Influence of Moisture Content and Temperature on Thermal Conductivity and Thermal Diffusivity of Rice Flours

Figures & data

Table 1 Initial moisture content and bulk densities of the samples

Sample	Initial moisture content, w.b., %	Initial bulk density, kg m^−3
L-80	8.7	621.4
W-80	9.5	666.8
M-80	9.5	588.5
King Arthur	10.4	657.7
Rice Protein	4.6	535

Figure 1 Variation of thermal conductivity of rice flour (W-80) with temperature.

Figure 2 Variation of thermal conductivity of rice flour (W-80) with bulk density.

Figure 3 Variation of thermal conductivity of rice flour (W-80) with moisture content.

Figure 4 Variation of thermal diffusivity of rice flour (M-80) with temperature.

Figure 5 Variation of thermal diffusivity of rice protein with bulk density.

Figure 6 Variation of thermal diffusivity of rice flour (King Arthur) with moisture content.