MEASURMENTS OF THERMOPHYSICAL PROPERTIES OF FOOD

食品热物理性质的测量

• 批准号: 03660264
• 负责人: TAGAWA Akio
• 金额: $ 1.34万
• 依托单位: TOKYO UNIVERSITY OF AGRICULTURE
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for General Scientific Research (C)
• 财政年份: 1991
• 资助国家: 日本
• 起止时间: 1991 至 1992
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-03660264/
• 关键词: thermophysical property; effect thermal conductivity; coefficient of thermal expansion; coefficient of hygroscopic expansion; equilibrium moisture content; drying; cylinder model; 食品熱物性; 飽和塩; 乾燥過程; 吸湿過程

Thermophysical properties of beans, which were effect thermal conductivity, density, equilibrium moisture content, and drying characteristics, were measured.1. Effect thermal conductivity : The effect thermal conductivity of beans in the different moisture contents (5, 10, 15, 20, 25%(w.b)) was measured at five temperatures (10, 20, 30, 40, 50C). The effect thermal conductivity was expressed as a linear function of moisture content. Also, it was observed as a linear function of temperatures for azuki bean.2. Coefficient of thermal and hygroscopic expansion : The density of beans in six moisture contents (0, 5, 10, 15, 20, 25%(w.b.) was measured using pycnometer at five temperatures (10, 20, 30, 40, 50C). The measured values of the density were transformed into the specific volume in the dry baisis. Utilizing these results, coefficient of thermal and hygroscopic expansion were calculated.3. Equilibrium moisture content (EMC) of beans : The EMC of beans was measured by a static method. The measured results were fitted to three sorption equation : the Chen-Clayton, the modified Chung-Pfost, and the modified Henderson equation.4. Drying characteristics of azuki bean : The thin layer drying tests of azuki bean were carried out at five different temperatures (25, 30, 35, 40, 45C). Therefore, the drying rate coefficient were obtained by the measured data, and the drying model was presented as an infinite cylinder.

测量了豆类的热物理特性，这些特性是影响热导率，密度，平衡水分含量和干燥特性的效果。1。效应导热率：在五个温度（10、20、20、20、20、30、40、50C）下测量了不同水分含量（5、10、15、20、25％（W.B））中豆的效应热导率。效应导热率表示为水分含量的线性函数。同样，它被认为是Azuki Bean温度的线性函数。2。热和吸光膨胀系数：六个水分含量（0、5、5、10、15、20、25％（W.B。）的豆密度使用在五个温度下（10、20、20、30、40、50C）下的Pycnometer测量。将其密度的测量值转化为干燥的baiis and suggr mosciity and suggr moscientic and cogrosis。计算3。 35、40、45C）因此，通过测量数据获得了干燥速率系数，并将干燥模型作为无限缸表示。