穀粒の熱伝導率

抄録

By employing the comparative method, the thermal conductivity of rough rice, soy beans and red beans was determined. First the thermal conductivity of a plate of glass was compared with that of distilled water whose thermal conductivity had been given by Dr. Nukiyama as equation (2) and was determined to be equation (3). Then the thermal conductitvity of the glass plate was used as the standard to measure the thermal conductivity of grains. Under the conditions of moisture contents and the bulk density given in Table 3, the thermal conductivity of rough rice, soy beans and red beans was given as shown in Fig. 4. The results are valid between 10°C and 20°C but they may be extended up to 25°C and down to 5°C with acceptable accuracy.