Thermal conductivity and diffusivity of rice bran

Sreenarayanan, V. V.; Chattopadhyay, P. K.

doi:10.1016/s0021-8634(86)80004-x

Cited by 25 publications

(22 citation statements)

References 8 publications

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“…Theoretical considerations of the equations used have been explained in detail by Sreenarayanan and Chattopadhyay (1986). The modified equation for calculating thermal conductivity incorporating the time correction value is indicated in Equation 1.…”

Section: Methodsmentioning

confidence: 99%

Effect of cooking and drying on the thermal conductivity of rice

Ramesh

2000

International Journal of Food Properties

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The transient line source technique was used to determine the thermal conductivity of rice during cooking and drying of cooked rice. A temperature range of 50-70°C, moisture content of 10-70% (wet basis), bulk (packing) density range of 500-850 kg/m 3 and porosity range of 0.265-0.7 were studied. Thermal conductivity increased with increasing temperature, moisture content and bulk density, and the values were in the range 0.082-0.543 W/m °C. This value is comparable with the literature values for granular and gelatinized starch. The data on the effect of phase change due to gelatinization have also been included. The experimental values were statistically analyzed and empirical polynomial equations were developed in terms of temperature, bulk density, porosity and moisture content of rice during cooking and drying the cooked material.

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Section: Methodsmentioning

confidence: 99%

Effect of cooking and drying on the thermal conductivity of rice

Ramesh

2000

International Journal of Food Properties

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“…According to Young (1969) the effect of heat transfer on the process is negligible when Le is greater than 60. The thermal diffusivity of rice grain was estimated following the empirical correlation proposed by Sreenarayanan and Chattopadhyay (1986), as a function of moisture content.…”

Section: Estimation Of Kinetics Parametersmentioning

confidence: 99%

Water absorption and starch gelatinization in whole rice grain during soaking

Bello

Tolaba

Suárez

2007

LWT - Food Science and Technology

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“…Sweat et al (1975) analyzed thermal conductivity at various temperature and different moisture content level [4]. Similar analysis is done by Diekerson and Reat 1968 [5], W-rang S. Sokhansanj 2002.…”

Section: Introductionmentioning

confidence: 86%