Stagnant Effective Thermal Conductivity of Agro-Industrial Residues for Solid-State Fermentation

Figures & data

Figure 1 Experimental setup.

Table 1  Thermal conductivity data as a function of moisture content (MC% wet basis) at 25°C

	K 0 (W/m/K)
MC (% wet basis)	Experimental	Calculated
Sugar cane bagasse (SCB)
7	0.057	—
11	0.060	—
14	0.065	0.059
16	0.064	—
17	0.064	—
18	0.062	—
20	0.063	—
22	0.066	—
24	0.064	—
25	0.067	—
32	0.081	0.069
35	0.095	—
40	0.089	—
42	0.097	0.096
56	0.207	0.124
70	0.364	—
80	0.439	0.170
Orange pulp and peel (OPP)
6	0.158	0.108
30	0.186	0.153
37	0.196	0.167
50	0.226	0.196
60	0.228	0.224
75	0.269	0.299
Wheat bran (WB)
3	0.2103	0.113
14	0.271	0.133
30	0.270	0.147
37	0.326	0.178
50	—	0.200
65	—	0.266
Composed medium (CM)
22	0.069	0.098
30	0.082	0.122
40	0.104	0.141
50	0.129	0.164
60	0.128	0.194
70	0.186	0.246
80	0.512	0.299

Figure 2 Derivative of temperature with respect to ln(t) to determine the pre-heating time of (a) glass wool, (b) 3-mm glass spheres, and (c) 0.3-mm glass beads.

Figure 3 (a) Experimental and estimated K ₀ values as a function of moisture content (MC) in wet basis (w.b.) and (b) fitting of the asymptotic model to the experimental data of K ₀ for sugar cane bagasse.

Figure 4 Experimental data (and a linear fit) and estimated K ₀ values as a function of moisture content (MC) in wet basis (w.b.) for (a) orange pulp and peel and (b) wheat bran.

Figure 5 (a) Experimental and estimated K ₀ as a function of moisture content (MC) in wet basis (w.b.) and (b) fitting of the asymptotic model to experimental K ₀ values for the composed medium (20% SCB, 40% OPP, and 40% WB).