RESEARCH PAPER
Thermal characteristics of barley and oat
1,
1,
1
| 1 | Department of Agricultural Power Engineering, University of Agriculture, Balicka 104, 30-149 Cracow, Poland |
Publication date: 2021-07-02
Int. Agrophys. 1994, 2(8): 271–275
KEYWORDS
ABSTRACT
The results of investigations of thermal characteristics of barley and oats grain: thermal diffusivity, heat conductivity and specific heat are described. The method of short temperature-time intervals was used in the investigations. Thermal properties were studied at different moisture content in grain in the range from dry state to 34%. The relationships between thermal properties and moisture content in grain are presented in the form of diagrams and are described by equations.
RELATED ARTICLE
We process personal data collected when visiting the website. The function of obtaining information about users and their behavior is carried out by voluntarily entered information in forms and saving cookies in end devices. Data, including cookies, are used to provide services, improve the user experience and to analyze the traffic in accordance with the Privacy policy. Data are also collected and processed by Google Analytics tool (more).
You can change cookies settings in your browser. Restricted use of cookies in the browser configuration may affect some functionalities of the website.
You can change cookies settings in your browser. Restricted use of cookies in the browser configuration may affect some functionalities of the website.