Keywords: , , , , , , , , , , , ,

Abstract: 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 and porosity range of 0.265-0.7. Thermal conductivity values increased with temperature, moisture content and bulk density.

Reference: February 2000 International Journal of Food Properties 3(1):77-92

DOI: 10.1080/10942910009524617