Extensive Measurement of Basic Properties for the processing of Grains and Beans

谷物和豆类加工基本特性的广泛测量

基本信息

批准号：
09660276
负责人：
TAGAWA Akio
金额：
$ 1.92万
依托单位：
Chiba University (1999)Tokyo University of Agriculture (1997-1998)
依托单位国家：
日本
项目类别：
Grant-in-Aid for Scientific Research (C)
财政年份：
1997
资助国家：
日本
起止时间：
1997 至 1999
项目状态：
已结题

项目摘要

The theme in this research project is the extensive measurements of the basic properties for the processing for grains and beans. In this research project, five main themes, which were thermophysical properties, water absorption characteristics, thin layer drying, physical properties and respiration characteristics for grains and beans, were measured extensively for supplying basic data concerning the processing of grains and beans. Especially, thermophysical properties of grains and beans among five thire themes were measured and analyzed as the core of this research project.Wheat, barley, flour and beans (adzuki beans, soybeans) were examined for the measurement of thermophysical properties by two methods. The one is the transient heat flow method using single probe that approximates a line heat source. In this method, to determine thermophysical properties using the relation on temperature rising of the probe versus elapsed time, the relation were fitted to the Blackwell equation with four parameters applying a least squares method. Using the obtained values of parameters, the effective thermal conductivity and the effective thermal diffusivity of the sample were determined simultaneously. Using these results and bulk density, the specific heat of the sample was estimated. The other is the method which is compared with standard material. In this method. Non-steady state twin probe method and the twin isoperibol calorimeter were used to measure the thermal conductivity and the specific heat of sample, respectively. Water absorption characteristics of wheat, barley and beans were examined. The mathematical models evaluated to fit the obtained data were sphere, infinite plane and the exponential models, which were uitable to describe the water absorption characteristics of the sample. Moreover volume change during water absorption were determined.

该研究项目的主题是对谷物和豆类加工的基本特性进行广泛测量。本研究项目对粮豆的热物理性质、吸水特性、薄层干燥、物理性质和呼吸特性等五个主题进行了广泛的测量，为粮豆加工提供基础数据。特别是，对五个三个主题中谷物和豆类的热物理性质进行了测量和分析，作为本研究项目的核心。通过两种方法对小麦、大麦、面粉和豆类（红豆、大豆）进行了热物理性质的测量。一种是使用单探头的瞬态热流法，近似于线热源。在该方法中，为了利用探头温度上升与经过时间的关系来确定热物理性质，应用最小二乘法将该关系拟合到具有四个参数的布莱克韦尔方程。利用获得的参数值，同时确定样品的有效导热率和有效热扩散率。利用这些结果和堆积密度，估算出样品的比热。另一种是与标准材料比较的方法。在这个方法中。采用非稳态双探针法和双等温量热仪分别测量了样品的导热系数和比热。研究了小麦、大麦和豆类的吸水特性。与所得数据拟合的数学模型为球面模型、无限平面模型和指数模型，适合描述样品的吸水特性。此外还测定了吸水期间的体积变化。