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
Wood can be defined as a composite, porous material as it is effectively made of two different substances. This property is reflective of how differently the wood grows with respect to the four seasons and how the materials in the wood can change based on ambient heat. The constant change in seasons therefore forms wood grains, which show the differing thermal properties of wood material. This paper finds the apparent ...
Temperatures within the ice sheets in Antarctica are extremely important for several reasons. Due to the importance of ice temperature, the thermal conductivities of snow and firn were found with the transient line technique at Filchner Ice Shelf. The quick measurements, high spatial resolution, and small probe diameter (1.6mm) were obvious advantages to using this technique. A correlation was found between the ...
This paper explore the measure taken to promote extreme care of the processing of both fresh and dry fish to achieve the desired heat transfer. The paper deals with finding the thermal conductivity and thermal diffusivity of several species of fresh and dry fish by using the transient line source technique. These conductivity values ...
This paper reviews the effect on measured thermal conductivity using the transient line source focusing on the effect of weak radiative heat transfer. Relations between the parameters that determine the thermal conductivity and the radiative heat flux and temperature distributions are discussed. The optical condition resulting in the maximum radiation is found....
