Thermal conductivity and thermal diffusivity of granary mass
2001
Bozikova, M. (Slovenska Polnohospodarska Univ., Nitra (Slovak Republic))
We researched thermal properties of fragments of corn and wheat grain, concretely corn and wheat flour. In the first series of measurements we measured relations of thermal conductivity lambda to the moisture content omega in range (2-18)% for two different samples - corn flour and wheat flour. Function lambda = f (omega) has linear increasing progress. In the second series of measurements we made relations of thermal conductivity lambda to bulk density rho sub(s), samples had identical moisture content 6.5%. For size of corn and wheat grains (0.063-0.5) mm this is polynomical function. Measured results are corresponding with results at present literature.
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