Fundamental Studies on the Thermal conductivity and Thermal Diffusivity of Rough rice

벼의 열전도계수와 열확산계수에 관한 기초연구

The knowlege of thermal properties of rough rice has become of greate importance to the analysis of heat and mass transfer phenomenon in rice drying and storage process. Some information is available on the thermal properties of rough rice in foreign countries but is not available for these properties in Korea. A fundamental study was made to determine the thermal conductivity and thermal diffusivity of rough rice with line source method and to select current and resistance suitable for these properties from investigating the effect of current and resistance of heating wire on the temperature rise. The result of this study may be summarized as follows ; 1. Even through the power per unit length of heating wires is about the same, the tendency of temperature rise showed a little difference among them , and the suitable range of it for thermal properties was found to be 3.56-5.37w/m. 2. the most desirable resistance and current of heating wire was 18.40 ohm/m, 0.44 amperes among three kinds of heating wires and currents, respectively. because it took 13 minutes or so for the heating wire to reach equilibrium temperature. 3. The thermal conductivity of rough rice was 0.120-0.130 w/m$ ^\circ C$. and thermal diffusivity of it was $5.8210 $\times10^{-8} -9.7529 $\times10^{-8} m^2 /s.$ 4.The thermal conductivity showed a little difference in variation with resistance of heating wire but the variation of current of heating wire at the same resistance did not affect the thermal conductivity , and the thermal diffusivity was not affected by the variation of resistance and current.