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Measurement of thermal diffusivity of wheat and maize and comparison by Dickerson method
Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan www.asabe.orgCitation: 2018 ASABE Annual International Meeting 1800160.(doi:10.13031/aim.201800160)
Authors: Shirin Ghatrehsamani, Ph.D., Yiannis Ampatzidis, Dr., Behzad Sadeghi, M.Sc, Sahar Ghatrehsamani, Ph.D.
Keywords: Diffusion, Temperature-Time, Mixed method, Thermal conductivity.
In this study, thermal diffusivity of wheat (variety: Sabalan, weight: 427/7 gr, MC: 9%db) and maize (variety: Crossing 704, weight: 362/1 gr, MC: 8/07%db) were measured and compared at four different levels of temperature (at). Thermal diffusivity increased with enhancing temperature of outer surface of cylinder. Minimum and maximum thermal diffusivity were obtained 1.268*103, 2.924*10-5, 0.862*10-3 and 3.135*10-5 for wheat and maize respectively. The results showed that thermal diffusivity alteration was much more for wheat than maize due to alteration of the temperature of outer surface.(Download PDF) (Export to EndNotes)