Abstract:

Thermal properties of agricultural products are key factors affecting their deep processing technology, especially the thermal conductivity is most important. Based on comparison of present measurements, the spherical measurement was adopted in this study to determine the thermal conductivities of rice, mung bean and soybean powders. Finally the equations between thermal conductivity and temperature and between thermal conductivity and nutrition content were obtained by regression analysis. The results showed that the thermal conductivities of rice and mung bean powders decrease with the increase of temperature, while that of soybean increases with the increase of temperature, furthermore all of them increase with the increase of nutrients except water.

Key words: rice powder, mung bean powder, soybean powder, spherical measurement, thermal conductivity