Scientific Reports of the Faculty of Agriculture, Okayama University
Published by the Faculty of Agriculture, Okayama University
ONLINE ISSN : 2186-7755

遠赤外線による農産物の熱伝達に関する研究

Liu, Houqing
Mohri, Kentaro
Abstract
Heat is transferred when the objected has temperature differences. In this research, the difference of two heating methods (far-infrared ray heating and hot wind heating) was analyzed. To compare their differences, the heat flux was measured by setting a heat flux meter beneath the surface of the object at different depths, then the heat conductivities and heat diffusion rates were analyzed. 1. Compared with hot wind, far-infrared ray heating has more heat flux before reaching a definite depth. 2. The heat conductivity and heat diffusion ratesby hot wind heating have specific properties with special objects. The heat conductivity and heat diffusion rate of far-infrared heating are higher than those of hot wind heating. The differences are considered to be caused by far-infrared rays.
Keywords
heat flux
thermal diffusion rate
far-infrared ray
heat properth of object
ISSN
0474-0254
NCID
AN00033029