| Research Abstract |
Thermophysical properties of beans, which were effect thermal conductivity, density, equilibrium moisture content, and drying characteristics, were measured.
1. Effect thermal conductivity : The effect thermal conductivity of beans in the different moisture contents (5, 10, 15, 20, 25%(w.b)) was measured at five temperatures (10, 20, 30, 40, 50C). The effect thermal conductivity was expressed as a linear function of moisture content. Also, it was observed as a linear function of temperatures for azuki bean.
2. Coefficient of thermal and hygroscopic expansion : The density of beans in six moisture contents (0, 5, 10, 15, 20, 25%(w.b.) was measured using pycnometer at five temperatures (10, 20, 30, 40, 50C). The measured values of the density were transformed into the specific volume in the dry baisis. Utilizing these results, coefficient of thermal and hygroscopic expansion were calculated.
3. Equilibrium moisture content (EMC) of beans : The EMC of beans was measured by a static method. The measured results were fitted to three sorption equation : the Chen-Clayton, the modified Chung-Pfost, and the modified Henderson equation.
4. Drying characteristics of azuki bean : The thin layer drying tests of azuki bean were carried out at five different temperatures (25, 30, 35, 40, 45C). Therefore, the drying rate coefficient were obtained by the measured data, and the drying model was presented as an infinite cylinder.
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