MEASURMENTS OF THERMOPHYSICAL PROPERTIES OF FOOD

测定了豆类的热物理性质，包括影响热导率、密度、平衡水分含量和干燥特性。影响导热系数：大豆在不同含水率（5、10、15、20、25%）下的影响导热系数。b))在5种温度（10、20、30、40、50℃）下测量。热导率的影响表现为含水率的线性函数。此外，还观察到红豆的生长与温度呈线性关系。热膨胀和吸湿系数：在5种温度（10、20、30、40、50℃）下，用体积计测定6种含水量（0、5、10、15、20、25%(w.b.s)）下的豆子密度。将密度的测量值转化为干基中的比容。利用这些结果，计算了热膨胀系数和吸湿膨胀系数。豆类的平衡水分含量：采用静态法测定豆类的平衡水分含量。测量结果拟合了Chen-Clayton、修正Chung-Pfost和修正Henderson三种吸附方程。红豆的干燥特性：在25、30、35、40、45℃5种不同温度下进行红豆的薄层干燥试验。因此，通过实测数据得到干燥速率系数，并将干燥模型表示为无限圆柱体。

Thermophysical properties of beans, which were effect thermal conductivity, density, equilibrium moisture content, and drying characteristics, were measured.1. Effect thermal conductivity : The effect thermal conductivity of beans in the different moisture contents (5, 10, 15, 20, 25%(w.b)) was measured at five temperatures (10, 20, 30, 40, 50C). The effect thermal conductivity was expressed as a linear function of moisture content. Also, it was observed as a linear function of temperatures for azuki bean.2. Coefficient of thermal and hygroscopic expansion : The density of beans in six moisture contents (0, 5, 10, 15, 20, 25%(w.b.) was measured using pycnometer at five temperatures (10, 20, 30, 40, 50C). The measured values of the density were transformed into the specific volume in the dry baisis. Utilizing these results, coefficient of thermal and hygroscopic expansion were calculated.3. Equilibrium moisture content (EMC) of beans : The EMC of beans was measured by a static method. The measured results were fitted to three sorption equation : the Chen-Clayton, the modified Chung-Pfost, and the modified Henderson equation.4. Drying characteristics of azuki bean : The thin layer drying tests of azuki bean were carried out at five different temperatures (25, 30, 35, 40, 45C). Therefore, the drying rate coefficient were obtained by the measured data, and the drying model was presented as an infinite cylinder.