1995 Volume 57 Issue 4 Pages 27-35
Thermophysical properties of three kinds of beans (azuki, kintoki, tebo) were determined by transient heat flow method using a probe that approximates a line heat source at five different moisture contents (5, 10, 15, 20, 25% (w. b.)) and five temperatures (10, 20, 30, 40, 50°C), respectively. Using the relation on temperature rising versus elapsed time, four parameters were determined by applying a nonlinear least squares method to the approximate solution of the equation on the conduction of heat considering the finite diameter of the heating probe. The measured results of temperature rising versus elapsed time of beans agreed well with the calculated results. Based on the obtained values of four parameters, the nonlinear simultaneous equation formed by two expressions composing these parameters was solved, and the effective thermal conductivity and thermal diffusivity of beans were determind. Using these obtained values and bulk density, the specific heat of beans were estimated.
