Testing of thermal properties of foods is essential for operation and control of food processing plants. In this paper, the thermal conductivity of rice and the drying of cooked rice is measured. These measurements are determined using a transient line source over a temperature range of 50-70°C, a moisture content range of 10-70%, packing density range of 500-850 Kg/M3Author(s):M. N. Ramesh
The purpose of this study was to measure the thermal properties of ammonia borane and polyiminoborane with the transient plane source (TPS) method to analyze their applicability to heat storage systems. Tests results showed that the thermal diffusivity and thermal conductivity of ammonia borane increased as porosity of the samples decreased. Alternatively, both thermal properties of polyiminoborane increased with porosity, and thermal conductivity values were significantly lower than those obtained ...
The purpose of this study was to analyze the thermal properties of metal hydride for its application in hydrogen storage systems. The thermal properties of metal hydride were measured using the Thermal Property Analyzer based on the transient plane source (TPS) method. To verify the accuracy of the TPS method, the thermal properties of stainless steel pellets were measured prior to the metal hydride samples. Unfortunately, the thermal behavior of ...
In this paper, the simplified hot-plate method (SHOP) measured the thermal conductivity of a prototype instrument, and artificial neural networks (ANNs) were employed to confirm the results. The goal of this paper was to produce ANNs to calibrate and improve the accuracy of SHOP thermal conductivity measurements. A thermal constants analyzer verified the results of the SHOP by measuring the thermal conductivity of plywood and calcium silicate boards using the ...
