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. 2020 Jun 1;9(6):711. doi: 10.3390/foods9060711

Figure 1.

Figure 1

Thermal properties ((A) thermal conductivity, (B) specific heat, and (C) thermal diffusivity) in tapped density conditions of untreated (UN), effective treated (EM), and uncontrolled treated (UCM), in black column, powdered weak wheat (moisture—tapped density: UN = 10.6 ± 0.3 wb%–0.74 ± 0.01 g/mL; EM = 10.3 ± 0.4 wb%–0.77 ± 0.00 g/mL; UCM = 6.3 ± 0.3 wb%–0.70 ± 0.02 g/mL), in gray column, durum wheat (moisture—tapped density: UN = 6.3 ± 0.4 wb%–0.75 ± 0.00 g/mL; EM = 8.0 ± 0.4 wb%–0.73 ± 0.01 g/mL; UCM = 7.3 ± 0.3 wb%–0.74 ± 0.00 g/mL), in striped column, corn (moisture–tapped density: UN = 10.5 ± 0.2 wb%–0.74 ± 0.00 g/mL; EM = 9.4 ± 0.3 wb%–0.69 ± 0.02 g/mL; UCM = 6.0 ± 0.1 wb%–0.67 ± 0.00 g/mL).