Thermal Conductivity of Rapeseed

Thermal conductivity measurements of a traditional fermented dough in the frozen state

“…Thermal conductivity values of samples increase linearly with moisture content in this study, in agreement with typical results reported in the literature for different food materials (Andrieu, Gonnet, & Laurent, 1989;Bilanski & Fisher, 1976;Chuma, Uchida, & Shemsanga, 1981;Kustermann, Scherer, & Kutzbach, 1981;Sharma & Thompson, 1973;Tavman & Tavman, 1988;Tavman & Tavman, 1999;Zuritz, Sastry, McCoy, Murakami, & Blaisdell, 1989).…”

Mathematical Modeling of Heat and Moisture Transfer-Related Properties of Intermediate Moisture Applies

“…An increase in thermal conductivity was observed by increasing either the temperature or the moisture content. This was in good agreement with the results of Bilanski and Fisher (1976).…”

“…Extensive surveys of thermal conductivity of various foods have been published by Woodams and Norway (1968), Oashov et al (1972) and Rha (1975). Some researchers have developed mathematical models relating thermal conductivity of food materials to moisture content and temperature (c.f., Chandra and Muir 1971;Zagoruiko 1966;Sharma and Thompson 1973;Sweat 1974;Lozano et al 1979;Baghe-Khandan and Okos 1981;Bilanski and Fisher 1976;Choi and Okos 1980). Thermal diffusivity is defined as the ratio of thermal conductivity to the product of specific heat a n d bulk density.…”

Effect of self-heating on the processing quality of rapeseed

“…The ability to detect this phenomenon depends on the thermal conductivity of bulk materials. According to the studies by Bilanski and Fisher (1976), rapeseed has poor thermal conductivity, from 0.1082 to 0.1608 W m -1 K -1 , which is an advantage on the one hand, because pre-cooled seeds hold their pre-set temperature for a long time, while on the other, it is a drawback due to their low heat emission. The poor migration of heat increases the dynamics of the self-heating phenomenon and impedes the process of locating and detecting it.…”