Experiment Measurement of the Thermal Conductivity of Paddy by a Tin Heat Probe Transactions of the Chinese Society for Agricultural Machinery
- Chen Kunjie, Gong Hongju
Thermal conductivity is an important parameter in the Beijing roast duck processing, and have a vital significant to study the skin expanding craft of Beijing roast duck. The microprobe measurement method is adopted to test the duck subcutaneous tissue thermal conductivity. The results indicate that the duck subcutaneous tissue thermal conductivity between 0.1178 and 0.1973 W/(m«K) when the moisture content is change from 6.55 to 14.22%, thermal conductivity and moisture content have a strong linear correlation trend.