EXPERIMENTAL DETERMINATION OF SOFT WHEAT FLOUR THERMAL PARAMETERS

This article focuses on temperature relations of selected thermophysical parameters for soft wheat flour. The main aim of experiment was to determine the thermal conductivity, thermal diffusivity and volume specific heat of soft wheat flour in Slovakia marked as Špeciál 00 Extra. Measurements were performed in laboratory settings. Thermal parameters were measured using the thermal analyser Isomet 2104 with two types of probes – a linear probe and plane probe. Measurement by the linear probe is based on a hot wire method, and measurement by the plane probe is based on a simplified plane source method. Both methods are described in the text. Two types of measurement method were used because of the non-homogenous structure of measured material. All thermophysical parameters were measured during the temperature stabilisation in the temperature interval 5–24 °C. Obtained graphical relations had linear increasing progresses with high values of determination coefficients in all cases. Measurement results showed that measurement method has no significant influence on thermophysical parameters values.