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Thermophysical properties of medium grain rough rice (LIDO cultivar) at medium and low temperatures

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Abstract

Bulk density, specific heat capacity, bulk thermal conductivity and bulk thermal diffusivity of medium-grain rough rice (LIDO cultivar) have been studied. Specific heat was determined by DSC, thermal conductivity by the probe method and bulk thermal conductivity indirectly from bulk density, specific heat capacity and bulk thermal conductivity. All the thermal properties have been determined at different moisture contents and temperatures used during cooling and storage operations and the effect of these variables has been investigated. It has been shown that moisture content has the greatest effect on specific heat and bulk thermal conductivity. Temperature also affected these thermal properties, but to a smaller extent. Mathematical expressions have been developed to determine each of these thermophysical properties as a function of moisture content and temperature.

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Abbreviations

C p :

Specific heat capacity (kJ/kg °C)

k :

Bulk thermal conductivity (W/m °C)

T :

Temperature (ºC)

W :

Moisture content (%, d.b.)

α:

Bulk thermal diffusivity (m2/s)

ρ:

Bulk density (kg/m3)

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Acknowledgements

The authors are grateful to the CASE-farming cooperative for supplying the rice samples and to the Comisión Interministerial de Ciencia y Tecnología of the Spanish Government (CICYT, AGL 2000-0809 and CICYT 2000-0257) for the financial support.

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Authors and Affiliations

  1. Tecnología de Alimentos, Escuela Técnica Superior de Ingenieros Agrónomos, Universidad Pública de Navarra, Campus Arrosadía, 31006, Pamplona, Spain

    A. Iguaz, M. B. San Martín, C. Arroqui, T. Fernández, J. I. Maté & P. Vírseda

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  1. A. Iguaz
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  2. M. B. San Martín
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  3. C. Arroqui
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  4. T. Fernández
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  5. J. I. Maté
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  6. P. Vírseda
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Correspondence to A. Iguaz.

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Iguaz, A., San Martín, M.B., Arroqui, C. et al. Thermophysical properties of medium grain rough rice (LIDO cultivar) at medium and low temperatures. Eur Food Res Technol 217, 224–229 (2003). https://doi.org/10.1007/s00217-003-0760-x

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  • DOI: https://doi.org/10.1007/s00217-003-0760-x

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