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Effective thermal conductivity of wheat flour

机译:小麦粉的有效导热系数

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摘要

The effective thermal conductivity for three kinds of wheat flour (soft, medium, hard) was measured at selected moisture contents, temperatures and hulk densities. The transient heat flow method using twin probe was used for the determination of the effective thermal conductivity. The effects of moisture content, temperature and hulk density on the effective thermal conductivity of wheat flour were investigated. Observed values were compared with the calculated values from the thermal conductivity of air and wheat flour, using the typical several kinds of the heat conduction model. Therefore, the series/parallel model of which the ratio of the parallel gas phase was written as a function of moisture content, temperature and porosity was proposed.
机译:在选定的水分含量,温度和膨胀密度下测量三种小麦粉(软,培养基)的有效导热率。 使用双探针的瞬态热流法用于测定有效的导热率。 研究了水分含量,温度和堵塞密度对小麦粉有效导热率的影响。 使用典型的几种热传导模型与空气和小麦粉的导热率的计算值进行比较观察值。 因此,提出了平行气相与水分含量,温度和孔隙率的串联/并联模型。

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