Blackwell Publishing Journal Backfiles 1879-2005
Process Engineering, Biotechnology, Nutrition Technology
Bulk thermal conductivity of soybean, determined by the transient heat flow method, exhibited positive linear correlation with moisture content. The bulk thermal conductivity values increased from 0.1157 to 0.1756 W/m-K in the moisture range of 8.1 to 25% d.b. Further, thermal diffusivity of soybean, computed from the values of thermal conductivity, specific heat and bulk density showed linear increase from 2.94 × 10−4 to 3.07 × 10−4 m2/h in the specified range of 8.1 to 25% d.b. moisture content.
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