Extensive Measurement of Basic Properties for the processing of Grains and Beans

本研究项目的主题是广泛测量谷物和豆类加工的基本特性。本研究主要针对谷物与豆类的热物理特性、吸水特性、薄层干燥特性、物理特性与呼吸特性等五个主题，进行广泛的量测，以提供谷物与豆类加工的基础资料。本研究以谷物和豆类为研究对象，以小麦、大麦、面粉和豆类（小豆、大豆）为研究对象，采用两种方法对谷物和豆类的热物理性质进行了测定和分析。一种是采用单探头近似线热源的瞬态热流法。在该方法中，为了使用探针的温升与经过时间的关系来确定热物理性质，将该关系拟合到具有四个参数的Blackwell方程，应用最小二乘法。利用所得到的参数值，同时测定了样品的有效热导率和有效热扩散率。使用这些结果和体积密度，估计样品的比热。二是与标准物质比较的方法。在这个方法中。用非稳态双探针法和双等周量热计分别测量了样品的热导率和比热。研究了小麦、大麦和豆类的吸水特性。对所得数据进行拟合的数学模型有球形模型、无限大平面模型和指数模型，它们都适合描述试样的吸水特性。此外，还测定了吸水过程中的体积变化。

The theme in this research project is the extensive measurements of the basic properties for the processing for grains and beans. In this research project, five main themes, which were thermophysical properties, water absorption characteristics, thin layer drying, physical properties and respiration characteristics for grains and beans, were measured extensively for supplying basic data concerning the processing of grains and beans. Especially, thermophysical properties of grains and beans among five thire themes were measured and analyzed as the core of this research project.Wheat, barley, flour and beans (adzuki beans, soybeans) were examined for the measurement of thermophysical properties by two methods. The one is the transient heat flow method using single probe that approximates a line heat source. In this method, to determine thermophysical properties using the relation on temperature rising of the probe versus elapsed time, the relation were fitted to the Blackwell equation with four parameters applying a least squares method. Using the obtained values of parameters, the effective thermal conductivity and the effective thermal diffusivity of the sample were determined simultaneously. Using these results and bulk density, the specific heat of the sample was estimated. The other is the method which is compared with standard material. In this method. Non-steady state twin probe method and the twin isoperibol calorimeter were used to measure the thermal conductivity and the specific heat of sample, respectively. Water absorption characteristics of wheat, barley and beans were examined. The mathematical models evaluated to fit the obtained data were sphere, infinite plane and the exponential models, which were uitable to describe the water absorption characteristics of the sample. Moreover volume change during water absorption were determined.