METHOD FOR DEFINITION OF THERMAL CHARACTERISTICS OF DISPERSED FOOD MATERIALS Russian patent published in 2009 - IPC G01N33/02 

FIELD: physics, measurement.

SUBSTANCE: invention is related to food industry, in particular, to flour-grinding industry, as well as food concentrate, grain and grain processing industries, and may be used in control of thermal processing of dispersed food materials, namely, grain, cereals, flour. Method is realised in the following manner. Dispersed food materials is prepared. Sample of bulk layer is formed by means of dispersed food material filling in tank. Temperature of environment is measured, as well as material temperature on upper and lower surfaces of bulk layer sample. Temperature field is determined inside bulk layer sample prior to heating. Medium temperature is maintained around sample at permanent level. Sample is soaked until temperature is evenly distributed in the whole volume. Lower surface of bulk layer sample is heated, temperature difference is measured between upper and lower surfaces of bulk layer. Fourier number is defined, rate of bulk layer sample heating is controlled to obtain stationary mode. Coefficients of temperature conductivity, heat conductivity and volume heat capacity are established. Such method provides for increased accuracy of thermal characteristics definition.

EFFECT: increased accuracy of thermal characteristics definition.

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