Physical and Thermal Properties of Rough Rice

Wratten, F. T.; Poole, W. D.; Chesness, J. L.; Bal, Satish; Ramarao, V. V.

doi:10.13031/2013.38958

Cited by 55 publications

(27 citation statements)

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“…The bulk density of wheat and barley was measured at several points ranging from initial moisture content to saturated moisture content. In several reports, the bulk density of grains and beans was expressed as a linear (Kazarian & Hall, 1965;Wratten, Poole, Chesness, Bal, & Ramarao, 1969) or quadratic (Brusewitz, 1975;Tagawa et al, 2002) function of moisture content. The relation between bulk density and moisture content for wheat and barley is shown in Fig.…”

Section: Resultsmentioning

confidence: 99%

Volume changes of wheat and barley soaking in water

Muramatsu

Tagawa

Kasai

et al. 2006

Journal of Food Engineering

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Section: Resultsmentioning

confidence: 99%

Volume changes of wheat and barley soaking in water

Muramatsu

Tagawa

Kasai

et al. 2006

Journal of Food Engineering

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“…In the literature, both experimental and theoretical methods have been developed to evaluate the surface area of different food products in ellipsoid. Wratten, Poole, Cheness, Bal, and Ramarao (1969) determined the surface area of rough rice by cutting it into sections using a microtome cutting machine. The surface area of each section was calculated by multiplying the thickness with the average perimeter of both elliptical peripheries, and the total surface area of the rice was determined by summing the surface areas of all sections and the two circular areas representing both ends.…”

Section: Introductionmentioning

confidence: 99%

“…Wratten et al (1969) used an air-comparison pycnometer to measure the absolute volume of grains contained a 50 cc sample cup, and the number of grains was determined by actual count. Using these measurements, the specific volume of rice was calculated.…”

Section: Introductionmentioning

confidence: 99%

Estimating the surface area and volume of ellipsoidal ham using computer vision

Sun

2006

Journal of Food Engineering

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“…It has been used in bulk. grains (Bilanski and Fisher, 1976;Jasansky and Bilanski, 1973;Chang, 1985;Kazarian and Hall, 1965;Morita and Singh, 1979;Suministrado, 1980;Wratten et al, 1969;Chandra and Muir, 1971; and Shanna and Thompson, 1973), sliced apples and pulp (Kent et al, 1984;Lozano et al, 1979;and Singh, 1984), shredded coconut (Murakami, 1980), cassava chips (Saif, 1978), meat (Morley, 1966;Dickerson, 1965;Qashou et al, 1970;Sweat, 1972;and Baghe-Khandan, 1978), liquid foods (Choi, 1981 andHori, 1983), food powders (Chang et al, 1980;Wallapapan et al, 1984;Murakami and Okos, 1986;and Kent et al, 1984), small samples (Kustennan et al, 1981;Cummings, 1981;and Sweat and Haugh, 1974), cake (Sweat, 1973), dairy products and margarine (Hori, 1983; Sweat and Parameter, 1973), and frozen foods (Sastry and Data 1985;.Attempts have been made to simplify the use of the probe apparatus. A mainframe computer-based data acquiSition system was used to control the probe heater and on-line analysis of data.…”

mentioning

confidence: 99%

“…Thus, the standard errors represent the percent overestimation of this model. Wallapapan, 1983Chang et al, 1980 Source MacCarthy, 1985Fito et al, 1984;Kent et al, 1984Chang, 1985Kazarian andHall, 1965 Kazarian andHall, 1965;Chang, 1985 Murakami,1980 Sastry and Datta, 1984Morita and Singh 1979Wratten et al, 1969Sreenarayanan and Chattopadhyay, 1986 Shanna and Thompson, 1973Chang, 1985 The standard errors of the Kopelman, fluid-continuous, solid-continuous, random distribution and Maxwell-Eucken models are listed in Table 9. The thennal conductivity of the solid portion of these models was calculated using the parallel model.…”

mentioning

confidence: 99%

Measurement and Prediction of Thermal Properties of Foods

Murakami

Okos

1989

Food Properties and Computer-Aided Engineering of Food Processing Systems

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This report outlines thermal property measurement techniques and thermal property modelling of foods. The discussion on measurement technique focuses on thermal conductivity and thermal diffusivity only. Since thermal conductivity and thermal diffusivity measurements are based on the heat transfer mechanism, measurement apparatus is specifically designed for certain materials and environmental conditions. The probe technique designed for simultaneous measurement of thermal conductivity and thermal diffusivity has been one of the most widely used because it can be easily operated, and commercially produced. A PC-based probe apparatus is presented. Published models on thermal conductivity prediction are grouped according to their appropriate food system. It is proposed in this study that the thermal conductivity model of foods be made up of its components and a structural model that accounts for the component arrangement in the system. The Keey model was found the best structural model for porous foods while the parallel-perpendicular model worked well for frozen nonporous system. This model was also appropriate for meat measured along the fibers at above freezing temperatures. The rest of nonporous foods was found best predicted with the parallel model. Measurement TechniquesFood materials in general, have irregular shapes, non-homogeneous composition and are small. Because of these constraints measurement of thermal properties demands as much ingenuity as basic knowledge in heat transfer. Experimental measurements that strictly conform to theoretical requirements are impossible to do in most cases. So it is common practice to make simplifying assumptions with regards to sample homogeneity, heat losses, contacts at heat transfer area, similarity to a standard geometry and so on. Difficulty in measurement is more severe in thermal conductivity and thermal diffusivity since they require data on temperature history and profile. Take the case of measuring thermal conductivity and thermal diffusivity of a com grain. A grain of com is made of several distinct parts with each one having different properties from the others. Recognizing the differences among the parts, one must measure the properties of each. But with com, most of the parts would be too small for any measurement techniques. Therefore, one can only study the major parts (in terms of sizes) and assume that the others are too small to make significant difference.There is no standard technique for measuring thermal properties of foods but there are several methods available for measuring them. Method selection depends on the sample and its intended application and apparatus and experimental set up are usually custom-made. Several measurement techniques for thermal conductivity and thennal diffusivity are briefly discussed. Due to space limitations, the review is limited to the basics. Instead the readers are referred to the designers and the users. MEASUREMENT TECHNIQUES FOR K AND IXSeveral teclmiques for thennal conductivity and thennal diffusivity are pres...

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Physical and Thermal Properties of Rough Rice

Cited by 55 publications

References 0 publications

Volume changes of wheat and barley soaking in water

Volume changes of wheat and barley soaking in water

Estimating the surface area and volume of ellipsoidal ham using computer vision

Measurement and Prediction of Thermal Properties of Foods

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