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Specific heat of rice bran

Authors
Journal
Agricultural Wastes
0141-4607
Publisher
Elsevier
Publication Date
Volume
16
Issue
3
Identifiers
DOI: 10.1016/0141-4607(86)90067-3

Abstract

Abstract The specific heat of rice bran was determined by the classical method of mixtures. The specific heat of rice bran had a linear positive correlation with moisture content and temperature. The specific heat values increased from 0·4048 to 0·4976 cal/g°C when the moisture content was increased from 6·388% to 18·036% (wet basis) for the lowest mean temperature of 38·2°C, while the values increased from 0·4140 to 0·5290 cal/g°C when the moisture content increased from 4·265% to 18·036% (wet basis) for the highest mean temperature of 63·1°C.

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