from 4.8 to 36.8 degrees C, bulk densities 535 to 875.8 kg m-3, and moisture contents 2.6 to 16.7% (w.b.), using a KD2 Thermal Properties Analyzer. The thermal conductivity of rice flours and rice protein increased with the increase in temperature, moisture content as well as with increase in bulk density. Thermal diffusivity decreased with increase in moisture content, increase in temperature and bulk density. The thermal conductivities values obtained were within the range of 0.045 to 0.124 W m-1 K-1 whereas the thermal diffusivity values were in the range of 0.094 to 0.138 mm2 s-1.
引用
收藏
页码：675 / 683
页数：9
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