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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/M3
The thermal properties, as well as bulk density, and mass loss of alumina porcelain were determined as a function of firing temperature. It was found that after sintering at 1320 ºC, the thermal conductivity and thermal diffusivity increased by ~700% and ~400%, respectively....
Polymeric tannin/furanic foams fortified with polyurethane (PUR) and 4,4’ diphenylmethane diisocyanate (pMDI) were prepared. The thermo-physical and mechanical properties of the produced foams were investigated experimentally. It was found that since there were a number of active isocyanate groups on the PUR that was used, there was no difference in adding PUR or pMDI to the foams, and so only the results for pMDI were presented. It was found that ...
Rigid foams were prepared using quebracho tannins and their physical and thermal properties were determined experimentally. These properties were then compared to those of rigid foams derived from mimosa tannins and pine tannins to determine if the nature of the flavonoid affects the properties of the foams. It was found that the preparation of the quebracho tannin-based foams involved the same formulation as that of mimosa tannin-based foams, whereas the ...
The authors have prepared highly porous, monolithic, carbon polymerised high internal phase emulsions (carboHIPEs) using tannins as the base material. This material was considered to be one of the most environmentally friendly carboHIPEs to have been prepared based on the fact that it is almost entirely composed of plant-derived chemicals. It was determined that in terms of porosity and mechanical properties, these carboHIPEs compared well with others that had been ...
