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Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/9252

Title: Bulk Thermal Conductivity and Diffusivity of Barley*
Authors: I. Hobani, Ali
H. Tolba, Mohamed
Issue Date: 1995
Abstract: The bulk thermal conductivity and diffusivity of two varieties (Justo and Sahrawy) and one line of barley (CR279) were experimentally determined. The thermal conduc vity was found to linearly increase with the increase in moisture content in the range of 10 to 30% (w.b.). The values of bulk thermal conduc vity ranged from 245 to 288, from 193 to 239, and from 210 to 285 (mW/m.C) for the Justo, Sahrawy and CR279, respec vely. The bulk thermal diffusivity, on the other hand, was found to linearly decrease as the moisture content increased from 10 to 30% (w.b.). The values of thermal diffusivity changed from 7.01 x l0-4 to 6.03 x l0-4, from 8.30 x l0-4 to 7.84xl0-4, and from 8.76 x l0-4 to 8.18 x l0-4 (ms/h) for the Justo, Sahrawy and CR279, respec vely. The bulk densi es were also determined and used to calculate specific heat of barley grains. The average values' of the specific heat were 2.056, 1.542 and 1.596 (kJ/kg.C) for the Justo, Sahrawy and CR279, respec vely. *This work was funded by the Agricultural Research Center, College of Agriculture, King Saud University.
URI: http://hdl.handle.net/123456789/9252
Appears in Collections:College of Foods And Agricultural Science

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